cake design & decorating

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cake design & decorating

P A 1 2 5

R E C I P E B O O K

I N T E R A C T I V E

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TIPS FOR USING THE

INTERACTIVE RECIPE BOOK

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however, it may not be as easy to navigate.

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Printing Tips

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Tips for Using the Interactive Recipe Book ...2

PA125 STUDENT SHOPPING LIST ...6

Yellow Butter Cake with Italian Buttercream...10–17 Yellow Butter Cake ... 10

Italian Buttercream ... 12

Layer Cake Assembly ... 13

Filling a Piping Bag... 13

American Buttercream ... 14

Cornet Techniques ... 16

Cake Decorating-Congratulations Cake ... 17

Chocolate Mousse Cake with Mirror Glaze...18–22 Devil’s Food Cake ... 18

Chocolate Mousse ... 20

Chocolate Mousse Cake with Mirror Glaze ... 22

Decorated Chiffon Cake with Swiss Buttercream...24–26 Yellow Chiffon Cake ... 24

Layer Cake Assembly-Buttercream Coating ... 25

Decorating a Cake w/ Buttercream Roses ... 25

Swiss Buttercream ... 26

Charlotte Royale Cake...28–32 Chantilly Cream ... 29

Genoise Jelly Roll ... 30

Bavarian Cream ... 32

Charlotte Royale Assembly ... 32

Fondant ... 36

Gum Paste Decorations... 38–40 Gum Paste Flowers ... 38

Gum Paste Flower Glue ... 39

Gum Paste Leaves ... 40

Tiered Cake Assembly ... 42

Tiered Cake Decoration ... 42

Royal Icing ... 42

INTERACTIVE TABLE OF CONTENTS

4 5

Download Recipe Book as Interactive PDF

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WEEK 2—CHOCOLATE MOUSSE CAKE WITH MIRROR GLAZE

PA125 STUDENT SHOPPING LIST

WEEK 1—DECORATED YELLOW CAKE WITH ITALIAN

BUTTERCREAM Equipment

◻ 8 in. round cake pan

◻ Stand mixer with whip and paddle attachment

◻ Sauce pot, medium

◻ Thermometer

◻ Parchment paper

◻ Piping bags

◻ Small round piping tip (ex. #802 Ateco)

◻ Leaf tip (ex. #352 Ateco) or make hand-cut leaf bag (see video)

