Recipes for Cakes and Tortes 22

Here is a list of cake & torte recipes featured on Renaissance Culinaire. This page will continue to be updated as new recipes are featured.

Black Forest Cherry Gateau

Dessert Costing : Banana Strawberry Torte

Recipes for Frostings, Fillings and Icings 3

Here are variety of formulas for frostings, fillings or icings that have been featured on Renaissance Culinaire. This page will continue to be updated as recipes are added.

• Mocha Icing
• Vegan Mocha Icing
• Vegan Chocolate Ganache
• Banana Scented Marscapone
• Praline Paste
• orange white chocolate sauce
• Kirsch Scented Whipped Cream
• Spiced Brandy Caramel and Brandy Simple Syrup
• Vegan Spiced Brandy Caramel and Brandy Simple Syrup
• Meringue Mousseline buttercream.
• Heirloom Lemon curd
• Orange-Maple Butter

Styled in J. Lambeth Fashion 11

Hail J. Lambeth, originally uploaded by Amber *.

Here is one of the pictures I took of my cake from Friday's Cake class.

We were working on the Joseph Lambeth scroll work. This Frenchman wrote a book in 1910 and it typically sells for $400 due to it's rare publishing of a dozen copies. My instructor snagged a copy for $75 at an auction.

His work is described as classic, with lots of string design and layering of basic borders to create a very impressive design.

Here are other shots, click to see larger sizes :

Making of a Wedding Cake 0

Here me and class members are working on the tiers for a wedding cake.

Making of a Wedding Cake, originally uploaded by Amber *.

The filled one is the middle tier of a 10 inch size. White semi chiffon with lemon curd/ buttercream.

The cake on the left is the top layer of 7 inches, a black magic cake w/ mocha buttercream.

The cake being filled in the foreground is also a black magic cake with vanilla buttercream. This is a 15 inch layer.


These pictures were taken in the spring.

*********************************

Congratulate me! I was one of only 78 students , out of over 5,000 who attend my college to receive a place on the VPs list. I got straight A's!

So I am very proud of myself. Even with everything going on outside of school I was able to get nice grades!

Chocolate cake with swag... 0

Chocolate w/ swag, originally uploaded by Culinarynovice.

did this friday. More to come.

Link: What's Baking - Beautiful Photos of A Pastry Chef's Creations! 0

I don't know how I missed this site! Here IS A preview:
raspberry mouse w/ ribbon cake







Go here to see

Why Baking ? Events that shaped my views 0

Although I didn't wait that long - I too witnessed myself at a crossroads. I had been working in the medical field - as a biomedical tech./phlebotomist/Medical assistant. 5 years total.

Before that though, I had gotten culinary training & a chef certificate. I knew that I wanted to lean toward bakery. I interviewed and scored an internship at an upscale bakery downtown.

There I learned the Art of cake assembly & decorating of 12 different fine European style torts & gateaus [6 inch rounds (6 inch tall) 8 inch, 1/4, 1/2, full sheets]; bombs [layers of génoise chocolate sponge, cappuccino mouse, formed & then poured with chocolate ganache finished with a shell border & chocolate curl] cappuccino tarts [shortbread tart shells with a chocolate layer, filled with espresso ganache, then topped with chocolate ganache & finished with chocolate adornments]; Fresh fruit tarts[shortbread tart shell, melted chocolate @ bottom, sweet cream cheese, all types of fruits cut & arranged across the face of the tart, then covered with apricot glaze]; éclairs; gourmet cookies; tartlets; Bouche De Noël [with meringue mushrooms] ;Lemon meringue tarts; Cheese cakes; etc.

After I graduated from my culinary training I eventually was hired on, and they hired me also to fill their retail orders for Mondays. So I would come in on Sundays and basically have the cake room to myself. I would get All the products ready & racked to be transported to the 4 retail stores they had. It would take me 4-5 hours.

On one of these following Sundays, I noticed that the cake room had been stacked from floor to ceiling {every bench, every cranny was filled] with bistro chairs & tables from the retail area of the bakery. But when I entered the bakery that's what really stressed me. They had been stripping the wood floors and re-applying chemicals to varnish the floors. There were very little walls in the space - so all these fumes were drifting into all corners of the building.

