You can choose to by a cake decorator or a pastry chef. Or you can be both. What’s the difference? Pastry chefs create new cake and fillings and of course plays with as much combinations as possible. But if you are a cake decorator, if your main job is to create artistic cakes putting more emphasis on the outside appearance, probable you will have a couple of high quality delicious recipes you recreate again and again, of course that doesn’t mean that if a client ask for something different you’ll say no. it only means that you have your favorite go to recipes you use again and again because they are always reliable and that allows you to put more of your creativity on the design and execution of your cake.
Here are our staple recipes.
Our Vanilla Cake:
1 box white cake mix, 15.25 oz
1 cup sugar
1 cup all purpose flour
3/4 tsp salt
4 egg whites
1 cup water
1 cup sour cream
1 teaspoon Vanilla.
Preheat the oven to 350º F.
In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, and sour cream, beat with an electric mixer until combined, 2-3 minutes.
Spray a 8 inch round pan with non-stick cooking spray. Pour the batter into the pan and bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely before adding frosting.
· ¾ cup dark unsweetened cocoa powder
· 1¼ cups hot water
· ⅔ cup sour cream
· 2⅔ cups all-purpose flour
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· ½ teaspoon salt
· ¾ cup (1½ sticks) unsalted butter, softened
· ½ cup vegetable shortening
· 1½ cup granulated sugar
· 1 cup firmly packed dark brown sugar
· 3 large eggs, at room temperature
· 1 tablespoon pure vanilla extract
1. Preheat oven to 325°F.
2. In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.
3. Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbon like, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.
5. Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture.
6. Fill 8” pan about ½ full and bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for 30 minutes. Remove to wire rack to cool.
1. 1-pound unsalted butter, at room temperature.
2. 2 pound confectioners' sugar
3. Pinch fine salt.
4. 2 teaspoons vanilla
Cream the Butter and start adding the buttercream very slowly until it’s all incorporated. Add flavor and color
Pound Cake -ideal for carving
1 pound. Unsalted butter
1 pound. powdered sugar
8 large eggs divided
1 pound self-rising flour, sifted
zest of two lemons
2 tablespoons Vanilla
½ cup milk
Preheat oven at 350 F Grease 3 - 8” pans
Cream butter and lemon zest
Add powdered sugar until combined and mixture looks very pale
Add egg yolks and vanilla
alternate flour and milk until incorporated
in another pan, whip egg whites until the mixture is firm.
Fold egg whites in to cake mixture
divide between pans
bake for 1 hour
Swiss Meringue Buttercream
Yield: Makes enough buttercream to cover a standard 2 layer 8" round cake
· 600g | 1.5lb unsalted butter, softened
· 280g | 10oz egg whites (8 large)
· 500g | 1.1lb granulated sugar
· 1 tsp pure vanilla extrac
1. Add the egg whites and sugar to the bowl of your stand mixer and mix delicately with a whisk until well combined.
2. Place that bowl over a bath of simmering water and stir delicately with a whisk until the sugar is completely dissolved and the mixture is slightly warm and frothy. Be careful not to let the water boil, you don't want the egg whites to get too hot. The goal is not to cook them but simply to get them warm enough for the sugar to melt. Also, make sure to scrape the sides of the bowl with a rubber spatula from time to time, to make certain that no crystals of sugar get left behind.
3. Set the bowl on the stand mixer equipped with the whisk attachment and beat the egg whites on high speed until they get super light and fluffy and have cooled down to room temperature, about 10 to 12 minutes.
4. Lower the speed to medium and, with the motor still running, add the butter to the meringue, about a quarter of a cup at a time, allowing it to fully incorporate between each addition. Once all the butter has been added, add the vanilla extract and then crank up the speed to high and let the buttercream fluff up and "tighten" for about 2 minutes.
· Your buttercream is now ready to use. Use it a room temperature. It will get very hard on the fridge.
· 24 ounces bittersweet chocolate chips
· 2 cups heavy cream
· 2 tablespoons Honey
Put the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream just to a boil over low heat. Pour the cream over the chocolate, cover and let stand for 5 minutes. Whisk the ganache gently until silky and smooth.
To make the filling, transfer 1 1/2 cups of the ganache to a medium bowl. Set the bowl over ice and whisk the ganache gently until thick and spreadable.