This morning’s demo was on decorating a carrot cake. We had baked it yesterday so it would be nice and cold. It was a very easy cake to make, so Chef said, along with the fact that it was pretty fail safe recipe, so if anyone blew this one, he wouldn't have much to say except that it’s good thing your not in Baking and Pastry full time. We all managed to have a cake ready today with no mishaps.
Decorating a cake is another story. Chef Thomas works quickly when frosting the cake. He had made a nice cream cheese frosting and after leveling the cake he plopped some frosting in the center. Then,with a few quick spins of the cake stand and a swish o
r two of his spatula, the cake was perfectly coated. He took his pastry comb, something that resembled and old Afro comb and waved a design over the surface. He then held it at an angel over a sheet pan and pressed some crushed walnuts on to the sides pressing them straight with his spatula. I was trying not to worry that he was going to drop the cake - tossing
it around like a ball.
He then took some marzipan, which is a sweet plia
ble paste made of ground almonds, sugar, and egg whites that had been colored orange and green and shaped some mini carrots. He piped a border around the edge
and viola.
Our cakes were not as perfect as his
but we did pretty darn well.
We spent the rest of the day preparing and
scaling for our
Baking and Pastry practical exam that was
tomorrow.
We were to make an apple pie, a chocolate Genoise cake-fully
decorated, and a fresh fruit tart.
We prepared our dough’s and our cake, prepped
the apples for the pie and left them to macerate
overnight in the sugar and cinnamon.
Tomorrow is show time.
Goodnight
1 comment:
Truth be told...I don't like carrot cake. But I must confess, the frosting was light and delicious. Since you brought the cake to my house, I gave our bible study group most of it..but kept one piece for me; and promptly ate the frosting off.
Thanks Beth!
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