wedding cake final

Download Wedding Cake Final

If you can't read please download the document

Post on 09-Jan-2017

21 views

Category:

Documents

4 download

Embed Size (px)

TRANSCRIPT

PowerPoint Presentation

Wedding Cake Final Jessica SingletonApril 25, 2016BKP Wedding Cakes (223)

Couture!

What is couture? Couture is the designing and creation of highly fashionable things like clothing. Whatever is in style, is put in its truest beauty and made into focal point of the design. Ruffles, bows, beads, lace, swags, flowers, frills and simple colors can be an example of this.

Chocolate Brownie CakeAP Flour- 6ozBaking Powder- 3gSalt- 2gSemi-sweet Chocolate- 7ozButter - 3ozEggs- 5Sugar- 8ozPure Vanilla- 4gSour Cream- 2ozPreheat oven to 325F.Sift the AP, baking powder and salt together.Melt chocolate and butter over a double boiler.Whisk eggs, vanilla, sugar and sour cream together til thickened. Add melted chocolate and butter to the egg mixture. Mix until combined thoroughly.On low speed add in the dry ingredients and combine very well.Pour batter in sprayed cake pan and bake at 325F for 45 mins. Cool for 20 minutes.

Coconut Custard FillingMilk- 6ozCoconut Milk- 6ozVanilla Bean- Sugar- 3ozEggs- 4Cornstarch- 2ozVanilla Extract- 2gCoconut Rum- 8gToasted Coconut- as needed_________________________Coconut Custard- 6ozHeavy Cream- 6oz

Combine milks and vanilla pod/seeds in a medium saucepan. Bring to a simmer on low heat.Whisk yolks, sugar, and cornstarch in a bowl.Liaison the milk mixture in to the bowl with the egg mix. Then return to the saucepan and bring to a boil. Whisk constantly until it has thickened.Add in rum, coconut and vanilla extract.Put on full sheet pan with plastic wrap and cool for at least 2 hours.6. Combine custard and heavy in a mixing bowl. Whip til soft peaks form.

Italian ButtercreamWater- 6ozSugar#1- 1lbEgg Whites- 12ozSugar#2- 8ozButter (soften/cubed)- 1lb 12ozVanilla- 6gSalt-2gCombine water and 1st sugar measurement and cook to 250F.Whip the whites with the 2nd measurement of sugar to medium peaks. (dont stop mixing)When sugar syrup reaches 250F take off the heat and pour slowly into meringue at low speed.Turn the speed to high and whip til cool. Before the buttercream cools add in butter.Add in vanilla and salt at this point. Whip til smooth.

The Original Design

Stages of My Couture Cake

The End Result3 Things That I would do differently: I would plan out my color scheme betterAdd a different type of flowerMore detailing