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American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Ten Unit 19 Specialty.

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Presentation on theme: "American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Ten Unit 19 Specialty."— Presentation transcript:

1 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Ten Unit 19 Specialty Cakes and Tortes

2 2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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 3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Terms to Know Specific terms to know from this unit: Cake stand Garnish Lattice Nesselrode Style Syrup Torte

4 4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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 5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Lemon Pinwheel Cake

6 6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Lemon Pinwheel Cake Lemon Pinwheel Ingredients Weights Notes EnglishMetric Two 10-inch hi-ratio cake rounds Slice cake rounds in half horizontally. Lemon pie filling16 fl oz470 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 buttercream28 oz790 g Coconut, shredded (sweetened) 2 oz60 g Sprinkle sides of cake with coconut.

7 7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Triple Chocolate Layer Cake

8 8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Triple Chocolate Layer Cake Ingredients Weights Notes EnglishMetric Two 10-inch hi-ratio chocolate cake rounds Slice cake rounds in half horizontally. Chocolate American Buttercream 28 oz790 g Fill the sliced layers with chocolate buttercream and stack. Enrobe entire cake with chocolate buttercream and chill. Chocolate fondant8 oz230 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 oz60 g Fill the top center with chocolate shavings.

9 9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Black and White Lattice Top Cake

10 10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Black and White Lattice Top Cake Ingredients Weights Notes EnglishMetric One yellow and one chocolate 10-inch, hi- ratio cake rounds Slice cake rounds in half horizontally. Italian Buttercream32 oz910 g Fill the sliced layers with buttercream and alternately stack. Enrobe entire cake with chocolate buttercream and chill. Chocolate fondant8 oz230 g Enrobe cake with fondant. Decorate with lattice design.

11 11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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 12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Black Forest Chocolate Cherry Cake

13 13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Black Forest Chocolate Cherry Cake Ingredients Weights Notes EnglishMetric Two 10-inch chocolate sponge cakes Slice the cake in half horizontally. Kirsch flavored syrup4 oz110 g Brush the Kirsch syrup on each layer. Heavy cream, whipped 32 oz950 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, drained32 oz950 g Dark chocolate shavings 2 oz60 g Fill the center top with chocolate shavings and garnish with cherries. Chocolate cake crumbs 2 oz60 g Coat bottom edge of cake with chocolate cake crumbs.

14 14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Napoleon Torte

15 15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Napoleon Torte Ingredients Weights Notes EnglishMetric Three 10-inch puff pastry dough rounds Place one puff pastry disc on a cake board and brush with raspberry jam. Raspberry jam4 oz110 g One 10-inch yellow sponge cake round Place a thin layer of yellow sponge cake on the puff pastry disc. Vanilla pastry cream32 oz950 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 cream16 oz470 g Fondant8 oz230 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 fondant2 oz60 g Toasted almonds, sliced 2 oz60 g

16 16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cheesecake Actually a baked custard, but may be garnished with fresh fruit, fruit toppings, creams, etc.

17 17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cheesecake Ingredients Weights Notes EnglishMetric Sugar1 lb, 8 oz680 g Premix the cornstarch with the sugar. Cornstarch4 oz110 g Cream cheese5 lb2270 g Using a paddle, cream together the sugar mixture and cream cheese. Eggs1 lb450 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 yolks2 oz60 g Juice of one lemon Vanilla extract1 oz30 g Heavy cream10 oz280 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.

18 18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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 19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Chocolate Mousse Ingredients Weights Notes EnglishMetric Chocolate2 lb, 4 oz1020 g Melt shaved chocolate with cream and milk. Cool. Light cream4 oz110 g Milk6 oz170 g Egg yolks12 oz340 g Whip egg yolks with sugar; add to melted chocolate mixture. Sugar6 oz170 g Egg whites1 lb450 g Whip egg whites to soft peaks, add sugar gradually. Sugar6 oz170 g Heavy cream8 oz230 g Whip cream and sugar to soft peak. Fold in meringue and cream alternately into chocolate mixture. Pour into molds. Chill. Sugar1 oz30 g

20 20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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 21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Wedding Cakes (continued)

22 22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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 23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Wedding Cakes (continued) Cake decorations Textures Figurines Wedding bells Hearts Love birds Floral décor

24 24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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 25 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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 26 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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 27 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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 28 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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 29 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved 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

30 30 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Exercises Review of various types of specialty cakes Review of wedding cake design Calculating serving amounts for various cake sizes Calculating cake sizes for various wedding reception sizes

31 31 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Equipment Needed Mixers Pans and bowls (as needed) Cake decorating equipment Racks Refrigerators Ingredients (as needed)

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