◻ Silicon spatula

◻ Offset spatula

◻ Serrated cake knife

◻ Cooling rack

◻ 2-8 in. cardboard cake circle

◻ Turntable

◻ Gel paste food coloring- yellow, green and brown

Ingredients

Yellow Butter Cake

◻ Butter ---270g

◻ Sugar --- 292.5g

◻ Salt ---3g

◻ Eggs ---169g

◻ Cake Flour --- 337.5g

◻ Baking Powder ---13.5g

◻ Milk --- 337.5g

◻ Vanilla Extract ---6g Italian Buttercream

◻ Sugar ---454g

◻ Water ---120ml

◻ Egg Whites ---227g

◻ Butter ---907g

◻ Vanilla Extract --- 15g American Buttcream-flower paste

◻ Vegetable Shortening --- 200g

◻ Butter (Room Temperature) - 90g

◻ Powdered Sugar ---625g

◻ Water --- 52g

◻ Food coloring as needed

Equipment

◻ Stand Mixer with whip/

paddle attachment

◻ Sifter

◻ Parchment paper

◻ Silicone spatula

◻ Thermometer

◻ Stainless steel bowl, medium

◻ Cooling rack for cakes and glazing

◻ Offset spatula

◻ serrated cake knife

◻ 8 in. cardboard cake circle

◻ Glass or plastic container for glaze

◻ Torch

Ingredients

Devil’s Food Cake

◻ Cake Flour ---125g

◻ Cocoa Powder --- 20g

◻ Salt ---2g

◻ Baking Powder --- 4g

◻ Baking Soda ---2g

◻ Granulated sugar ---167g

◻ Whole milk ---147g

◻ Vanilla Extract --- 2g

◻ Whole eggs --- 84g Chocolate Mousse

◻ Sugar ---140g

◻ Egg yolks ---160g

◻ Chocolate --- 600g 64% cocoa

◻ Heavy Cream --- 1,000g Mirror Glaze

◻ Gelatin powder --- 15 g

◻ Cold Water --- 23 g

◻ Water ---113 g

◻ Vanilla Extract ---7 g

◻ Sweetened Condensed Milk 150 g

◻ Granulated Sugar ---225 g

◻ White chocolate ---263 g

WEEK 3—DECORATED CHIFFON CAKE WITH SWISS BUTTERCREAM

Equipment

◻ Sifter

◻ Stand mixer with whip attachment

◻ Cooling rack

◻ Offset spatula

◻ Parchment paper

◻ Stainless steel bowl, medium

◻ Whisk

◻ Piping bags

◻ Piping tips- (star tip, rose tip and leaf tip)

◻ Turntable

◻ Flower nail

◻ Scissors

◻ Food coloring- green & rose color

Ingredients

Chiffon Cake

◻ Cake Flour --- 250g

◻ Granulated Sugar ---200g

◻ Salt ---6g

◻ Vegetable Oil --- 125g

◻ Egg Yolks ---125g

◻ Water ---188g

◻ Cream of Tartar ---1g Swiss Buttercream

◻ Sugar ---455g

◻ Butter --- 1020g

◻ Vanilla --- 15g American Buttercream

(rose paste)

◻ Butter (Room Temperature) -- 90g

◻ Powdered Sugar --- 625g

◻ Water --- 52g

WEEK 4—CHARLOTTE ROYALE PREP GUM PASTE CONES Equipment

◻ Sheetpan

◻ Parchment Paper

◻ Large Offset Spatula

◻ Silicone Spatula

◻ Small Pot with Lid

◻ Small bowls

◻ Medium bowls

◻ Large bowls

◻ Hand or Stand Mixer with Whip Attachment

◻ Measuring Cups

◻ Pastry Brush

◻ Serrated Knife

◻ Hand Whisk

◻ Strainer

◻ Plastic Wrap

◻ 18 gauge floral wire or wooden toothpicks

◻ Styrofoam block (use for flower storage)

Ingredients (Charlotte Royale) Genoise (Jelly Roll)

◻ Egg Yolks --- 73g

◻ Sugar --- 49g

◻ Sugar --- 35g

◻ Salt ---1g

◻ Cake Flour --- 73g

◻ Raspberry Jam --- 210g Bavarian

◻ Milk or Cream ---284g

◻ Sugar --- 71g

◻ Vanilla ---4g

◻ Gelatin --- 14g

◻ Water or liqueur ---114g

◻ Heavy Cream --- 454g

◻ Powdered Sugar --- 40g Crème Chantilly

◻ Heavy Cream ---200g

◻ Powdered Sugar --- 25g

◻ Vanilla Extract ---4g Gum Paste-Store Bought

◻ Gum paste ---300g (reserve extra for week 5)

Gum Paste-Flower Glue

◻ Gum paste --- 30g

◻ Warm Water --- 15g

WEEK 5—FONDANT DECORATIONS:

BAKE CAKES FOR STORAGE &

GUM PASTE FLOWERS & LEAVES Equipment:Bake Cakes

◻ Bake cakes for storage

◻ Stand mixer, bowl, with attachments

◻ Two- 8 in. round cake pans and two- 6 in. round cake pans

◻ Parchment paper

◻ Cooling rack

◻ Plastic wrap

Ingredients:Bake Cakes

(CHOOSE 1 ONLY!

Yellow Butter Cake or Devil’s Food, or Chiffon. The amounts have been adjusted to make a total of two 6” and two 8” layers as per assignment requirement) 1. Yellow Butter Cake

◻ Butter (room temperature) --360g

◻ Sugar ---390g

◻ Salt ---4g

◻ Eggs (room temperature) ----226g

◻ Cake flour ---450g

◻ Baking powder --- 18g

◻ Milk ---450g

◻ Vanilla extract ---8g 2. Devil’s Food Cake

◻ Cocoa Powder --- 60g

◻ Salt ---8g

◻ Baking Soda ---8g

◻ Vegetable Shortening ---220g

◻ Sugar ---500g

◻ Whole Milk ---250g

◻ Vanilla Extract ---5g

◻ Whole Milk ---188g

◻ Whole Eggs ---250g

WEEK 5—(CONTINUED)

