The cakes we've been making are labor intensive. We're learning the basics and building blocks for most cakes. We're in "Cakes I" now and there will be another section called "Cakes II" in a couple of weeks and we end the program working on a Wedding Cake.
We learned how to make Génoise which is the base cake for most wedding cakes. We also learned how to make different versions of buttercream.
1.12.08: Génoise Cake (sponge cake)
Three layers of sponge cake filled with buttercream. We soaked the cake with a simple syrup/rasberry liquor mixture.
Three layers of sponge cake filled with buttercream. We soaked the cake with a simple syrup/rasberry liquor mixture.
1.13.08: Dacquoise au Café
Dacquoise is a nut flavored meringue. We stacked and filled discs of dacquoise with coffee flavored buttercream. It sounds and looks kind of weird but it's absolutely delicious. It's the right balance between sweet and salty, soft and crunchy.
Dacquoise is a nut flavored meringue. We stacked and filled discs of dacquoise with coffee flavored buttercream. It sounds and looks kind of weird but it's absolutely delicious. It's the right balance between sweet and salty, soft and crunchy.
2.13.108: Marjolaine
I wish I had taken a photo of a slice of this - there are 9 layers: (bottom up)
chocolate génoise cake on the bottom, chocolate ganache, dacquoise, Creme d'Or, dacquoise, Praline Buttercream, dacquoise, sweet whipped cream, dacquoise. Then a thin layer of praline buttercream covering the entire dessert. Then on top there's a layer of chocolate ganache, decorated with hazelnuts on top and ground hazelnuts lining the base.
A real pain in the a@@ to make!
I wish I had taken a photo of a slice of this - there are 9 layers: (bottom up)
chocolate génoise cake on the bottom, chocolate ganache, dacquoise, Creme d'Or, dacquoise, Praline Buttercream, dacquoise, sweet whipped cream, dacquoise. Then a thin layer of praline buttercream covering the entire dessert. Then on top there's a layer of chocolate ganache, decorated with hazelnuts on top and ground hazelnuts lining the base.
A real pain in the a@@ to make!
2.13.08: Chocolate Ganache Cake
Three layers of chocolate sponge cake, soaked with a simple syrup/hazelnut liquor mixture. Filled with chocolate ganache and then covered again with chocolate ganache.
Three layers of chocolate sponge cake, soaked with a simple syrup/hazelnut liquor mixture. Filled with chocolate ganache and then covered again with chocolate ganache.
2.15.08: Charlotte Royale (aka "Brain cake" for obvious reasons)
This dessert is built upside down, chilled and then inverted for display. The jellyrolls are filled with an apricot jelly and the inside is a pistachio flavored Bavarian cream.
This dessert is built upside down, chilled and then inverted for display. The jellyrolls are filled with an apricot jelly and the inside is a pistachio flavored Bavarian cream.
2.15.08: Charlotte Russe
A dessert invented by the famous French chef Marie Antoine Carême, who created it for the Russian Czar Alexander I (russe being the French word for "Russian"). It's a cold dessert of Bavarian cream, which we flavored with flambéed pears and a pear liquor, set in a mold lined with ladyfingers.
A dessert invented by the famous French chef Marie Antoine Carême, who created it for the Russian Czar Alexander I (russe being the French word for "Russian"). It's a cold dessert of Bavarian cream, which we flavored with flambéed pears and a pear liquor, set in a mold lined with ladyfingers.
Yesterday in class was "Mousse" day. I'll have pictures of that next week.
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