The fumes were so bad I had trouble focusing. My then boyfriend was in the contracting trade, & he had made comments about the safety of working around those fumes- -- not to mention the products safety. I also am extremely sensitive to fumes.

I went upstairs to the Owner's office & repeated verbatim , what my then boyfriend had said.

The owner snickered & told his male 'companion' ,

"Show Amber to A table"

We walked down the stairs. He led me to the cake room & pointed to a small marble topped bistro table, the only one without chairs or tables stacked on it.

Well I finished my duties -- yeah it took me 8 hours instead of the typical 4. My mind was meandering , and the fumes were not dissipating (no windows/ air) . After I left, I resolved not to go back there again. I figured if the owner didn't care about me or the product -- why work there?

But part of me has been holding on to that since. I felt conflicted. That was the only job I have ever walked away from. I loved what I would do each day.

My friend Joanne had told me:

"You ARE SO lucky! That is my dream job!"

Then part of me wonders if said boyfriend was devious enouph to make me think I should quit? He had been guilty of other far worse things, which came to light later on. He knew that I loved that job. But then again that is really ridiculous.

My second week of school I asked my Baking instructor if I could speak to him. I sat down and told him the whole story. I had to hold back tears. My voice wavered with all the pain and self conflict I had been holding so near to my heart. I asked him if fumes like that were a bad thing.

He replied,"

"That it depends on the products you had been working with. If it was buttercreams or pastry creams --- anything of that nature, the fumes would be absorbed...."

The more that I told him, the better I felt. He told me to let it go. So I am not as apprehensive as I was the first few days of being in the bakery environment again.

When I look back , or when people ask me "Why Baking?". I think the true turning point was maternity leave, after the birth of my first child. Then I decided to go part time, as my job was really demanding & stressful. There were no set hours & overtime was happening quite frequently. Once I did that , only working 1-2 days a week instead of 50+ hours. I was able to really do some soul searching. I realized what I really wanted in life.

Singing out my Passion! 0

I was asked to do a wedding cake this last summer.

It was a 3 tier [12,9,6 in] white sponge cake filled with champagne
flavored Italian meringue Buttercream, raspberry syrup, Then frosted with
raspberry flavored Italian meringue Buttercream. With marzipan leaves & purple rosettes.

And That was only the second cake I had done{scratch} since working at the bakery, five years before. It turned out lovely. And I realized once again where my passion keeps pulling me -- to all things pastry. And this in turn is echoed in the many books and tools which litter my kitchen.

damn flourescent lighting! 0

damn flourescent lighting!, originally uploaded by abstract2concrete.

I made this today for my daughter's birthday. Unfortunalty the lighting made the tones look blue in the photo.These are lilac flowers.

They are varying shades of violet.

The cake it's self is "black Magic" chocolate cake,it has a very rich, dense, fine crumb.

The filling is rasberry simple syrup and white chocolate whipped cream. it is frosted with white chocolate buttercream.

---Sorry I haven't posted the good stuff yet, as you can see I am very busy. I will add 3 new posts this weekend. Please check back for updates.

Formula : Black Forest Cherry Gateau 12

morello cherries by Jeppestown

Serves about 8 but if you are dessert challenged you may slice thin & get about 10 - 11 pieces.
Recipe adapted from Desserts: Mouthwatering Recipes for Delectable Dishes

(fyi - these are UK measurements - need to be converted to US standard)


For The Cake:

• 6 eggs
• 7 oz. Sugar
• 1 tsp. Vanilla essence
• 2 oz. All purpose Flour
• 1/2 Cup Cocoa powder
• 1/2 Cup unsalted butter, melted

For The Filling/Topping :

• 4 Tbsp. Kirsch
• 2 1/2 Cups whipping cream
• 2 Tbsp. powdered sugar
• 1/2 tsp Vanilla Essence
• 1 1/2 jars of stoned Morello Cherries, drained & patted w/ paper towel

For Finishing :

• icing sugar for dusting
• grated chocolate curls
• fresh drained canned Morello Cherries {there are some great cherries packed in Kirsch , just follow the link}
• grated chocolate
• chocolate curls

Preheat oven to 350° F. Prep 3, 7 1/2 inch sandwich cake pans & line each with parchment paper.
Whisk the eggs with sugar and vanilla in a large bowl until pale and very thick - the batter should hold it's shape once the whisk is lifted.

