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Tag Archives: Cake
My company announced their buyout from the parent company. With the management buyout we got a new dress. I wanted to pick-up the new corporate design and bake my first layer cake.
I decided to go with a chocolate cake, Belgian ganache, white icing and our logo in red.
The evening before the launch I found this sky structure at my home – reminded me of our new company logo.
I had developed the idea to improve my baking skills and challenge my mind with getting out creative ideas. Instead of baking it only for myself I have decided to approach my working colleague with the idea. Having a concrete target motivates to get creative and getting more hands on.
Contact me if you would like me to bake you something: Cakes, cupcakes, tarts, breads, and and and. Describe me the purpose, which occasion and if you wish to have special ingredients.
The target was to bake two cakes: Chocolate cake with orange bits and a fruity cake, no alcohol nor gelatine. Since there are not many local fresh fruits available in this season, I suggested to go with rhubarb. Further I bought samples of chocolates with orange bit or aroma in it. I made this for me to get a taste sampling and to offer the samples to my working colleagues to find out their likes.
After marveling over my baking books during the weekend, collecting and trying to incorporate own ideas I eventually merged everything together. I also tend to mingle recipes or parts of them together and create a completely new style. This is my first realised project:
In total I’ve spent about 5h, excluding my baking oven baking a night shift for the meringues.
I started first with pealing the oranges, boiling it for a long time in sugar-water, continued with crushing the candies with my ice crusher and grinding/beating the smaller peaces to candy-dust. I applied the dust to a silicone baking sheet (temperature) and melted it for a short time in the oven under the grill. Meanwhile the candy mirror was cooling down, I prepared the dough for the tart. The first dough recipe I either must have read wrong or it was wrongly written – in the midst of kneading it I changed my mind and transferred everything to a previous recipe I successful had made. While the dough was back in the fridge I pushed the orange zest into the oven for drying and carried on with melting the chocolate. Because the dough for the tart only needed 6 egg yolks I decided to use the egg whites to whisk them into a very stiff meringue.
I am very pleased with the result of both cakes. Next time I will try to dry/bake the meringue for a shorter time. The turned out a bit hard and dusty when eating and maybe reduce the amount of saffron for next time. I will also think a bit about how to pick up the shrinking effect of the rhubarb. When filling them in the baking pan was densely packed with the rhubarb cuts, but after the baking I had too much space in between for my taste.
We were invited to some friends of my sister to join them in Davos for New Year’s Eve. We knew we are going to have Raclette for dinner, so I thought the least thing I could bring is a dessert. Since Raclette is a rather heavy meal, I imagined that the sour component of a lime cake would help us with our diggestion.
I used a recipie from a lemon cake and replaced the lemons with limes. I still haven’t figured out how to intensivy the lime savour, althought I increased the amounts.
The recipie uses aswell almonds and candied lemon peel. Does anyone know how to make candied lemon peel? I would like to try it aswell with limes and tangerines.
While preparing the cake I mused about how to decorate the cake and I remembered that I had some egg whites left-overs from the Chocolate Mousse. So I decided to make lemon meringues as I did earlier this year.
and here some winter pictures from Davos (more on my flickr set):
I am still trying to figure out how to improve the settings on my camera when taking pictures in snow and/or against the sun light. It just feels too much like try and error and I would like to know more ‘rationally’ how to change the settings. I’ll keep you posted on my progres 🙂
My company, a private equity advisor, launched their first website. In order to surprise our working colleagues; I had the idea to use small cakes with a message as annoucement. So I created small cakes with a blue marzipan layer on top and the website url stamped on top.
I had to colour the marzipan by hand, since there are only white, pink, red and green colours available in store. Was quiet a task, a lot of kneading to incorporate the blue food colouring 🙂
I tried to achieve the same blue tone as of the CD, but it was too difficult to achieve. It was as if I would attempt to colour a pot of white paint with some blue colour drops…
All in all; the cakes where well received and I am pleased with the result.