CONTEMPORARY AND CLASSIC CAKES

October 2, 2013

This week we started with the basics in cakes. We were assigned to make either Yellow Cake or Pound Cake.  My team was assigned the Yellow Cake.

After mixing the batter, the cakes were baked  in ring molds.  Since they do not have a bottom like a cake pan, we used parchment paper to form and secure a bottom. Unfortunately, our cakes were placed on a lift in the oven that was slanted so our cakes baked with a slant.  Fortunately since we made these cakes to practice en-robing cakes and not eating, we made the slanted cakes work for what we needed.


While the cakes were baking, we also made rolling fondant.  This is required to sit for 24 hours so we made it today for use tomorrow. The fondant has to be mixed by hand and was very thick and difficult to work. I have said in the past that I do not like fondant, however, after making this fondant and trying this, it was pretty good and now cannot say I don't like fondant any more.