I prepared a Morello Cherry sauce, Almond Sponge cake brushed with cherry soaked Kirsch and brandy, Chocolate Mousse, Vanilla Tuile cookies, whipped cream, and Pulled Sugar.
2.07.2009
BPA 130: Final Plate of Chocolate Mousse, Almond Sponge cake, Cherry sauce, Vanilla Tuile cookies and Pulled Sugar garnish
I prepared a Morello Cherry sauce, Almond Sponge cake brushed with cherry soaked Kirsch and brandy, Chocolate Mousse, Vanilla Tuile cookies, whipped cream, and Pulled Sugar.
2.05.2009
BPA 131: Course Final- Stacked Cake
Today was our final where we were to make a two tiered wedding cake coated in buttercream then fondant with a shell border, fine piping, fondant or piped flowers, and a 10" square base with 6" round top, both 3.5" tall.
2.04.2009
BPA 131: Fondant coated square cake with fondant flowers
Today's square cake was cut and filled with a dam of buttercream and raspberry jam and crumb coated. I rolled out a sheet of fondant to an even thickness and making sure there were no air bubbles or bumps, rolled it onto the rolling pin. Gently unrolling it on top of the cake I first smoothed the top, insuring no air pockets, then pressed the fondant tight at the corners. With the corners covered I then smoothed the fondant on the sides, moving from the corners in. This motion moved the air pockets down and out from the middle as opposed to creating large creases or wrinkles at the corners.
Using powdered red color mixed with a drop of alcohol mixed into some fondant, I found a bright orange red for the flowers for my cake. I piped 5 tiny black dots in each center and I piped the branches before affixing the flowers with a dab of royal icing.
BPA 131: Stacked cakes coated in fondant with Cornelli lace, Sota, and Swiss Dots
I began the same as before with cutting my even cake layers, damming and filling with jam, and crumb coating. The difference was that I was also cutting and coating a 6" round cake as well. The process was the same, but once my layers were cut, instead of just cutting off the edges, I used the small cardboard cake round as a template and trimmed away the cake that remained. Today I colored my fondant a little yellow, kind of a butter color. I rolled it out and unrolled it onto each cake separately. I used 6 straws as structural support standing in the middle of the bottom cake and with a little buttercream as glue put the small cake on top.
I practiced my fine piping of Swiss dots on top, a diamond like pattern, and continued with Sota and Cornelli lace on the bottom. This picture shows the Sota piping which are random curves of icing that falls on top of itself, and is wide and loose.
BPA 131: Coating cakes with fondant and fine line piping with royal icing
I prepared my cake layers, made a dam on each layer for and filled with raspberry jam, and crumb coated my cake. Today we worked with rolled fondant to coat out cakes. I used a rolling pin and rolled the fondant out on the marble counter dusted with powdered sugar. I wanted it very thin, even, and smooth. Once it was at a good thickness, I rolled it up onto the rolling pin and unrolled it on top of my cake. Working quickly I smoothed the sheet of fondant over the top and sides with my hands and with a fondant smoother. Once all lines and wrinkles were gone I trimmed the extra fondant off the bottom of the cake. Using the fondant smoother I went around the edge of the cake and slid down the sides make sure the fondant was tight and smooth at the bottom. Any excess fondant I cut away with my paring knife.
To finish my cake I used white royal icing to make some small fine line piping along the edges. Where the swags met at the top I made a small dot of icing. Below the swags I attempted some Swiss dots.
I used a small round tip to make the pearl border at the bottom of the cake.
BPA 131: Cutting and coating square cakes, intro to Fondant flowers
I cut the square cake to the same thicknesses and followed the same process as the rounds, but was very careful at the corners. The sharp edges and corners of a square cake are really what make it look nice. I filled the cake with raspberry jam that was dammed in by a border of piped buttercream. I smoothed my crumb and final coat using my offset spatula. To smooth the sides I did not turn the cake wheel but used my bench scrapper front and back to gently pull across each side, smoothing and evening out the buttercream. It was difficult to keep the edges crisp but can be done with a lot of practice.
After my final coat of buttercream I piped a simple shell border along the top and bottom edges of my cake.
BPA 131: Basket Weave cake with Piped roses, royal icing flowers, and buttercream writing
Today I cut my cake layers the same way as I did before, but instead of buttercream filling I used raspberry jam. I created a dam for the jam by piping a ring of buttercream along the inside edge of the layer and using my small offset spatula spread the jam inside the enclosed area. This keeps the jam from oozing out the sides when frosting and makes for a nice looking slice of cake. Because I was frosting the outside of my cake using a basket weave pattern, the crumb coat was a sufficient base to start with.
In finishing my cake I piped a small birthday message in green buttercream and piped three roses in some royal icing. I piped some leaves and used the piped flowers from the previous class to fill the rest of the space. To make the roses I began with the same tools as the other flowers, but started with a small Hershey kiss base for the center of the rose, and made concentric petals curving up and out around it. It took many tries but eventually they began to look like roses. I ended with a piped buttercream shell border around the top and bottom of the cake.
BPA 131: Piping buttercream swags and borders and piping royal icing flowers
Working with round cakes again, I cut and prepared my layers using the same M.O.P. as learned on day 1. I filled the cake with buttercream, making sure layers of cake and frosting were even. I crumb coated and final coated with buttercream, and then focused on piping swags. Using various piping tips I was able to achieve ruffled swags, fine line swags, and a shell border along the top and bottom edges of my cake. Where the swags met at the top of my cake I piped small rosettes.
I also had a chance to practice piping royal icing flowers. Using the rose piping tip and some tinted icing I was able to create some nice little flowers. To pipe a simple flower it is easiest to use the flower nail in the piping kit, with a small piece of parchment paper. Holding the nail in my left hand and my piping bag in the other, I piped, stopped, and turned 5 times, making the 5 petals of my flowers. I went back later and piped small dots in the centers.
BPA 131: Cutting cake layers, crumb and final coating with Italian buttercream
I began with 9" cake rounds and proceeded to make 3/8" layers, about the height of my pinkie finger (give or take depending on finger size). Starting from the bottom and using my serrated knife, I gently held it level to the cake base and with my other hand spun the cake wheel and let the knife cut through the cake and after a couple of turns it came across cleanly. I cut three even layers in this same fashion. I kept them stacked and with a slow sawing motion cut downwards to remove the brown crust of the sides of the cake. *Any layer of cake that had a brown crust top or bottom and was to be used as a middle layer, had the crust gently rubbed or cut off.
The Italian Meringue buttercream recipe used for a 5 quart mixer is as follows:
-1 lb granulated sugar
-8 fl oz cold water
-6 oz egg whites
-1 lb unsalted butter, room temperature, cut into pieces
-1 tbsp vanilla extract
I placed my bottom layer onto a cardboard cake round on top of the cake wheel and used my medium offset spatula to put the buttercream onto the layer. I wanted my layers of buttercream to be as thick as those of cake, and finished the remaining layers in the same way. I made sure each layer was flat before starting the next. I applied a thin coating on the sides of the layers and the top, keeping the top even and smooth and the edges crisp. I used my bench scrapper to smooth my sides as I spun the cake wheel.
Crumb coating cake layers with Italian buttercream
The crumb coat is a thin layer to trap the crumbs of the cake within the first layer and to prevent crumbs from appearing in the final coat of buttercream.
I practiced writing with chocolate using a parchment paper cone, choosing a Happy Birthday message. I also finished the cake with a pearl shell border along the top and bottom edges. This gave the cake a more finished appearance.