Hi, guys! My name is Jess from Chicago. I am new to this forum. I am a baking and pastry student in the evening and a full time IT Project Manager during the day.
I just want to share my first Cake Bible creation. I made a strawberry version of the Star Spangled Rhapsody from the book. The cake turned out really well and everyone loved it. The buttercream also held up in the low 80s temperature last Sunday (unusually warm here in Chicago right now for spring). I’m attaching the picture below. Sorry if the piping doesn’t look all that great. I just started my cake decorating class a few weeks ago and I’m still learning a lot. I need a lot of practice.
I also made a mocha chiffon cake with the classic buttercream. People raved about the icing. It was very smooth and silky. Just amazing.
Annie, the picture on my avatar is a yellow cake with Lemon Curd and Italian Buttercream flavored with limoncello. I decorated it with pistachio nuts on the side, apricots, and lemon confit on top of the rosettes. It’s one of the cakes I made in my class.
Thanks, everyone! I did like the genoise. I have made genoise before but this time I followed the tips from the book. I used a springform pan and wrapped a baking strip around it. My genoise turned out much better than my previous ones. The cake was so level with no dome on the top, perfect color and texture. I also followed the tip of using a syringe (I found one at the grocery store). That was much better than using a pastry brush because I didn’t pick up any crumbs.
So I really appreciate the tips from the book and from this forum! I only found Rose’s website a week ago after I bought the book and so far, I have found it to be a wealth of knowledge. Great supplement from what I am learning from school.
I hope to be able to try other cakes in the book and post them!
1- apricot glaze on fresh fruits is great and enhances the flavor of the fruit, like strawberries, apples, and my favorite the Mango Passion Tart. When I top with fresh strawberries, I like to glaze with sieved Cordon Rose Strawberry Conserve instead.
Thanks for the tips, Hector! I can definitely use them.
Yes I’m a computer guy by day (just managing projects) and a baker by night. I’m hoping to finish my certificate by the end of the year. Long term goal is for me to open my own bake shop.
I am also taking Food Styling and Photography classes next month so I am hoping my pictures will get better after that. The cake decorating classes have helped so far. I did a lot of piping practice in class last night. And we also did flowers in royal icing. I’ll be doing more practice with those this weekend.
Hector, I saw your posted pictures with Yellow Roses. Those are beautiful. I may try that medium as well because that would taste better than royal icing.
Jess, good luck dearly!!! the joy of sharing and hearing from new students like yourself is so gratifying, almost like feeling accomplished myself to see many other people do the things i would do, too, if i could have a twin or triplicate person!
i’ve done my share of flowers with royal icing and gum paste, ceramics too! the possibilities are endless, specially with gum paste. I like to think that Ron Ben Israel is the #1 in the USA, including the teachers over his wing. Please google him, his flowers are ‘real’