A chocolate ribbon cake sounds easy enough to create considering we had already been through molded cakes. It is made up of three 6-inch round cake layers of chocolate nut cake, imbibing syrup, mousse, and chocolate plastic. Well, instructions can … Continue reading
In the next 3 lessons we tackled the separated egg sponge cake method, in which you whip the egg yolks with ½ the sugar and separately whisk the whites with the other ½ of the sugar. After both have thickened, … Continue reading
In case you’re wondering, a miroir is a cake made of a genoise mousseline cake, syrup, bavarian cream, and nappage. It is a beautiful, delicate cake perfect for any girly event. They are made in entreme rings (essentially cake pans … Continue reading
Next up we started on sponge, or genoise, cakes. Genoise cakes are very dry and so they always need to be soaked in ”imbibing syrup”. This is a great way to add different flavors to the same cake, but you … Continue reading
In the next two lessons we moved onto a new cake method, modified creaming method. Modified creaming method is similar to the traditional creaming, but rather than adding the eggs together, either after creaming the butter and sugar or with … Continue reading
We had been warned that this would be one of the toughest classes in the entire curriculum, so I entered lesson 56 with great trepidation. The almond cakes were already baked and filled with raspberry jam and the class was … Continue reading
After a fairly successful icing day in lesson 54, I came to lesson 55 ready to decorate. We were going to ice the chocolate cakes we made in the first lesson of this mod and right away I knew I … Continue reading
Lesson 54 was one of the scariest lessons to date. I’ve always found the thought of icing a cake to be completely daunting. Nevertheless, I entered this class with an open mind and got to work creating the lemon buttercream … Continue reading
Lesson 52 introduced us to the two-step, or high-ratio, mixing method. For this class we were making a fruit financier, high-ratio pound cake, and a high-ratio fresh ginger pound cake. A high-ratio cake is easy to recognize from its list … Continue reading
Before the Mod 2 practical, I picked up my binder for Mod 3, which was to be the cake mod. So far in the program we had yet to bake a cake, brownie, cupcake or cookie (other than the 1 … Continue reading