Sunday, January 4, 2009

A Graduation Cake

Oh how I wish it were me that had graduated and received a cake (tune in, in one years time), but it was in fact S. I try not to think about how quickly the years fly by. It wasn't long ago that we both ventured to the 'big smoke', away from the safety and comfort of our childhood homes, to start our first year at University. Thinking back over the past five years is like watching your life flash before your eyes. So much has happened, yet it seems as though so little has changed. I can't believe it has taken us five years to sort out where our lives are headed. Luckily for S, he happened to stumble into his chosen career (which turned out to be so different that he had thought it would be), and loved it. As for me, well, after a few changes here and there, I too feel as though I have finally steered onto the right course. Such a milestone surely deserves a grand reward (S takes payment in cakes and pastries of course), and what could be more grand (and time consuming and aggravating- in a good way) than a Pierre Herme recipe!? I had actually intended on baking S a cake he had chosen from Dorie Greenspans book; Baking: from my home to yours, for his birthday, but that never happened. Then I decided all was not lost and I would make it for his graduation (only a couple of weeks after his birthday), but I thought that I really needed to utilise special occasions for really special recipes. Poor S though- I'm not sure when he will ever get to eat the Dorie Greenspan cake, even though he requested it months ago. I guess we will have to wait for someone to choose it for Tuesdays with Dorie.

On to the cake! Really, the cake was not hard to make. There are quite a few elements and it is quite time consuming, but if you organise everything in advance, it should be relatively stress free. The cake I chose was a Blueberry and Marscarpone Mousse Charlotte. I adore the look of Charlottes, but was never quite sure what all the different elements of the cake consisted of. From what I gather, the lady finger borders are usually filled with a mousse of some sort. Either way, this cake was magnificent! It consisted of lady finger biscuits, a mascarpone mousse filling with fresh blueberries layered inside, italian meringue for the topping, and also a dollop of blueberry compote. I can only imagine the possibilities, flavour wise.

After his graduation ceremony, we were all supposed to come back to our house to have a piece of cake with coffee. Unfortunately we ran out of time and had to rush immediately to the restaurant we had booked at. We decided to skip dessert, so that we could have a piece of cake instead. By that time, it was well and truly night time, so it was difficult to take photos.

S is jumping for joy, not because he graduated, but because he will be taking up post graduate studies this year- yes, that means another grand cake for S at the end of the year... not to mention mine as well.


Aran said...

looks great briw. i'm glad i was able to help!

dorie said...

As soon as I saw the first picture of your fabulous cake, I knew it was Pierre Herme's recipe because you made it so beautifully that it looks exactly as it does in the book. Bravo! I love that cake and I'm so glad you and S. did, too. Congratulations to you both!

Bria said...

Thanks for the lovely comments!

Anonymous said...

What stunning swirls of the meringue. That is a real show stopper Bria! :o

SiHaN said...

oh gosh.. that looks wonderful! wish i had that for my coming graduation as well. Guess I'll have to try it out as well!