I Might Be a Cake Person After All

gettin' a lil fancy y'all

Over the last two weeks we've been learning about cakes in my baking class.

We have done high ratio and lean cakes. We've made buttercream frosting, ganache, and glaze.

And, once again, I amazed by all of the technical detail that goes in to baking a great cake.

I knew cake decorating was an art but the actual baking of a perfect, moist cake with a tender and uniform crumb is no easy task.

And, don't even get me started on the technical skill needed to produce an amazing Italian Buttercream.

 For the first cake class I picked a basic yellow butter cake and a vanilla buttercream frosting.

I realized that while I've made a ton a fancy desserts, I've never actually made a "birthday cake." Since I was new to this type of cake I wanted to start with the basics.

not too bad for a first try

If you've never done it, let me just tell you that frosting a cake with an offset spatula is a b**** the first few times.

I had no problem putting the frosting on top but when it came time to do the sides I was dumbfounded.

I literally just stared at the cake for what felt like an eternity before the instructor came by to give me some tips.

whipped cream can hide a multitude of sins

Then we moved on to lean cakes. Think low or no fat but lots and lots of sugar. (ie Angel Food)

 I made an Orange Chiffon cake. It was supposed to have a glaze.

Let's just say that didn't work out.

So, I covered it in whipped cream.

ran out of time so I just sprinkled it with coffee...whatevs

 And, my second attempt at decorating with buttercream came with a Genoise cake. These cakes are super dry and are normally served brushed with syrup.

To me, it seems crazy to bake a dry cake on purpose and then soak it in flavored syrup to make it moist.



I did go in to the cake section of the class thinking I'd learn some valuable skills but I had the mindset that I would never focus on occasion cakes in my career.

this is what the end of class looks like

However, I might have changed my mind.

The technical skill of cake baking is nothing to brush off.

Cake decorating requires intense focus y'all.

A perfectly smooth buttercream takes lots of practice both to make and apply.

I really love how creative I can be when it comes to both the construction, flavors, and presentation.

While I think plated desserts will always be my focus I might I'm on my way to becoming a closet cake person!

After these two classes and in preparation for my cake exam I made two practice cakes.

The one below with a basic scroll border and the "rose" cake at the top because I find the scroll border extremely boring!

Both cakes are white velvet with chocolate pastry cream filling and a coffee Italian meringue buttercream.

the inside of the rose cake