3. Chiffon Cake

◻ Salt --- 11g

◻ Vegetable Oil ---219g

◻ Water ---329g

◻ Cream of Tartar ---2g

Equipment: Gum Paste Flowers & Leaves

◻ Round cutter, small and medium size

◻ Artist brush, small (have at least 3)

◻ Rolling pin, small

◻ Fondant balling tools

◻ Wire cutters, small with needle nose

◻ Floral tape, green

◻ Fondant sponge

◻ Petal dust, assorted colors

◻ Food coloring, gel base, assorted colors

Ingredients:Gum Paste Flowers & Leaves

◻ Dried gum paste cones from week 4

◻ Reserved Soft Gum paste from week 4

Gum paste Flower Glue

◻ Gum paste --- 30g

◻ Warm Water --- 15g Royal Icing for piping

decor introduction

◻ Powdered sugar ---454g

◻ Meringue powder --- 30g

◻ Warm water --- 73g

6 PA 125—STUDENT SHOPPING LIST PA 125—STUDENT SHOPPING LIST 7

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PA125 STUDENT SHOPPING LIST

WEEK 6—TWO-TIERED FONDANT CAKE ASSEMBLY Equipment

◻ Stand mixer, whip attachment.

◻ Small pot, medium

◻ Thermometer for Italian buttercream only

◻ Rolling pin

◻ Fondant smoother

◻ Paring knife

◻ Wooden dowels ¼ in. or large straws

◻ Offset spatula

◻ Scissors

◻ Needle nose pliers, small pair with built in wire cutter

◻ 8 in, and 6 in. cake circles

◻ Turntable

◻ Coupler

◻ Rose nail

Ingredients: Choose Swiss or Italian Buttercream

Swiss Buttercream

◻ Egg whites ---340g

◻ Sugar ---455g

◻ Butter --- 1020g

◻ Vanilla extract --- 15g Italian Buttercream

◻ Sugar ---454g

◻ Water ---120mL

◻ Egg whites ---227g

◻ Butter ---907g

◻ Vanilla extract --- 15g Rolled Fondant (homemade or store bought)

◻ Cold Water --- 56 g

◻ Powdered gelatin --- 14 g

◻ Light Corn Syrup ---160 g

◻ Glycerin or Oil --- 11g

◻ Shortening --- 22g

◻ Powdered Sugar ---908 g Royal Icing for piping final decor

◻ Warm water --- 73g

Royal Icing for piping final decor

◻ Powdered sugar, sifted ---500g

◻ Water ---110g

◻ Pinch of cream of tartar

Royal Icing (alternative recipe)

◻ Egg whites (pasteurized) --- 95g

◻ Pinch of cream of tartar

WEEK 6—(CONTINUED)

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8 PA 125—STUDENT SHOPPING LIST PA 125—STUDENT SHOPPING LIST

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DECORATED YELLOW CAKE WITH ITALIAN BUTTERCREAM

Ingredients Amounts (g) Percentages (%)

Butter (Room Temp) Sugar

Salt

Eggs (Room Temp) Cake Flour

Baking Powder MilkVanilla Extract

270 g 292.5 g 3 g 169 g 337.5 g 13.5 g 337.5 g 6 g

80%87%

1%

50%

100%4%

100%2%

Totals 1429 g 424%

Yields: 2 (8”pans) Or 1-10in

You may also view this video at https://player.vimeo.com/video/512710969

Directions

1. Preheat oven to 350 F. Prep pans with pan spray and parchment bottom.

2. Using a paddle attachment and medium speed, cream the butter and sugar until light and fluffy. This could take 8 to 10 minutes.

3. Slowly add the eggs one at a time until just incorporated. Now turn the mixer up to medium speed and mix for about five minutes. Again, the mixture should be light and fluffy.

4. Scrape the bowl to evenly incorporate any ingredients on the bottom.

5. Sift the flour and baking powder together and set aside, combine the milk and vanilla and also set aside.

6. Alternate the dry and wet ingredients while the mixer is on low speed. Start with ⅓ of the dries and then half of the wets. Repeat ending with the dries. Do not overmix.

7. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs

10 DECORATED YELLOW CAKE WITH ITALIAN BUTTERCREAM DECORATED YELLOW CAKE WITH ITALIAN BUTTERCREAM 11

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ITALIAN BUTTERCREAM

Ingredients Amounts (g) Percentages (%)

Sugar Water Egg whites Butter, cubed Vanilla extract Salt

454 g 110 mL 227 g 907 g 15 g3g

50%12.12%

25.02%

100%1.65%

0.33%

Totals 1716 g 189.12%

Directions

1. Heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Boil until your instant read thermometer registers 240 degrees F.

2. While the syrup is cooking, whip the egg whites in the mixing bowl of your stand mixer until they form very soft peaks.

3. With the machine running on low, slowly drizzle the hot syrup into the egg whites near the center of the bowl.

4. Once all the hot syrup is added, raise the speed on the mixer to high and continue whipping on until the mixture has cooled to the touch and forms firm, shiny peaks.

5. With the machine on low speed, slowly add the butter in small increments allowing each addition to be completely mixed before adding the next. This may take a couple minutes.

6. When all the butter has been incorporated, whip in the vanilla.

7. Continue to whip until the buttercream is smooth.

8. If you notice any curdling, it’s because the butter was too cold. Continue whipping and it will come together. If not, you can apply a small amount of heat to the bowl and this will bring it together.

Filling a Piping Bag Layer Cake Assembly

Yield: 1716 g

12 ITALIAN BUTTERCREAM ITALIAN BUTTERCREAM 13

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AMERICAN BUTTERCREAM

Ingredients Amounts (g) Percentages (%)

Vegetable shortening Butter (room temp) Powdered sugar Water

200 g 90 g625 g 52 g

32%14.4%

100%8.32%

Totals 967g 154.72%

AMERICAN BUTTERCREAM

Directions

1. Using the paddle attachment, cream the shortening, butter and powdered sugar together until well combined.

2. Add the water and blend to combine. The mixture should be smooth and thick. Do not over whip.

AMERICAN BUTTERCREAM

Yields: 967 g

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CORNET TECHNIQUES CAKE DECORATING-CONGRATULATIONS CAKE

16 CORNET TECHNIQUE CAKE DECORATING-CONGRATULATIONS CAKE 17

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Directions

* Eggs and milk should be at room temperature

1. Preheat oven to 350 F. Prep pan with pan spray and parchment bottom.

2. Sift the flour, cocoa, baking powder, soda, salt and sugar into the mixing bowl and add the shortening and milk #1.

3. With the paddle attachment, mix at low speed for 7-8 minutes. Stopping the machine several times to scrape down the bowl and paddle.

4. Whisk to combine milk #2, vanilla and eggs. With the mixer running, add this mixture to the batter in 3 additions.

5. After each addition, turn off the machine and scrape down the bowl.

6. Continue mixing for a total of 5 minutes in this stage. The finished batter is normally pourable.

7. Fill the prepared cake pan.

8. Give the pans several sharp taps on the bench to free large trapped air bubbles.

9. Bake immediately, for approximately 30 minutes, or until the center springs back when touched lightly, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

10. Cool in the pan for 10-15 minutes then remove and cool on a wire rack completely before wrapping for storage.

DEVIL’S FOOD CAKE

Ingredients Amounts (g) Percentages (%)

Cake flour Cocoa powder SaltBaking powder Baking soda

Vegetable shortening Granulated sugar Whole milk #1 Vanilla extract Whole milk #2 Whole eggs

125 g 20 g2 g 4 g2 g 74 g167 g 84 g2 g 63 g84 g

100%16%

1.6%3.2%

1.6%59.2%

133.6%

67.2%

2%50.4%

67.2%

Totals 627 g 501.6 %

Yield: 1 x 8” or 9” round

18 DEVIL’S FOOD CAKE DEVIL’S FOOD CAKE 19

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CHOCOLATE MOUSSE

Ingredients Amounts (g) Percentages (%)

Chocolate, semi sweet, melted Heavy Cream, whip to soft peak Water a/n

Sugar Corn Syrup Egg, Yolk Egg, Whole

585 g 650 g 147 g 24 g173 g 87 g

90.00%

100.00%

22.60%

3.69%%

26.61%

13.38

Totals 1666.0 g 256.28%

Directions

1. Melt chocolate over a bain marie, set aside.

2.Whip cream to soft peak, remove from mixing bowl, set aside.

