Spring has sprung on the Valley
After 2 weeks break from baking cakes, I am back. We had one class where we practiced making flowers using royal icing, and there was really nothing to talk about that.
Last week we had Spring Break, which is very appropriate, because spring has arrived with full force at the Napa Valley. The vines are budding and it is a beautiful site.
But we're back in session and the theme this week was once again flowers, to keep pace with nature around us. So the cake has Lilly of the Valley and, of course, Roses.
Remember when I mentioned that putting the icing on the microwave to use on the crumb coat was a mistake? Well, not exactly. I decided to try again, but this time, instead of dumping all the warm icing over the cake and then start spreading it (which was my first approach), I scooped a little at a time and spread it over the cake. If the icing got cold in the bowl, I just warmed it up on the microwave again. It worked like a charm and it definitely hardens much faster and creates a better crumb coat.
This week's cake flavor was chocolate/espresso, filled with chocolate icing and macerated strawberries and topped with vanilla icing. I macerated the strawberries with sugar and a little bit of kirsch. They oozed a lot, and you will probably see the pink liquid on the pictures. My teacher told me that you need to bind the fruit with either pudding, custard cream (any type of cornstarch product) to avoid the oozing. So note to self for the next time :-). I got positive feedback about the taste though, and they loved the Lillies.
Here are the pictures of this week's cake:
Last week we had Spring Break, which is very appropriate, because spring has arrived with full force at the Napa Valley. The vines are budding and it is a beautiful site.
But we're back in session and the theme this week was once again flowers, to keep pace with nature around us. So the cake has Lilly of the Valley and, of course, Roses.
Remember when I mentioned that putting the icing on the microwave to use on the crumb coat was a mistake? Well, not exactly. I decided to try again, but this time, instead of dumping all the warm icing over the cake and then start spreading it (which was my first approach), I scooped a little at a time and spread it over the cake. If the icing got cold in the bowl, I just warmed it up on the microwave again. It worked like a charm and it definitely hardens much faster and creates a better crumb coat.
This week's cake flavor was chocolate/espresso, filled with chocolate icing and macerated strawberries and topped with vanilla icing. I macerated the strawberries with sugar and a little bit of kirsch. They oozed a lot, and you will probably see the pink liquid on the pictures. My teacher told me that you need to bind the fruit with either pudding, custard cream (any type of cornstarch product) to avoid the oozing. So note to self for the next time :-). I got positive feedback about the taste though, and they loved the Lillies.
Here are the pictures of this week's cake:
I just started working at a cupcake store nearby my house and I am really excited about it. It will give me great opportunity to apply the skills I have learned and learn a lot more. Check it out, it is http://www.gigiscupcakesnapa.com/.
There are some important differences between decorating big cakes versus small cakes and I will be sure to share that with you in the coming weeks.
For those in the Northern hemisphere, enjoy Spring time. For those in the Southern hemisphere, well, enjoy it vicariously through us! :-)
MAS É UM BOLO PALMEIRENSE!!!!
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