Here are a few photos of the strawberry ‘treasure’ cake. It has an almond dacquoise base with strawberry mousse and a vanilla chiboust. What’s with all the gelatinous mousses lately? Gelatin + mousse = texturally unappealing (with a few exceptions). At least it was fun to make and decorate!
As much as I relish the rush and adrenaline at the start of class, I also enjoy the therapeutic moments at the end where I can slow down and channel my inner artiste.