This colourful cake was for a one-year old's birthday. Cute circus theme with the bottom tier being a lemon sponge with raspberry jam and vanilla buttercream, and the top tier being red velvet.
This domed entremet consists of a peanut butter chocolate mousse encasing caramelized bananas, banana sponge, and peanut feuilletine. I decorated it with candied peanuts, banana chips, and butter toasted banana bread.
This was a cake recipe I tried from the Bachour book. The recipes turned out great! I ended up doubling the recipe for the gianduja mousse though. The base is a dacquoise (I omitted the chocolate), gianduja mousse, a hazelnut praline layer, and mango cremeux. Mango fluid gel to dot the top and chocolate plaques to decorate!
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