Professional Chef Training
Cakes and Cake Formulas
Cake
Formulas and Assembly
In
this course, the student will learn to bake cakes using different methods
preparation.
The
student will be able to make cakes with varying filling and icings.
In addition, the student will be able to finish and decorate such cakes
appropriately for individual servings and as a whole cake.
Texts:
Professional Pastry Chef: Bo
Friberg
Professional Baking: Wayne Gisslen
Day
1.
Classroom: Introduction to course; creamed cakes,
glaze
Demo:
Creamed Cakes
Lab:
White Vanilla Cake, Devils Food Cake, Pound Cake
2.
Classroom: Cutting Layers, filling and
slicing into portions
Demo:
Finishing Creamed Cakes
Lab:
German chocolate cake, ganache & whipped cream filled cakes
3.
Classroom: Two stage method, cream cheese
frosting, marzipan
Demo:
Two stage Cake, Marzipan
Lab:
Practical on cutting layers, carrot cake, etc
4.
Classroom: Review for exam on creaming and
two stage cakes
Lab:
Cakes for practical, fill cakes from previous day
5.
Classroom: Exam#1
Lab:
1 creamed cake and 1 two stage
cake filled and iced
6.
Classroom: Introduction to foamed cakes
Demo:
Foamed Cakes
Lab:
Sponge Cake, Angel Food Cake
7.
Classroom: Separated Egg-sponge, mousse cake
Demo:
Mousse Cake
Lab:
Ladyfingers, Dobos, Opera
8.
Classroom: Finish Dobos, caramel, opera
Demo:
Dobos, Opera
Lab:
Assemble Dobos, Opera
9.
Classroom: Review for Exam, chiffon cakes
Demo:
Chiffon Cake
Lab:
Chiffon, fill cakes
10.
Classroom:
Exam #2,on foamed cakes
Lab:
Foamed cakes
11.
Classroom: Introduction to meringues
Demo:
Meringues
Lab:
Japonaise, Chocolate Meringues
12.
Classroom: Biscuit with patterns, Fillings
for meringues
Demo:
Daquoise and Marjolaine
Lab:
Assemble meringue cakes, biscuits
13.
Classroom: Different ways of
cutting/presenting cakes
Demo:
Triangle cake, Spiral cake
Lab:
Triangle cake, Spiral cake
14.
Classroom: Review for Final Exam
Lab:
Cake final practical part one
15.
Classroom: Final
Exam
Lab:
Cake final practical part two
BK
114 Cake Formulas and Assembly
Learning
and Skill Objectives
At the end of this course, the successful student will be
able to:
1.
Describe the following procedures:
- Separated
egg method
- Genoise
/sponge method
- 2-stage
method
- Creaming
method
- Leveling,
splitting and trimming
- Filling
and covering
- French,
Swiss, and Italian methods of making buttercreams
- Ganache
method
- Stabilized
whipped cream and various filling methods.
2.
Explain the importance of working in a clean, organized and timely
manner.
3.
List the reasons for various cake faults and how to correct them.
4.
Explain the different types of physical and chemical leaveners
used in cake formulas.
5.
Describe the functions of the following ingredients:
- Flours
- Sugars
- Chocolate/Cocoa
- Spices
- Shortenings
- Salt
- Simple
sugars
- Flavorings
- Milk
products
- Fruits
- Eggs
- Nuts
- Chemical
leaveners
6.
Creaming, straight, and foaming methods for mixing
7.
Level, split and trim cakes
8.
Fill and cover cakes
9.
Decorate cakes appropriately with buttercream, whipped cream,
ganache and marzipan
10.
Produce buttercreams, stabilized whipped cream, ganache and
marzipan
11.
Produce classical European tortes utilizing proper fillings and
garnishes
12.
Pipe simple bead, shell and straight borders
BK 114 Cake
Formulas and Assembly
Competencies
At the completion of this course, the successful student
will be required to pass the following competencies:
Properly produce:
____ Genoise
____2 stage cake
____Chiffon cake
____Angel food cake
____Roulade
____French butter cream
____Italian butter cream
____Swiss butter cream
____Ganache
____Poured fondant
____Royal icing
____Level
____Split
____Trim
____Fill
____Cover a cake
____Finish a cake
BK 114 - Cake
Formulas and Assembly
Evaluation
Procedures and Grading Criteria
BK 114 is assigned a total of 1000 points to be achieved.
400 points are available in the lecture portion and 600 points are
available in the lab.
LECTURE:
2 Unit Exams @ 50 points each
100 points
Midterm Exam @ 100 points
100 points
Quizzes and class assignments
100 points
Final Exam
100 points
LAB:
2 Unit Practicals @ 100 points each
200 points
10 mini Practicals @ 10 points each
100 points
Midterm practical
150 points
Final practical
150 points
Total
1,000 points
Grading standard
Grade
Score
GPA points
A
90-100%
4.0
B+
87-89 %
3.5
B
80-86 %
3.0
C+
77-79 %
2.5
C
70-76 %
2.0
D+
67-69 %
1.5
D
60-66 %
1.0
F
0-59 %
0
WF penalty withdrawal
0
W
N/A
I
N/A
General Kitchen Procedures
1.
Students are not allowed in lab without an instructor present.
2.
Store food in hotel pan, bain marie pan and plastic containers,
either with lids or wrapped well in plastic and labeled, (product and date).
Do not store food in original containers or in aluminum.
3.
Always check to see if there is any of the product already opened before
opening another.
4.
Open boxes of shortening, nuts, etc. up, by cutting three sides of
the box, making a lid. Scrape down
pails of fondant, shortening and icings to prevent the product from drying out.
5.
Leave bins full; clean them; lids are on at the end of class.
6.
Empty dishwasher; turn off and drain machine; clean out strainer;
remove plate and clean out underneath.
7.
Return items borrowed from another kitchen.
This practice should be kept to an
absolute minimum.
8.
Place all dirty towels in the soiled laundry bus pan.
9.
Save empty plastic containers or their lids.
These can be re-used to store food products.
10.
All utensils have a place where they should be stored.
Return them to their proper place. If
in doubt, ask your instructor. (a)
metal with metal, (b) plastic with wood
11.
Organize, clean and lock cage.
12.
Empty, clean and sanitized containers; store upside down.
13.
Organize refrigerators.
Clean Up Procedures
Dish
Room
1.
Remove
plates and screen; clean out; drain dishwasher; turn off; clean strainer basket;
wash perforated pan and sink; clean out sink drain.
2.
Make sure
all dishes are clean and organized.
3.
Clean all
shelves and stainless steel.
