Day 2

The second day the techniques and topics covered were:

Sponge-type batters
Genoise cake
Butter cake
Chocolate cake
Classic buttercream
Coconut buttercream
Roulades
Cake contruction
Pastry bag techniques
Finishing techniques

	The Menu included: Vanilla Roulade with Lime Curd and Fruit Salsa Raspberry Hazelnut Genoise White Butter Cake with Moucha Buttercream Deep Chocolate Cake with Caramel Buttercream Choconut Layer Cake
	Vanilla Roulade with Lime Curd and Fruit Salsa
	Raspberry Hazelnut Genoise
	White Butter Cake with Mocha Butter Cream
	Deep Chocolate Cake with Caramel Buttercream
	Coconut Layer Cake




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