Saturday, May 10, 2014

What we learned in culinary school this week: Week 17 (Part 2)


There are two main types of cakes: Butter, which uses a chemical leavening agent (baking soda or baking powder) and sponge, which is leavened with eggs. We also went over different types of flour, which I won't bore you with, as well as frostings and vanilla and vanilla extracts. Did you know the vanilla bean is the second most expensive bean in the world? Only saffron is pricier. To make vanilla extract, the beans are soaked in alcohol for about a month. The highest quality vanilla extract is 35% alcohol or less. Bourbon, Madagascar and Tahitian are the best.

When making cakes from scratch, your eggs should always be room temperature. If you can't wait, put them in a bowl of warm water for a few minutes and this will bring them to room temp.

Never fill a cake pan more than 3/4 of the way. Also, if your cake domes, it means your oven is too hot. However, you can just cut the top off to even it out.

Cake recipes can usually also be used for cupcakes as well, but test it to make sure.

And yes, the toothpick test works!

Enough of that. Pictures!

Buttercream cake:

Carrot Cake:

Chocolate Cake:

Pineapple Upside-Down Cake:

Frosting demo:

Getting it this smooth is a lot harder than it looks.


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