Chapter 17 Classic and Modern Cake Assembly 2009

Chapter 17 Classic and Modern Cake Assembly © 2009 Cengage Learning. All Rights Reserved.

Introduction • Bread elaborated into sweetened confections and evolved to cakes • Symbols of public and private celebrations • Culmination of techniques to produce cake, syrup, icing, decorations, etc • Endless combination of textures and flavors © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Composition and Balance: Classic and Contemporary Cakes • Classic layer cakes: cake bases, filling, icing and decoration • Product composition considerations – Flavor – Texture – Color – Assembly style – Decoration and garnish © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Composition and Balance: Classic and Contemporary Cakes • Flavor of Cake, Fillings and Icings CHAPTER 17 – The flavors from each component must harmonize – The balance can only be learned by tasting • Texture of Cake, Fillings and Icings – Determines the mouth feel and also its shelf life and stability – Soft, crisp, firm, crunchy, brittle, creamy light, dense, airy, wet, dry, etc. – Opposing qualities complement each other © 2009 Cengage Learning. All Rights Reserved.

Composition and Balance: Classic and Contemporary Cakes • Color Schemes of Cake, Fillings, Icing and Decoration – The color should relate to the flavor – As a guideline, pastel tones are better for icing • Assembly Style – Round, square, specialty shapes – Various fillings © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Composition and Balance: Classic and Contemporary Cakes • Decoration and Garnish – First impression of the cake – Tells what is in the cake © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Classic Cake Assembly • Classic Cake Mise en Place – Proper mise en place is required before cake assembly. – The selection of each components vary greatly – Cake Bases – Filling and Icing – Decoration and Garnish – Hand Tools, Equipment and Cake Boards © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Classic Cake Assembly • Classic Cake Mise en Place CHAPTER 17 – Cake Bases • Must be baked and cooled completely • Can be kept frozen well-wrapped – Fillings and Icings • Should be flavored and ready to use • Maintain efficient assembly so that enough filling and icing are prepared © 2009 Cengage Learning. All Rights Reserved.

Classic Cake Assembly • Classic Cake Mise en Place – Decoration and Garnish • Can be purchased or prepared • Compliment the flavor and style of the cake – Hand Tools, Equipment and Hand Tools • Knives, palette knives, piping bags, tips, etc • Mixers, sheeters, turntables • Cake boards © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Classic Cake Assembly • Splitting, Filling and Masking Cakes – Splitting • Cutting the cake base into layers • A good-quality serrated knife • Cut at a constant rate without changing the angle of the blade • Crumbs should be cleared before assembly © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Classic Cake Assembly • Splitting, Filling and Masking Cakes CHAPTER 17 – Filling • Applying the filling between cake layers • Determine which layer should be in which position • Secure the bottom layer on a cake round • Spread filling from center to outward • The cake can be moistened with cake syrup or a thin layer of jam © 2009 Cengage Learning. All Rights Reserved.

Classic Cake Assembly • Splitting, Filling and Masking Cakes – Masking • Crumb coat – Secure all of the crumbs to the cake – Intermediate stage to establish the final form of the cake • The cake should remain in the refrigerator for at least 10 minutes up to one day © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Classic Cake Assembly • Icing and Glazing Cakes CHAPTER 17 – The final step of cake assembly – The cakes can be frozen after being iced or glazed – the freezing durability should be tested – Icing • The concept is the same as for masking, although the icing is thicker • Start from the top surface, then the sides © 2009 Cengage Learning. All Rights Reserved.

Classic Cake Assembly • Icing and Glazing Cakes CHAPTER 17 – Glazing • Create an even surface by masking, before glazing • Temperature of the glaze • Cake is placed on a pouring screen, and prepared glaze is applied around the perimeter then the center • Work quickly to ensure the seamless surface • Once glazed, the cake should be chilled or frozen to set the glaze © 2009 Cengage Learning. All Rights Reserved.

Classic Cake Assembly • Decoration of Classic Layer Cakes – Must be related to the style and flavor of the cake – Icing, fruits, nuts, chocolate decors, etc – Basic Piping Techniques • Rosettes, shells, reversed shells, dots, ropes © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Specialty Cake Assembly • Assembly and presentation differs from the classic layer cake • Various shapes, textures and flavors • Features mousse and various creams, specialty cake bases © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Specialty Cake Assembly • Specialty Cake Mise en Place CHAPTER 17 – Cake Components • The basic components can be prepared and reserved in freezer for easier production • Complete all prep work and organize the workstation before starting • Required temperatures of the components – Hand Tools • Chef’s knife, serrated knife, palette knives, pastry cutter, ladles, etc © 2009 Cengage Learning. All Rights Reserved.

