Tag Archives: Chocolate

Devils Food Cake


This week we only had one day of class because of Presidents Day. We made a devils food cake with a chocolate buttercream and a silky ganache.


On top of the cake we made modeling chocolate flowers. Modeling chocolate is really temperamental. If you have hot hands it tends to melt, while you’re working on it. It’s a pain.


Leanne made this one. She dusted her cake with gold dust. (It’s kind of hard to see in the picture).


This is my cake after I sliced it. Look at that beauty. This was the best cake I’ve made. My family loved it. It was really rich and decadent.


Advanced Patisserie-Week 6 Decorating

So my last post was all about making the cake, but now for the awesome part! DECORATING!


So here is the cake with only the crumb coat on it. Believe it or not a lot of work went into just getting the cake here. We had to level the cakes, coat them with simple syrup  and then add a layer of icing. Three times per tier.


Here are some practice roses I made. I made about 6 that turned out looking like blobs. These came out looking flower-esk.


Our buttercream was a little stiff. Or really stiff. So stiff I was able to mold it into a snowman.


Here is my cake 😀 It’s nothing I would personally do, but I’m still proud of it. I piped a basket weave around the cake. Then I made lots of little roses, because roses are fun to make once you get the hang of it.


This is the one Shannon made. She went with a very bold color scheme!


Here’s my cake after I sliced it. Everyone loved it! My mom took half of it to her work and she said people came back for seconds.

I’m really proud of it for my first real cake!

Advanced Patisserie-Week 6 Mise en Place

We have officially started making cakes!!!!
Our first cake was a High ratio Chocolate Cake with an Italian Buttercream
We were allowed to pick whatever flavors of buttercream we wanted to use so I made an almond buttercream to go with a cherry simple syrup.

So the first day we baked the cakes, made the buttercream, and practiced piping techniques.


Baking some cakes

These are actually another teams cakes. I thought they looked like molten volcano cakes!



Here is our Mise en Place for the Italian Buttercream. You start with cooking the sugar and a little bit of water. When it hits 235 deg. F you start whipping the egg whites. When it hits 242 deg. F. you add it, carefully, to the whipping eggs.


You have to be careful when adding the liquid sugar because if it hits the whisk, the sugar will cool off too fast and splatter, resulting in shards of sugar in your icing. Nobody wants to eat sugar shards. After that you add in the butter and vanilla and voila la you get….


A BUCKET LOAD OF BUTTERCREAM! That’s about 1 1/2 gals. of icing. And that was enough for two people. (We did have some left over, but not as much as you would have expected)

I think I’ll save the fun stuff  decorating for another post (I don’t want this post to be too long! Plus I’m tired. It was a lot of work!)

Advanced Patisserie-Week 5

Plated Dessert: Mandarin Orange Souffle Glacee with Dark Chocolate Sauce and Almond Brittle


Frozen Souffle. Yummy Yummy. The Almond Brittle was really good! It was weird seeing the baking soda being added.

Petit Four Platter
-Raspberry and Lemon Macaroons
-Fresh Fruit Tart
-White Chocolate Moouse with a Chocolate Almond Sable
-Dark Chocolate Moouse with an Almond Sable
-Raspberry Creameaux Tart







These were A LOT of work. I spent a long time piping chocolate filigrees to go on top of the moouses. I think they turned out really cute though! (And they were really yummy)

White Chocolate Chex Mix

This one is super easy! And a family favorite.


1 cup pecan halves
1 cup round pretzels
1 cup dry roasted peanuts
2 cups rice cereal
1 pound white chocolate chips

1. Melt the chocolate
2. Mix the dry ingredients
3. Add melted chocolate to the ingredients
4. Stir till the dry ingredients are covered
5. Spread on wax or parchment paper
6. When it’s dry break it apart


Mixing in the Chocolate

You can use anything you want really, but if change the amount of dry ingredients you have to change the amount of chocolate.


It’s that easy.

Advanced Patisserie-Week 3

Plate 1
-Strawberry and Mango Trifle


Strawberry and Mango Trifle

Trifle’s have a reputation of being an old school dessert. We tried to revamp it. It was a nice flavor combination. On top is some dried strawberries and lace sugar.

Plate 2
-Chevre Panna Cotta
-Tawny Port Reduction
-Vanilla Granny Smith Apples
-Thyme Gelee
-Nutmeg Tuile


Chevre Panna Cotta with Tawny Port Reduction

This dessert has a lot of elements. It was also very tasty. The Thyme Gelee was a nice bit of flavor to go with the creamy Panna Cotta and the Tawny Port Reduction.

Plate 3
-Orange Chocolate Souffle


Orange Chocolate Souffle

Souffles have a reputation for being very hard to make. The real problem with souffles is you have maybe 10 mins after you take it out of the oven before it falls. Now imagine trying to plate it, serve it, and not have the customer angry that it fell. This one was nice and chocolaty with a hint of orange. It was oh so good!

Texas Sheet Cake


This is my mom’s favorite cake. A friend from work used to make it for her on her Birthday. My mom claims she’s not a chocolate cake fan, but I think she just never meet a good chocolate cake (besides this one of course).

It’s a moist cake that won’t stick around for very long. I think it’s the cinnamon that makes it so addicting.

I used this recipe (http://southernfood.about.com/od/chocolatecakes/r/bl30620s.htm) by Diana Rattray from About.com.

1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
1 teaspoon cinnamon

1/2 cup butter 
1/4 cup cocoa 
1/4 cup plus 2 tablespoons milk 
1 box (1 pound) confectioners’ sugar, sifted (4 1/4 cups sifted) 
1/2 teaspoon vanilla 
1/2 cup chopped pecans, optional


Cake: Combine 1 cup butter, water, and 1/4 cup cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, vanilla and cinnamon; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for about 20 minutes, or until a toothpick inserted in the center comes out clean. Frost while still hot. (This is really important!)

Frosting: Combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring to a boil. Add the confectioners’ sugar and 1/2 teaspoon of vanilla mix well with electric mixer. Stir in pecans, if using, and pour over the cake. Spread to cover the hot cake.