Sift the flour and cocoa over the mixture and fold in evenly (don't over mix). Stir in the melted butter. Divide the batter into the 3 cake pans, with an offset spatula smooth the batter evenly.

Bake for 15 - 18 minutes, until cakes have risen & spring back when touched lightly. Leave to cool in the pans for 5 minutes, then turn out onto a wire wrack & let cool completely.

Prick each layer all over with a skewer or fork, then sprinkle with kirsch. Whip the cream in a bowl until it starts to thicken, then beat in the icing sugar & vanilla until the mixture begins to hold it's shape.


To assemble :

spread one cake layer with a thick layer of flavored cream & top with a quarter of the cherries. Spread the second layer as above, position it onto the first layer you made, then position the last, top layer.

Spread the remaining cream all over the cake. Dust a plate with icing sugar; center the cake onto the plate.

Press grated chocolate all over the sides. Add chocolate curls & cherries to the top.

For more cakes & desserts like this one check out Desserts & Pastry books.

Baking Theory: Eggs 0

Basic Baking Ingredients - Joyofbaking.com

Types of Eggs used in Bakery:

+Fresh eggs

1. (in shell)

+Whole eggs

1. (liquids)

+Frozen Egg products

1. whites
2. yolks
3. whole eggs

• Fortified whole eggs

+Powdered eggs

1. cake mixes
2. meringue powder

• widely used during 2nd WW

Baker's Tools.com - Meringue Powder

Baking Theory Notes: Sweeteners 0

Sweeteners:

---Sugar in bread dough is an additive

1. [Basic bread formula: water, flour, salt]

Functions of sweeteners:

+Moisture

1. Sweeteners are Hydroscopic --> [bind moisture]

+Flavor
+Color

without sweeteners you have Pale bread / pastry

1. can be the result of adding no sugar
2. or yeast dissolved [was eaten] during the intial mixing.
   

+Tenderizer

1. in cakes and cookies

+ Stabilizer

1. In cakes

+ Fermentation Control

1. A dough which makes it's own fermentation using sugar, makes a richer , complex flavor.
2. Dough high in sugar takes a long time to ferment
3. sugar sucks moisture out of yeast.
   

Types of Sweeteners:

+Granulated

1. beets
   
2. Cain

+Powdered

1. Used for icings & fillings
2. Look On the back of the package / recipe, The higher the amount of eggs they list to add, the finer the sugar you should use.
   

+Hi-Fructose Corn Syrup

1. Cheaper
2. more efficient
3. Fructose is a simple sugar, easily broken down in the body.
   

Cake Recipe: EDITED Mocha & Chocolate - Vegan Style. 4

Well I really am interested in Vegan Baking. And today I will share my first recipe. And of course it is decadent & a lovely dessert.

This serves 10-12 people.

Mocha - Chocolate Cake:
Cake Recipe adapted from Vegetarian Times magazine.

• 3 cups organic wheat unbleached wheat flour
• 2/3 cup unsweetened cocoa powder
• 2 tsp salt
• 2 cups natural cane sugar
• 1 cup canola oil
• 4 tsp instant espresso powder, dissolved in 2 cups water
• 4 tsp vanilla extract
• 4 TB cider vinegar

Preheat oven to 375°F. Have ready 2, 8 or 9 inch nonstick round cake pans.

In a large bowl sift together the flour, cocoa, baking soda, salt & sugar.

In a small bowl mix together the oil, espresso,& vanilla extract.

Pour liquid ingredients into the dry & mix with a wire whisk until well incorporated. Add the vinegar & stir quickly. You will notice pale swirls in the batter - due to the vinegar & baking soda reacting[chemical leavening].

Pour equal amounts of the batter in to the cake pans. Bake for 30 minutes. Let cool in pans set on a wire rack for 10 minutes. Flip onto the rack & let cool completely.

