Last weekend Chef Gerwin took us through some interesting concepts in cake-baking. It’s his third class till date, and I personally feel they keep getting better.
This one was all about decorating cakes with whipped cream and butter cream, and how to go about making the perfect Dutch Truffle and Mixed fruit cake. Since everything in the class was about decorating cakes, I’ll keep this one short and sweet, mostly pictorial.
For the Butter-Cream-
Unsalted Butter 100gm
Icing sugar 150gm
Food color if required
Cream Butter till soft and fluffy
Add the icing sugar half at a time and cream till completely blended in the butter
Add few drops of liquid food color till desired shade is obtained and mix well
The butter cream can be stored in the fridge but has to be softened before use
For the Truffle-
Amul Cream 400ml
Dark Compound Chocolate 1kg
Boil cream and milk in a saucepan
Take the saucepan out of the flame and add to it the broken pieces of chocolate
Keep stirring till the chocolate has completely melted
Cool and use as required
We learnt how to cut the perfect layers of a pound cake, how to add the right amount of sugar syrup to get the perfect moist cakes, and how to decorate cakes with whipped cream and butter cream frosting. This class was more engaging than the previous ones because everyone present got a chance to decorate the cakes themselves (I tried my hand at butter-cream frosting, woo hoo!) What seemed so intimidating turned out to be a simple procedure.
So yes, here’s what you missed-
Do try and make it to the next one. Trust me, it keeps getting better!!!