INTRODUCTION:

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COOKERY TOPIC:  Assembling multi-layered cakes

 

THE MENU: 

• Opera Cake

• Joconde Sheet Cake

• Italian Buttercream

• Opera Glaze

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MY PRIOR KNOWLEDGE:

My prior knowledge of cake assembly is very limited- but I am very interested in this week's lesson! When prepping for this week with Chef, we made a whole sheet cake and two half sheets. The process was a bit detailed; making meringue, simple syrup, and multiple cake layers. 

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LEARNING OBJECTIVES:

• Observe Chef Marie in the explanation  of each layer of the cake

• Mixing high fat/shortened cakes

• Understanding the process of mixing egg foam cakes

• Judging the quality of baked cakes and correct the defects

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BACKGROUND:

The cake originated as a brain child of French pastry chef, Cyriaque Gavillon, who worked at a pastry shop in Paris, France, He teamed up with the court of Versailles to make a proper cake. Gavillon wanted a cake that had many layers, and an eater could taste multiple flavors all in one bite. His wife made the comment to him that the creation reminded her of the Paris Opera House, Palais Garnier. Gavillon loved the idea, so the name stuck & became a classic pastry dish. 

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RECIPES:

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