4.
Mop
floors and wash rubber mat.
5.
Return
all equipment to its proper place.
6.
Throw out
garbage and replace with new bag.
Stove
1.
Clean all
debris off of stove tops; check debris catch under stove and for build-up of
food; clean.
2.
Turn off
gas; clean front oven door.
3.
Throw
garbage out; replace with new bag; wash can.
4.
Organize
all shelves; change sheet pans.
5.
Clean
under shelves.
Dry
Storage
1.
Make sure
every item is off the floor.
2.
Place
containers in the correct section.
3.
Clean and
sweep floor.
Refrigerators
1.
Organize
walk-in, label and date food
- put
food in proper places
- condense
food into containers
- dispose
of all old food
- change
sheet trays
- change
fish and chicken bins, make sure they are iced down
- sweep
and mop floors; sweep freezer
- mop
in front of walk-in coolers
2.
Organize
reach-ins, label and date food
- put
food in proper places
- consolidate
food into containers
- dispose
of all old food and food not labeled/dated
- clean
shelves and refrigerator
- all
food is to be on sheet pans
Pot
Washer Area
1.
Clean and
sanitize all pots and equipment.
2.
Make sure
all sinks are clean; clean out sink drains.
3.
Make sure
all equipment is put away.
4.
Boil
water in pots in which sugar was cooked.
Floors
1.
Sweep
thoroughly before mopping; get under stoves, reach-ins, sinks, and tables.
2.
Mop with
clean solution washing detergent and bleach including dish room.
3.
Rinse and
dry mops; hang or stand upright mop head up; empty mop bucket.
4.
Clean out
mop basin.
Table
Tops
1.
Each group is to clean and sanitize their own table tops.
During
clean up, the instructor will remain with the class to supervise.
Daily
Clean-up Check List
Each
instructor will assess the condition of the kitchen when he/she walks in and not
specific exceptions to the norm on the back of this form.
Dish
room
___Drain
washer; check under plates; turn off; clean strainer; wash perforated pan and
sink
___Make
sure all dishes are clean and organized.
___Clean
all shelves and stainless steel.
___Mop
floors and wash rubber mat.
___Return
all equipment to its proper place.
___Throw
out garbage and replace with new bag.
Stove
___Clean
all debris off of stove tops; clean debris catch under stove and for build-up of
food
___Turn
off gas; clean front oven door.
___Throw
garbage out; replace with new bag; wash can.
___Organize
all shelves; change sheet pans.
___Clean
under shelves.
Dry
Storage
___Make
sure every item is off the floor.
___Place
containers in the correct section.
___Clean
and sweep floor.
Refrigerators
___Organize
walk-in, label and date food
___Put
food in proper places
___Condense
food into containers
___Dispose
of all old food
___Change
sheet trays
___Change
fish and chicken bins, make sure they are iced down
___Sweep
and mop floors; sweep freezer
___Mop
in front of walk-in coolers
___Organize
reach-ins, label and date food
___Put
food in proper places
___Consolidate
food into containers
___Dispose
of all old food and food not labeled/dated
___Clean
shelves and refrigerator
___All
food is to be on sheet pans
Pot
Washer Area
___Clean
and sanitize all pots and equipment.
___Make
sure all sinks are clean.
___Make
sure all equipment is put away.
Floors
___Sweep
before mopping; get under stoves, reach-in, sinks, tables.
___Mop
with clean solution detergent and bleach including dish room.
___Rinse
and dry mops; hang or stand upright mop head up; empty mop bucket.
___Clean
out mop basin.
Table
Tops
___Each
group is to clean and sanitize their own tabletops, scales, mixers, and small
equipment.
Recipes
Chocolate Jelly
Roll
(makes
1/2 sheet pan)
4
oz.
egg yolks
5
1/2 oz. sugar
1
1/2 oz.
water
4
oz.
cake flour
1
oz.
cocoa
6
oz.
egg whites
pinch
salt
2
oz.
sugar
Separated
egg method
Spread
onto parchment-lined 1/2 sheet
Bake
at 325 convection for 7-10 minutes
Ladyfingers
8
oz.
egg yolks
5
oz.
sugar
8
oz.
cake flour
2
oz.
bread flour
12
oz.
egg whites
5
oz.
sugar
Separated
egg method
Pipe
onto parchment-lined sheet pans
Sprinkle
with powdered sugar
Bake
at 325 convection for 12-15 minutes or until brown.
Flourless Chocolate
Cake
(makes
2 10 cakes)
6
1/2 oz.
butter
12
oz.
bittersweet chocolate
1
1/2cup
sugar
15
egg yolks
2
teaspoons.
vanilla
15
egg whites
1/2
cup
dried apricots, soaked in hot water and brandy and chopped
Melt
butter and chocolate; cool. Whip
yolks with sugar until pale and thick. Add
vanilla. Add chocolate.
Beat egg whites to medium stiff peaks; fold into chocolate mixture.
Fold in apricots. Pour into
prepared 10 cake pan. Bake at 300
convection until set about 25-30 minutes.
Sacher Torte
(makes
1 10 cake)
6
oz.
bittersweet chocolate, melted and cooled
6
oz.
butter
4
oz.
sugar
5
egg yolks
1
T.
vanilla
3
1/2 oz.
cake flour
pinch
salt
6
oz.
egg whites
(Sacher Torte, continued)
Cream
butter and sugar until smooth and light. Add
yolks and vanilla; beat until smooth. Add
chocolate and mix until combined. Add
flour and salt. Beat whites to
medium stiff peaks; fold into chocolate mixture.
Pour into prepared 10 cake pan. Bake
at 300°F convection, approximately 40 minutes or until set.
Cool. Finish with apricot
preserves and chocolate ganache.
Chocolate Ganache
1
#
bittersweet chocolate
12
oz.
heavy cream
Dobos Sponge
(makes
1 full sheet pan)
6
oz.
almond paste
4
oz.
sugar
6
oz.
egg yolks
6
oz.
cake flour
9
oz.
egg whites
1/4
t.
salt
3
oz.
sugar
Blend
almond paste with sugar until smooth; add a little yolk if mixture is lumpy.
Add yolks and whip until light. Add
cake flour; mix until combined. Beat
whites with sugar to medium stiff peaks; fold into yolk mixture.
Spread into 2 half sheet pans. Bake
at 325 convection about 10-12 minutes.
Japonaise
8
oz.
egg whites
8
oz.
granulated sugar
8
oz.
powdered sugar
8
oz.
almonds, finely chopped
Whip
egg whites with granulated sugar to medium stiff peaks.