Mocha Icing:

• 2 ounces bittersweet chocolate
• 1/2 cup vegan margarine {edit:Preferably Earth's Balance Margarine, better texture, tastes better. Also in stick form the margarine has a higher melting point - it is better for icing because it keeps it's form. The tub form stays liquid & never truly thickens}

• 3 cups organic powdered sugar, sifted
• 1 tsp instant espresso powder
• 2 TB soy cream(soy milk can be substituted) { use coconut milk + 1/8 vanilla extract}
• 1 tsp vanilla extract

Melt chocolate & cool to room temperature. Beat the margarine until fluffy. Add sugar , espresso powder, soy cream and vanilla - beat until smooth. Then beat in the cooled chocolate.

Ganache:

• 5 ounces bittersweet chocolate, roughly chopped
• 1 Tb golden syrup or brown-rice syrup { why use this? It effects the flavor}
• 1/3 cup soy cream

Process the chocolate in a food processor until finely chopped.

In a sauce pan, stir the syrup and cream together - bring to a boil. With the food processor running, slowly drizzle the hot cream over the chocolate, process until smooth.

EDIT:

For real vegan ganache that has texture & that holds up use this formula:

• [BP = Baker's percent]
• 1lb. Bittersweet chocolate [BP 100%]
• [BP 75%] 12oz of coconut milk solids ( let coconut milk sit in a container in refrigerator for a couple of days before use - the milk fats will float to the top of your container , scoop these off for use in ganache.)
• EDIT : Soy cream shouldn't be used. It doesn't taste right & effects the consistancy. Use canned coconut milk {tip: Shake can - if you hear liquids moving don't buy that brand. Get the brand with the least amount of sound. The sounds you hear are the coconut liquids. Less sound means the can contains more milk fats}
• 6 oz. cane sugar or Your favorite sweetener [BP 17% ? play with it...] (this is optional , be creative)
• 1 tsp of vanilla

In double burner slowly melt chocolate. When chocolate is no longer chunky & is easily stirred , remove from heat & double boiler. Let cool [luke warm to touch] . Add the coconut solids and vanilla & sweetener. Whip until incorporated and proper consistency. Allow to cool at room temp.

This ganache has a nice flavor & better consistency. The base Ganache recipe was adapted from Le Cordon Blue Professional Baking 3rd edition .

Cake Assembly:

Place one layer of cake onto a cake plate. Spread the mocha icing on top. Place the second layer on top of iced layer. Pour & spread the chocolate ganache over the sides & top covering both layers. Garnish as desired.

Save the extra mocha-icing for another use.

Meringue , sticky yet firm...Mousseline buttercream. 0

Adapted from one of my favorite books, The Cake Bible

Mousseline Buttercream



Formula :

Makes 4 1/2 cups - enough to fill and frost 2 9-inch x 1 1/2 layers or 3 9 x 1-inch layers]
Recipe starts out thin and lumpy looking and about three-fourths of the
way through, it starts to come together or emulsify and turn into a
luxurious cream.

Temperature of the butter is important - use butter that is 65 degrees
F. If it is too soft or the room too hot, the buttercream turns thin or
into a grainy, hopeless puddle.

If the mixture does not feel cool, refrigerate it until it reaches 65 to 70 degrees F. If the butter is
too cold, then suspend the bowl over a pan of simmering water and heat very briefly, stirring vigorously when the mixture just starts to melt slightly at the edges. Dip the bottom of the bowl in a larger bowl of ice water for a few seconds to cool it. Remove and beat by hand until
smooth.

Place in an airtight bowl. Rebeat lightly from time to time to maintain silky texture.
Buttercream becomes spongy on standing.

Will keep 10 days
refrigerated, 8 months frozen. Allow to come to room temperature
completely before rebeating to restore texture or it will break down
irretrievably.

(454 grams) unsalted butter (65 degrees F - softened but cool - not runny and greasy)

1/4 cup (60 grams) water

5 large (150 grams) egg whites

1/2 + 1/8 teaspoon cream of tartar

2 to 3 teaspoons liquor of choice or optional flavorings below

*Variations:

**Chocolate :Beat in 5 ounces of melted and cooled bittersweet chocolate

**White Chocolate: Beat in 6 ounces of melted and cooled white chocolate

**Fruit: Beat in up to 3/4 cup lightly sweetened fruit puree (strawberry or raspberry) or orange, passion, lemon or lime curd.





Procedure :

1. In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.

2. Have ready a heatproof glass measure near the range. In a small heavy saucepan (preferably with a non stick lining) heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling.

