Baking Arts at George Brown College – Class 9

IMG_1810

If you haven’t been reading  about my baking classes, well, I’m letting you know that I have been taking introductory baking classes at George Brown since May. You can read Part 1 and Part 2 here. I just had to dedicate a separate post to how I make Black Forrest cake (due to the excessive photos).

Week 9: Devil’s Food Cake & Black Forrest Cake 

Thank goodness the air conditioning wasn’t  broken that Sunday (the a/c is usually broken and it gets really hot in the baking labs). But I had so much fun and learned so much.
We first made the base for the black forrest cake, which I didn’t know is called devil’s food cake.

IMG_1798
IMG_1799

IMG_1800

My baking partner offered to shave the chocolate. Chef Wong had brought chocolate sprinkles for us to coat the side of the cake, but everyone wanted the cake to look bakery like.  She ended up shaving more than we actually needed!

IMG_1801

IMG_1804

We prepped the whipped cream and other ingredients needed to assemble the cake. 

IMG_1802

One thing I love about being in a professional kitchen is having all the equipment. We didn’t have time to cool the devil cake completely, so we put it in a blast freezer. A tip I learned when removing the cake from the cake pan, sprinkle sugar in your working surface so when you flip your cake out, it won’t stick to the surface. 

IMG_1805

Can we just take a moment and appreciate the beauty of the cake. It look’s store bought, like the grocery kinds (no means of insulting). But everything from the final cake coat, to the rosettes and to the right amount of chocolate shavings on cake’s side.

IMG_1806

My partner helped me slice my cake into three disks. Time to assemble!

IMG_1807
IMG_1808

IMG_1809

This was my first time making a layered cake. I was pretty impressed, though I failed horribly.

IMG_1811

As I said that my partner make more shavings then we needed, so I over decorated the cake. Oopsie!

IMG_1812

Up to this class, I would say that it was the hardest for me. I have next to zero patience when it comes to crumb coating. I know I need to improve my patience skills, but also, slicing the cake into three is also hard. My knife skills aren’t the greatest either. But I loved pipping rosettes (I had a few practices), so I’m average at that.

There are only four more classes to go. I’ll miss going to baking school but definitely not carrying my equipment on the subway.

Photos via iPhone 6.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s