Thursday, December 6, 2012
WITH the advent of unique flavors and designs of cakes from all over the world, plus our ingenuity, skills and constant “experimenting” on new tastes, we become bolder in our quests for new designs and ideas for cakes and pastries.
Incorporating new ones with old perfected and time-tested recipes, newer and more appealing “inventions and creations” are made, produced, formulated and crafted.
With the diverse ingredients that were once hard to find and acquire are now within reach. Thanks to modern technology and transportation.
One popular come back is the fondant cakes. It has been in the culinary world for such a long time but it wasn’t until the 80’s when it came back with a slow bang and finally a bigger bang in the 90’s and until now. It is considered a “status” symbol for people to have a fondant birthday or wedding cake.
There is a decline in the use of boiled icing especially in grand occasions for the cakes but are still in demand for the masses because of its price difference. Somehow, I consider myself still to be a “boiled” icing enthusiast, as long as is not overly sweet and can complement the cake well.
Another frosting that is gaining popularity is the whipping cream, especially for chilled cakes. In many countries like Vietnam, Hong Kong, China, Taiwan, United States and Italy (to name a few), cakes and pastries use a lot of cream. The cakes are decorated with figure piping, chocolates , candies and of course, the ever-popular fresh fruits.
Basic cakes used with whipped cream are sponge and butter cakes, but here in the Philippines, we use Chiffon cakes because of its versatility. Chiffon cakes are light, fluffy, spongy and can work very well with any type of frosting (be it boiled, butter, buttercream, or whipped cream), fruits or the like. It also freezes well.
The creaminess of the frosting and the softness of the cake blend really well in the palate. Adding flavors like vanilla, lemon or chocolate can bring life to the cake and with added flavor to the frosting, it elevates the cake to higher grounds.
But what makes it more appealing and striking is the use of different fresh fruits, sliced, cut and decoratively arranged on top or sides of the cake. With added chocolate cut-outs, curls, shavings or even drippings can make the cake look even extravagant and grand!
One favorite fruit on top of my list would be strawberries. Blending it with other tropical fruits like mangoes, pineapple and bananas would be outstanding. But of course, using “imported” kiwis, oranges, peaches, plums, blueberries, lemons, apples, grapes, blackberries plus a few others would work wonders and make it dazzling and extraordinary. Don’t forget the sweet red cherries in your list!
Plain and simple, fruits dipped in melted chocolate are simply sensational! Who doesn’t like chocolates, anyway? Covering the top of the entire cake with chocolate or even slabs or fancy chocolate swirls or designs should make the cake very attractive and spectacular. The contrast between black and white should be very dramatic. Try using plain cocoa powder on top of a plain frosted cake for that professional look. Even better would be the use of designed stencils for that astonishing look!
Make sure the fresh fruits used are brushed with a thin layer of clear gel to prevent it from darkening and drying up. Besides, it also makes the cakes come to life when it is glossy and shiny and very appetizing!
Make sure the fresh fruits used are brushed with a thin layer of clear gel to prevent it from darkening and drying up. Besides, it also makes the cakes come to life when it is glossy and shiny and very appetizing!
I guess we also have to include dried fruits and nuts as “décor” in our cakes. Sliced and shredded coconut chips and shavings are also very attractive. Again, chocolate dipped dried fruits can last longer in the shelves compared to fresh fruits. Walnuts, almonds and macadamia nuts are a sure hit. Peanut clusters in chocolate can also be exciting.
Make use of your imagination. Let it run wild and try different mixtures for a unique flair. There are still so much to explore and develop. Who knows, it might become your “signature” cake or pastry in the process!
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