Specialty Cake Assembly • Specialty Cake Mise en Place – Acetate Strips and Sheets • Line ring molds for mousse cakes, decorative chocolate works • Acquired in many widths and sizes • Can be cleaned and reused for cakes – Cake Molds • Metal or plastic • Efficient and consistent • Typically no bottom base © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Specialty Cake Assembly • Specialty Cake Mise en Place – Silicon Molds • Popular for individual-size desserts • Add different shapes and texture • The mousse can be unmolded after frozen – Cake Frames • Metal frames available in a sheet pan or half-sheet pan size • Large rectangular cake molds © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Specialty Cake Assembly • Assembling Mousse Cakes – Upside-down technique and Bottom-up technique – Depends on what type of mold is being used – Consider preparation of the cake base and special handling consideration of the mousse © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Specialty Cake Assembly • Assembling Mousse Cakes CHAPTER 17 – Preparing Cake Bases for Molded Cakes • Cut out cake circles slightly smaller than the base diameter of the molds • Place it the center of ring mold or reserve for later use if using flexipan. – Special Considerations for Portioning Mousse • Should be done quickly and efficiently • Use of ladle / pitcher / piping tip and volume loss • The cakes should be frozen for at least 6 hours once the molds are filled © 2009 Cengage Learning. All Rights Reserved.

Specialty Cake Assembly • Assembling Mousse Cakes CHAPTER 17 – Bottom Up Assembly • In ring molds, cake frames or any molds with no bottom • Prepare the molds with an acetate liner and a cake base, and optionally cake wall • Additional ingredients such as frozen inserts or biscuit can be placed when the cake is partially filled • Place the cake in freezer once it is filled with appropriate components © 2009 Cengage Learning. All Rights Reserved.

Specialty Cake Assembly • Assembling Mousse Cakes CHAPTER 17 – Upside-down Assembly • For silicon molds and specialty molds (half dome or pyramid molds) • The mousse is deposited first, then inserts and cake bases are placed on top of the mousse • Once frozen, the dessert is inverted so that the cake base is on the bottom • Use of Silicone Mold for Upside Down Assembly – Unmold the desserts once they are frozen, and they should remain frozen until ready for finishing © 2009 Cengage Learning. All Rights Reserved.

Specialty Cake Assembly • Finishing & Presentation for Mousse Cakes CHAPTER 17 – Glaze and gelée prevents the oxidation and rancidity of the mousse – If glazing the whole cake, they should be place directly on a pouring screen – Keep the acetate or cake ring on if only glazing the top surface – To remove the cake ring, heat it lightly with a hot towel or torch © 2009 Cengage Learning. All Rights Reserved.

Specialty Cake Assembly • Finishing & Presentation for Mousse Cakes – Decoration and Presentation Techniques • Refined and aesthetically pleasing • Highlighting local and seasonal flavors • Ease of transportation and cost effectiveness • Fruit and chocolate glazes, clear or cold process glazes • Chocolate spray • Fresh fruits • Chocolate and sugar works © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Specialty Cake Assembly • Production and Shelf Life of Mousse Cakes CHAPTER 17 – The cakes can be made in larger quantities and pull out from the freezer as needed for a retail shops – For wholesale delivery, they should be packed in boxes in freezer until just before the delivery – Once unfrozen, the shelf life is 48 hours under refrigeration – Store away from odors © 2009 Cengage Learning. All Rights Reserved.

Specialty Cake Assembly • Composition, Design and Evolution CHAPTER 17 – Understand the ingredient functions, formula processes and assembly techniques – Endless possibility of flavor and texture combination, ad presentation © 2009 Cengage Learning. All Rights Reserved.

Wedding Cake • Evolution of Wedding Cake – A growing section of the pastry industry – Shows the pastry chef’s skill, talent and creativity – Communication with the customer © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Wedding Cake • Evolution of Wedding Cake – History of Wedding Cake • Dates back to Roman Empire, 400 BCE • A piece of dense fruit cake or sweet bread • Invention of sugar icing in the 17 th century • Great Britain – A major sugar importer, led the creation of royal icing, pastillage and rolled fondant • In the 19 th century – Queen Victoria’s era • The decoration grew artistic by the end of 19 th century • Tiered cakes became common by the early 20 th century © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Wedding Cake • Evolution of Wedding Cake CHAPTER 17 – Wedding Cakes from Different Cultures • Great Britain – Similar to the cakes of the 19 th century – Fruitcake soaked in liqueur and covered marzipan or rolled fondant – long shelf life – Royal icing and pastillage decoration • France – Croque en Bouche – Profiteroles filled with pastry cream or crème Chiboust, dipped in caramel and stacked – Opt for layer cakes in current years © 2009 Cengage Learning. All Rights Reserved.