Mix powdered sugar with almonds, gently fold into meringue.
Pipe onto parchment lined sheet pan in 10 circles.
Bake at 300°F convection until brown and firm, about 25 minutes.
Jocande (Opera)
Sponge
(makes
1 full sheet pan)
6
eggs
6
oz.
sugar
8
oz.
almond flour
oz.
pastry flour
6
oz.
egg whites
2
oz.
sugar
2
oz.
melted butter
Whip
eggs with sugar until light and pale. Mix
in flour. Beat whites with sugar to
medium stiff peaks; fold into yolk mixture.
Fold butter in at the end. Pour
into 1 prepared full sheet pan. Bake
at 350 degrees convection for 10-12 minutes or until cake is set.
Cool.
Orange Chiffon Cake
(makes
1 10 cake)
10
oz.
cake flour
10
oz.
sugar
1
T.
baking powder
(Orange Chiffon Cake, continued)
4
oz.
vegetable oil
3
oz.
egg yolks
2
oz.
water
2
T.
grated orange zest
4
oz.
orange juice
8
oz.
egg whites
Chiffon
method
Bake
at 300 degrees convection, approximately 50 minutes or until set.
Cool and glaze.
Chocolate Chiffon
Cake
(makes
1 10 cake)
8
oz.
cake flour
2
oz.
cocoa powder
10
oz.
sugar
1
T.
baking powder
4
oz.
vegetable oil
3
oz.
egg yolks
6
oz.
water
1
T.
vanilla
8
oz.
egg whites
See
procedure for orange chiffon cake
Angel Food Cake
(makes
1 10 cake)
10
1/2 oz.
egg whites
1
t.
cream of tartar
1/4
t.
salt
5
1/3 oz.
sugar
1/2
t.
vanilla
1/4
t.
almond extract
5
1/2oz.
sugar
4
oz.
cake flour
Angel
food method
Bake
in angel food pan at 300°F convection for 50 minutes or until done.
Cool
and fill and/or glaze.
Chocolate Genoise
(makes
1 10 cake)
6
eggs
1
egg white
5
oz.
sugar
1/2
t.
salt
2
oz.
cake flour
3
oz.
bread flour
1
oz.
cocoa
2
1/2 oz.
melted butter
Genoise
method
Pour
into prepared 10 cake pan
Bake
at 325°F convection approximately 25-30 minutes or until set
Plain Genoise
(makes 1 10 cake)
10
1/2 oz.
eggs
7
1/2 oz.
sugar
7
1/2oz.
cake flour
2
1/2 oz.
melted butter
1
1/2 t.
vanilla
See
procedure for chocolate genoise
Puzzle Cake
Yellow
Sponge
2 layers
Chocolate
Sponge
3 layers
Buttercream
2 flavors (vanilla and chocolate)
Place
1 layer chocolate sponge on a cardboard circle, and brush with syrup.
Spread
1/8 inch vanilla buttercream over chocolate layer.
Place
a yellow sponge layer on top and brush with syrup.
So the same as before (End up with a yellow sponge on top.
DO NOT BRUSH TOP LAYER WITH SYRUP. Place
in cooler to set buttercream.
Using
a serrated knife dipped in hot water, cut a cone-shaped piece from the cake,
about 8 inches in diameter at the top and about 2 inches at the bottom.
Remove
the cone carefully and place flat side down.
Ice the inside edge and place the third layer of chocolate sponge on top
and invert onto a cardboard circle.
Ice
the crater with chocolate buttercream and replace the cone.
Trim
the cake if necessary and ice with chocolate buttercream and decorate to your
liking.
Spiral Cake
6
egg yolks
½
cup
sugar
Ύ
cup
all-purpose flour
½
cup
cocoa
4
egg whites
Place yolks and half the sugar in a bowl and beat until pale and creamy
(5-10 minutes.)
Whip
whites and sugar until stiff. Fold
whites into the yolks.
Sift
flour and cocoa onto egg mixture and fold in carefully.
Spread
over ½ sheet pan and bake at 425* F, for about 8 minutes.
Take
a 10 inch tart dough circle which is fully baked, spread filling on cake and cut
6 strips lengthwise and roll cake. Place
in center of tart dough.
Continue
to carefully roll cake around each other in a spiral fashion.
Frost
and decorate as desired.
Dome Cake
Line
a bowl with plastic wrap in order to remove the cake more easily, later.
Place
cake layer in a bowl and gently press down.
Fill
with desired filling and layers of more cake finish with one base layer of
cake.
Freeze
and unmold onto a cardboard circle.
Ice
with buttercream or ganache.
Glaze
with melted ganache and freeze.
Frangipane
8
oz
almond paste
1
oz
sugar
4
oz
butter
1
oz
cake flour
4
oz
egg
Creaming
Method, adding ingredients in order listed.
Chocolate Marquis
12
oz
dark chocolate
2
oz
unsweetened chocolate
12
oz
heavy cream
3
egg yolks
1
whole egg
½
oz
sugar
2
oz
honey
Melt
chocolates and set aside.
Whip
cream to soft peaks and set aside.
Mix
egg, yolks, and sugar on high for 3 minutes.
Bring to a boil. Slowly pour
into egg mixture.
Whip
until cool. Fold in chocolates.
Fold in cream.
Lemon (or other
citrus) Curd
4oz
butter
½
cup
sugar
2
T
lemon zest
½
cup
lemon juice
2
eggs
Melt
butter. Add remaining ingredients
and cook until thick.
To
make mousse, add 1 sheet of softened gelatin to curd.
Fold in whipped cream to desired thickness.
Chill and pipe.
Vanilla
Bavarian Cream
4
oz.
egg yolks
4
oz.
sugar
16
oz.
milk
5
sheets
gelatin
16
oz.
heavy cream
Marzipan
1
lb
almond paste
3
oz
corn syrup
1
lb
confectioners sugar, sifted
Cream
until pliable; dust table with confectioners sugar prior to rolling out.
Stabilized Whipped
Cream
1
qt
whipping cream
3
sheets
gelatin
2
oz
granulated sugar
Bloom
gelatin in cold water. Melt in 1 oz
heated cream. Whip remaining cream
with sugar to medium peaks (leave tracks.) Add
heated cream and incorporate.
Swiss Meringue
Buttercream
12
oz.
egg whites
16
oz.
sugar
24
oz.
softened butter
Buttercream (Swiss
or Italian)
8
oz
egg whites
12-16
oz
sugar
20
oz
butter
For
Swiss buttercream, warm whites with sugar to 110-140 degrees and whip until cool
and stiff before adding butter.
