2010-12-01

Inspiration


I based my wedding cake off the song “Don’t Let Me Down”. John Lennon wrote this song for Yoko Ono- the first of many. John’s love for Yoko shows through the soulful wails. I find this song to be one of the sexiest the Beatles’ songs. Every lyric and note hits me hard. The first three seconds instantly puts me in a mellow dazed mood. To me the Beatles are more than just a musicians- they are personal heroes.  I grew up with the Beatles and their music. This cake is close to my heart.
The song “Don’t Let Me Down” was performed in the infamous rooftop concert. I am basing my color scheme off that iconic image of the four Beatles performing. The day they performed was in the middle of winter and overcast. The scene was mostly brown, gray and dull except for a few popping colors. George Harrison had on some great sea foam green pants and Ringo Starr wore a bright orange-red coat.. I choose to use large white flowers- pulling from the flower power of that decade. The poppy flower works perfectly. It was popular in the sixties, plus it has the drug influence tied in.

Final Cake

Bottom tier- 12" wide 5" high
Middle tier- 9" wide 4.5" high
Top tier- 6" wide 4" high

Midterm Cake


2010-11-17

Calla Lily

First Wedding Cake

Flower Arrangement

Rose

Start with a base made at least 12 hours before.
Start with a tight petal then add three small petals, 5 medium, and 7 large
Place the first petal on half way, then place the second petal under the first. go around in a spiral that way.

2010-11-11

Italian Buttercream

12oz Eggs Whites
24oz Sugar
4.5oz Water
36oz Butter

Whites are whipped to soft peak
The sugar and water cooked until 240
The sugar is poured into the whites on high speed
Its whipped until it reaches room temp
The soft butter is added in chunks

The butter cream with come off airy
to silken it- put it on the lowest speed for 15-20min

First Fondant Cake

2010-11-07

Trois Freres

Temper chocolate and three toasted hazelnuts (means three brothers)

Mendients

Quarter sized tempered chocolate with identical arranged dried fruits and nuts 

Ainse Sticks

Heavy Cream 160g
Glucose 50g
Milk Chocolate 570g
Anise Liqueur 40g
-Heat heavy cream and glucose- boil
-Pour over chopped chocolate
-Add in liqueur
Let crystallize in bowl or table it...

pipe out in logs, pyramids, rounds, or planks

PBJs

Pate de Fruit
Raspberry Puree 300g
Sugar 30g
Pectin (yellow) 8g
Sugar 300g
Glucose 60g
Tartanic Acid 5g
-Heat puree
-Add the pectin and 30g of sugar- whisk
-Add the large portion of sugar- stream in- whisk
-Allow to boil
-Add glucose
-Cook to 225
-Take off heat and add acid
-Quickly pour into mold (a quarter sheet tray- 3/4 of the way)


Gianduja
Milk Chocolate 450g
Peanut Butter 250g
-Temper the chocolate
-Mix in the peanut butter
-Spread over the "Jelly"

2010-11-01

Sugars








Caramelized nuts

Sugar 12oz
Water 3oz
Almonds 17.5oz

Cook the sugar and water till 220- then add nuts
the mixture will become sandy then melt again
take off heat after a nice amber color develops
spread out on a sheet try

Chocolate Caramel

Heavy Cream 12oz
Bitter Sweet Chocolate 10oz
Sugar 16oz
Honey 4oz
Butter 1oz

Boil the heavy cream
add the chocolate- stir till melted
add in the sugar and honey- boil ans stir vigorously
cook to 257
add butter
pour in a1/4 sheet pan (lightly sprayed)
 precoat the bottom side
cut in 1" by 1" pieces
dip in chocolate

Turtles

Sugar 6oz
Water 1.5oz
Cornsyrup 1oz
Heavy Cream 4oz

Combine the sugar, water and cornsyrup. Cook to a deep amber color
take off the heat and add the heavy cream
cook to 245- stirring vigorlously

Pour the caramel over nuts and let stand
 Dip in tempered chocolate

Pumpkin caramel

Lemon Juice 1/8 tsp <1%
Sugar 2oz 10%
Glucose 1oz 6%
Heavy Cream 3.5oz 20%
Pumpkin Puree 2oz 10%
Spice 1/2 tsp <1%
Milk Chocolate- Chopped 9oz 49%
Brandy 1oz 5%

Combine lemon juice and sugar- cook until a nice amber color
Heat the glucose and heavy cream untill a boil. add in the caramel
add in the pumpkin and spices
pour of the chocolate- stir until melted
add in brandy
Polycarbonate Mold 
 In a polycarbonate mold (cleaned excessively) pour in tempered chocolate and let sit for 2 minutes
pour the chocolate out- tapping the mold to get any left over
let the mold set up side down
pipe the passion fruit into the mold
let sit
then top with white chocolate
let sit
pop out

Toucans

Heavy Cream 2oz 15%
Glucose 1oz 4%
Reduced Passion Fruit Puree 2oz 15%
White Chocolate- Chopped 11oz 15%
Butter 1oz 4%

Reduce 4oz of puree to 2oz- over heat
Heat together the heavy cream and glucose untill a boil
take off heat and add puree
pour over the chopped white chocolate- stir
the chocolate should be completely melted- put it over a double boiler if not melted
and the butter in

In a polycarbonate mold (cleaned excessively) pour in tempered chocolate and let sit for 2 minutes
pour the chocolate out- tapping the mold to get any left over
let the mold set up side down
pipe the passion fruit into the mold
let sit
then top with white chocolate
let sit
pop out

2010-10-27

Apricot Butter Ganache

Apricot Butter Ganache
Butter 22% 6oz
Apricot Jam 11% 3oz
Milk Chocolate 61% 150z
Apricot Brandy 6% 1.5oz

-Temper chocolate
-Mix butter and jam- should be very smooth
-Add butter to chocolate
-Add Brandy

can table or let it crystallize in the bowl- it should be the consistency of peanut butter

Hazelnut Latte

Coffee Ganache
Heavy Cream 23%  3oz
Coffee 2%  .25oz
Milk as needed
Glucose 8% 1oz
Coffee Liqueur 6% .75oz
Butter 6% .75oz
Dark Chocolate 55% 70z

-Cut up the coffee beans and add to heavy cream
-Heat coffee and cream until boil- let stew 5min
-Strain off coffee with cheese cloth
-Add glucose to heavy cream bring to boil- then cool to 105
-Temper chocolate
-Add butter to the chocolate
-Mix together the cream and chocolate

Praline Ganache
Heavy Cream 20% 2.5oz
Glucose 7% 1oz
Hazelnut Liqueur 4% .5oz
Cocoa Butter 4% .5oz
Praline Paste 9% 1oz
White Chocolate 57% 7.5oz

-Melt cocoa butter with the chocolate
-Temper chocolate
-Heat heavy cream and glucose- to a boil- and cool to 105
-Add liqueur to heavy cream
-Add praline paste to the chocolate
-Add the Heavy cream to chocolate

2010-10-20

Artisan Bread Day 9- Flatbreads







We first baked off the olive bread from the day before, and shaped and proofed the bulk fermented olive dough too.
WE made a topping for the normansy bread
Dutch apple:
Rice flour 100% 1#8oz
Yeast 16.76% 4oz
Sugar 16.76% 4oz
Salt 4.1% 1oz
Oil 16.76% 40z
Water 91.76% 1#6oz
it was just whisked together and fermented for 15 min.
It was poured over the top of the normandy- just before baking , and it didnt get scored