Each year around this time, my hubby and I try to come up with a plan for Valentine’s Day and usually it winds up being an overpriced meal out because we’re both too tired to cook. But this year, … Continue reading
Looking forward to the big game! How are you celebrating? … Continue reading
Wow, we’re at the last class. Crazy. I came into class with a plan of attack on how I would finish my cake. I was so nervous about all the work I had left to complete that I came in … Continue reading
With only 7 lessons until the end of school, it was time to get down to business on our wedding cakes. We started off making generic flowers, everyone was required to make 1 full blown rose and leaf, 1 calla … Continue reading
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