Triple-Coloured Chocolate Cake and Other Bakes from the First Module

Last week marked the end of the first module of my baking course, and it was a satisfying finish. This module focused on different types of cake batter, sponge techniques, and layer construction. For the final practical assignment we made a triple-coloured chocolate cake, which required both careful sponge preparation and three distinct chocolate ganaches. The process was a great opportunity to put together everything we had practiced so far: mixing and baking an even sheet sponge, cutting two matching circles for the top and bottom, and assembling multiple layers with contrasting chocolate fillings.

To assemble the cake, we began with a flat sheet sponge baked evenly and cooled before trimming. Two equal circles were cut—one to form the base and one for the top—so the finished cake sat neatly and layered correctly. Between those layers we spread three different ganaches: dark, milk, and white chocolate. Each ganache brought its own intensity and mouthfeel, creating a balanced contrast between rich, bittersweet and creamy, sweeter notes. We finished the cake with a thin chocolate glaze on top to give a clean, glossy surface. The result was visually striking and tasted excellent. As always, I noticed a few places I could improve on next time—neater edges and slightly smoother ganache layers—but overall I was proud of the outcome.

Using leftover sponge, my baking partner and I also created a simple cake log. We filled this roll with dark chocolate ganache and added chopped nuts for texture. Because we had already worked through so many components that day, we chose a rustic finish and kept the decoration minimal. Appearance-wise the log needs refinement—there’s room to practice rolling technique and finishing—but flavor-wise it was delicious and well received by everyone who tasted it.

Alongside the cakes, we made bitterkoekjes, which are sometimes translated as macaroons. These almond-based cookies were a new technique for me and surprisingly enjoyable—far better than I expected. We piped and baked the cookies carefully to get the right texture, and a few were finished with a layer of buttercream and a fondant dip for extra polish. The variety of treats that day reinforced different skills: piping, whipping stable buttercream, and working with fondant to create small, attractive toppings.

Overall it was a very full and productive day. I reflected on how much I’ve learned during these past weeks—techniques that once felt unfamiliar are now routine, and I can see clear improvements in speed and confidence. Colleagues and family who sampled the cakes and cookies reacted positively; their feedback was encouraging and helped me identify practical areas to refine. I left the class motivated and excited for the next module, which focuses entirely on chocolate. I’m eager to deepen my understanding of tempering, chocolate work, and advanced ganache techniques—there’s so much to explore, and I can’t wait to get started.