In Tuesday's Bakeshop class, we made an Oreo Cookie Cake, utilizing the cake we baked during the previous class. I learned some new pointers about cake decorating so this was extremely helpful for me. Like we usually do, we cut our cake into three equal cake layers and I did a pretty good job on this. I learned a new trick that seemed to help. We also used a Swiss Buttercream for this recipe.
Between each cake layer is the Swiss Buttercream and then crushed oreo cookies. For the exterior of the cake, we didn't fully ice the sides, but instead did a crumb coat - this is the process of icing a very thin layer and then covering the icing completely - and we did this with the crushed oreos.
On the top, we divided the cake into 12 equal slices instead of the usual 16. Chef allowed us to decorate each slice however we wanted so I challenged myself to practice rosettes and again did a pretty good job on this. I feel like I am starting to get a better grip on the cakes and having some instruction from a different Chef with a fresh perspective seemed to really help.
This cake looks delicious (as does everything on the blog)!
ReplyDeleteI'm sure I would gain like 12 pounds immediately upon entering culinary school...too many tasty things to eat!