(Buttercream (Swiss or Italian) continued)
For
Italian buttercream, cook sugar to 240 degrees and incorporate into soft-peak
whites. Whip until cool and stiff
before adding butter. Flavor as
desired.
Royal Icing
1
lb
10X sugar
3
egg whites
½
t
cream of tartar
2-3
T
water
Combine
sifted 10X sugar with cream of tartar and whites. With paddle attachment, mix on
high sped for about 10 minutes, until light and fluffy.
Thin
with water to desired consistency.
Chocolate Meringue
5
egg whites
2/3
cup
sugar
3
½ T
cocoa
1 cup
confectioners sugar
Gingerbread Roulade
6
eggs, separated
5 ½ oz
sugar
1 oz
butter, melted
1 T
molasses
1 t
vanilla
3 oz
pastry flour
1 t
baking powder
1 ½ t
ginger
1 ½ t
all-spice
Ό t
salt
Ύ t
cream of tartar
1 oz
sugar
Whip yolks and first quantity of sugar until heavy ribbons form, about 5
minutes.
Beat in melted butter, molasses and vanilla.
Sift flour with dry ingredients and fold into yolk mixture.
Whip whites and cream of tartar until soft peaks and then add remaining
sugar and whip until stiff, but not dry. Fold
into yolk mixture 1/3, 2/3. Spread
into ½ sheet pan and bake at 350*F for about 12 minutes.
Turn out onto parchment, brush lightly with brandy syrup and roll up
starting at the long side. Cool in
parchment. Fold with brandied
whipped cream.
Succes
(Hazelnut Sponge)
8 oz Hazelnuts, toasted
4 oz Sugar
Ύ oz Milk
8 oz Egg whites
Ό oz Sugar
French Buttercream
1lb Sugar
Water to moisten
6 oz Egg yolks
1 Ό lb Butter
Flavoring
Chiffon Cake
5 ½ oz
cake flour
4 ½ oz
sugar
Ύ t
salt
Ό oz
baking powder
4
egg yolks
2 Ύ oz
vegetable oil
4 oz
water
1 t
vanilla
5 ½ oz
egg whites
½ t
cream of tartar
2 Ύ oz
sugar
Use a 10 pan with parchment in bottom only DO NOT grease the sides
of the pan.
Sift dry ingredients.
Mix liquid ingredients together until combined and add to dry.
Blend until smooth.
Whip whites and cream of tartar to soft peaks and gradually add sugar
- whip to medium-stiff peaks.
Fold whites into batter. (1/2, 2/3)
Bake at 350* F until pick comes out clean and cake springs back when
lightly touched (approx. 30 minutes.) Cool
upside down. Variation:
To make citrus, add zest and replace ½ of the water with juice.
Chef Jeannes
White Butter Cake
8 oz
butter
1 Ό cups
sugar
½ t
salt
12 oz
cake flour
2 ½ t
baking powder
½ t
baking soda
1 t
vanilla extract
½ t
almond extract
1 cup
buttermilk
8
egg whites
½ cup sugar
Modified creaming method.
White Butter Cake
4 ½ oz
butter
8 Ό oz
sugar
½ t
salt
12 Ύ oz
cake flour
½ oz
baking powder (actually, a little less than ½ )
2 Ό t
vanilla extract
11 Ό oz
water
4 ½ oz
egg whites
3 Ύ oz
sugar
Modified creaming method.
White Velvet Butter
Cake (The Cake Bible)
4
oz
egg whites
8
½ oz
milk
2
Ό t
vanilla extract
(White Velvet Butter Cake (The Cake Bible) continued)
10
½ oz
cake flour
10
½ oz
sugar
1
T + 1 t
baking powder
Ύ
t
salt
6
oz
butter, softened
Combine
whites with 4 oz of the milk and the vanilla. Reserve.
In mixer, combine dry ingredients and butter and the remaining milk.
Mix on low to moisten, then medium for 1 ½ minutes.
Scrape bowl. Add egg
gradually, in 3 stages, beating 20 seconds in between.
Scrape, scrape, scrape. Pan
about ½ full. Bake 25-35 minutes at
300* F convection,
White
Cake (Professional Baking Gisslen)
6
Ύ oz
cake flour
8
½ oz
sugar
½
oz
baking powder
Ύ
t
salt
3
½ oz
emulsified shortening
3
½ oz
skim milk
½
t
vanilla extract
Ό
t
almond extract
3
½ oz
skim milk
4
½ oz
egg whites
Two-stage
method. Bake at 300*F convection.
Carrot Cake
(makes
1 10 cake)
4
eggs
6
oz.
vegetable oil
14
oz.
sugar
1/2
t.
salt
9
oz.
bread flour
1
1/2 T.
cinnamon
1/2
t.
baking soda
1/2
t.
baking powder
16
oz.
peeled and grated carrots
2
1/2 oz.
walnuts or raisins, optional
Whip
eggs until light. Add oil gradually.
Sift dry ingredients and fold into eggs.
Add carrots and walnuts. Pour
into prepared pans. Bake at 325°F
convection for 50-60 minutes or until set.
Banana Cake
(makes
1 10 cake bake at 300 degrees convection)
8
oz.
bananas
3
oz.
sour cream
5
oz.
melted butter
2
eggs
2
t.
grated lemon zest
1
1/2 t.
vanilla extract
7
oz.
cake flour
6
oz.
sugar
1
t.
baking soda
1/2
t.
baking powder
1/2
t.
salt
2-stage
method
Sour Cream Ganache
12
oz.
bittersweet chocolate, melted
14
oz.
sour cream, warmed and mixed with chocolate
Fruit Upside-Down
Cake
(makes
2 10 cakes)
Cake:
4
oz.
butter
8
1/2 oz.
sugar
2
eggs
6
oz.
milk
2
t.
vanilla
11
oz.
cake flour
2
1/2 t.
baking powder
1/2
t.
salt
Creaming
method
Pan
spread:
4
oz.
brown sugar
2
oz.
granulated sugar
1
oz.
corn syrup
water (as needed)
Spread
in greased 10 cake pan; top with fruit. Cook
10 minutes at 325°F convection. Pour
cake batter on top. Bake for 30-35
minutes or until cake is set.
Amour de Polenta
5
½ oz.
butter
2
oz.
almond paste
1
Ό cup
powdered sugar
4
egg yolks
2
eggs
½
t.
almond extract
2
oz.
cake flour
½
cup
cornmeal
1
t.
baking powder
Creaming
method.
Pour
into greased and polenta lined loaf pan. Bake
at 325 convection for 30-35 minutes.
