Langsung ke konten utama

PRACTICE ACTIVITY 7 (ENG VER)

Hello Guys,
          Well you must have been waiting for my new post that could be said to be pre-cast Caramel Sponge Cake and this time, it's time to decorate or complete Individual Cake.
          In the previous blog I have discussed Caramel Sponge Cake as the basic for the cake that will be made for Individual Cake so for those of you who haven't read the blog before, please open the post that Activites 5 there discusses making Caramel Sponge Cake.

           Prepare the tools and ingredients to be used then take the Sponge Cake that has been made then cut into 3 parts, make a feeling for the layer and this time I use Whipped Cream.

           Then ready for the first layer to give simple syrum on Sponge so that Sponge does not dry and than give Whipped Cream that has been made and done on each layer, we can give fruit in the middle or jam and also when feeling for the layer can also be replaced with Cream Cheese, Chocolate Ganache, or Mousse depends on what we want.

           After that, each layer is finished then the outer part is also given to follow the shape of Sponge because we will give Mirror Glaze as the cover or that will cover Sponge Cakes.
           Make sure everything is flat on each side then store it in the refrigerator so that the cake is cold and the Whipped Cream as a cover is rather hard and easy when flushed with Glaze later, when the glazes are flushed, do not overheat and watered because they can make the Whipped Cream melt ed and Mirror Glaze not sticking properly so that the Glazed is warm nails after that re-enter it into the refrigerator until the Glazes stick well.

           And this is the result of plating from the Individual Cake today with slice of fruits and Chocolae Ganache then Almonds on the bottom.
           That's my activity today about cake decoration and I hope you are happy with this blog and if you have any questions please comment below.
 


 

Komentar

Posting Komentar

Postingan populer dari blog ini

PRACTICE ACTIVITY 9 (IND VER)

Hello Guys,           Kali ini saya akan menceritakan aktivitas saya di dapur, dan pada kesempatan ini sedikit berbeda seperti  biasanya karena kali ini saya akan membuat Tape atau Tapai.           Tapai atau tape adalah kudapan yang dihasilkan dari proses fermentasi bahan pangan berkarbohidrat sebagai substrat oleh ragi. Di Indonesia dan negara-negara tetangganya, substrat ini biasanya umbi singkong dan beras ketan. Ragi untuk fermentasi tapai merupakan campuran beberapa mikroorganisme, terutama fungi (kapang dan jamur), seperti Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, dan Pediococcus sp, namun tidak tertutup kemungkinan jenis lain juga terlibat. Tapai hasil fermentasi dengan ragi yang didominasi S. cerevisiae umumnya berbentuk semi-cair, lunak, berasa manis keasaman, mengandung alkohol, dan memiliki tekstur...
Posting Komentar
Baca selengkapnya

TYPES OF BREAD

There are three main kinds of bread in the world: those that rise highest and so have to be baked in pans, those with a medium volume, like rye and French breads,and those that hardly rise at all and consequently are called flatbreads . Wholemeal bread                  Wholemeal and wheatmeal breads are popular. In New Zealand wholemeal breads must have 90% or more wholemeal flour in the recipe used, and wheatmeals any level of wholemeal flour mixed with white flour.                  Processing of these differs in two ways from that of white bread. During mixing the amount of water added to make an optimum dough consistency needs to be increased because the bran in the wholemeal absorbs more water. The dough is weaker because the bran particles break up the strong protein bonds in the bread dough, and this w...
Posting Komentar
Baca selengkapnya

I am Dedy Riyady

Hello guys? Welcome to my blog so for this time I would like to introduce myself, my name is Dedy Riyady or you can call me Dedy, now I'm 19th and I'm from Makassar City and then I studied in Tourism.                  Polytechnics of Makassar with my major is Food Production Management. So I think enough for a little introducing myself 😊.                 Well , I would like to a little bit explain about my major, as we know is not stranger we hear anymore because so many we can see our eyes and true so let me to tell you what is the meaning of Food Product.                The Food Product is knowledge in the field of culinary (the art of cooking) which covers the scope of food, from preparation of processing to serving the food itself which is both tradi...
Posting Komentar
Baca selengkapnya