© 2009 cengage learning. all rights reserved. chapter 17 classic and modern cake assembly

Chapter 17

Classic and Modern Cake Assembly

CHAPTER

17

Introduction• Bread elaborated into sweetened confections

and evolved to cakes

• Symbols of public and private celebrations

• Culmination of techniques to produce cake, syrup, icing, decorations, etc

• Endless combination of textures and flavors

CHAPTER

17

Composition and Balance: Classic and Contemporary Cakes

• Classic layer cakes: cake bases, filling, icing and decoration

• Product composition considerations

– Flavor

– Texture

– Color

– Assembly style

– Decoration and garnish

CHAPTER

17


• Flavor of Cake, Fillings and Icings

– The flavors from each component must harmonize

– The balance can only be learned by tasting

• Texture of Cake, Fillings and Icings

– Determines the mouth feel and also its shelf life and stability

– Soft, crisp, firm, crunchy, brittle, creamy light, dense, airy, wet, dry, etc.

– Opposing qualities complement each other

CHAPTER

17


• Color Schemes of Cake, Fillings, Icing and Decoration

– The color should relate to the flavor

– As a guideline, pastel tones are better for icing

• Assembly Style

– Round, square, specialty shapes

– Various fillings

CHAPTER

17


• Decoration and Garnish

– First impression of the cake

– Tells what is in the cake

CHAPTER

17

Classic Cake Assembly• Classic Cake Mise en Place

– Proper mise en place is required before cake assembly.

– The selection of each components vary greatly

– Cake Bases

– Filling and Icing

– Decoration and Garnish

– Hand Tools, Equipment and Cake Boards

CHAPTER

17


– Cake Bases

• Must be baked and cooled completely

• Can be kept frozen well-wrapped

– Fillings and Icings

• Should be flavored and ready to use

• Maintain efficient assembly so that enough filling and icing are prepared

CHAPTER

17


– Decoration and Garnish

• Can be purchased or prepared

• Compliment the flavor and style of the cake

– Hand Tools, Equipment and Hand Tools

• Knives, palette knives, piping bags, tips, etc

• Mixers, sheeters, turntables

• Cake boards

CHAPTER

17

Classic Cake Assembly• Splitting, Filling and Masking Cakes

– Splitting

• Cutting the cake base into layers

• A good-quality serrated knife

• Cut at a constant rate without changing the angle of the blade

• Crumbs should be cleared before assembly

CHAPTER

17


– Filling

• Applying the filling between cake layers

• Determine which layer should be in which position

• Secure the bottom layer on a cake round

• Spread filling from center to outward

• The cake can be moistened with cake syrup or a thin layer of jam

CHAPTER

17


– Masking

• Crumb coat

– Secure all of the crumbs to the cake

– Intermediate stage to establish the final form of the cake

• The cake should remain in the refrigerator for at least 10 minutes up to one day

CHAPTER

17

Classic Cake Assembly• Icing and Glazing Cakes

– The final step of cake assembly

– The cakes can be frozen after being iced or glazed – the freezing durability should be tested

– Icing

• The concept is the same as for masking, although the icing is thicker

• Start from the top surface, then the sides

CHAPTER

17

Classic Cake Assembly• Icing and Glazing Cakes

– Glazing

• Create an even surface by masking, before glazing

• Temperature of the glaze

• Cake is placed on a pouring screen, and prepared glaze is applied around the perimeter then the center

• Work quickly to ensure the seamless surface

• Once glazed, the cake should be chilled or frozen to set the glaze

CHAPTER

17

Classic Cake Assembly• Decoration of Classic Layer Cakes

– Must be related to the style and flavor of the cake

– Icing, fruits, nuts, chocolate decors, etc

– Basic Piping Techniques

• Rosettes, shells, reversed shells, dots, ropes

CHAPTER

17

Specialty Cake Assembly• Assembly and presentation differs from the

classic layer cake

• Various shapes, textures and flavors

• Features mousse and various creams, specialty cake bases

CHAPTER

17

Specialty Cake Assembly• Specialty Cake Mise en Place

– Cake Components

• The basic components can be prepared and reserved in freezer for easier production

