You received your first cake order! Do not mess it up. This cake is your defining moment as a baker, and if the cake is not up to par with an actual bakery you can say goodbye to being a reputable baker. Baking is not for the weak, you need to have serious skill before entering the cut throat world of sugary sweets where only a select few will survive. Anyone can go to the store and buy a generic twenty dollar cake, so you have to make yourself stand out. You have to prove to the customer that your sixty dollar cake is better than any cake made at a grocery store.
First you must bake the perfect cake. One that is moist, but firm; airy, but sturdy; and most importantly, one that tastes good. Never use box cake mix, that is for ameture
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The use of fondant opens up so many doors, with it the decorating possibilities are endless. Now to cover the cake with fondant, it is always good to have a little bit more than you need in case the worse happens. The amount of fondant you will need depends on the size of the cake. Rolling out a huge chunk of fondant requires a lot of muscle and your arms will get tired. Once you have rolled out the necessary diameter, roll out an inch more to be on the safe side. Your fondant can not be too thin, otherwise it will tear as soon as you lift it off your mat. It also can not be too thick either, or else it will push the frosting off the sides and cause the fondant to billow. About a quarter of an inch thick will be good. Since your fondant is evenly rolled out, it is time to transport it onto the cake. If you can move the cake as close to the mat as you can to reduce the risk of your fondant tearing. You can go about covering the cake one of two ways. You can gently roll the fondant onto the rolling pin and then unroll it onto the cake, or if the fondant is stuck to the mat you can take the mat and flip it on top of the cake and peel it off. Once the fondant if off the mat or the rolling pin, you need to work fast. As soon as the fondant is on the cake, gravity starts to pull on it creating elephant skin and tears. You need to take your smoother and seal the rim of the cake to prevent any cracks and tears. Once the rim is sealed, you can take a deep breath. When smoothing fondant, you want to smooth it in downward motions, not horizontal. Smoothing it vertically allows the fondant to slightly stretch and fan out a little bit around the base of the cake. However, if you smooth from side to side, the fondant will fold and overlap making the cake look sloppy. When this does happens, it is almost better to leave and try to blend it then it is to try and unfold and fix it. The damage
The King Cake accompanies parades and festivals to pay tribute to the Epiphany, the day Three Wise Men arrived in Bethlehem and set forth gifts to baby Jesus the twelfth night after his birth. The cake is considered a reenactment of Epiphany, usually a bean or baby figurine baked into the cake to represent Christ and is eaten during Carnival festivities.
I sponged on two layers and topped it off with a clear quick dry top coat to smooth out, protect and prepare the glitter underneath for the next few
With a Parisian Scoop, scoop out two white balls from the fondant icing container for the eyes, pull out two smaller balls from the black fondant icing container and one bigger piece for the mouth. Smooth out all balls with a fondant rolling pin, and then trim the white ones to shape and fit the eyes (based on what you did on the cake previously), the smaller black ones for the pupils, and the bigger one for the mouth. With that plastic wrapped copy we made earlier of the characters’ face, place the bigger rolled out black fondant onto copy and trim to fit the mouth of the copy. Place all features onto cake accordingly, then grab the piping bag and start the
E Wilson, Carol. "Wedding Cake: A Slice of History." Gastronomica. University of California Regents, 2001. Web. Apr. 2014. ..
up the cake into the form of a jelly roll. Next, you can either refrigerate this roll for one
In addition, few years later Dick Rodby sold the company to Owen O’Callaghan which the latter join the organization that make the business developed and amend in a new direction with a new name which is “Happy Cake”. In the later years, Hawaii’s fruit cake’s style and ingredients was repeatedly innovated by a lot of bakers of Hawaii, as well as to the other countries that result to the different styles and additional ingredients the Hawaiian cake now offer. Hawaiian cakes have been used as wedding cakes in Hawaii and it has been developed into a lot of flavors (Hill, 2011).
The shop was now the popular and greatly visited shop it had strived to look like earlier. In the window was shelf upon shelf of the most soft, sweet, spongy and succulent cakes that you could imagine that the ...
Making the actual cake model of the earth shows students how geologist may represent parts of the earth in simpler terms. After students have discussed and interpreted their cores of the discussion can lead the conversation about how layers of the earth are below the soil, like how the layers are below to icing on your layer-cake. Making this layer-cake model is a fun way to teach students about the layers of the earth in a simple, engaging way.
To prepare to make the icing, you will need to first gather and measure your ingredients. The items needed to make the icing are: two teaspoons of fresh lemon juice, two large egg whites and three cups of powdered sugar. Start by separating the egg whites from the yolks. Next, whisk together the egg whites and the lemon juice. After this is fully mixed, slowly add the powdered sugar until it is all mixed together. If you would like to color the icing you can add a few drops of any color food coloring that you want. Mix this together and then the icing is
There is much ancient history of baking, but specifically cakes made during the 17th century are the foundation for cakes we know of today. Many of us have experienced the time of admiring a beautiful cake and being excited to eat it. You cut into it and taste the delicious blend of the cake, frosting, and any further fillings or edible decorations. We are so concentrated on the cake in front of our eyes, it is not often we stop to think about the fascinating origin of caking baking and decorating, or how certain cake traditions have come about, why it is made for special occasions, or the evolution of cake baking throughout history. Starting from a few simple ingredients, cake came into existence. Cake goes beyond just being a basic dessert,
Cake decorators will bake and prepare icing and other decorations. Cake decorators will need to work with many tools and equipment in the kitchen. A cake decorator will take orders from customers on what flavor and decoration that will go on the cake. Most of the time cake decorators will work with non-edible products to create a display. (Tolia and Torres).
Chocolate cake was a four layer cake. It likes a normal chocolate cake, having a perfect structure.
This is because, sometimes the customers want to order some flavour, but the employees will say today they do not provide this types of cake or the cake is finished already. This will increase the feeling of disappointment of the customers towards our service especially Secret Recipe is a restaurant that mainly provide cakes. Hence, Secret Recipe must increase the different flavour of cakes in their restaurant to make sure that it can satisfy the expectation of the customers. Furthermore, Secret Recipe can also consider to provide one special flavour cake each month to attract customers and new prospect.
Now the ingredients you will need are cups of flour, granulated sugar, butter, milk, dark chocolate, chocolate milk and a teaspoon of baking powder, salt, vanilla, and a lot of eggs. You will need some more ingredients depending on how you wish to make your cake. Things you will need an oven, a microwave, a pan, a cake ring or springform pan, a butter knife, a baking sheet, mixing spoons, a measurement cup, a teaspoon, a bowl, and electric mixer.
Afterwards, I measured the amount I needed for each ingredient then put into separate containers. Then I had to combine all the ingredients together. For all dry powder ingredients, remember to sift them into the mixing bowl or else it will have lumps while mixing it. I first combined all the wet ingredients like butter, oil and eggs together, whisked them into one egg mixture. Then I sift in the dry ingredients, slowly folding them together. Be very careful on this step, mixing it normally will knock all the air bubbles out of the batter and will affect the fluffiness of the cake. Spray or lightly brush the sides of the cake mold with butter preventing the cake to stick after taking out of the oven. I poured the cake batter into the cake mold and put into the preheated oven. Baking time will differ between recipes, make sure to have the correct time or else the cake will burn. After the cake is done, I took it out and left in on a cooling rack to let it cool down before combining the layers