3. Put a small amount of water in a small pot, add sugar and corn syrup, (wet sand).

4. Heat the sugar on medium, brush down the sides of the pot with water, to avoid crystallization, don't stir.

5. Heat sugar to 240 degrees, (softball stage).

6. Put the eggs, and egg yolks in the bowl of a mixer, with the whip attachment start whipping on low speed.

7. With the mixer on low speed, pour softball sugar down the side of the bowl, in a steady stream, turn to high speed.

8. Whip the eggs and sugar until it triples in volume, about 5 minutes.

9. Once the mixture is cooled to room temperature, add about 2 oz. (60 g) of chocolate to temper, until fully incorporated. (Make sure the base does not get cold)

Add remaining melted chocolate, blend well.

10. Using a spatula, (or hand whisk) add the whipped cream in 3rds until fully incorporated.

11. Chill covered in the refrigerator until ready to use.

Note:

*When adding the whipped cream to the chocolate, eggs and sugar, combine the first 3rd of the cream quickly to sacrifice. This will ensure that the chocolate will not seize, creating chocolate chips in the finished mousse.

20 CHOCOLATE MOUSSE CHOCOLATE MOUSSE 21

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CHOCOLATE MOUSSE CAKE WITH MIRROR GLAZE

Ingredients Amounts (g) Percentages (%)

Gelatin powder Cold water Water

Vanilla extract

Sweetened condensed milk Sugar

White chocolate

15 g23 g 113 g 7 g150 g 225 g 263 g

5.7%8.74%

42.96%

2.66%

57%85.55%

Totals 796 g 100%302.61%

Directions

Completely freeze your crumb coated cake overnight. It must be frozen completely solid before pouring the glaze. Smooth out the top and sides and fill in gaps or holes as much as possible, any imperfection will show through the glaze. Once your cake is ready, begin to prepare the mirror glaze.

1. Sprinkle the gelatin over the cold water, stir to moisten and set it aside while you heat the liquids.

2. Bring the water, sugar, condensed milk and vanilla to a gentle simmer. Turn off the heat and stir the bloomed gelatin into the mixture until fully dissolved. Pass this mixture through a sieve.

3. Pour the mixture over the white chocolate, stir gently until it melts. Do not whisk. This should take about 5-10 minutes for all of the chocolate to fully melt, mix until smooth and uniform.

4. Allow the mirror glaze to cool to the target temperature, which is about 92°F. Make sure you stir periodically to prevent a thick layer from forming on the top.

5. For a single color blend gel food dye into the glaze mixture, for either a slightly swirled look or mix completely for a solid color. For multiple colors: divide the glaze into separate containers to make individual colors for marbled look. Then right before glazing, combine the colors and swirl gently before pouring on the cake to create a marbled look.

6. When the glaze is between 90°F and 94°F, it is ready to be poured over the frozen cake. At this point be very careful not to introduce bubbles since the glaze is very thick and they will not pop on their own. You must manually pop them with a toothpick or use a torch to gently heat and break the bubbles without touching the glaze.

7. Set the cake on top of a can or smaller size cake pan centered on a clean paper lined sheet pan.

8. Pour the mirror glaze over your frozen cake in a smooth, continuous pour over the top of the cake until it starts running down the sides. Sprinkle luster dust now for galaxy effect. Use a spatula to touch up any bare spots before it sets. Pop bubbles with a toothpick before it sets. Gently use a spatula to scrape off the excess glaze dripping from the bottom edge as it sets. Place the cake on a second larger cake board or platter.

Keep chilled to defrost before slicing and serving. Do not freeze.

