![Picture](/uploads/1/6/4/6/16460548/4038572.jpg)
Week 9
CU229: Advanced Patisserie and Cake Display (A1)
Week: 9| Display Cakes
OBJECTIVES:
Bake and stack buttercream wedding cakes
Production:
Prepare cakes and buttercream
Mask and final ice Wedding Cake tiers
TIMELINE:
Prepare Buttercream Icing; mask cake tiers
Complete gum paste & fondant decorations for buttercream cakes
Mask and final ice wedding cake tiers
Clean
PREP LIST:
Butter
Powdered Sugar
Emulsified Shortening
Vanilla
Rolled Fondant
Gum Paste
Glycerin
Corn Syrup
Food/Candy Coloring
cardboard rounds
Wooden dowels
RECIPES: you prepared:
Rolled gum paste, royal icing
Simple Buttercream Icing
White chocolate Italian buttercream
TOOLS:
Spatulas
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Baking Sheet Pans
Small sauce pot
40 Qt. Stand mixer
Piping bag and tips
SUMMARY:
This week began the task of making tiered cakes. We learned to masked and final iced our wedding cake tiers. Chef Elizabeth showed us some of the celebration and wedding cakes from her portfolio and discussed some of the designs and techniques that she used to give us some ideas of what we could do for our cakes.
CHEF'S INSTRUCTIONS COMMENTS:
Work on smaller components of purse cakes using gum paste.
Use baking and pastry club to come in and work on flowers and decorations
CU229: Advanced Patisserie and Cake Display (A1)
Week: 9| Display Cakes
OBJECTIVES:
Bake and stack buttercream wedding cakes
Production:
Prepare cakes and buttercream
Mask and final ice Wedding Cake tiers
TIMELINE:
Prepare Buttercream Icing; mask cake tiers
Complete gum paste & fondant decorations for buttercream cakes
Mask and final ice wedding cake tiers
Clean
PREP LIST:
Butter
Powdered Sugar
Emulsified Shortening
Vanilla
Rolled Fondant
Gum Paste
Glycerin
Corn Syrup
Food/Candy Coloring
cardboard rounds
Wooden dowels
RECIPES: you prepared:
Rolled gum paste, royal icing
Simple Buttercream Icing
White chocolate Italian buttercream
TOOLS:
Spatulas
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Baking Sheet Pans
Small sauce pot
40 Qt. Stand mixer
Piping bag and tips
SUMMARY:
This week began the task of making tiered cakes. We learned to masked and final iced our wedding cake tiers. Chef Elizabeth showed us some of the celebration and wedding cakes from her portfolio and discussed some of the designs and techniques that she used to give us some ideas of what we could do for our cakes.
CHEF'S INSTRUCTIONS COMMENTS:
Work on smaller components of purse cakes using gum paste.
Use baking and pastry club to come in and work on flowers and decorations