1. © 2009 Cengage Learning. All Rights Reserved. Chapter 17 Classic and Modern Cake Assembly

2. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Introduction Bread elaborated into sweetened confections and evolved to cakes Symbols of public and private celebrations Culmination of techniques to produce cake, syrup, icing, decorations, etc Endless combination of textures and flavors

3. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Composition and Balance: Classic and Contemporary Cakes Classic layer cakes: cake bases, filling, icing and decoration Product composition considerations –Flavor –Texture –Color –Assembly style –Decoration and garnish

4. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Composition and Balance: Classic and Contemporary Cakes Flavor of Cake, Fillings and Icings –The flavors from each component must harmonize –The balance can only be learned by tasting Texture of Cake, Fillings and Icings –Determines the mouth feel and also its shelf life and stability –Soft, crisp, firm, crunchy, brittle, creamy light, dense, airy, wet, dry, etc. –Opposing qualities complement each other

5. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Composition and Balance: Classic and Contemporary Cakes Color Schemes of Cake, Fillings, Icing and Decoration –The color should relate to the flavor –As a guideline, pastel tones are better for icing Assembly Style –Round, square, specialty shapes –Various fillings

6. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Composition and Balance: Classic and Contemporary Cakes Decoration and Garnish –First impression of the cake –Tells what is in the cake

7. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Classic Cake Assembly Classic Cake Mise en Place –Proper mise en place is required before cake assembly. –The selection of each components vary greatly –Cake Bases –Filling and Icing –Decoration and Garnish –Hand Tools, Equipment and Cake Boards

8. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Classic Cake Assembly Classic Cake Mise en Place –Cake Bases Must be baked and cooled completely Can be kept frozen well-wrapped –Fillings and Icings Should be flavored and ready to use Maintain efficient assembly so that enough filling and icing are prepared

9. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Classic Cake Assembly Classic Cake Mise en Place –Decoration and Garnish Can be purchased or prepared Compliment the flavor and style of the cake –Hand Tools, Equipment and Hand Tools Knives, palette knives, piping bags, tips, etc Mixers, sheeters, turntables Cake boards

10. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Classic Cake Assembly Splitting, Filling and Masking Cakes –Splitting Cutting the cake base into layers A good-quality serrated knife Cut at a constant rate without changing the angle of the blade Crumbs should be cleared before assembly

11. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Classic Cake Assembly Splitting, Filling and Masking Cakes –Filling Applying the filling between cake layers Determine which layer should be in which position Secure the bottom layer on a cake round Spread filling from center to outward The cake can be moistened with cake syrup or a thin layer of jam

12. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Classic Cake Assembly Splitting, Filling and Masking Cakes –Masking Crumb coat –Secure all of the crumbs to the cake –Intermediate stage to establish the final form of the cake The cake should remain in the refrigerator for at least 10 minutes up to one day

13. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Classic Cake Assembly Icing and Glazing Cakes –The final step of cake assembly –The cakes can be frozen after being iced or glazed – the freezing durability should be tested –Icing The concept is the same as for masking, although the icing is thicker Start from the top surface, then the sides

14. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Classic Cake Assembly Icing and Glazing Cakes –Glazing Create an even surface by masking, before glazing Temperature of the glaze Cake is placed on a pouring screen, and prepared glaze is applied around the perimeter then the center Work quickly to ensure the seamless surface Once glazed, the cake should be chilled or frozen to set the glaze

15. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Classic Cake Assembly Decoration of Classic Layer Cakes –Must be related to the style and flavor of the cake –Icing, fruits, nuts, chocolate decors, etc –Basic Piping Techniques Rosettes, shells, reversed shells, dots, ropes

16. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Specialty Cake Assembly Assembly and presentation differs from the classic layer cake Various shapes, textures and flavors Features mousse and various creams, specialty cake bases

17. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Specialty Cake Assembly Specialty Cake Mise en Place –Cake Components The basic components can be prepared and reserved in freezer for easier production Complete all prep work and organize the workstation before starting Required temperatures of the components –Hand Tools Chefs knife, serrated knife, palette knives, pastry cutter, ladles, etc

18. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Specialty Cake Mise en Place –Acetate Strips and Sheets Line ring molds for mousse cakes, decorative chocolate works Acquired in many widths and sizes Can be cleaned and reused for cakes –Cake Molds Metal or plastic Efficient and consistent Typically no bottom base Specialty Cake Assembly

19. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Specialty Cake Mise en Place –Silicon Molds Popular for individual-size desserts Add different shapes and texture The mousse can be unmolded after frozen –Cake Frames Metal frames available in a sheet pan or half-sheet pan size Large rectangular cake molds Specialty Cake Assembly

20. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Specialty Cake Assembly Assembling Mousse Cakes –Upside-down technique and Bottom-up technique –Depends on what type of mold is being used –Consider preparation of the cake base and special handling consideration of the mousse

21. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Assembling Mousse Cakes –Preparing Cake Bases for Molded Cakes Cut out cake circles slightly smaller than the base diameter of the molds Place it the center of ring mold or reserve for later use if using flexipan. –Special Considerations for Portioning Mousse Should be done quickly and efficiently Use of ladle / pitcher / piping tip and volume loss The cakes should be frozen for at least 6 hours once the molds are filled Specialty Cake Assembly

22. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Assembling Mousse Cakes –Bottom Up Assembly In ring molds, cake frames or any molds with no bottom Prepare the molds with an acetate liner and a cake base, and optionally cake wall Additional ingredients such as frozen inserts or biscuit can be placed when the cake is partially filled Place the cake in freezer once it is filled with appropriate components Specialty Cake Assembly

23. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Assembling Mousse Cakes –Upside-down Assembly For silicon molds and specialty molds (half dome or pyramid molds) The mousse is deposited first, then inserts and cake bases are placed on top of the mousse Once frozen, the dessert is inverted so that the cake base is on the bottom Use of Silicone Mold for Upside Down Assembly –Unmold the desserts once they are frozen, and they should remain frozen until ready for finishing Specialty Cake Assembly

24. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Specialty Cake Assembly Finishing & Presentation for Mousse Cakes –Glaze and gelée prevents the oxidation and rancidity of the mousse –If glazing the whole cake, they should be place directly on a pouring screen –Keep the acetate or cake ring on if only glazing the top surface –To remove the cake ring, heat it lightly with a hot towel or torch

25. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Finishing & Presentation for Mousse Cakes –Decoration and Presentation Techniques Refined and aesthetically pleasing Highlighting local and seasonal flavors Ease of transportation and cost effectiveness Fruit and chocolate glazes, clear or cold process glazes Chocolate spray Fresh fruits Chocolate and sugar works Specialty Cake Assembly

26. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Specialty Cake Assembly Production and Shelf Life of Mousse Cakes –The cakes can be made in larger quantities and pull out from the freezer as needed for a retail shops –For wholesale delivery, they should be packed in boxes in freezer until just before the delivery –Once unfrozen, the shelf life is 48 hours under refrigeration –Store away from odors

27. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Specialty Cake Assembly Composition, Design and Evolution –Understand the ingredient functions, formula processes and assembly techniques –Endless possibility of flavor and texture combination, ad presentation

28. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Wedding Cake Evolution of Wedding Cake –A growing section of the pastry industry –Shows the pastry chefs skill, talent and creativity –Communication with the customer

29. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Evolution of Wedding Cake –History of Wedding Cake Dates back to Roman Empire, 400 BCE A piece of dense fruit cake or sweet bread Invention of sugar icing in the 17 th century Great Britain – A major sugar importer, led the creation of royal icing, pastillage and rolled fondant In the 19 th century – Queen Victorias era The decoration grew artistic by the end of 19 th century Tiered cakes became common by the early 20 th century Wedding Cake

30. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Evolution of Wedding Cake –Wedding Cakes from Different Cultures Great Britain –Similar to the cakes of the 19 th century –Fruitcake soaked in liqueur and covered marzipan or rolled fondant – long shelf life –Royal icing and pastillage decoration France –Croque en Bouche –Profiteroles filled with pastry cream or crème Chiboust, dipped in caramel and stacked –Opt for layer cakes in current years Wedding Cake

31. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Evolution of Wedding Cake –Wedding Cakes from Different Cultures Australia and New Zealand –Strong British influence –Rolled fondant, royal icing décor and gum paste works such as ribbons and flowers South Africa –Resemblance to Great Britain –Royal icing wings –Piped on waxed paper, released when dry, and attached to rolled fondant Wedding Cake

32. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Evolution of Wedding Cake –Wedding Cakes from Different Cultures United States –Multiple stacked or tiered cakes, with different colors and shapes –Classic style: buttercream icing, roses and pipings, plastic cake toppers, pearls and decorations –Modern style: reflects the couples personalities – artistically designed –Fresh fruits, chocolate, sugar, gum paste and pastillage décor –Grooms cake Wedding Cake

33. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Wedding Cake Coordinating Wedding Cake Production –Build a good relationship with clients –Close communication with the clients –Design The possibility of wedding cake designs is endless Designing of the structural support Materials for the decorations

34. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Coordinating Wedding Cake Production –Designing Structure –A cake stand and cake columns –Cake stands are available for renting –Multiple horizontal platforms for each cake –Ease of assembly and suits for fragile cake –Columns are long dowels that supports the cake above –Stacked or Tiered wedding cake –Stacked cake does not have visible support –Tiered cake has visible support columns between each cake Wedding Cake

35. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Coordinating Wedding Cake Production –Designing Materials –Considerations for each components that are commonly used in wedding cake production –Buttercream »Commonly used to ice and fill »Can be colored as desired »Can be spread, or piped –Rolled Fondant »Cover cakes over a very thin layer of buttercream »Provides a clean and elegant appearance »Can be draped, colored, airbrushed, textured or embossed. Wedding Cake

36. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Coordinating Wedding Cake Production –Designing Materials –Pastillage »Very hard when dry »Must be removed before serving »Pure white, suitable for painting and airbrushing –Gum paste »Used to make flowers and leaves »Very sturdy when dried »Labor intensive Wedding Cake

37. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Coordinating Wedding Cake Production –Designing Materials –Marzipan »Used to cover cakes or to create small figures, such as flowers, fruits and animals »Easily colored, and easy to handle –Pulled sugar and Blown sugar »Requires skill, experience and special equipments »Very sensitive to humidity – store with humectants, place on the cake at the last minute »Used to create colorful ribbons, flowers and figures Wedding Cake

38. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Coordinating Wedding Cake Production –Designing Materials –Royal icing »Intricate piped decorations –Modeling chocolate »A combination of couverture chocolate and inverted sugar »Dark, milk and white couverture chocolate can be used »Can be textured, or shaped Wedding Cake

39. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Coordinating Wedding Cake Production –Planning Describe clients the philosophy and difference from the competitors Collect as much information about the wedding as possible Provide basic information about pricing Wedding Cake

40. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Coordinating Wedding Cake Production –Planning Date, Time and Venue –Refrigeration –Air conditioning –Inside or outside –Day or night –Server for the cake Size –Determined by the number of guests –Top tier –Richer cakes yield more than lighter cake Wedding Cake

41. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Coordinating Wedding Cake Production –Planning Portfolio –Visual aid helps to picture the actual cake –Photographs from the works in the past or from magazines and books Selecting Style –Ask for their preference –Be prepared to make recommendations –Possibility of multiple flavors –Cake tasting –Match the appearance with the theme of the wedding –Up-sell the cake Wedding Cake

42. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Coordinating Wedding Cake Production –Planning Contract and Deposit –Include detailed information –Determine the price of deposit Assembly and Transportation –Transport unassembled with few exceptions –Secure the cake boxes in the transporting vehicle –Bring hand tools and icings to prepare for the case of damage Wedding Cake

43. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Coordinating Wedding Cake Production –Pricing a Wedding Cake Labor costs Food costs Equipment costs Wedding Cake

44. CHAPTER 17 © 2009 Cengage Learning. All Rights Reserved. Conclusion Proper mise en place and understanding of all components and equipment functions is required Practice and experience helps to execute cake assembly