Let's backtrack a bit...

Okay, so I have definitely been slacking with the posts and I apologize.  Let me backtrack a bit.  So as you can see from my pictures, I did end up getting my carrot cake done.  Unfortunately, this did not happen until AFTER the third batch of cream cheese frosting and the second batch of carrot cakes.  Blah!  The lucky thing is that by the time we got to our cakes, we had gotten in some more orange food coloring, so we actually got orange carrots!  :)  Everyone else had purple ones, which I did think were actually quite cute and I probably would make other colored ones for an Easter season cake actually.  My carrots were a bit big, but I was happy to see them finally take shape as the marzipan was originally waaaay too crumbly, even after adding a bit more oil to it.  

After the carrot cake we've also done a lot of prep work for other cakes and then put them together.  We next made a tiramisu, which was cute and looked somewhat like a fence on the outside.  It had a layer of filling, a layer of ladyfingers, and another layer of filling.  I actually have not eaten mine yet, and it is in my freezer waiting til I want it!  Which probably won't be until after we are out of the cake section, haha.  Next we made a charlotte royal, which was a roll cake layered with bakers jam (I used raspberry).  This is then cut into 1/4" slices and layered into a charlotte mold.  The mold is then filled with bavarian cream and topped with a bottom of cake layers.  I forgot to take a picture of this one though, boo.  We then made a chocolate chiffon cake and frosted it with a whipped ganache frosting.  Then we put out a strip of plastic and drew chocolate filigree on it with dark chocolate and covered that with white chocolate.  Once it was allllmost set, we pulled the ribbon around the cake.  I really liked that one! 

The last few days we've been making layers and the putting together a few cakes.  We had to make meringue discs and genoise cake layers to put together the kirsch torte.  We also made the sacher (pronounced soccer) sponges and ganache to put together the sacher torte.  Today we made the opera cake layer and the dobos (pronounced dough-ba-ch) layers to be finished - hopefully - tomorrow.  And on Monday we are making a celebration cake!  Yummy!