Vocabulary Week 2
Angel Food: A type of sponge cake
Chiffon: A light fluffy cake
Crumb coat: A light coating of icing to seal the crumbs on a cake
Flavorings: Vanilla, chocolate, fruit.
High Ratio: Cake: a creamed-fat cake that has a two-stage mixing method
Moisteners: Milk, juice, water
Specific Gravity: the weight of an ingredient or a mixture in relation to the weight of water
Tenderizers: Sugars, fats, egg yolks
Two Stage: liquids are added in two stages
Butter Cake: Butter cakes, also known as creaming-method cakes, begin with softened butter or shortening creamed to incorporate air cells
Creaming Method Cake: begin with softened butter or shortening creamed to incorporate air cells
Driers: Flours, starches, milk solids.
Genoise: A classic European style cake
Leaveners: Baking soda, baking powder, baking ammonia.
Ribbon Stage: The stage eggs are whipped to when they leave a ribbon in the bowl off the mixer whisks
Spongecake: Made by whipping egg yolks and whites. Gently folding flour into yolk mixture and then folding in the whipped whites.
Tougheners: Flour, milk, eggs, anything containing protein.
Bake Carrot Cake
Make Carrot twists
Make Cream Cheese Icing
Make Raspberry Ganache
Make Cocoa Gelee
Start Croissant Dough
Using dough hook for croissant dough.
You need to be careful to not over whip the egg whites for the sponge cake. They can get too stiff in an instant!
Outcome & Critique:
Even though my egg whites were almost too stiff, I used them in my sponge cake anyway. The cake turned out well.
What could I have done different:
I would be careful to really keep an eye on the egg whites to make sure I don’t over whip them.
Week: 2 Day: 2
Ice and assemble Carrot cake
Fill and assemble Yule log
Laminate Croissant dough
Make leaves and berries with fondant
Kneading coloring into fondant.
The Croissant dough requires rolling out but the butter needs to be cold so that it doesn’t squish out during the laminating process.
Brush simple syrup on sponge cake, spread with ganache, cut ¼” slice of cake and stack to make rolling easier. Roll tightly using parchment to help roll. Coat with ganache, then coat with cocoa gelee. Make a diagonal cut from each end of roll to look like branches. Garnish with leaves and berries. Dust with powdered sugar.
Stacked cakes need to be leveled before icing.
Outcome & Critique:
I was pleased with the Yule log, however, I am not a fan of the raspberry ganache. When I make a Yule log at home, I usually use a butter cream or whipped cream for the filling.
I liked our carrot cake. It was a different recipe than the other group used but I liked ours better. I thought our cake looked like a Dale Chihuly art piece.
What could I have done differently:
I don’t think I would have done anything differently. I was pleased with our products.
I did have a bit of a meltdown tonight. Some of my classmates have been treating me really disrespectfully. But Chef held me aside after class and talked to me about it. I am glad that she is aware of things that go on in class. I felt a lot better after talking with her.
|Carrot Cake Decorations|
Until next week,