Well I’m not done with génoise if that’s what you’re asking. I got too many requests from people who wanted to see me turn génoise into a cake, so, that’s what we’ll do next. Since cakes need filling, and I already filled the jelly roll with raspberry jam (and raspberries), I think I’ll do the lemon curd I spoke about early last week. And given that cakes made with génoise need cake syrup, we’ll do that too. See how one little project can be milked for weeks? But proper pastry is like that, it takes a lot of components. Just more fodder for the how-to’s list, I guess. It’s getting pretty long, isn’t it?