Devils Food
Soufflι Cake
(makes
1 10 cake)
6
oz.
cake flour
1
oz.
cocoa
1/2
t.
salt
1
1/2 t.
baking powder
1/2
t.
baking soda
8
oz.
sugar
7
oz.
milk
4
oz.
eggs
3
1/2 oz.
fluid flex
1/2
t.
vanilla
Poppy Seed Cake
(makes
1 10 cake)
8
oz.
butter
8
oz.
sugar
5
egg yolks
(Poppy Seed Cake
continued)
1
1/2 t.
vanilla extract
6
oz.
sour cream
4
oz.
bread flour
4
oz.
cake flour
1/2
t.
baking powder
2
1/2 oz.
poppy seeds
1
T.
grated orange zest
6
egg whites
4
oz.
sugar
1/2
t.
salt
1/4
t.
cream of tartar
Creaming
method with egg white foam. Bake at
300°F convection for 35-40 minutes or until set.
Milk Chocolate
Cupcakes
(makes
12-16)
1
1/2 oz.
semi-sweet chocolate
2
oz.
milk
4
oz.
butter
4
oz.
sugar
2
egg yolks
6
oz.
cake flour
1/2
t.
baking soda
1/8
t.
salt
1/2
cup
buttermilk
1/2
t.
vanilla extract
2
oz.
egg whites
1
1/2 t.
sugar
Creaming
method with egg white foam
Vanilla Butter
Pound Cake
6
whole eggs
6
egg yolks
1
T
vanilla extract
1
T
water
1
lb
unsalted butter, softened
1
lb
sugar, or vanilla sugar
1
t
salt
14
oz
cake flour, sifted
Cream
the soft butter with the sugar about 5 minutes until very light in color and
fluffy.
Add
combined liquid ingredients very gradually, taking about 5 minutes to all it
all.
Fold
in sifted cake flour, Ό at a time.
Divide
batter between 2 greased 8 x 4 loaf pans.
Bake at 325* F, for about 1 hour.
Variation:
1
T
lemon zest
3
T
poppy seeds
Add
with dry.
2
Ύ oz
sugar
Ό
cup
lemon juice
Heat
to dissolve sugar. As soon as
cooked, poke cake with a skewer. Pour
½ glaze on hot cake.
Let
cake cool. Unmold.
Then, with the other ½ glaze, paint on sides of cake.
Chocolate Pound
Cake
Ύ
oz
Dutch process cocoa
1
½ oz
water, warm
1
½ t
vanilla
3
eggs
4
½ oz
cake flour
6
oz
sugar
Ύ
t
baking powder
Ό
t
salt
6
½ oz
butter, softened
Combine
cocoa and water. Mix until smooth.
Let cool.
Mix
egg with vanilla and add to above.
Combine
dry ingredients. Add chocolate
mixture and butter. Mix on low speed
until well combined, then on medium for 2-3 minutes.
Add
remaining chocolate in 2 additions, mixing until well-combined.
Bake at 300* F.
Yellow Soufflι
Cake
(makes
1 10 cake)
7
oz.
flour
10
oz.
sugar
1
T.
baking powder
1
1/2 t.
salt
11
oz. eggs
5
oz.
fluid flex
4
1/2 oz.
milk
1
1/2 t.
vanilla
Prune Cake
16 oz
prunes
8 oz
butter
10 ½ oz
sugar
4
eggs
1 ½ cups
cake flour
1 t
baking powder
1 t
baking soda
Ό t
salt
Ύ cups
sour milk
Stew prunes in enough water to cover; cook until
tender. Drain and set aside ½ c.
for the icing. Creaming method.
Icing
½ cup
evaporated milk
½ cup
prune liquid
1 cup
sugar
8 oz
butter
½ cup
prunes, chopped
Liquid
Center
Cakes
(makes
10)
8
oz.
bitter chocolate
8
oz.
butter
10
oz.
eggs
10
oz.
sugar
2
oz.
bread flour
(
Liquid
Center
Cakes continued)
Sponge
method. Melt chocolate and butter;
set aside. Whip eggs with sugar
until light, about 10 minutes. Fold
in chocolate mixture, then flour. Fill
4 oz. cups half way with batter; drop 1 oz. ball of cold ganache into center.
Top with more batter to fill cup. Bake
at 300 convection about 15-20 minutes or until cake is set.
Serve warm.
Individual Lava
Cakes
Carmel
plugs:
1
1/2 cup
sugar
1/2
cup
water
pinch
cream of tartar
*caramelize
1/2cup
cream
4
T.
butter
*add to above
Cakes:
8
oz.
semisweet chocolate, melted
4
oz.
butter
3
eggs
3
yolks
1/3
cup
sugar
2
t.
vanilla
1/2
cup
cake flour
Whip
6-8 minutes. Add chocolate and
butter. Fold into above.
Place into greased ramekins. Bake
at 325°F convection 7 min. Place
frozen plug into center of each cake. Bake
6-7 minutes more.
Marco Polo Cake
8
oz
chocolate
4
oz
butter
5
yolks
2
oz
hazelnut flour
1
oz
liquor
Melt
chocolate and butter together. Beat
yolks and ½ the sugar until fluffy. Whip
whites and ½ the sugar to stiff peaks. Combine
chocolate mixture and yolk mixture. Fold
in whites. Fold in hazelnut flour
and liquor. Bake at 350* F.
Cardinal Slice
The
Couleur
1
cup
sugar
water to dissolve
½
cup
hot brewed espresso
The
Meringue
4
egg whites
6
T
granulated sugar
Ύ
cup
10X sugar
Common
meringue method.
The
Sponge
(Ladyfingers)
The
remaining meringue batter (above)
4
whole eggs
4
egg yolks
Ό
cup
sugar
Ύ
cup
all-purpose flour
Whole
egg sponge.
(Cardinal
Slice continued)
The
Cream
2
cups
heavy cream, cold
2
T
sugar
2
T
espresso couleur, or to taste
Almond Cake
Makes
3 half sheets
1
lb
almond paste
26
oz
sugar
2
lb
butter
1
T
almond extract
24
whole eggs
14
oz
pastry flour
1
t
salt
2
T
baking powder
White Chocolate Ganache
1 pound
white chocolate, melted
4 ½ oz.
Heavy cream, heated
few drops
food color, if needed
Tuille Batter
4
oz
butter, soft
4
oz
powdered sugar
4
oz
egg whites
4
oz
bread flour
*For
chocolate, substitute 1 oz cocoa for 1 oz bread flour.