• Complete all prep work and organize the workstation before starting

• Required temperatures of the components

– Hand Tools

• Chef’s knife, serrated knife, palette knives, pastry cutter, ladles, etc

CHAPTER

17• Specialty Cake Mise en Place

– Acetate Strips and Sheets

• Line ring molds for mousse cakes, decorative chocolate works

• Acquired in many widths and sizes

• Can be cleaned and reused for cakes

– Cake Molds

• Metal or plastic

• Efficient and consistent

• Typically no bottom base

Specialty Cake Assembly

CHAPTER

17• Specialty Cake Mise en Place

– Silicon Molds

• Popular for individual-size desserts

• Add different shapes and texture

• The mousse can be unmolded after frozen

– Cake Frames

• Metal frames available in a sheet pan or half-sheet pan size

• Large rectangular cake molds


CHAPTER

17

Specialty Cake Assembly• Assembling Mousse Cakes

– Upside-down technique and Bottom-up technique

– Depends on what type of mold is being used

– Consider preparation of the cake base and special handling consideration of the mousse

CHAPTER

17• Assembling Mousse Cakes

– Preparing Cake Bases for Molded Cakes

• Cut out cake circles slightly smaller than the base diameter of the molds

• Place it the center of ring mold or reserve for later use if using flexipan.

– Special Considerations for Portioning Mousse

• Should be done quickly and efficiently

• Use of ladle / pitcher / piping tip and volume loss

• The cakes should be frozen for at least 6 hours once the molds are filled


CHAPTER


– Bottom Up Assembly• In ring molds, cake frames or any molds with no bottom

• Prepare the molds with an acetate liner and a cake base, and optionally cake wall

• Additional ingredients such as frozen inserts or biscuit can be placed when the cake is partially filled

• Place the cake in freezer once it is filled with appropriate components


CHAPTER


– Upside-down Assembly

• For silicon molds and specialty molds (half dome or pyramid molds)

• The mousse is deposited first, then inserts and cake bases are placed on top of the mousse

• Once frozen, the dessert is inverted so that the cake base is on the bottom

• Use of Silicone Mold for Upside Down Assembly

– Unmold the desserts once they are frozen, and they should remain frozen until ready for finishing


CHAPTER

17Specialty Cake Assembly

• Finishing & Presentation for Mousse Cakes– Glaze and gelée prevents the oxidation and rancidity

of the mousse

– If glazing the whole cake, they should be place directly on a pouring screen

– Keep the acetate or cake ring on if only glazing the top surface

– To remove the cake ring, heat it lightly with a hot towel or torch

CHAPTER

17• Finishing & Presentation for Mousse Cakes

– Decoration and Presentation Techniques

• Refined and aesthetically pleasing

• Highlighting local and seasonal flavors

• Ease of transportation and cost effectiveness

• Fruit and chocolate glazes, clear or cold process glazes

• Chocolate spray

• Fresh fruits

• Chocolate and sugar works


CHAPTER

17

Specialty Cake Assembly• Production and Shelf Life of Mousse Cakes

– The cakes can be made in larger quantities and pull out from the freezer as needed for a retail shops

– For wholesale delivery, they should be packed in boxes in freezer until just before the delivery

– Once unfrozen, the shelf life is 48 hours under refrigeration

– Store away from odors

CHAPTER

17

Specialty Cake Assembly• Composition, Design and Evolution

– Understand the ingredient functions, formula processes and assembly techniques

– Endless possibility of flavor and texture combination, ad presentation

CHAPTER

17

Wedding Cake• Evolution of Wedding Cake

– A growing section of the pastry industry

– Shows the pastry chef’s skill, talent and creativity

– Communication with the customer

CHAPTER

17• Evolution of Wedding Cake

– History of Wedding Cake

• Dates back to Roman Empire, 400 BCE

• A piece of dense fruit cake or sweet bread

• Invention of sugar icing in the 17th century

• Great Britain – A major sugar importer, led the creation of royal icing, pastillage and rolled fondant

• In the 19th century – Queen Victoria’s era

• The decoration grew artistic by the end of 19th century

• Tiered cakes became common by the early 20th century

Wedding Cake

CHAPTER


– Wedding Cakes from Different Cultures

• Great Britain

– Similar to the cakes of the 19th century

– Fruitcake soaked in liqueur and covered marzipan or rolled fondant – long shelf life

– Royal icing and pastillage decoration

• France

– Croque en Bouche

– Profiteroles filled with pastry cream or crème Chiboust, dipped in caramel and stacked