Wedding Cake • Evolution of Wedding Cake – Wedding Cakes from Different Cultures • Australia and New Zealand – Strong British influence – Rolled fondant, royal icing décor and gum paste works such as ribbons and flowers • South Africa – Resemblance to Great Britain – Royal icing “wings” – Piped on waxed paper, released when dry, and attached to rolled fondant © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Wedding Cake • Evolution of Wedding Cake – Wedding Cakes from Different Cultures • United States – Multiple stacked or tiered cakes, with different colors and shapes – Classic style: buttercream icing, roses and pipings, plastic cake toppers, pearls and decorations – Modern style: reflects the couple’s personalities – artistically designed – Fresh fruits, chocolate, sugar, gum paste and pastillage décor – Groom’s cake © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Wedding Cake • Coordinating Wedding Cake Production – Build a good relationship with clients – Close communication with the clients – Design • The possibility of wedding cake designs is endless • Designing of the structural support • Materials for the decorations © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Wedding Cake • Coordinating Wedding Cake Production CHAPTER 17 – Designing • Structure – A cake stand cake columns – Cake stands are available for renting – Multiple horizontal platforms for each cake – Ease of assembly and suits for fragile cake – Columns are long dowels that supports the cake above – Stacked or Tiered wedding cake – Stacked cake does not have visible support – Tiered cake has visible support columns between each cake © 2009 Cengage Learning. All Rights Reserved.

Wedding Cake CHAPTER 17 • Coordinating Wedding Cake Production – Designing • Materials – Considerations for each components that are commonly used in wedding cake production – Buttercream » Commonly used to ice and fill » Can be colored as desired » Can be spread, or piped – Rolled Fondant » Cover cakes over a very thin layer of buttercream » Provides a clean and elegant appearance » Can be draped, colored, airbrushed, textured or embossed. © 2009 Cengage Learning. All Rights Reserved.

Wedding Cake • Coordinating Wedding Cake Production – Designing • Materials – Pastillage » Very hard when dry » Must be removed before serving » Pure white, suitable for painting and airbrushing – Gum paste » Used to make flowers and leaves » Very sturdy when dried » Labor intensive © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Wedding Cake CHAPTER • Coordinating Wedding Cake Production – Designing • Materials – Marzipan » Used to cover cakes or to create small figures, such as flowers, fruits and animals » Easily colored, and easy to handle – Pulled sugar and Blown sugar » Requires skill, experience and special equipments » Very sensitive to humidity – store with humectants, place on the cake at the last minute » Used to create colorful ribbons, flowers and figures © 2009 Cengage Learning. All Rights Reserved. 17

Wedding Cake CHAPTER • Coordinating Wedding Cake Production 17 – Designing • Materials – Royal icing » Intricate piped decorations – Modeling chocolate » A combination of couverture chocolate and inverted sugar » Dark, milk and white couverture chocolate can be used » Can be textured, or shaped © 2009 Cengage Learning. All Rights Reserved.

Wedding Cake • Coordinating Wedding Cake Production CHAPTER 17 – Planning • Describe clients the philosophy and difference from the competitors • Collect as much information about the wedding as possible • Provide basic information about pricing © 2009 Cengage Learning. All Rights Reserved.

Wedding Cake • Coordinating Wedding Cake Production – Planning • Date, Time and Venue – Refrigeration – Air conditioning – Inside or outside – Day or night – Server for the cake • Size – Determined by the number of guests – Top tier – Richer cakes yield more than lighter cake © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Wedding Cake • Coordinating Wedding Cake Production CHAPTER 17 – Planning • Portfolio – Visual aid helps to picture the actual cake – Photographs from the works in the past or from magazines and books • Selecting Style – Ask for their preference – Be prepared to make recommendations – Possibility of multiple flavors – Cake tasting – Match the appearance with theme of the wedding – Up-sell the cake © 2009 Cengage Learning. All Rights Reserved.

Wedding Cake • Coordinating Wedding Cake Production – Planning • Contract and Deposit – Include detailed information – Determine the price of deposit • Assembly and Transportation – Transport unassembled with few exceptions – Secure the cake boxes in the transporting vehicle – Bring hand tools and icings to prepare for the case of damage © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Wedding Cake • Coordinating Wedding Cake Production – Pricing a Wedding Cake • Labor costs • Food costs • Equipment costs © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17

Conclusion • Proper mise en place and understanding of all components and equipment functions is required • Practice and experience helps to execute cake assembly © 2009 Cengage Learning. All Rights Reserved. CHAPTER 17