3.Stop stirring and reduce the heat to low. (If using an electric range remove from the heat.)


first bubbles in the sugar syrup appear - signaling a temperature rise


HardBall stage[248*F]

4. Boil the syrup until the thermometer registers 248°F to 250°F (the firm ball stage). Immediately transfer the syrup to the glass measure to stop the cooking.

5. In another another mixing bowl beat the egg whites until foamy, add the cream of
tatar, and beat until soft peaks form when the beater is raised.




6. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.


Stiff peaks

7. **If using a hand held mixer, beat the syrup into the whites in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl.

**If using a stand mixer, pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining
syrup.

8. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating up to 2 minutes or until cool. If not completely cool, continue beating on lowest speed.

9. Beat in the butter at medium speed 1 tablespoon at a time. At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.

If at any time the mixture looks slightly curdled, increase the speed slightly and
beat until smooth before continuing to add more butter.

10.Lower the speed slightly and drizzle in the liquor.

When I made this buttercream the steps I followed were :

While I started a sugar syrup {sugar & water} on the stove in a sauce
pan, stiring until the first signs of bubbling. I then set the temp on low and started the egg whites.



There are several key steps when dealing with egg whites. You must never over beat, have them in a clean mixing bowl and must temper the whites when adding syrup. But you've
got to work quickly witht the syrup or you'll end up with "pulled sugar" all over your beaters.

The beating should only continue until stiff peaks form when beater is slowly pulled away.

I must say I do well with meringue, it is easy to ruin the meringue - over beating causes it to become "foamy" in texture. The opposite of beautiful "stiff" peaks.

Once the meringue is done I added butter, slowly 1 TB at a time. After a lot
of beating the buttercream was very velvety. I must say I will use this
recipe again -- the buttercream holds flavor well and is great for
piping designs .

Once the buttercream was mixed enough, I added some berry puree - delicious! And it makes for a beautiful coloring. {just be sure to have some plain on hand before adding puree
- for decorating} I had to make one more batch.

Assembly of Cake 0

Today I make cake. I have been requested to make some kind of cake with a "baby foot" theme, for a baby shower.

I ordered 2 full sheets, of devil's food[chocolate], from our cake dept.

Today I will be taking a little drive over the river to The Decorate Shop, the only cake/candy supply shop in the metro area. I need a cake box. They always have great service, and the price s aren't bad.

I wanted to do a poured ganache but I am still thinking maybe a lighter buttercream might be better. Plus I can use the white background, the colors are pastels.

I am thinking that a standard sheet cake will do the trick. Too many people for a 8 inch round.

I need to get a smaller metal spatchula [3 1/4 "] , one with a point at the end, to help smooth over the delicate decorations.

I am doing a raspberry & ganache filling. The sides will be smooth. Either a dot or basic shell border.

Berry Nice Puree 0

The Berries are washed in a colander.

I chose to use 3 types of berries for my puree: Blueberry,Raspberry & Blackberry. I thought it would add subtle layers of flavor.



Juice and finely mashed fruit collect in the bowl.



Once the berries were rinsed thoroughly in cold water, I placed a fine sieve over a small bowl. I used a soup ladle to push the berries into the sieve, thus separating the juice and fruit from the seeds.


These are the left over seeds.




I then discarded the seeds ( did this at least 4 times) and added the fruit to my food processor.
I blended until almost smooth [do not over blend or the puree will be to thin] Added a small amount of sugar. Set aside.

This was added to my buttercream & used as a syrup brushed onto the sheet cake layers. It gives the cake flavor and also helps keep the cake moist.

After I was done the house was perfumed with berries, quite honestly it reminded me of summer.

One of my favorite Cake books! 0

IF you are looking to begin making cakes, this is one of my favorite books, The Cake Bible. It has won The International Association of Culinary Professionals "Cook Book Of The Year"

Rose Levy Beranbaum includes recipes, equipment lists. But she also has included some very well written trouble shooting tips --- great for beginners. From a simple 8 inch cake , to 3 or 4 tiered wedding cakes, it is all covered. She combines her years of cake making 'trial and error' to produce a book that benefits both the novice & the baking pro.

I reference the book when ever I have a baking project. It is always somewhere handy!