– Opt for layer cakes in current years

Wedding Cake

CHAPTER



• Australia and New Zealand

– Strong British influence

– Rolled fondant, royal icing décor and gum paste works such as ribbons and flowers

• South Africa

– Resemblance to Great Britain

– Royal icing “wings”

– Piped on waxed paper, released when dry, and attached to rolled fondant

Wedding Cake

CHAPTER



• United States

– Multiple stacked or tiered cakes, with different colors and shapes

– Classic style: buttercream icing, roses and pipings, plastic cake toppers, pearls and decorations

– Modern style: reflects the couple’s personalities – artistically designed

– Fresh fruits, chocolate, sugar, gum paste and pastillage décor

– Groom’s cake

Wedding Cake

CHAPTER

17

Wedding Cake• Coordinating Wedding Cake Production

– Build a good relationship with clients

– Close communication with the clients

– Design

• The possibility of wedding cake designs is endless

• Designing of the structural support

• Materials for the decorations

CHAPTER

17• Coordinating Wedding Cake Production

– Designing

• Structure

– A cake stand and cake columns

– Cake stands are available for renting

– Multiple horizontal platforms for each cake

– Ease of assembly and suits for fragile cake

– Columns are long dowels that supports the cake above

– Stacked or Tiered wedding cake

– Stacked cake does not have visible support

– Tiered cake has visible support columns between each cake

Wedding Cake

CHAPTER


– Designing

• Materials

– Considerations for each components that are commonly used in wedding cake production

– Buttercream

» Commonly used to ice and fill

» Can be colored as desired

» Can be spread, or piped

– Rolled Fondant

» Cover cakes over a very thin layer of buttercream

» Provides a clean and elegant appearance

» Can be draped, colored, airbrushed, textured or embossed.

Wedding Cake

CHAPTER


– Designing

• Materials

– Pastillage

» Very hard when dry

» Must be removed before serving

» Pure white, suitable for painting and airbrushing

– Gum paste

» Used to make flowers and leaves

» Very sturdy when dried

» Labor intensive

Wedding Cake

CHAPTER


– Designing

• Materials

– Marzipan

» Used to cover cakes or to create small figures, such as flowers, fruits and animals

» Easily colored, and easy to handle

– Pulled sugar and Blown sugar

» Requires skill, experience and special equipments

» Very sensitive to humidity – store with humectants, place on the cake at the last minute

» Used to create colorful ribbons, flowers and figures

Wedding Cake

CHAPTER


– Designing

• Materials

– Royal icing

» Intricate piped decorations

– Modeling chocolate

» A combination of couverture chocolate and inverted sugar

» Dark, milk and white couverture chocolate can be used

» Can be textured, or shaped

Wedding Cake

CHAPTER


– Planning

• Describe clients the philosophy and difference from the competitors

• Collect as much information about the wedding as possible

• Provide basic information about pricing

Wedding Cake

CHAPTER


– Planning• Date, Time and Venue

– Refrigeration

– Air conditioning

– Inside or outside

– Day or night

– Server for the cake

• Size

– Determined by the number of guests

– Top tier

– Richer cakes yield more than lighter cake

Wedding Cake

CHAPTER


– Planning

• Portfolio

– Visual aid helps to picture the actual cake

– Photographs from the works in the past or from magazines and books

• Selecting Style

– Ask for their preference

– Be prepared to make recommendations

– Possibility of multiple flavors

– Cake tasting

– Match the appearance with the theme of the wedding

– Up-sell the cake

Wedding Cake

CHAPTER


– Planning

• Contract and Deposit

– Include detailed information

– Determine the price of deposit

• Assembly and Transportation

– Transport unassembled with few exceptions

– Secure the cake boxes in the transporting vehicle

– Bring hand tools and icings to prepare for the case of damage

Wedding Cake

CHAPTER


– Pricing a Wedding Cake

• Labor costs

• Food costs

• Equipment costs

Wedding Cake

CHAPTER

17

Conclusion• Proper mise en place and understanding of

all components and equipment functions is required

• Practice and experience helps to execute cake assembly

© 2009 cengage learning. all rights reserved. chapter 17 classic and modern cake assembly

Documents

texture of cake

cake layers

modern cake assembly

cengage learning

cake hand tools

turntables cake boards

cake round spread filling

garnish slide