Baking and Pastry - Cake Decorating

Go ahead. Dive in.
That how inviting this cake looked.

I'll give you the evolution of decorating a cake, Chef Thomas style.
He made this process look so easy. I had to remind myself that he has been doing this for over 30 years.
It was beautiful to watch.
He first sliced the crust off the top of the cake to level it. Next he sliced the cake into thirds and frosted them together. After covering the whole cake with a "crumb" layer, he poured a ganache (melted chocolate and cream) layer on the top of the
cake and gave it a spin, applying pressure in the center of the cake with a spatula to create the spiral effect. It reminded me of a potters wheel.









Next, he took the almond sponge cake that we had made the day before and began the assembly for a roulade. He spread out a layer of raspberry butter cream then rolled it up.

Chef was trying to be serious but with the jokes flying around this morning he couldn't keep a straight face. It's all about having fun and eating well.






































Goodnight.