me holding my bavaroise, which turned out quite well. it looks a little wobbly here, prob cause I'm holding it up. This cake has milk choco, dark chocolate and vanilla mousses. I don't remember if this one is separated by a jaconde cake, or if we just froze it btwn layers. the chocolate glazing on the top is the most difficult part of this cake. I'm feeling rather confident with my mousses these days. This lovely little number went to the guys washing the floors that night (we finished at 9:00pm).