Meet Miss Lemon-Scented White Cake. Isn't she a beaut? This was the first layer cake I baked, filled and frosted in class. It was also my last.
The success of a layer cake can be measured in one slice. Although I've probably spent the equivalent of a month's time ogling pastry cases, I realize now that I had no idea what I was looking at. When it comes to construction, a bad cake is easy to spot, but what separates the decent from the good from the truly excellent?
To illustrate, let me present my instructor's slice compared to mine.
First,
notice how the cake is sliced. Chef Gerri made a clean
sweep through the cake with her serrated knife, while I hesitated and it
cost me some crumbs. Next, consider the proportions. The cake layers
should be the same height. The buttercream frosting in the middle should
be no wider than the cake layers and it should be spread evenly. The striping,
that thin layer of raspberry preserves, should also be evenly and smoothly
spread. Now, take a look at the buttercream on the outside of the cake.
My chef's slice features an even layer on top and on the sides. My
buttercream exterior is thick on the top and a bit thin on the sides. The cake critique ends with the rosette on top. Chef Gerri's rosette is perfectly piped–a sprightly decoration. My piping leaves something to be desired. The raspberry on top of my cake looks like it's stuck in a mound of mayonnaise.
So, here is the $64,000 question. After a month of baking, slicing, filling and frosting cakes, did I learn from my mistakes?
Here is my final slice from the module. You decide.
p.s. As you can tell from above, I am possibly my own worst critic.
p.p.s. Will you ever look at a pastry case the same way again? I know I won't.
