OUR NEWSWEEK- Hyperrealism Chef Cake

Photo shooting for a cake request requires artistry, passion and most of all patience. This chef cake is made of vanilla cake, light coffee buttercream and rolled fondant ( see video please). A hyperrealism creation depicting "A Meticulous Chef". Everything homemade. Christmas is soon coming and this 2 D Cake can be used for making character figures too.:)

NEWSWEEK DECEMBER 2, 2016:LEARN ABOUT OUR BLOG
WHERE IS BAKING AND PASTRY ARTS ACADEMY

Hi! I’m KC! Welcome to my blogsite! Thank you for taking time to read our posts:):)

I was born and raised in the Philippines and have been interested in cooking and baking food since I was a 12 years old. I live in Manila, and love to learn about food from other cultures, too. In year 2002, I started teaching cooking and baking in our Garage, I offered lessons to kids that time. Surprisingly after I pursued a career in Baking And Pastry Arts at The Culinary Institute of America and in different local schools,

and gained experience abroad, it is a Dream for us(family) to open a baking school that teaches short courses to all enthusiasts, career changers, homemakers, professionals.,overseas Filipino Workers. Many thanks to a my cousin Ces A. for teaching me how to blog. Blogging made me feel warm and happy when I was homesick in New York. It was all for fun at first and I am blessed to have opened along with my sister and family Baking and Pastry Arts Academy . We opened our headquarters in Commonwealth, then in Mother Ignacia. The school is being relocated this last quarter of 2016. We are glad to share to you our recipe archives and please comment for recipe requests since your special to us. Maraming salamat to all those people behind the success of Baking and Pastry Arts Academy. Co-chefs (If names are not mentioned for their current employments) who shared their talents since it opened to this day. Beloved students who continually enroll , keep it up and always practice.

Young and old, its never too late nor early to start a career!Thank you for your patronage!

Chef Kc www.bpaacademy.blogspot.com Mobile: 09175086891

Contact Number: 546-3088Email: bakingacademy_kc@yahoo.com

Facebook: @bpaacademy “Baking and Pastry Arts Academy”

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Continuation of Chef Cake

Always remember to prepare each cake component days in advance. Novelty two-dimensional fondant cakes are tediously planned ahead of time. So when you have an event or cake order, excitingly research everything from the cake base, filling, frosting, flavor profile, casting and finish, packaging, details event like date and time of celebration, weather forecast for you to know if fondant cake is appropriate for a swimming event?, like so, favorites of the celebrant. More to remember but most of all as the artist, enjoy creating it.

This cake is easy to make. Shortening is used tradionally for rolled sugar clay or fondant however if you only have butter flavored shortening on hand, aren’t you curious how it will come out. The video demonstrates the butter-flavored shortening. Photos uses vegetable white shortening. The choice is yours. Several photos we have kept for this project. Imagine the time you exert for a cake even more with tiered or layered cakes, a real labor of love. Happy baking.

How to make Rolled Fondant video:)

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You will need:

Vanilla Cake

1 cup unsalted butter, room temperature, can be for greasing too

1 1/2 cups all-purpose flour, use also to flour the pans

1 1/2 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 3/4 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups milk

Yello food color (as needed and optional)

Note: Used double quantity for this recipe.

Preheat oven to 350 degrees. Butter two 9-by-13-inch rectangular and 7- inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, scraping sides and bottom of bowl as needed. Add in eggs gradually then beat in vanilla. With the mixer on low speed, add in flour mixture in batches, alternating with the milk and beginning and ending with the flour; beat slowly just until no trace of flour.
Divide batter between the prepared pans, even out with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool complete. Depan cakes onto the rack; peel off the parchment. Prepare templates for this cake. See photos please.

Light Coffee Buttercream

1 1/3 cups sugar

7 large egg whites

Pinch of salt

1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened

2 teaspoons pure vanilla extract

2 t coffee extract

Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved ,about 160 F or soft ball stage. ( Test a teaspoon of the cooked syrup and immediately pour onto a bowl of chilled water or ice water, should resemble to a melted candle when pick-up with your finger)NOTE: PLEASE DO NOT TOUCH HOT SYRUP!:)

Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy is cool.Change to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl until smooth. Mix in vanilla extract and coffee extract. Use preferably room temperature and not melting. This frosting can be kept in the refrigerator covered with plastic in an airtight container. Thaw out and rewhip and proceed. This is to cast cooled chef cake will act as an adhesive for rolled sugar clay to cling to the cake.You may also use this buttercream for your pancakes and waffles.

Filling the cake with chocolate chips or marshmallow or nuts is possible.

Rolled Fondant/Sugar Clay

2 pounds confectioner's sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake decorating stores)
1 teaspoon desired flavoring ( vanilla will give the fondant an off-white color)

2 tablespoons shortening ( used butter flavored shortening on video)
Cornstarch
In a large bowl (do not use metal), sift the sugar and make a well in the center. Prepare a double boiler. In a small stainless bowl, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear over the prepared double boiler pot. Do not boil. Turn off the heat and add the glucose, glycerine, shortening, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Enjoy kneading the icing until it becomes stiff and opaque white in color.

Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about 2-3 hours before using, particularly if the weather is humid. IN A NUTSHELL: We have tried chilling the sugar clay and yes you may, simple thaw it out and re-knead or place in a microwave for about 4-5 seconds, re knead again.

Lightly coat fondant clay with cornstarch and roll the fondant with a rolling pin until thin to a 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream.

Happy Baking!