Yield: 796 g

22 CHOCOLATE MOUSE CAKE W/ MIRROR GLAZE CHOCOLATE MOUSE CAKE W/ MIRROR GLAZE 23

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DECORATED CHIFFON CAKE WITH SWISS BUTTERCREAM

Layer Cake Assembly-Buttercream Coating Decorating a Cake with Buttercream Roses

Ingredients Amounts (g) Percentages (%)

Cake flour

Granulated sugar #1 SaltBaking powder Vegetable oil Egg yolks Water

Vanilla extract Egg whites

Granulated sugar #2 Cream of tartar

250 g 200 g 6 g12 g 125 g 125 g 188 g 6 g250 g 125 g 1 g

100%80%

2.4%4.8%

50%50%

75.2%

2.4%100%

50%0.4%

Totals 1288 g 515.2%

Yield: 2 x 8” or 1 10”

Directions

1. Preheat oven to 350 F.

2. Prep pans by lightly spraying the bottom of the pan and lining the bottom with a round of parchment. (Spray the bottom of the pan only).

3. Sift the dry ingredients, with sugar #1 into the mixing bowl.

4. Mixing with the paddle attachment on low speed, gradually add the oil until the dry ingredients are moistened. It will appear slightly lumpy.

5. Add the egg yolks, water, and liquid flavorings, all in a slow, steady stream.

6. Mix until smooth but not overmixed. Scrape down the sides and bottom of the bowl.

7. Transfer this mixture to a large mixing bowl. Clean the mixer bowl very well with hot soapy water, dry and place it back on the machine with whip attachment.

8. Whip the egg whites until they form soft peaks then add the cream of tartar and the sugar#2, very slowly while whipping at medium speed.

9. Once the sugar is in, turn up the speed to medium high and whip until firm moist peaks form. Do not over mix.

10. Carefully fold the egg white mixture into the flour liquid mixture, in 3 additions.

11. Place in prepared pans and bake until golden brown and the top springs back when gently touched. Or when a skewer or toothpick comes out clean with a few moist crumbs.

24 DECORATED CHIFFON CAKE WITH SWISS BUTTERCREAM DECORATED CHIFFON CAKE WITH SWISS BUTTERCREAM 25

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SWISS BUTTERCREAM

Ingredients Amounts (g) Percentages (%)

Egg whites Sugar

Butter, softened Vanilla extract

340 g 455 g 1020 g 15 g

33.33%

44.6%

100%1.47%

Totals 1830 g 179.4%

SWISS BUTTERCREAM

Directions

1. Create a bain marie by adding about one inch of water to a medium saucepan, be sure the pan is large enough to accomodate the stand mixer bowl without touching the water. Allow the water to come to a steady simmer, just below boiling.

2. Add the egg whites and sugar to the mixer bowl, combine with a whisk. Place the bowl over bain marie and continue to whisk until the mixture reaches 120 F.

3. Transfer the bowl to the mixer and whip on high speed until the meringue cools.

4. Turn the mixer down to medium-low speed and add the butter piece by piece until completely incorporated. Add the vanilla extract and mix to combine.

Note: If the buttercream is too loose after completed, the butter was probably too warm or the meringue didn’t cool properly. This can be fixed by placing the mixer bowl in an ice bath for a few minutes and then mixing again to emulsify.

If the buttercream looks broken or like cottage cheese in consistency, It’s because the butter was added when it was too cold. This can be fixed by placing the bowl in some warm water for a minute to melt the bottom layer and then mixing to emulsify. A torch can also be carefully used to warm the outside of the bowl while the mixer is running.

SWISS BUTTERCREAM

Yields: 1830g

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CHARLOTTE ROYALE CAKE

CHANTILLY CREAM

Ingredients Amounts (g) Percentages (%)

Heavy cream Powdered sugar Vanilla extract

200 g 25 g4 g

100.00%

12.50%

2.00%

Totals 229 g 114.50%

Directions

1. Chill metal bowl before whipping cream.

2. Pour cold cream into the bowl with sugar, whip to medium peak or specified by the application.

Yields: 229 g

28 CHARLOTTE ROYALE CAKE ASSEMBLY CHANTILLY CREAM 29

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CHARLOTTE ROYALE CAKE:

GENOISE JELLY ROLL

Ingredients Amounts (g) Percentages (%)

Egg Yolks Sugar Egg Whites Sugar SaltCake Flour

73 g49 g 170 g 35 g1 g 73 g

43%29%

100%21%

0.6%43%

Totals 401 g 236.6%

Yields: 400 g per Half sheet pan

Directions

Prep

Half sheet pan with parchment, lightly sprayed with pan release spray. Preheat the oven 400 degrees F.

