I fondanted in ivory and covered my board in green. The consensus in the shop was that the fairy should go on the cake. We used a meringue based butter cream as advised in the book.ĭecorating! This was hard because I had both the fairy from the book and bunny from the Cake Masters class. Kimberly’s professional opinion was that the mould technique made it much easier to get a crisp, straight edge. We chilled it again for a final coat and set about decorating it. Lischetti’s icing technique (though if I was at home I might well follow it) in favor of the classic Pink Cake Box version as seen in our Cakes 101 DVD. Construction was easy and we had a filled cake ready to chill in a fairly short amount of time. Kimberly suggested soaking the cake with syrup before cutting for the mould, which worked out quite well. As advertised, it stayed moist and flexible. The sponge came out of the oven in just about six minutes, we turned it out and wrapped it in plastic until cool. Incidently, while we don't have our own sponge cake recipe to share, we've posted several different recipes in our recipe section. Kimberly commented that the recipe can only be doubled which would make it awkward when baking enough layers for a large tiered cake. ![]() The sponge cake recipe wasn't excessively fussy, though I can see a home cook having to remake it once or twice possibly to get it down pat. ![]() My associate and talented pastry chef Kimberly did the baking while I asked questions and took pictures. "It is a very versatile book with a great many possibilities.Excellent all around!"
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