Plain Biscut
7
oz
egg yolks
3
½ oz
sugar
7
oz
cake flour
1
½ oz
corn starch
11
oz
egg whites
5
½ oz
sugar
Separated
egg method.
Almond Biscuit
5
whole eggs
12 ½ oz almond
mixture (1:1 almonds: powdered sugar, ground)
2 oz
cake flour
1 oz
butter, melted
11 ½ oz egg
whites
3 oz
sugar
Separated
egg method.
Strawberry Mirror
1 t
lemon juice
1 T
kirsch
1 T
water
1 T
gelatin
few drops food coloring
1 ½ cups strawberry
juice
(Strawberry
Mirror continued)
Mirror Glaze
1 t.
lemon juice
1 T.
liquor
1 T.
water
1 T.
powdered gelatin
1 ½ cups
fruit juice
Fruit
Glacage (Gisslen)
½ oz
gelatin sheet
3 oz
sugar
2 oz
water
1 oz
glucose
5 oz
fruit puree
Chocolate
For Spraying
Use equal parts melted chocolate and cocoa butter.
White
Chocolate Cream Cheese Buttercream
9 oz
white chocolate, melted
12 oz
cream cheese
6 oz
butter, room temperature
1 ½ T
lemon juice
Baileys Cream Cheese
1 ½ pound
cream cheese
6 oz
butter, room temperature
2 t
vanilla extract
3 cups
powdered sugar, sifted
3 T
Baileys Irish Crθme
German Chocolate Filling
1 T+ 1 t
cornstarch
½ cup
sugar
½ cup
brown sugar
6
egg yolks
1 cup
heavy cream
2 oz
butter
pinch of salt
Ύ t
vanilla
1/3 cup
pecans
1 cup
coconut
In a saucepan, combine yolks, sugars, cornstarch,
cream and butter. Over medium heat,
cook and stir constantly until mixture just begins to boil.
Transfer to a bowl, add vanilla and whisk until cool.
Stir in nuts and coconut.
Ganache
12 oz
heavy cream
4 oz
milk
1 oz
sugar
1 ½ oz
butter
1 Ό pound
dark chocolate, chopped
Bring to a boil cream, milk, sugar, and butter.
Pour of chocolate and stir until chocolate is melted.
Fudge Frosting
7
egg yolks
6 oz
sugar
16 oz
heavy cream
24 oz
semisweet or bittersweet chocolate
10 oz
butter
7 oz
corn syrup
3 oz
sour cream
1 ½ t
vanilla
dash of salt
In a saucepan, combine yolks, sugar and cream and
cook. Stir constantly until mixture
is hot and coats a spoon. (DO NOT boil.) Pour
cream mixture over chocolate and butter and stir until melted.
Whisk in corn syrup, sour cream, vanilla and salt.
Cool to spreading consistency.
Chocolate Mousse
23
oz
dark chocolate, melted
10
egg yolks
5
oz
sugar
4
sheets
gelatin
4
oz
liquor (optional)
1
Ύ qts
heavy cream, whipped
For
white chocolate mousse, add 3 sheets gelatin.
Banana Mousse
4
yolks
2
½ oz
sugar
5
oz
banana puree
1
oz
rum
½
qt
heavy cream, whipped
3
sheets
gelatin
Berry
Mousse
8
oz
raspberry puree
1
oz
raspberry jam or compound
3
sheets
gelatin
½
qt
heavy cream, whipped
3
oz
sugar
Praline Mousse
Ύ
qt
heavy cream
1
½ oz
sugar
8
oz
praline paste
1
½ sheets
gelatin
Caramel Mousse
12
oz
sugar, water
8
oz
cream
7
½ sheets
gelatin
2
½ oz
butter
1
qt
cream, whipped
White Chocolate
Mousse
8
oz
white chocolate
3
t
gelatin
Ό
cup
cold water
(White Chocolate Mousse
continued)
2
Tbs
heavy cream
4
large eggs, separated
pinch of salt
½
cup
heavy cream
optional:
Ό cup liquor
Chop
white chocolate and melt over a double boiler.
Bloom gelatin in cold water. Warm
the 3 Tbs heavy cream in a saucepan, remove from heat and melt gelatin in the
warn cream. Whip the yolks over a
double boiler with the salt until think and ribbon-like.
Whisk the melted chocolate into the yolks.
Whisk in the liquor and the melted cream-gelatin mixture.
Chill until this mixture just begins to set slightly.
Do not allow it to firm completely. If
it does, gently reheat over a double boiler.
Whip the whites to stiff peaks. Fold
into the chocolate mixture. Whip the
½ cup of cream to medium peaks. Fold
into the chocolate mixture.
2
in 1 Mousse (Chocolate and Caramel)
2
Ύ oz
sugar
water,
as needed
1/3
cup
heavy cream, hot
Caramelize
sugar and add it to the cream. Set
aside.
1
1/2t
gelatin
1
T
cold water
3
oz
milk
3
½ oz
sugar
3
egg yolks
9
oz
heavy cream
Stir
gelatin into cold water and set aside. Combine
milk with 3 T of the sugar and bring to a simmer.
Combine remaining sugar (3 ½ oz less the 3 T) with the yolks and whip
until think and lemon-colored. Whisk
in milk and sugar mixture, strain and return to the strove and cook over low to
medium heat, whisking constantly until mixture thickens and barely comes to a
simmer. Remove from the heat and
stir in gelatin, until melted. Put
in mixing bowl and whip until think, light and cool.
THIS IS THE BOMBE BASE!
When
ready to use:
Divide
in half:
- to
one half of base add 1 Ύ oz bittersweet chocolate melted in 2 T heavy
cream.
- to
the other half add the reserved caramel.
Whip
9 oz of heavy cream to medium soft peak. Fold
half into the chocolate mix and half into the caramel mix.
Chef Jeannes White Chocolate Mousse
4
whole eggs
2 T
lemon juice
1 T
water
3
sheets gelatin
1 lb
white chocolate
16 oz
heavy cream, whipped to soft peak
Make a sabayon, whipping the eggs with the
juice and water over a simmering water bath, until hot and foamy and thick.
Remove from heat and stir in softened gelatin.
Whole still warm stir in melted chocolate.
Chill over ice bath until just beginning to set.
Fold in the whipped cream. Chill
until completely set.
Variation: Substitute
milk chocolate, omit the lemon juice and add complimentary liquor.
