Today we focused on making decorative sponge cakes and milk-based bavarois. Instead of using a 3D mat, we baked the sponge layers by hand. While this approach doesn’t produce a 3D texture, it opens up other creative possibilities for decoration and presentation.
Working with a partner, I created a decorative sponge cake filled with small square pieces of sponge and other elements. Assembling the cake required patience and careful trimming to ensure the squares sat neatly inside, but the final result was well worth the effort.
For the filling, we prepared a smooth bavarois using a milk base. After setting the bavarois, we folded in pieces of macarons and chocolate for added texture and flavor. The contrast between the creamy bavarois and the crunchy chocolate and macaron bits was delicious and balanced—the combination is something I’ll certainly make again.