It’s a week of baking cakes. Foods 2 starts off with unshortened, angel food cakes.
Whipping egg whites is a science.
Students learn the techniques, being careful not to deflate the whites by not tapping on the pan. They are amazed how it looks like a fluffy cloud.
We hang it upside down on the bottle to cool.
And of course it’s cut with a serrated bread knife to keep it from mashing.
It’s delicious plain or with whipped topping or fruit sauce.
Shortened cakes are a whole new ball game compared to angel food.
They are rich and dense.
Students practice pound cakes and lining pans with parchment paper.
Here’s a delicious looking yellow cake.
The lemon chiffon cake rose to amazing heights over top of the pan. And then I deflated a little when I removed it from the oven. It really is a such a fantastic recipe here.
Today we practiced making a fudge type icing (not pictured), but devoured for the dense pound cakes. It’s been extremely busy with cake baking and students are learning how difficult homemade cakes are. I don’t think too many are interested in the pastry chef business. Next Tuesday is cupcake wars so we’ll see who wants to become a pastry chef after that 🙂