Dark Chocolate Mousse
5
egg yolks
1 oz
liquor
1 oz
sugar
2 ½ oz strong
liquid coffee
12 oz
semisweet or bittersweet chocolate
5
egg whites
3 oz
sugar
8 oz
heavy cream, whipped to soft peak
Make a sabayon with the yolks, liquor and
sugar. Melt the chocolate in the
coffee over a simmering water bath. Combine
with the yolk mixture. Whip the
whites to soft peak then gradually add the sugar and whip to firm peaks (or make
a Swiss or Italian meringue.) Fold
into choc/yolk mixture then fold in whipped cream.
Chill.
Function of
Ingredients in Cakes
Wheat Flour
types:
Whole eggs
Egg yolks
Egg whites
Sugar Granulated
Sugar Brown
Sugar Powdered
Honey/Molasses
Butter
Shortening/Margarine
Oil
Milk/Buttermilk
Sour Cream/Yogurt
Cream of Tartar
Baking Powder
Baking Soda
Salt
Cocoa
Chocolate
Nuts/Fruits
Extracts
European Cakes
Chocolate
Truffle Torte
4
layers of chocolate chiffon cake
3
layers of chocolate truffle filling
Chocolate
truffle ganache coating
Chocolate
truffle candy to mark each piece
Champagne Truffle
Torte
4
layers of chocolate chiffon cake
1st
and 3rd fillings chocolate truffle
2nd
(middle) filling champagne buttercream
White
chocolate ganache coating
Chocolate
buttercream rosette and white chocolate design to mark each piece
Banana Truffle
Torte
3
layers of banana cake with walnuts
2
layers of cream cheese filling
Chocolate
truffle ganache coating
Chocolate
buttercream rosette and chocolate enrobed banana slice to mark each piece
Chocolate Raspberry
Chambord
3
layers of chocolate chiffon cake
2
layers of raspberry jam and chambord cream
Chocolate
truffle ganache coating on top
Chocolate
buttercream rosette and raspberry jam dollop to mark each piece
Raspberry Sacher
Torte
2
layers of Sacher cake brushed with raspberry brandy
Raspberry
filling
Chocolate
truffle ganache coating
Chocolate
truffle scroll and raspberry dollop to park each piece
Apricot Sacher
Torte
2
layers of Sacher cake brushed with apricot brandy
Apricot
filling
White
chocolate ganache coating
Chocolate
truffle scroll and apricot dollop to mark each piece
Buttercream Cakes
Chocolate
Buttercream
3
layers of chocolate chiffon cake
2
layers of chocolate buttercream filling
Chocolate
buttercream frosting
Chocolate
sprinkles around sides
Continental
s border and design w/chocolate diamond to mark each piece
Vanilla Buttercream
3
layers of vanilla chiffon cake
2
layers of vanilla buttercream filling
Vanilla
buttercream frosting
Cake
crumbs around sides
Continental
s border and design w/cherry to mark each piece
Hazelnut
Buttercream
3
layers of hazelnut chiffon cake
2
layers of hazelnut buttercream filling
Hazelnut
buttercream frosting
Toasted
almonds around sides
Continental
s border and design
Chocolate
diamond and hazelnut to mark each piece
Other Buttercreams
Lemon,
Strawberry, Raspberry, Amaretto and Mocha
Mousse Cakes
Chocolate Mousse
2
layers of chocolate chiffon cake
Chocolate
mousse filling
Light
chocolate whipped cream frosting
Dark
chocolate shavings on top and around sides.
Chocolate
chop cookie wedge to mark each piece
White Chocolate
Mousse
2
layers of yellow chiffon cake
White
chocolate mousse filling
White
whipped cream frosting
White
chocolate shavings on top and around sides
White
chocolate covered marzipan rectangle to mark each piece
Cheesecakes
New York
Cheesecake
Pure
cheesecake in graham cracker crust
Cream
cheese frosting
Toasted
coconut around sides
Amaretto Cheesecake
Amaretto
flavored cheesecake in graham cracker crust
Amaretto
flavored cream cheese frosting
Toasted
almonds around sides
Buttercream
almond ball to mark each piece
Apple Crisp
Cheesecake
Cheesecake
w/baked in apples and cinnamon
Graham
cracker crust and streusel topping
Cappuccino
Cheesecake
Cappuccino
flavored cheesecake in chocolate crumb crust
Cappuccino
flavored cream cheese frosting
Chocolate
cake crumbs around sides
Chocolate
coffee bean and cream cheese roping to mark each piece
Chocolate
Cheesecake
Chocolate
flavored cheesecake in chocolate crumb crust
Chocolate
truffle coating w/dark chocolate shavings on top
Chocolate
cake crumbs around sides
Shell
border and rosette w/rum cordial to mark each piece
Chocolate Swirl
Cheesecake
Pure
cheesecake swirled w/chocolate ganache
Chocolate
crumb crust
Raspberry Swirl
Cheesecake
Pure
cheesecake swirled w/raspberry jam
Chocolate
crumb crust
Lemon Poppyseed
Cheesecake
Lemon
flavored cheesecake with poppyseeds in batter
Graham
cracker crust
Toasted
coconut crunch around sides
Whipped
cream rosette to mark each piece.
