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Section Ten Unit 19

Section Ten Unit 19. Specialty Cakes and Tortes. Objectives. Demonstrate how to make European-style tortes Describe methods for producing American layer cakes Identify cakes by their components and flavor Demonstrate how to garnish and decorate cakes and tortes

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Section Ten Unit 19

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  1. Section TenUnit 19 Specialty Cakes and Tortes

  2. Objectives • Demonstrate how to make European-style tortes • Describe methods for producing American layer cakes • Identify cakes by their components and flavor • Demonstrate how to garnish and decorate cakes and tortes • Discuss different type of short dough used in tarts • Demonstrate how to assemble and decorate tiered cakes

  3. Terms to Know Specific terms to know from this unit: • Cake stand • Garnish • Lattice • Nesselrode • Style • Syrup • Torte

  4. Introduction to Specialty Cakes • Almost all center on traditional celebrations • Wedding cakes – celebration of a union of two people, enjoyed with family and friends • Regional cakes • Black forest torte • Napoleon torte • Roulade • Combine elements of tradition, happiness, and fruitful bounty

  5. Lemon Pinwheel Cake

  6. Lemon Pinwheel Ingredients Weights Notes English Metric Two 10-inch hi-ratio cake rounds Slice cake rounds in half horizontally. Lemon pie filling 16 fl oz 470 ml Using pastry bags, pipe a pinwheel in buttercream and then fill with lemon pie filling. Repeat for each layer. Enrobe cake with buttercream. Swiss buttercream 28 oz 790 g Coconut, shredded (sweetened) 2 oz 60 g Sprinkle sides of cake with coconut. Lemon Pinwheel Cake

  7. Triple Chocolate Layer Cake

  8. Triple Chocolate Layer Cake Ingredients Weights Notes English Metric Two 10-inch hi-ratio chocolate cake rounds Slice cake rounds in half horizontally. Chocolate American Buttercream 28 oz 790 g Fill the sliced layers with chocolate buttercream and stack. Enrobe entire cake with chocolate buttercream and chill. Chocolate fondant 8 oz 230 g Temper chocolate fondant. With pastry bag, pour chocolate fondant down sides of cake – making columns down the cake sides and thin rim along top. Milk chocolate shavings 2 oz 60 g Fill the top center with chocolate shavings. Triple Chocolate Layer Cake

  9. Black and White Lattice Top Cake

  10. Black and White Lattice Top Cake Ingredients Weights Notes English Metric One yellow and one chocolate 10-inch, hi-ratio cake rounds Slice cake rounds in half horizontally. Italian Buttercream 32 oz 910 g Fill the sliced layers with buttercream and alternately stack. Enrobe entire cake with chocolate buttercream and chill. Chocolate fondant 8 oz 230 g Enrobe cake with fondant. Decorate with lattice design. Black and White Lattice Top Cake

  11. Roulade • Rolled sponge cake with thin layered fillings of creams, jams, or frostings – most famous version is Christmas Yule Log • Method: • Use thin or cut sponge cake • Place on lightly sugar-dusted parchment paper • Spread on filling (thin on one end – thicker on the other) • Roll tightly • Refrigerate overnight • Slice cross-wise when serving

  12. Black Forest Chocolate Cherry Cake

  13. Black Forest Chocolate Cherry Cake Ingredients Weights Notes English Metric Two 10-inch chocolate sponge cakes Slice the cake in half horizontally. Kirsch flavored syrup 4 oz 110 g Brush the Kirsch syrup on each layer. Heavy cream, whipped 32 oz 950 g Pipe a border on each layer and fill border with cherries and a thin layer of whipped cream. Save several cherries for garnish. Enrobe cake in whipped cream. Bing cherries, drained 32 oz 950 g Dark chocolate shavings 2 oz 60 g Fill the center top with chocolate shavings and garnish with cherries. Chocolate cake crumbs 2 oz 60 g Coat bottom edge of cake with chocolate cake crumbs. Black Forest Chocolate Cherry Cake

  14. Napoleon Torte

  15. Napoleon Torte Ingredients Weights Notes English Metric Three 10-inch puff pastry dough rounds Place one puff pastry disc on a cake board and brush with raspberry jam. Raspberry jam 4 oz 110 g One 10-inch yellow sponge cake round Place a thin layer of yellow sponge cake on the puff pastry disc. Vanilla pastry cream 32 oz 950 g Spread half of the pastry cream onto the cake. Add second disc of puff pastry and top with remaining pastry cream and half of whipped cream. Whipped cream 16 oz 470 g Fondant 8 oz 230 g Temper the fondants. Spread white fondant on top and pipe pinwheel with chocolate fondant. Score a spider web design. Finish sides with remaining whipped cream. Garnish with almonds. Chocolate fondant 2 oz 60 g Toasted almonds, sliced 2 oz 60 g Napoleon Torte

