Monday, November 10, 2008

Cake Making Stage 2 - Lesson 1

It has been about two months since I last attending class at Creative Culinare. I was quite excited about Stage 2 baking lessons started yesterday.
We were taught 2 butter cake recipes and some time was allocated on teaching of cake decorations, ganache, etc. Stage 2 lessons assumes that you have a foundation on making the various types of cake such as sponge cake, chiffon cake, and butter cake. The first cake taught was the German Pecan Chocolate Cake. This cake is made of a chocolate butter cake, filled with a pecan coconut filling and topped with ganache and decordated with chocolate flowers. The cake was soft and the best part was, it need not be refridgerated as it is butter base. Initially I felt the coconut filling rather strong when I tasted the filling on its own. But when eaten with the cake, it blended very well.

The second cake that we made was the European Pecan Apple Cake. This is a butter cake, with chopped pecan nuts mixed and topped with fresh apple slices.
To minimise washing, instead of working in pairs, our table of 4 girls decided to work in fours. That means one side to beat the butter batter while the other mixer to beat the egg whites. Thus cutting down on washing. Lazy huh, but I think more important is what we learn and not really how much work and washing that we do.

After Lesson 1 yesterday, I am familiar with Ganache, something that I was unsure previously despite trying to read up from the internet and books. Yesterday's lesson was quite slow pace and relaxing as well. Judy our instructor mentioned that the subsequent lessons would be of a quicker pace and I look forward to that.

l am so surprised that the class was about 2/3 full compared to the Stage 1 class which was pack to the brim.

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