Specialty Cakes and Tarts
Strawberry Whipped
Cream
3
layers of yellow chiffon cake
2
layers of fresh strawberries, custard and whipped cream filling
Whipped
cream frosting
Yellow
cake crumbs around sides
Whipped
cream rosette and fresh strawberry to mark each piece
Banana Whipped
Cream
3
layers of yellow chiffon cake
2
layers of fresh bananas, custard and whipped cream filling
Whipped
cream frosting
Yellow
cake crumbs around sides
Whipped
cream rosette and chocolate banana slice to mark each piece
Atomic Cake
1
layer of vanilla chiffon cake
1
layer of fresh strawberries, custard and whipped cream filling
1
layer of chocolate chiffon cake
1
layer of fresh bananas, custard and whipped cream filling
1
layer of banana cake
Cream
cheese frosting w/chopped walnuts around sides
Coconut Layer Cake
3
layers of yellow chiffon cake
2
layers of coconut and vanilla buttercream filling
Vanilla
buttercream frosting w/coconut flaked around top and sides
Carrot Cinnamon
Buttercream
3
layers of carrot cake with walnuts
2
layers of cream cheese filling
Cinnamon
buttercream frosting, border and rosettes
Chopped
walnuts around sides
Buttercream
carrot and leaf to mark each piece
Carrot Cream Cheese
1
thick layer of carrot cake with walnuts
Cream
cheese frosting with chopped walnut around sides
Cream
cheese border and rosettes
Buttercream
carrot and leaf to mark each piece
Apple Frangipani
Almond
cake in pastry dough crust
Apple
slices baked in on top w/apricot glaze
Pear Frangipani
Almond
cake in pastry dough
Pear
slices baked in on top
Apricot
glaze
Mixed Fruit Almond
Torte
Almond
cake in pastry dough crust
Fresh
strawberries, kiwi, peaches and pears on top
Mixed Fruit Tart
Thin
layer of vanilla chiffon cake in short dough tart shell
Custard
filling
Fresh
strawberries, kiwi, peaches and pears on top
Lemon Curd Tart
Lemon
curt filling in short dough tart shell
Vanilla
buttercream border and lemon icing lattice on top
Swedish Flan
Thin
layer of vanilla chiffon in short dough tart shell
Custard
filling
Caramel
topping and chocolate icing lattice
Linzer Torte
Linzer
dough (almond and spice shortbread)
Raspberry
jam filling
Lattice
Linzer dough top
Loaves, Logs and Trees
Pound Cake
Traditional
recipe of flour, butter, sugar and egg
Chocolate Swiss
Roll
Vanilla
roulade rolled w/chocolate Swiss crθme filling
Dark
chocolate ganache coating
Strawberry Swiss
Roll
Vanilla
roulade rolled w/pastry cream, whipped cream and fresh strawberries
Whipped
cream frosting
Chocolate Terrine
Base
layer of chocolate chiffon cake
1
layer of bittersweet chocolate mousse
1
layer of semi-sweet chocolate mousse
1
layer of milk chocolate mousse
Neopolitan Terrine
Base
layer of vanilla chiffon cake
1
layer white chocolate mousse
1
layer dark chocolate mousse
Fresh Fruit BanPuff
pastry dough
1
thin layer of raspberry jam
1
thin layer of yellow chiffon cake
1
thin layer of custard filling
Fresh
strawberries, kiwi, peaches and pears on top
Strawberry Tree
Chocolate dipped strawberries
White or dark chocolate
Placed with toothpicks on a chocolate
dipped cone
Croquembouche
Custard filled pate a choux shell
Dipped in caramelized sugar
Built into a tree shape
Other Tarts
Apple, Cherry, Cheese, Lemon curd, Key
lime
Roulade (Swiss Roll)
Sponge cake rolled with whipped cream,
buttercream and/or fruit filling
Whipped cream rosette and decoration
Ιclair
Chocolate dipped pate choux shell
filled with pastry cream
Paris
Brest
Strawberries and pastry cream in a
round pate choux shell
Caramel Cup
Short dough shell with fluted side
Custard filling and caramel topping
Whipped cream rosette and decoration
Truffle Cup
Short dough shell with fluted side
peanut butter filling and chocolate
truffle topping
Whipped cream rosette and rum cordial
Swan
Whipped cream (any flavor) in a swan
figured pate choux
Cannoli
Cannoli shell
Cannoli filling (ricotta cheese,
chocolate cheese, citron)
Pistachio dipped ends
Truffle Candy
Dark
chocolate ganache
Confectioners
chocolate shell
Various
liqueur flavors available
Cream Puff
Whipped
cream in a round pate choux shell
Rum Ball
Rum
soaked Chocolate Chiffon cake w/raspberry
Dipped
in dark chocolate and rolled in chocolate sprinkles
BK 114
Recipe Index
|
2 in 1 Mousse
(Chocolate and Caramel)
25
|
|
Almond
Biscuit
..
22
|
|
Almond
Cake
.
22
|
|
Amour de
Polenta
..
18
|
|
Angel Food
Cake
...
12
|
|
Baileys Cream
Cheese
..
23
|
|
Banana
Cake
..
17
|
|
Banana
Mousse
..
24
|
|
Berry
Mousse
.
24
|
|
Buttercream (Swiss or
Italian)
... 14
|
|
Caramel
Mousse
24
|
|
Cardinal
Slice
.
21
|
|
Carrot
Cake
17
|
|
Chef Jeannes White
Butter Cake
.. 16
|
|
Chef Jeannes White
Chocolate Mousse
25
|
|
Chiffon
Cake
..
16
|
|
Chocolate Chiffon
Cake
.
12
|
|
Chocolate For
Spraying
..
23
|
|
Chocolate Ganache
.
11
|
|
Chocolate Genoise
..
12
|
|
Chocolate Jelly
Roll
10
|
|
Chocolate
Marquis
14
|
|
Chocolate
Meringue
.
15
|
|
Chocolate
Mousse
.24
|
|
Chocolate Pound
Cake
..20
|
|
Dark Chocolate
Mousse
26
|
|
Devils Food Soufflι
Cake
18
|
|
Dobos
Sponge
11
|
|
Dome
Cake
13
|
|
Flourless Chocolate
Cake
.
10
|
|
Frangipane
.13
|
|
Fruit Glacage (Gisslen)
.23
|
|
Fruit Upside-Down
Cake
..18
|
|
Fudge
Frosting
..24
|
|
Ganache
23
|
|
German Chocolate
Filling
23
|
|
Gingerbread Roulade
...15
|
|
Individual Lava
Cakes
..21
|
|
Japonaise
...11
|
|
Jocande (Opera)
Sponge
11
|
|
Ladyfingers
10
|
|
Lemon (or other
citrus)
Curd
.14
|
|
Liquid
Center
Cakes
..20
|
|
Marco Polo
Cake
21
|
|
Marzipan
.14
|
|
Milk Chocolate
Cupcakes
...19
|
|
Mirror
Glaze
23
|
|
Orange Chiffon
Cake
..11
|
|
Plain Biscut
..22
|
|
Plain Genoise
...
..13
|
|
Poppy Seed
Cake
.18
|
|
Praline
Mousse
.24
|
|
Prune
Cake
...20
|
|
Puzzle
Cake
..13
|
|
Royal
Icing
...15
|
|
Sacher
Torte
.10
|
|
Sour Cream Ganache
18
|
|
Spiral
Cake
...13
|
|
Stabilized Whipped
Cream
..14
|
|
Strawberry
Mirror
22
|
|
Succes (Hazelnut
Sponge)
...15
|
|
Swiss Meringue
Buttercream
..14
|
|
Tuille
Batter
.22
|
|
Vanilla Bavarian
Cream
..14
|
|
Vanilla Butter Pound
Cake
..19
|
|
White Butter
Cake
...16
|
|
White Cake
(Professional Baking Gisslen)
..17
|
|
White Chocolate Cream
Cheese Buttercream
.23
|
|
White Chocolate
Ganache
...22
|
|
White Chocolate
Mousse
.
24
|
|
White Velvet Butter
Cake (The Cake
Bible)
...16
|
|
Yellow Soufflι
Cake
20
|
| 
