Monday, March 8, 2010
Certificate in Sugarcraft @ Cereal Tech
Course ended on 6th March 2010. On the last day of our course, we had to present a "Celebration Cake" as the end of course project. All of us were so busy preparing with our cake designs, making sugar flowers, shopping for ribbons etc and were worried if we could produce a decent piece. All except 2 of us are working full time so trying to complete the project can be very challenging. By noon 6th March, we were all ready to present our cakes,,,,and the end result......11 pieces of well-decorated cakes with unique and personalised designs were represented. Enjoy these pics.
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Tips
Splitting Cake Layers: Split cake by pulling a piece of heavy sewing thread horiontally, back and forth through the cake.
Leftover egg whites can be stored covered in the refrigerator 7 to 10 days. To freeze egg whites, place in a plastic ice cube tray, then remove the frozen cubes to a plastic freezer bag for storage. Thaw frozen whites in the refrigerator.
Over creaming causes the cake to sink when its baked, under creaming gives a stiff textured cake
Perfect Buttercream Icing: Beat the mixture for long enough. Aim to beat it for several minutes until it is very smooth and creamy. Ensure that icing sugar is sifted (perferably twice) .
Leftover egg whites can be stored covered in the refrigerator 7 to 10 days. To freeze egg whites, place in a plastic ice cube tray, then remove the frozen cubes to a plastic freezer bag for storage. Thaw frozen whites in the refrigerator.
Over creaming causes the cake to sink when its baked, under creaming gives a stiff textured cake
Perfect Buttercream Icing: Beat the mixture for long enough. Aim to beat it for several minutes until it is very smooth and creamy. Ensure that icing sugar is sifted (perferably twice) .