Procedure

1. Whip yolks and sugar on high speed until light color and thickened. About 5 minutes.

2. In a clean mixing bowl, whip egg whites to a froth with a pinch of cream of tartar and the salt.

3. Once the egg whites are foamy, slowly add the granulated sugar. This is a common meringue.

4. Whip the meringue to a medium stiff peak on high speed.

5. Fold the meringue into the egg yolk mixture by hand with a rubber spatula. Add the meringue into the yolks by adding thirds.

6. Sift the cake flour. Fold the cake flour into the egg mixture with the last addition of meringue.

7. Spread onto a half sheet pan with parchment paper.

8. Bake at 400 degrees F for 4-6 minutes or until it springs back to the touch. NO color on top.

Times may vary with each oven.

9. Cool for 5 minutes and remove from the pan. Put parchment on the top of the cake, release the edges with a greased knife. Invert the cake pan upside down to pop out the cake. Peel off the baked-on paper, put a new sheet of parchment paper on the surface and flip it over again. Peel off the sticky top parchment (bloom side) and use this side to spread your jam.

10. Spread the raspberry jam across the entire cake except for 1/4” along the bottom edge.

11. Roll cake up into a tight jelly roll. Further tighten within the parchment and use a ruler to cinch it tight. Seal it closed with a touch of jam. Freeze until solid.

12. Get a small bowl. Spray with pan spray. Line with plastic wrap. Cut thin slices of the jelly roll cake and line the entire bowl with cake pieces. Reserve some pieces of jelly roll for the enclosure on top.

13. Prepare a bavarian cream and fill the cake lined mold ¼” from the rim.

14. Place reserved jelly roll pieces on top and refrigerate for 2 hours or more.

CHARLOTTE ROYAL—GENOISE JELLY ROLL CHARLOTTE ROYAL—GENOISE JELLY ROLL

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BAVARIAN CREAM

Ingredients Amounts (g) Percentages (%)

Gelatin

Water or Liqueur Heavy Cream Powdered Sugar Vanilla Extract Milk

Sugar Egg Yolks Vanilla Extract

14 g114 g 454 g 40 g4 g

284 g 71 g107 g 4 g

3%25%

100%9%

1%

62.50%

15.60%

23%1%

Totals 1092 g 240.1%

Directions

Prep:

Have your mold ready with the jelly roll before you begin the Bavarian Cream.

Procedure:

1.Bloom gelatin in the water and allow it to soften. Set aside.

2. Whip heavy cream, powdered sugar, and vanilla to very soft peaks. Watch it carefully...Do NOT take it to a medium peak.

Crème Anglaise:

1. Scald milk with half the sugar.

2. Whisk egg yolks with half the sugar.

3. Temper the hot milk into the egg mixture while whisking.

4. Return mixture to the pot and stir with heat proof spatula. Stir continuously, slowly cooking the mixture to 180-185 degrees F.

5. The cooked mixture should coat the back of a spoon with a nice nappe coating. Drag a finger across to see if it holds its shape. Do not exceed 185 degrees F.

6. Shock the pot of Crème Anglaise in an ice bath and add the bloomed gelatin and vanilla to the hot mixture. Stir to ensure melting. You may need to come off the ice bath for this step.

7. Once the gelatin has melted, stir the Crème Anglaise gelatin mixture over the ice bath until it cools to 90 degrees F.

8. Fold whipped cream into the Crème Anglaise, when the Crème Anglaise is between 85-90 degrees F.

9. Pour Bavarian Cream into the cake lined mold. Refrigerate until completely set about 2 hours. Invert the bowl to remove the cake. Use the plastic wrap to help pull and unmold.

10. Cake can be decorated with a Chantilly Cream shell border, or the cake can be glazed with a clear coat of apricot gel for longer storage.

