smiles, Joyce. =]]

It's a little bit of a back log, but still within the month of December. It's pretty much known from my previous posts that I have been failing terribly at the swiss roll. The first was probably just a fluke. I refused to give up and read more and more on genoise. (oh, I do hope I don't forget the things I've read so far) There was a forum post about genoise, where someone said genoise was something for the advanced bakers of sorts. And that beginners should try it without butter. Keeping that idea in mind, I chanced upon this genoise cake tutorial from baking 911. Since I needed to make Junie's birthday cake for the party the next day, I decided to just give it a whack.

My first genoise sponge cake turned out pretty good, looks wise, if I may say so myself.

Bought this in the morning on the day of the party.
Decided at the last minute to frost the genoise sponge and bring it along for critique.

Made chocolate fudge frosting to cover the cake with.
recipe from joyofbaking

& here's the finished cake! not very professionally done thou..
But it seems like everyone at the party took it quite well.. *smiles*

After the genoise sponge cake I thought I'd give the swiss roll another shot. But to no success.. *sobs*
Had a chat with Kelly's pastry chef friends & after a bit of discussion, I gave the vanilla swiss roll a try & viola!

Vanilla swiss roll with blueberry jam filling.

a pretty slice. *smiles*

This was probably another fluke though. Cause I made another roll the next day & it failed. It wasn't that bad though.. managed to save the next 2 failed swiss rolls by unprofessionally slicing off the rubbery layer. There were clumps of flour here and there, probably due to my lousy folding technique. o(>.<)o
But! That isn't the end. hehe!