Oct 28, 2010

Baking Bliss

Two weeks of baking bliss… cakes, fillings, buttercreams, ganaches! Man o man, those French know how to make a good cake! Here is their philosophy- every slice of cake should have different textures (creamy, crunchy, spongy) and tastes (sweet, sour, bitter, salty). So each layer focuses on one or more of these elements to make fore a truly delicious eating experience.
Move over Tiramisu, it’s a Coffee Orange Hazelnut Dream


 
Layers of orange Japonais and Hazelnut biscuit (biscuit is type of cake sponge, not an American style biscuit) Filled with the most fluffy and heavenly coffee mousseline and orange marmalade. For texture, we sprinkled hazelnut crumble and frosted with Arabica coffee buttercream… YUM


Vanilla Lemon Peach and Coconut


 
Layers of coconut dacquoise, which is a chewy, meringue based cake with a layer of lemon genoise sponge cake. Filled with the most life-altering lemon cream and 3 bean vanilla buttercream. Sprinkled with crunchy pralinettes for crunch. One of my favorites!!!
Strawberry Cake


 

Layers of almond genoise cake soaked in a strawberry simple syrup. Filled with fresh strawberries and bourbon vanilla buttercream and sprinkled with caramelized crushed almonds. Most popular cake!


Dark Chocolate Pistachio



Layers of chocolate biscuit layered with (from the bottom up) white chocolate pistachio ganache, dark chocolate mousse with crème Anglaise. Sprinkled with chocolate cocoa nougatine and topped with dark chocolate ganache. Beyond delicious cake!!!

Oct 11, 2010

Everything Chocolate Cake!

Move over Willy Wonka! Last week's project-everything chocolate!! (I will wait for you to wipe the drool from your chin)


Red modeling chocolate covering the styrofoam cake (ok, so not everything is chocolate!) White chocolate molded sphere colored with red and yellow coco butter. Dark chocolate funky flowers, along with piped white and dark chocolate leaves and combed curls.



Oct 3, 2010

Sugar Swans and Ribbons

Latest class project.. more sugar sculpting! This time we used hot sugar to pull and blow in a variety of techniques. Here's the end result!

Ok so one of my "swans" looks more like a flamingo...and some of my grass wilted from the heat in the classroom, but aside from that, I'm pretty pleased with the end result. The "swans" and sphere were made by blowing sugar, which is a similar process to glass blowing. Yep, basically blowing and forming molten sugar. (I have the blisters to prove it!)

The roses were made by pulling sugar with my thumb for each petal (again, big blister to prove it). The ribbon was by far one of my favorite things to learn. The technique is super cool and I love the end result- very glossy and elegant. I can't wait to try pulling another ribbon again!