Yields: 1092 g

CHARLOTTE ROYAL—BAVARIAN CREAM CHARLOTTE ROYAL—BAVARIAN CREAM

Charlotte Royale Assembly:

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FONDANT

Ingredients Amounts (g) Percentages (%)

Cold water Powder gelatin Light corn syrup Glycerin

Shortening Powdered sugar

56 g14 g 160 g 11 g22 g 908 g

6.16 % 1.54 % 17.62 1.21 % 2.42 % 100 %

Totals 1171 g 128.95 %

Directions

1. Bloom gelatin powder in cold water. Let sit for 2 minutes.

2. Dissolve over bain marie in metal bowl.

3. Add to gelatin: corn syrup, glycerin and shortening.

4. Mix gently until smooth over bain marie.

5. Add sifted powdered sugar to mixing bowl- 5-6 qt size.

6. Add warm gelatin mixture to mixer with paddle attachment and mix on low/1st speed toincorporate.

7. Mix just until smooth and pliable. *May adjust and add water or more sugar to get correct consistency.

8. Wrap very tightly and keep at room temp until needed in airtight container To use:

1. Keep covered when not using.

2. Knead gently before using if necessary to soften.

3. May heat for a few seconds at a time in microwave to soften OR add a little shortening and knead in with hands.

4. Roll out with a 50/50 cornstarch/powdered sugar mix- Use a sieve, shaker or cheesecloth pouch to lightly dust the work surface and top of the fondant as needed to prevent sticking.

5. Use a dry pastry brush to remove excess powder.

6. Roll to 1/8”- .” thick.

7. Roll onto rolling pin then unroll to drape over crumb coated cakes.

8. Trim excess and immediately save clean, crumb and icing free fondant, wrapped airtight, knead smooth before using again.

9. Buff with hands or fondant iron to smooth.

10. Pop any noticeable air bubbles with toothpick and rub smooth with fingers.

Yields: Apx 2.5 lbs (1171 g)

FONDANT FONDANT

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GUM PASTE DECORATIONS

GUM PASTE DECORATIONS & FLOWERS GUM PASTE FLOWER GLUE

GUM PASTE FLOWER GLUE

Directions

1. Crumble the gum paste into small particles with your fingers.

2. Add warm water and mix until the gum paste has completely dissolved, this could take 15 minutes or more.

3. Store in a small airtight container in the refrigerator when not in use.

Note

Use glue to adhere flower centers to toothpicks or floral wire. Also for adhering flower petals to their centers. Small artist brushes work best for this application. Allow 24 hours for drying.

Ingredients Amounts (g) Percentages (%)

Gum paste

Warm water 30 g

15 g

100%50%

Totals 45 g 150%

Yields: 45 g

Gum Paste Flowers:

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GUM PASTE LEAVES

GUM PASTE LEAVES GUM PASTE LEAVES

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TIERED CAKE ASSEMBLY

TIERED CAKE ASSEMBLY

Tiered Cake Decoration

TIERED CAKE ASSEMBLY

Cake of Choice Directions

Yellow Butter Cake Devil’s Food Cake Chiffon Cake

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ROYAL ICING Directions

1. Sift the powdered sugar and reserve.

2. Combine water and meringue powder and whip until foamy. Add cream of tartar.

Alternative recipe:

Step 2. Whip egg whites in the mixer until foamy, add cream of tartar.

Proceed with steps 3-7.

3. Add ½ the powdered sugar and mix for 30 seconds to incorporate. Add remaining powdered sugar and mix to incorporate.

4. Stop and scrape the bowl.

5. Whip on high speed for 3 minutes. Should be a medium stiff peak.

6. Adjust consistency as needed. To make it thinner, add egg whites. To make it thicker, add powdered sugar.

7. Keep the mixture covered with a damp towel. Use immediately or store in an airtight container with the damp towel on the surface of the icing. Store for up to 2 weeks in the refrigerator.

8. To reuse after storage, whip icing for 1 minute on high speed.

* Overall consistency should be medium peak, and be able to hold its shape when piped.

ROYAL ICING ROYAL ICING

Yields: 650 g (with meringue power) Yields: 595 g (with pasteurized whites)

Ingredients Amounts (g) Percentages (%)

Powdered sugar, sifted Meringue Powder Water

Cream of tartar Total

Alternate recipe:

Powdered Sugar,sifted

*Egg whites, bulk (*pasteurized) Cream of tartar

500 g 40 g 110 g Pinch 650 g 500 g 95 g Pinch

100%

8%

22%

130%

100%

19%

Totals 595 g 119%

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