When decoration certain considerations need to be taken account:
Consistency in size of decorations
Balance across the product.
Many cakes and gateaux look spectacular when finished:
Gateaux: Multiple layers of cake and filling that has been enrobed and decorated.
When designing your spectacular masterpiece other things need to be looked:
Is the product going to be sold in one piece?
Is the product going to be served in house?
Can the product be cut easily?
When cut, will all the slices look the same?
Will the customers all get equal looking serves?
Expectations of customers change but all of the above points need to be considered when constructing and decorating.
Cutting, layering and masking
Cakes and especially gateaux require a concentrated effort to cut evenly, straight and cleanly.
Before the sponge can be layered with the chosen filling and topping, it needs to be cut (with a serrated knife) into appropriate horizontal even size layers. It takes practice to master an even straight cut but it makes all the difference in the presentation. Once cut, it needs to be covered to prevent drying until ready to use.
The filling should be weighed or evenly divided to gain the required yield.
Each layer should be levelled with a cranked or straight palette knife so that all the levels are even.
The top and sides take a lot of skills as they needs to be straight for best presentation; this is called ‘masking’ (coating).
When finished, the sides can be masked with roast nuts, chocolate shaving and ‘hundred and thousand’ (little coloured sugar drops) and the top decorated with the appropriate decoration.
When coating with a ganache or glaze, the cakes need to be placed on wire racks to drain with a tray under it to collect the extra. Remember nothing should be wasted in a kitchen.
The cake should then be placed on an appropriate board and doyley for sale.
When using a knife to cut slices, mark the surface for the number of pieces required by marking cuts directly through the middle of the cake.
A cake divider greatly helps when learning how to mark even number of portions.
If a soft icing, cream or chocolate coating is used it may be necessary to pre-cut the sides using a knife dipped in hot water to cut through the hard crust and to prevent the soft icing or cream from being flattened.
Cut through the cake carefully ensuring you submerge the blade of your knife (preferably a long thin blade) in hot water (in a tall jug or tin), then dry the warmed blade between each cut. It is important to cut with even motion and pressure (not to tear and squash) and to hold the blade very straight to prevent cutting in an angle.
Use a moistened cloth or some paper towel to clean the blade from any sticky fillings or glazes before the next cut.
Each cut must be the same size for the purposes of presentation and portion control.
Cakes can sometime be semi frozen for easier portioning.
Note: The knife be must sharp in order not to flatten the cake and to keep the decorations from being damaged between cuts.
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed to with your Trainer.
The student need to decide on a selection of products to produce.
Assembly of all components required.
2.1 Each student will need to construct a range of gateaux and Tortes:
Supply a diagram of how the gateaux will be constructed
Each layer will need to be marked either by a colour or shape in the diagram
Relative thickness will need to be supplied.
All needs to be approved by the Trainer before moving to the next step.
2.2 Student will then need to construct the selection of the gateaux to the point before decorating.
Assemble gateaux, tortes and cakes
Mise en Place
Before any assembly can take place all of the parts have to be in place
Parts? A gateau is a structure, so all parts must be present or the structure cannot take place.