We are having our written test and practical for the section of the course on cakes, French pastries, etc. I decided to do a dry run for the cake on the exam which is a plain white cake that we will ice and decorate. I made the cake and iced it with chocolate Swiss buttercream. The chocolate was still a bit warm when I added it to the meringue so the icing was a bit on the runny side. After I iced the cake and put it in the fridge, it set up perfectly. Cakes came out nice -- though I don't really like the recipe-- there is no butter!! They are solid though and good for a practical. A look at my test run (first time ever piping icing so give me a break!!)
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