On my last day of Pastry Class we made two different cakes and learned some very basic decorating techniques. I am so sad this series is over, and even more sad that I have to wait for Pro Pastry 2 to be on a Sunday again. In the meantime, I'm really excited about trying new recipes from the CIA book we were given in class.
This is a Hot Milk Cake adapted from the Miette book. It's a pretty standard white cake, but using a cup of milk allows the very wet batter to create a spongy cake.
We baked two cakes, trimmed town the tops and layered them with Italian (egg white meringue) Buttercream. I made two flavors: Strawberry for the center and Almond for the Icing. While I did love how this turned out, I think I prefer regular buttercream to Italian, this was a little over the top, even for me.
I used these heart shaped sprinkles to cover up and imperfections in my side frosting job. That was not easy! One trick I learned was to coat the cake in a very thin layer of frosting first and stick it in the fridge to harden. This will allow the rest of the frosting you put on to spread around more evenly.
We also made a Chocolate Decedent cake that was pretty amazing. We practiced slicing the cake in half here, look how well I did!
I used a basic dark chocolate ganache as a frosting, which I layered on thick.
It turned out really well. I could put this ganache on everything.
For More Recipes and Information Check Out The Gourmandise School
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