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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 16

Learning objectives of this chapter include: Discuss current employee theft statistics, describe the security problems associated with the purchasing function, identify methods used to prevent security problems related to purchasing, create a process to reduce theft and pilferage in a hospitality operation. | 16 Filled and Assembled Cakes and Tortes Learning Objectives Explain the basics and best practices of cake assembly, Discuss types of cake garnishes and their functions. Describe the process of building a molded cake. Explain the technique for filling a cake. Explain how to assemble a traditional layer cake. Describe the process for glazing a cake. Explain how to enrobe a cake using marzipan or rolled icing. 1 Basics of Cake Assembly Fillings for cakes may complement or contrast the flavor of the cake: Chocolate + chocolate Chocolate + raspberry Texture of the filling should match the texture of the cake. Aerated fillings pair well with light cakes. Richer fillings are better suited for rich, creamed cakes. Use less filling if it is rich and heavy. For example, a chocolate cake could be filled with either a chocolate or a raspberry filling. The chocolate filling would make a richer cake, while the raspberry filling, with its fresh berry flavor, would cut the richness of the chocolate cake. - Lighter aerated fillings should be used with lighter cakes, such as sponge or chiffon; a mousse filling should never be paired with a pound cake. Richer fillings such as paddled hard ganache or cream fillings are better choices for pairing with rich creamed cakes. 2 Cakes should be cooled before being cut into layers. Use a turntable to more easily trim the cake. Use flavored simple syrup to soak the cut surface of the layers. Basics of Cake Assembly (cont’d) - For ease of application of any glaze or icing the cut surface should not be exposed—seal with ganache, buttercream, or jam if necessary. The bottom of a cake may be coated with thinned chocolate to seal it and to ease serving. 3 Indicates the flavors within a cake. Adds a decorative element. Classic cakes, tortes, and pastries have traditional garnishes. Functions of Garnish Basics of Cake Assembly (cont’d) - The cake may be thought of as a whole, or it may be considered in terms of portions 4 Molding Cakes Molded cakes | 16 Filled and Assembled Cakes and Tortes Learning Objectives Explain the basics and best practices of cake assembly, Discuss types of cake garnishes and their functions. Describe the process of building a molded cake. Explain the technique for filling a cake. Explain how to assemble a traditional layer cake. Describe the process for glazing a cake. Explain how to enrobe a cake using marzipan or rolled icing. 1 Basics of Cake Assembly Fillings for cakes may complement or contrast the flavor of the cake: Chocolate + chocolate Chocolate + raspberry Texture of the filling should match the texture of the cake. Aerated fillings pair well with light cakes. Richer fillings are better suited for rich, creamed cakes. Use less filling if it is rich and heavy. For example, a chocolate cake could be filled with either a chocolate or a raspberry filling. The chocolate filling would make a richer cake, while the raspberry filling, with its fresh berry flavor, would cut the richness of the chocolate