Lesson 68-69 – Chocolate Ribbon Cake

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

Lessons 65- 67 – Separated Egg Sponge, Tiramisu and Symphonie Cake

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

Lesson 56 – Petits Fours

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

Lesson 54 – Icing my first cake!

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

Lessons 52 & 53 – Two-step, high ratio, mixing method cakes

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