July 2013- Week 4

ORGANIZATION SKILLS

This week was an okay week. I didn’t do much, but did some research, looked up some books, and collected information from different sources.

COMMUNICATION WITH SUPERVISOR

I didn’t communicate with my supervisor at all.  

INFORMATION

I finished lesson 4-5 of my online Craftsy tutorial videos. Lesson 4 focuses on fondant. From rolling, smoothing, flipping, to special touches of , Jessica Harris demonstrated the techniques used working with fondant in detail. The key in layering fondant is that the buttercream needs to be cold (nice, firm shell).  Using the combination of water and corn syrup, spray the cake then roll the fondant to the roller to transfer it to the cake. Make sure to use cornstarch or icing sugar if the fondant starts become sticky. The fondant also needs to be rolled out way bigger than the size of the cake. Gently rub the fondant on the cake and cut the extra ‘skirt’ of the fondant. Another technique she used was to use wax paper to sharpen fondant on square cakes. On lesson 5, she demonstrates how to do the waxed-paper transfer method. The blend of modeling chocolate and fondant is used. Lay out a design on top of a wax paper that has been coated with vegetable shortening using the blend, then make sure the design is neat. Transfer the blend to the fondant cake by using the glue (50:50 water: corn syrup) and trim out the extra design. Remove the wax paper by gently pulling it out. Another great source I found was in the Cake Book by Tish Boyle. I have only briefly looked over it, but the cake decorating section in this book provides brilliant steps and techniques that I cannot wait to try.

July 2013-Week 3

ORGANIZATION SKILLS

I don’t think this week was very productive. I barely did anything related to my PP topic. However, I did continue my research.

COMMUNICATION WITH SUPERVISOR

I didn’t communicate with my supervisor at all.  

INFORMATION

This week, I did very rough sketches on the designs of my cake, but my ideas weren’t very clear yet. I had the idea to throw an Indonesia themed cake, with Batik and cultural elements added to the tiers of the cake. I continued a little bit of my Craftsy tutorial video, but didn’t really get much of information. I also emailed Edd Kimber, asking whether or not it is possible for me to attend his courses. The most significant thing I did this week was actually observing a master baker at the Indonesia Patisserie School on how to frost layered cakes. I didn’t have the chance to try it out yet, but looking at her techniques and skills will definitely help me.

July 2013- Week 2

ORGANIZATION SKILLS

This week wasn’t very productive at all, as I was on vacation. I did look at some cake decorating books and watched some cake decorating tutorials, but I haven’t really taken any notes. I also haven’t continued my Craftsy tutorial videos, which I am planning to finish next week.

COMMUNICATION WITH SUPERVISOR

I didn’t communicate with my supervisor at all.  

INFORMATION

I have decided that I am going to use dummy for four of my cakes, and the bottom tiers of my fifth cake. I am only going to bake one real cake as the top tier of the last cake. I went through Youtube and got some inspiration of different simple and elegant cake designs used in weddings from these videos: http://www.youtube.com/watch?v=UDkpJDL5fX8 and http://www.youtube.com/watch?v=9GtNUddAjJg. These videos also show how the cake decorators achieve a nice, smooth, and thin sugar paste on top of a cake. As I watched through the video, I also got the idea of telling a story, like a fairytale through one of my cakes. I would make silhouettes out of black fondant about the story and build them up from the bottom of the cake to the top tier of the cake. I don’t think it’s going to be easy, but definitely challenging and worth a try. I also looked through some cake decorating books with chocolate, and found a great technique that I might use. It’s called the chocolate swirl decoration technique. First, melt some compound chocolate on top of a double boiler. Then, put the melted chocolate in a piping bag, and begin to create swirls and squiggles on top of a parchment paper depending on your cake size. Let the chocolate cool down for a few seconds, then quickly take the parchment paper and wrap it around the cake. Cool the chocolate completely and then remove the parchment paper in the end.

July 2013- Week 1

ORGANIZATION SKILLS

I would say that this week was not very productive. I did research on a few things, but most of my research wasn’t very serious. Though however, I managed to find a few shops and bakeries in the UK that I would want to visit on my vacation at the end of the month.

COMMUNICATION WITH SUPERVISOR

This week, I also didn’t communicate with Mr. Pat.

INFORMATION

I looked through Youtube cake decorating videos, and found three videos that were definitely very helpful. All of the videos were under the username TheBoyWhoBakes (Edd Kimber, winner of The Great British Bakeoff). First video is how to decorate a simple ombre cake (http://www.youtube.com/watch?v=jtGaOcXYmHA). He used dots and an offset spatula to make the design by spearing the dotted frosting. This technique is very simple and has an outstanding design in the end if done properly. The second video is about how to crumb coat a cake using an offset spatula (http://www.youtube.com/watch?v=q6bZKDpSO6Q). In this stage of decorating, it isn’t about the appearance of the cake, because it is not the final layer. They key is to cover up all the crumbs. Consistency of the frosting is also very important. The frosting isn’t supposed to be hard like a piping consistency, or else the frosting would not spread evenly and would be hard to work with. After it has all been coated, the cake needs to rest for its final layer. The third one is about how to make a simple design on a coated cake using an offset spatula (http://www.youtube.com/watch?v=-RmikZHRgsg). First, put the rest of the frosting on the top of the cake, so that you can work your way down. Smooth it out gently, and then work the sides by smoothening out the frosting. It is very important to be gentle and not put too much pressure. After covering all the sides, smoothen the frosting once again. To get a really smooth side, place your offset spatula on an angle, and turn the turntable while keeping the spatula steady with not so much pressure. To smoothen the extra frosting on the top, flatten out the top by bringing the frosting in. To make a ripple effect, hold the spatula against the board, turn the turntable, and slowly pull it up. As for the top, do the same thing inward instead of upwards. I also found these bakeries and available baking courses in the U.K. that I am interested in: http://www.lindyscakes.co.uk/about-lindy/sugarcraft-awards-won-by-lindy-smith/, http://www.cakes4funshop.co.uk/130803-royal-icing-sat-3rd-aug.ir?cName=courses-august-courses, http://www.magnoliabakery.com/, http://www.lolas-kitchen.co.uk/.