Dispite being a very naughty chef, fortunately I was allowed into practical. I think this was because the basis cake recipe was a chocolate version of the genoise so I didnt miss too much. Was a relatively stress free practical today and the masking was a lot easier because we were using chantilly cream. I was pleasantly pleased with my piping this week and my chocolate was okay, although the design was a bit 'Jaws' shark attack esque.
Still a bit hazy from my mornings mishap I managed to demolish half my cake on the tube home. Commuters looked on in horror as my cake headed for the tube floor. Fortunately I caught half of it in the tupperware. Oh dear indeed.