Cakes Day 8

We started by making angel food cakes. They almost all fell to some degree, but other than that they were unremarkable.

The finished cake prepped for decoration.

The decorated cakes. They are just coated with whipped cream, chocolate shavings, and on some we added oranges.

Next we prepped all of our cake components for the practical.

All of our cake ingredients layed out for mixing.

Then we made our Italian buttercream.

Egg whites ready to be whipped.

Sugar being boiled to 250 degrees. It will be drizzled into the whipped whites.

The massive whipped egg white monster trying to escape its bowl...

The meringue after the syrup was drizzled and whipped in. It is whipped until it cools to room temp.

Adding butter, bit-by-bit.

After all of the butter is added the buttercream looks curdled and gross for a while.

Keep whipping and it comes together into a smooth, yummy, buttercream.

Finally, chef demoed what we will need to do for decoration on our practical cake tomorrow. The roses can be any color, and the writting can be in either print or cursive.

Chef was making a very cute face in this photo!!

Cakes Day 7

Today we made a "Honey Bee Torte"

It is made with vanilla Genoise cake, honey buttercream (which is AMAZING), honey simple syrup, and is coated in ganache.

I'm not a big fan of the finished cake, but I could eat the buttercream by the bowl full.

Cakes Day 6

Black Forest Cake today.....


We had to practice chocolate piping for homework. Here is my piping an some piping from my group.

Chef demoing the cake for the day. It is made with chococlate sponge cake, kirchwasser (cherry brandy) simple syrup, cherry filling, and whipped cream for icing. The entire outside of the cake is actually just whipped cream,, no icing!

I have a step-by-step for this cake too, but don't think that it need explanation. Here it goes....

Cakes Day 5

Pistachio cake today....

It is made with pistachio chiffon, pistachio buttercream, rum simple syrup, and is coated with ganache.

I forgot my camera toady, so these are phone photos.

Cakes Day 4

Today we made a citrus cake. It is made with lemon-lime pound cake, lime buttercream, and lemon-lime curd. This is my favorite cake we make in the class.

Here are the step-by-steps for the cake.

1. The chef's description of how our cake should be put together.

2. Here is the chaotic set up, and the first layer. The cake is soaked with lemon simple syrup, and a dam is built up out of buttercream.

3. The dam is filled with the curd.

4. The next layer is added.

5. Another buttercream dam and more curd.

6. Another layer.

7. A big blob of buttercream on top.

8. It is roughly smoothed, and buttercream is added to the sides.

9. The buttercream is fully smoothed, and decorated. In this case, with graham cracker crumbs.

10. We mark portions, and add a buttercream rosette to each piece.

11. A piece of candied lemon peel is added to each rosette.

12. A buttercream rose is put in the middle.

13. Buttercream leaves are the finishing touch. And....TaDa!