section ten unit 19
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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 - PowerPoint PPT PresentationTRANSCRIPT
American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved
Section TenUnit 19
Specialty Cakes and Tortes
2American 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
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Terms to Know
Specific terms to know from this unit: Cake stand Garnish Lattice Nesselrode
Style Syrup Torte
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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
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Lemon Pinwheel Cake
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Lemon Pinwheel Cake
Lemon Pinwheel
IngredientsWeights
NotesEnglish 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.
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Triple Chocolate Layer Cake
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Triple Chocolate Layer Cake
Triple Chocolate Layer Cake
IngredientsWeights
NotesEnglish 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.
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Black and White Lattice Top Cake
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Black and White Lattice Top Cake
Black and White Lattice Top Cake
IngredientsWeights 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 gEnrobe cake with fondant. Decorate with lattice design.
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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
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Black Forest Chocolate Cherry Cake
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Black Forest Chocolate Cherry Cake
Black Forest Chocolate Cherry Cake
IngredientsWeights
NotesEnglish 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.
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Napoleon Torte
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Napoleon Torte
Napoleon Torte
IngredientsWeights
NotesEnglish 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 gToasted almonds,
sliced 2 oz 60 g
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Cheesecake
Actually a baked custard, but may be garnished with fresh fruit, fruit toppings,
creams, etc.
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Cheesecake
Cheesecake
IngredientsWeights
NotesEnglish 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.
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Chocolate Mousse
In French, mousse means “froth.. Mousse can be sweet or savory, but it is made with whipped cream and
beaten egg whites.
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Chocolate Mousse
Chocolate Mousse
IngredientsWeights
NotesEnglish 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
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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
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Wedding Cakes (continued)
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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
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Wedding Cakes (continued)
Cake decorations Textures Figurines Wedding bells Hearts Love birds Floral décor
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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
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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?
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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
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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
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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
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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