  16. Cheesecake Actually a baked custard, but may be garnished with fresh fruit, fruit toppings, creams, etc.

  17. Cheesecake Ingredients Weights Notes English Metric Sugar 1 lb, 8 oz 680 g Premix the cornstarch with the sugar. Cornstarch 4 oz 110 g Cream cheese 5 lb 2270 g Using a paddle, cream together the sugar mixture and cream cheese. Eggs 1 lb 450 g Combine eggs, egg yolks, vanilla and lemon juice. Gradually add to creamed mixture, making sure to scrape sides, bottom, and paddle after each addition. Egg yolks 2 oz 60 g Juice of one lemon Vanilla extract 1 oz 30 g Heavy cream 10 oz 280 g Add heavy cream to mixture. Prepare crust for cheesecake (sponge cake, graham cracker, or other) in spring-form pan Pour cheesecake batter into spring-form pan. Bake in a water bath at 330°F (170°C) for 60-90 minutes or until center is slightly set. Chill overnight in mold. Unmold before serving. Cheesecake

  18. Chocolate Mousse In French, mousse means “froth.. Mousse can be sweet or savory, but it is made with whipped cream and beaten egg whites.

  19. Chocolate Mousse Ingredients Weights Notes English Metric Chocolate 2 lb, 4 oz 1020 g Melt shaved chocolate with cream and milk. Cool. Light cream 4 oz 110 g Milk 6 oz 170 g Egg yolks 12 oz 340 g Whip egg yolks with sugar; add to melted chocolate mixture. Sugar 6 oz 170 g Egg whites 1 lb 450 g Whip egg whites to soft peaks, add sugar gradually. Sugar 6 oz 170 g Heavy cream 8 oz 230 g Whip cream and sugar to soft peak. Fold in meringue and cream alternately into chocolate mixture. Pour into molds. Chill. Sugar 1 oz 30 g Chocolate Mousse

  20. Wedding Cakes • Dates back to Roman times, when a cake was broken over the bride’s head as a symbol of fruitfulness, plenty, and good fortune • Two essential elements: • Shared experience • Finest ingredients • Nowadays, the wedding cake is a mixture of tradition and style

  21. Wedding Cakes (continued)

  22. Wedding Cakes (continued) • Traditional colors • European = white • Others = bright colors • Cake type • Traditional European = white • Any cake type is acceptable, it is the bride’s preference • Styles • Generally tiered • Top section of cake is generally saved for the first anniversary

  23. Wedding Cakes (continued) • Cake decorations • Textures • Figurines • Wedding bells • Hearts • Love birds • Floral décor

  24. Wedding Cakes (continued) • Determining the required cake size • Dependent on several factors • Is a full meal being served? (full meal = smaller cake pieces for dessert) • Is the cake the primary food being served? (primary food = larger pieces) • Richness of cake? (richer cake = smaller pieces) • General rule (using normal sized pieces): • Take diameter of the cake, divide by two, and multiply by itself (minus four for the corners if using round cake) • Example: 14-inch round cake will have 45 servings

  25. Wedding Cakes (continued) • Tiered cakes • Keep tiers proportional • Higher tiers will require support from dowels inserted in lower tiers • Other equipment (fountains, etc.) will require special supports • Weather considerations • Pure buttercream will wilt on hot, humid days • Whipped cream frostings will not last very long • Is there a chance of rain?

  26. Wedding Cakes (continued) • Transportation and setup considerations: • Transport cake tiers separately – assemble cake at wedding location • Take a repair kit – complete with pastry bags, frosting, tips, and spatulas – for last minute touch-ups • Keep extra decorations (as available) to replace pieces damaged during transport

  27. Anniversary Cakes • Usually a smaller version of the original wedding cake for special anniversaries • Generally has more color than the wedding cake: • If there are inscriptions, use the darkest color for the inscription • Again, the customer will be the ultimate authority – give them what they want

  28. Summary • Specialty cakes are used for special events and are generally regional in nature • The ultimate specialty cake is a wedding cake • Often tiered • Any style of cake type is acceptable • Used to celebrate this most special of occasions

  29. Summary (continued) • Hi-Ratio specialty cakes • Lemon pinwheel • Triple chocolate layer cake • Black and white lattice top cake • Sponge specialty cakes • Roulade • Black forest chocolate cherry cake • Napoleon torte • Other Specialty Cakes • Cheese cake • Chocolate mousse • Anniversary cakes

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