CONTEMPORARY AND CLASSIC CAKES

October 17, 2013

Today each team made three different cakes, Carrot Cake, Devil's Food Cake and Orange Chiffon. 


I was tasked with making the Devil's Food Cake. Once again, a slight mistake was made on my part. I warmed the butter in the microwave but did not check the temperature prior to mixing.  The butter was still a bit too cool so it did not cream properly with the sugar. There is no fix at that point unless I stopped and waited for the butter to reach room temperature for which I did not have time.  I mixed the rest of the batter using special care to make sure the sugar incorporated properly and the cakes turned out great despite the mistake.


We then decided on a makeup for each cake. The Devil's Food Cake was baked in a silicone mold that had an indented circle on the top.  I made a Chocolate Raspberry Ganache filling to place in the center. Topped with a bit of Italian Butter Cream, a light dusting of powdered sugar, and made a chocolate filigree to place on top. 

The Chiffon Cake was baked in an elongated  ribbed mold. We poured a Chocolate Ganache over them, topped with a bit of Italian Butter Cream and a chocolate rectangle which we made using a transfer sheet.

The Carrot Cake was baked in a dome silicone mold.  The cakes were cut in half and filled with a Cream Cheese Icing. The cakes were then covered in an Italian Butter Cream and coated with a layer of toasted coconut. We made a sugar filigree out of Isomalt and orange food coloring and placed on top.