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Cakes
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
Mixing Methods
High Fat
• Based on the creaming method of fat & sugar
• Moist rather than crumbly
• Usually contain chemic...
Whipped Egg Cakes
• Genoise: European style
• Whole eggs are whipped with sugar
• Small amount of cake flour
• Small amoun...
High Altitude Adjustments
• Adjust leavening over 3000 feet
• Under whip eggs
• Reduce chemical leavening
• Increase tempe...
Butter creams
All butter creams are based on emulsifying butter
into a meringue
• Simple Butter cream (American – no merin...
Cheesecake – baked custard
• Bake in water bath
• Can utilize a graham cracker crust or pastry crust
• Flavored with chees...
Plated Desserts Assignment
DueDay43
• Must utilize proper techniques covered in
class i.e. layer cake, cheesecake, mousse,...
Quality Plated Desserts
All Components Should Compliment
the Final Dish in Multiple Ways
• Balance of flavors
• Not too sw...
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
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40 cakes

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Transcript of "40 cakes"

  1. 1. Cakes ChefMichaelScott LeadChefInstructorAESCA Boulder
  2. 2. Mixing Methods High Fat • Based on the creaming method of fat & sugar • Moist rather than crumbly • Usually contain chemical leavening • Butter cakes • High ratio cakes Egg Foam • Whipped eggs, either whole or separated • No fat or very little fat • Utilizes a syrup to moisten finished cake ChefMichaelScott LeadChefInstructorAESCA Boulder
  3. 3. Whipped Egg Cakes • Genoise: European style • Whole eggs are whipped with sugar • Small amount of cake flour • Small amount of fat folded in at the end • Sponge cake • Eggs are separated and each component is whipped separately • Whites are folded into finished yolk foam • Angel food • No fat • Egg whites only • Large amount of sugar • Chiffon • Similar to sponge cake • Uses vegetable oil for fat ChefMichaelScott LeadChefInstructorAESCA Boulder
  4. 4. High Altitude Adjustments • Adjust leavening over 3000 feet • Under whip eggs • Reduce chemical leavening • Increase temperature • Sugar may need to be reduced ChefMichaelScott LeadChefInstructorAESCA Boulder
  5. 5. Butter creams All butter creams are based on emulsifying butter into a meringue • Simple Butter cream (American – no meringue) • Powdered sugar and fat usually shortening • Pasteurized eggs sometimes added • Swiss meringue; whites heated w/sugar then whipped • Italian; whites are whipped while hot sugar syrup is poured in • French meringue is not used to make French Butter cream ChefMichaelScott LeadChefInstructorAESCA Boulder
  6. 6. Cheesecake – baked custard • Bake in water bath • Can utilize a graham cracker crust or pastry crust • Flavored with cheese • Cream cheese • Ricotta cheese Troubleshooting • Avoid whipping batter, air bubbles will create cratering • High heat will create leavening which will crack when cooled • Crusts can become wet with spring form pans • Large cheesecakes require long cooking time • Avoid browning on top ChefMichaelScott LeadChefInstructorAESCA Boulder
  7. 7. Plated Desserts Assignment DueDay43 • Must utilize proper techniques covered in class i.e. layer cake, cheesecake, mousse, crepes, basic pie dough, pate a choux •Main Component •Sauce •Garnish ChefMichaelScott LeadChefInstructorAESCA Boulder
  8. 8. Quality Plated Desserts All Components Should Compliment the Final Dish in Multiple Ways • Balance of flavors • Not too sweet • Complimentary flavors • Textural components • Use varying textures • Usually used as a garnish • Color variations • Temperature variations • All components should be edible ChefMichaelScott LeadChefInstructorAESCA Boulder
  9. 9. ChefMichaelScott LeadChefInstructorAESCA Boulder
  10. 10. ChefMichaelScott LeadChefInstructorAESCA Boulder
  11. 11. ChefMichaelScott LeadChefInstructorAESCA Boulder
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