![Picture](/uploads/1/6/4/6/16460548/5692160.jpg)
CU229: Advanced Patisserie and Cake Display (A1)
Week: 7| Display and Special Occasion Cakes
OBJECTIVES:
Masking and Icing Cakes
Piping Skills
Modeling Chocolate Flowers and Leaves
Production:
High Ratio Chocolate Cake
Basic Buttercream
Italian Buttercream
Ganache frozen cakes and decorate
TIMELINE:
Prepare High Ratio cakes and bake; gum paste flowers
Prepare Basic Buttercream, Italian Buttercream
Prepare chocolate ganache
Ganache cakes and freeze to set; finish modeling chocolate decorations and decorate 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
64% Couverture
Coating Chocolate
Water
Coffee
Glucose / Corn Syrup / Honey
Modeling Chocolate/Candy Melts
Gum paste
Candy Coloring
RECIPES:
High Ratio Chocolate Cake
Basic Buttercream
Italian Buttercream
Chocolate Ganache
TOOLS:
Spatulas
Spoons
Measuring cups & spoons
Whip
Scale
Prep
Bowls
Round cake pans
Small sauce pot
Stand mixer
Robo-coupe blender
Piping bag and tips
Acetate
Cardboard Cake rounds
Decorating mold
Fondant tools
SUMMARY:
This week we learned how to make modeling chocolate using dark chocolate, white chocolate, and coating chocolate. Most of what we found was that the chocolate although easier to mold, melted faster while the modeling chocolate made from the coating chocolate provided more time to work with it.
PERSONAL OBSERVATIONS:
When working with modeling chocolate, the environment has to be cool and dry. The chocolate will melt and break apart if your hands or the air is too warm. With the gum paste however you really have to create the shapes you need quickly before the paste sets and becomes stiff and crack. It is usually best to work in an “assembly line” fashion to be the most efficient.
Week: 7| Display and Special Occasion Cakes
OBJECTIVES:
Masking and Icing Cakes
Piping Skills
Modeling Chocolate Flowers and Leaves
Production:
High Ratio Chocolate Cake
Basic Buttercream
Italian Buttercream
Ganache frozen cakes and decorate
TIMELINE:
Prepare High Ratio cakes and bake; gum paste flowers
Prepare Basic Buttercream, Italian Buttercream
Prepare chocolate ganache
Ganache cakes and freeze to set; finish modeling chocolate decorations and decorate 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
64% Couverture
Coating Chocolate
Water
Coffee
Glucose / Corn Syrup / Honey
Modeling Chocolate/Candy Melts
Gum paste
Candy Coloring
RECIPES:
High Ratio Chocolate Cake
Basic Buttercream
Italian Buttercream
Chocolate Ganache
TOOLS:
Spatulas
Spoons
Measuring cups & spoons
Whip
Scale
Prep
Bowls
Round cake pans
Small sauce pot
Stand mixer
Robo-coupe blender
Piping bag and tips
Acetate
Cardboard Cake rounds
Decorating mold
Fondant tools
SUMMARY:
This week we learned how to make modeling chocolate using dark chocolate, white chocolate, and coating chocolate. Most of what we found was that the chocolate although easier to mold, melted faster while the modeling chocolate made from the coating chocolate provided more time to work with it.
PERSONAL OBSERVATIONS:
When working with modeling chocolate, the environment has to be cool and dry. The chocolate will melt and break apart if your hands or the air is too warm. With the gum paste however you really have to create the shapes you need quickly before the paste sets and becomes stiff and crack. It is usually best to work in an “assembly line” fashion to be the most efficient.