Made these two items at Patrick's class today. The chocolate tarts is something sinfully tasty. We had excess dough from the chocolate tart which I intend to try making chocolate custard tarts over the weekends.
The yam filling of the bread reminds me of the teochew "orr nee" but less sweet.
As for the royal charlotte cake, the difficult part is putting the swiss roll as closely as possible so that the mousse will not seep out too much. But the end results is not too bad.
I think it will look prettier with strawberry jam due to the colour but Richard run out of it so he used chocolate cream instead and filled with mango mousse. Think I will make a sinful one with durian swiss roll and durian mousse when I have the time!
At Richard's lesson yesterday, he taught us Cream Sponge Cake and Chocolate Rum Balls. This is the rum balls before we coat it with almond flakes.
For the cream sponge cake, he made strawberry flavour sponge cake and applied buttercream and fresh cream on it. 
He even showed us how to create the cartoon character.
Richard showed us the different designs we can create for the toppings.
Here's the end result.
Yesterday attended the coffee roti and hotdog bun class by Valerie. Been looking forward to this class since I love Rotiboy and it is no longer available in Singapore. Those replicates by bakery shops are nowhere close to the real thing. I love the nice aroma of the coffee and buttery smell during the baking. 
Using the same bread dough but less the fillings and toppings, it can be made into any buns with fillings of your choice or even a plain sweet bun or loaf. 
The excess dough for the pie is made into a few smaller ones.
Richard decorated the blueberry cream cake with a few variations.
