Ouch, I did a rush job on these photos, but we really needed to eat and go to bed! 

This was definitely one of the easier bakes, although I don't know how you'd get a flat top like the example (and I think some of the bakers) had. As far as I can tell this recipe is for what y'all call a Madeira cake and we call a pound cake, so mine was nicely domed with a crack! I could have trimmed the dome off but I thought that wouldn't work well with the glace icing and I decided to prioritize that. It might have been affected by me making a half recipe, though I did all the math to use a right-size pan. 

Making the sprinkles was fun. Making the piping bags, not so much --though I think if I sat down and did it carefully I could have done better, and they did WORK, just zero precision. 

I made all of my cakes and cookies without an electric mixer for years, so that wasn't such a big deal, though I have higher standards now for what "creamed" should look like. I tried my Danish dough whisk for this and it was fantastic, I'd never used it for that before. 

Somehow even though I rushed it, I made a great custard for the first time! Usually I have to put them through a sieve and they're still not smooth. The custard goes well with the cake and the glace icing is better than I expected, probably because it's thin, which I like. 

Technical Week 4: School Cake