Baking and Pastry Arts Academy is a school that offers baking classes, it is also a test kitchen for product research and development and a baking clinic for those who want to learn baking on their own with special topic of choice. It is our honor and pride to provide baking tutorials to those with disability and special needs. As we always say "practice something and master it", so when you finally find your passion, or if you have not found it, try practicing something and one day discover and master it. Mastery is repetitively doing one thing over and over and over until you feel you have reached that level of consistency and contentment which may lead to perfection.
This video is a practice for a one-on-one tutorial that requires 3 Dimensional cake decorating class. Shooting it for a video is even more detailed and complex but rewarding.
Starting on from inside out of the cake is the first step to building this cake. Engineering is "a must" in cake decorating. Taste, presentation, originality and stability are essential qualities of a good cake genre.
It is also the same when building a dessert. You have to be able to asnwer questions such as: what will go well together, what contrasts, what complements, what does not and what should not. I chose chocolate cake, mocha buttercream and rolled fondant clay to make this three dimensianal cake. It will be served in a family boot camp for 2016. It was a huge success. Mom and dad baked real well with their kids and munched in this scale cake. Hereunder is the recipe .You may watch and subscribe on our youtube channel too.
Chocolate Cake Recipe
1 ¾ cups all purpose
flour
3/4 cup cocoa
1 1/2 cups granulated sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup vegetable oil
7 large egg yolks plus 9 large egg whites
3/4 cup water
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Preheat oven to 350
degrees Fahrenheit. Combine flour, cocoa,3/4 cup granulated sugar, the baking
powder, and salt and in oil, egg yolks, and milk in a large bowl. Whisk flour
mixture into egg-yolk mixture.
Beat egg whites with a mixer
on high speed until frothy. Add cream of tartar and vanilla or orange extract
or both, and beat until frothy or foamy. Gradually add remaining 3/4 cup
granulated sugar, beating until stiff. Whisk one-third of the egg-white mixture
into batter. Gently but thoroughly fold in remaining egg-white mixture with a
rubber spatula. For large quantities simply compbine chocolate mixture and
whipped eggwhites and slowly run your machine until mixture has been folded
together.
Transfer batter to a
half sheet pan. Bake until top of cake springs back when touched, 30 to 45
minutes. Cool completely
Slide a dough scraper
around edges of baked cake and side of pan, invert; release cake. Cut cake according
to sizes from prepared templates ( You may attend our BAKING CLINIC 1-on-1 tutorials for making all details on
templates and cake decorating basics to advance ,link here http://bpaacademy.blogspot.com/
. Proceed assembly.
Mocha Buttercream Recipe
1 tablespoon instant coffee powder
½ cup warm
fresh milk to dissolve coffee in
3/4 cup sugar
Pinch salt
12
tablespoons butter,soft
Dissolve coffee and salt in warmed
milk. Bring to room temperature about 68 to 72 F or a little lower .. Cream
butter and sugar until light and fluffy. Add in flavored milk. You may store
this in an airtight container and re whip before using.
Baking and Pastry Arts Academy has
quite a number of recipes and this is a new take-on on a richer and palatable
version.Try it. I have used two and a half (2 ½) quantities to make the Scale
Cake
Rich Fondant Clay Recipe
1/4 cup butter
1 / 4 cup butter
2/3 cup sweetened condensed milk
6 cups confectioners' sugar, or more as needed
1 dash vanilla extract
Extra shortening and confectioner’s sugar for rehydrating or dusting the clay.
Combine butter and shortening, sweetened condensed milk,
confectioners' sugar, and vanilla extract in a mixing bowl until fondant is
pliable and workable. Do not be afraid to add more confectioners' sugar if
dough is too sticky. Knead until opaque in color and is to the right consistency.
Add in a hint of green colouring paste and knead. Cover until ready to use.
BAKING CLASSES HERE FACEBOOK HERE
No comments:
Post a Comment