![Picture](/uploads/1/6/4/6/16460548/9873983.jpg)
CU229: Advanced Patisserie and Cake Display (A1)
Week: 6
Display and Special Occasion Cakes
OBJECTIVES:
Masking and Icing Cakes
Piping Skills
Production:
High Ratio Chocolate Cake
Basic Buttercream
Italian Buttercream
Ganache frozen cakes and decorate
TIMELINE:
Prepare High Ratio cakes and bake
Prepare Basic Buttercream, Italian Buttercream, and Italian Meringue
Swiss Buttercream
Crumb coat and Ice cakes
Finish cake decorations
Clean
PREP LIST:
Eggs (whole, whites and yolks)
Butter
Flour (All-Purpose, Bread, Cake, Pastry)
Sugar
Powdered Sugar
Salt
Cocoa Powder
Baking Powder
Baking Soda
Vanilla
Buttermilk
Heavy Cream
RECIPES: you prepared:
High Ratio Chocolate Cake
Basic Buttercream
Italian Buttercream
Swiss Buttercream
TOOLS: used in class:
Spatulas
Spoons
Measuring cups & spoons
Whip
Scale
Prep
bowls
Round cake pans
Small sauce pot
Stand mixer
Piping bag and tips
Cardboard Cake rounds
SUMMARY:
This was the first week that we worked totally on cake. This week we prepared the cakes and buttercreams. Chef Elizabeth had done a demo for us that taught us about making Italian buttercream and the need to heat the sugar syrup correctly as well as finding the best spot in the mixing bowl to get the cooked sugar syrup in without having it on the whisk and the sides of the bowl. I am very glad to say that we all accomplished this with no problems.
PERSONAL OBSERVATIONS:
Working on decorating cakes take a lot of practice. There were so many things to try and I must say that it will take a while for me to master all of what is available. I did try some writing and flowers but they did not turn out the best. But I will keep at it.
Week: 6
Display and Special Occasion Cakes
OBJECTIVES:
Masking and Icing Cakes
Piping Skills
Production:
High Ratio Chocolate Cake
Basic Buttercream
Italian Buttercream
Ganache frozen cakes and decorate
TIMELINE:
Prepare High Ratio cakes and bake
Prepare Basic Buttercream, Italian Buttercream, and Italian Meringue
Swiss Buttercream
Crumb coat and Ice cakes
Finish cake decorations
Clean
PREP LIST:
Eggs (whole, whites and yolks)
Butter
Flour (All-Purpose, Bread, Cake, Pastry)
Sugar
Powdered Sugar
Salt
Cocoa Powder
Baking Powder
Baking Soda
Vanilla
Buttermilk
Heavy Cream
RECIPES: you prepared:
High Ratio Chocolate Cake
Basic Buttercream
Italian Buttercream
Swiss Buttercream
TOOLS: used in class:
Spatulas
Spoons
Measuring cups & spoons
Whip
Scale
Prep
bowls
Round cake pans
Small sauce pot
Stand mixer
Piping bag and tips
Cardboard Cake rounds
SUMMARY:
This was the first week that we worked totally on cake. This week we prepared the cakes and buttercreams. Chef Elizabeth had done a demo for us that taught us about making Italian buttercream and the need to heat the sugar syrup correctly as well as finding the best spot in the mixing bowl to get the cooked sugar syrup in without having it on the whisk and the sides of the bowl. I am very glad to say that we all accomplished this with no problems.
PERSONAL OBSERVATIONS:
Working on decorating cakes take a lot of practice. There were so many things to try and I must say that it will take a while for me to master all of what is available. I did try some writing and flowers but they did not turn out the best. But I will keep at it.