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Cake Boss - handling torted layers! - Page 2

post #16 of 25
6/25/09 at 8:26am
I have a recording of CCCAKES where they are pressing on the cake with their hands using their body weight. I think when they say they do not "freeze" their cakes they mean weeks or months ahead of time. Like grocery store cakes where they come in frozen.
www.bakingsweetmemories.blogspot.com
www.bakingsweetmemories.com

Links to 2 tutorial lists put together by Rylan http://docs.google.com/View?id=dgd3zhjt_1csrsmchq
http://docs.google.com/Doc?docid=0Aa7sxcRt_novZGdkM3poanRfMTBmcjU0cXZjNA&hl=en
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www.bakingsweetmemories.blogspot.com
www.bakingsweetmemories.com

Links to 2 tutorial lists put together by Rylan http://docs.google.com/View?id=dgd3zhjt_1csrsmchq
http://docs.google.com/Doc?docid=0Aa7sxcRt_novZGdkM3poanRfMTBmcjU0cXZjNA&hl=en
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post #17 of 25
6/25/09 at 9:13am
For the carved cakes, as mentioned above, Carlo's uses pound cake, which is very sturdy, and you don't really have to be gentle with it. For the larger sheets, they use an Italian sponge (which is baked in those thin sheets--not torted from a larger cake), which is also quite easy to handle.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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post #18 of 25
6/25/09 at 1:59pm
I also thought it was crazy how they were just throwing the sheet cakes around. I wouldn't even want to try that.
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post #19 of 25
6/25/09 at 2:44pm
PinkZiab,
I'm Italian...I guess we just use regular old all-American spongecake. What is Italian spongecake?
Thanks!
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post #20 of 25
6/25/09 at 3:07pm
http://www.youtube.com/watch?v=pxr6P5XkQGA

This shows how the batter and cake should look, but it's in Italian! It's called pan di spagna. I worked at an Italian bakery, and this was a special order, not just for any old birthday cake. They used to soak it in liquor, and add zest to the batter. It's got a lot of eggs in the batter, which makes the cake more flexible to handle. Here's one of the recipes off google:

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dia/recipeID/42/Recipe.cfm

It's a super long address, but it's under Diana's Desserts for Pan di Spagna.
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post #21 of 25
6/25/09 at 8:54pm
Thanks for the links, sweetiesbykim.
I still don't know what makes one recipe Italian sponge cake and one regular sponge cake, though. Probably the liquor! (But I hate rum-soaked cake.)
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post #22 of 25
6/25/09 at 8:59pm
cream cheese to cake cool thanks
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post #23 of 25
6/25/09 at 10:50pm
Quote:
Originally Posted by cutthecake

Thanks for the links, sweetiesbykim.
I still don't know what makes one recipe Italian sponge cake and one regular sponge cake, though. Probably the liquor! (But I hate rum-soaked cake.)



I researched since this topic came up (I love comparisons! I make charts at home to compare different recipe ingredients). I don't know if this is the true "pastry chef" answer, but the recipes I compared stated:

Italian versions beat all eggs, yolks, and sugar all together for longer time periods for more volume.

American versions beat their egg whites separately and folded them in at the very end, after the flour.

Edited to add:
Tips for success: 1. Fold in flour and whites very gently, don't stir.
2. Beat eggs with sugar until very pale, ribbons fall from beater, and all sugar is dissolved.
3. Make sure eggs are at room temp to get the most volume.

I'm anxious to try both versions!
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post #24 of 25
6/27/09 at 10:04pm
sweetiesbykim,
Thanks for doing that comparison. Now I know the difference!
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post #25 of 25
6/28/09 at 10:53am
Anytime! Any excuse to make another comparison chart icon_smile.gif
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