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Section 1 | Section 2 |
Section 3 | Section 4 | Section
5 | Section 6
Unfilled Cakes, Pies & Tarts The students are introduced to a variety
of dough, fillings and glazes as they create the desserts within this
sometimes overlooked category of not-too-fancy yet entirely practical
recipes, most of which have a longer-than-average shelf life and require a
minimum of finishing touches for presentation. The importance of a flawless
finish will be discussed and demonstrated emphasizing the fact that there
is little or no chance to make a mistake with these types of “bake and
serve” sweets. In this section the students will produce both
traditional cheesecakes, such as the classic New York Style, as well as
contemporary cheesecakes such as Torta Ricotta and Chevre Cheesecake with
Vanilla Bean Topping. Standard pies such as Key Lime, Buttermilk-Custard
and Lemon Meringue will be demonstrated and produced. Swedish Hazelnut
Tart, Linzer Tart and Tart Hollandaise are some of the recipes that will be
covered in the tart segment
Section III - Cakes, Pies & Tarts
Butter Cream & Whipped Cream-Filled Cakes Here, the students learn the Foaming
Method as well as a variety of other manufacturing techniques as they
produce sponge cakes and other cake bases. An assortment of flavoring
agents such as lemon verbena, vanilla bean, citrus juice and zest, and
liqueurs will be discussed, and the students will learn how to use them and
how to combine various flavors to the best advantage. Proper storage
techniques and measures to ensure the freshness of finished products will
be emphasized. Production in this section will include Zugar Kirsch Torte,
Black Forest Cake and Princess Cake. Classic Meringue formulas - French,
Swiss and Italian - will be covered and students will also be instructed in
how to use a pastry bag for decorating.
Classical, Chocolate & Special Occasion Cakes This segment introduces the students to
many of the classic: Poppy Seed Layer Cake, Carrot Layer Cake, Diplomat
Cake, Gateau Saint-Honore, Pithiviers, Sacher Torte and more; all of which
will be produced in a lab setting. Students will be guided in using chocolate
as a flavoring agent and stabilizer in making Chocolate Decadence Cake and
Chocolate Soufflé cake, and will also be instructed in chocolate decorating
techniques. Molded decorations made using marzipan and modeling chocolate
will be demonstrated by the instructor, practiced by the students, and
these two materials will be put to use in making decorating plaques for
inscription. In the final phase of this section, Decorating Special
Occasion Cakes, the Students will produce an assortment of designs appropriate
for birthdays, anniversaries and traditional holidays.
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Section 1 | Section 2 |
Section 3 | Section 4 | Section
5 | Section 6
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