Claire Teaches You Cake Assembly (Lesson 4) Baking School
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Date: 2019-10-25
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Comments and reviews: 10
Eva Galanes-Rosenbaum
I found Claires method of cake leveling interestingI approach it a little more like her torting method, although I often freehand when leveling. Instead of going halfway through from one side of the cake and then spinning, I hold the knife at the same level and very gently saw against the edge while spinning the cake, gradually moving the knife in toward the center. This means that you end up spiraling in to the center, and are less likely to cut on an upward or downward slope across the surface of the cake. It also means you can stop after your first complete rotation and check to make sure youve been slicing at the same level all the way around. If Im torting/splitting the cake, I use a ruler (my Oxo bench scraper has one marked on its edge) and do the same thing, first scoring all the way around and then spiral-slicing inward.
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I found Claires method of cake leveling interestingI approach it a little more like her torting method, although I often freehand when leveling. Instead of going halfway through from one side of the cake and then spinning, I hold the knife at the same level and very gently saw against the edge while spinning the cake, gradually moving the knife in toward the center. This means that you end up spiraling in to the center, and are less likely to cut on an upward or downward slope across the surface of the cake. It also means you can stop after your first complete rotation and check to make sure youve been slicing at the same level all the way around. If Im torting/splitting the cake, I use a ruler (my Oxo bench scraper has one marked on its edge) and do the same thing, first scoring all the way around and then spiral-slicing inward.
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Nighthawk
if the dough is gonna bulge all the same after baking, it seems more reasonable to make and slice a big hefty cake from the start, rather than many smaller ones. _one_ big cake means _one_ leftover bulge, instead of _many_ from _different_ cakes. I get it that multi-flavor cakes need different independent cakes layered, but what's the matter with single flavor layered cakes? if out of each cake layer we're cutting 1/6th the height, then the more layers, the more wasted cake
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if the dough is gonna bulge all the same after baking, it seems more reasonable to make and slice a big hefty cake from the start, rather than many smaller ones. _one_ big cake means _one_ leftover bulge, instead of _many_ from _different_ cakes. I get it that multi-flavor cakes need different independent cakes layered, but what's the matter with single flavor layered cakes? if out of each cake layer we're cutting 1/6th the height, then the more layers, the more wasted cake
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Karl O
Claire's teaching is so American - that's a compliment. The goal is stated, the different scenarios are differentiated (yellow/white/oil based cakes, the steps are clear. This frees to baker to pay close attention to the spots where judgement is required - the temperature of the ingredients, the amount of air in the frosting, the intensity of raspberry vs. orange oil, etc. The result is that I feel I cold do this - self motivated.
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Claire's teaching is so American - that's a compliment. The goal is stated, the different scenarios are differentiated (yellow/white/oil based cakes, the steps are clear. This frees to baker to pay close attention to the spots where judgement is required - the temperature of the ingredients, the amount of air in the frosting, the intensity of raspberry vs. orange oil, etc. The result is that I feel I cold do this - self motivated.
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rmgtnsteele
That contraption for leveling the cake was crazy I don't think I'd trust that thing to not cut me. My mom taught me to use sewing thread to split layers. get a length of thread long enough to go around at least 1. 5x, wrap it around the cake & center, with the ends in your hands pull them in opposite directions until the thread comes all the way through the layer. No knives, no silly contraptions, just easy cake splitting
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That contraption for leveling the cake was crazy I don't think I'd trust that thing to not cut me. My mom taught me to use sewing thread to split layers. get a length of thread long enough to go around at least 1. 5x, wrap it around the cake & center, with the ends in your hands pull them in opposite directions until the thread comes all the way through the layer. No knives, no silly contraptions, just easy cake splitting
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Thiago Villar
I am really wishing for separate videos with each cake. No extra filming, just a single cake edition with the whole process of each one of them separately. And yeah, I know this is supposed to be a topical learn your technic kind of video class, not a recipe one. But it would make my homework way easier. (Also, cheap extra content production for foi guys)
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I am really wishing for separate videos with each cake. No extra filming, just a single cake edition with the whole process of each one of them separately. And yeah, I know this is supposed to be a topical learn your technic kind of video class, not a recipe one. But it would make my homework way easier. (Also, cheap extra content production for foi guys)
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Dyanne Abobo
I was too impatient and didn't wait to finish the series before trying to make the carrot cake so i also ran into the problem of the wet pineapple compote. I think next time i'll try to mix in a bit of the frosting with the filling. I also added more ginger and a spiced whiskey to my compote It's pretty great
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I was too impatient and didn't wait to finish the series before trying to make the carrot cake so i also ran into the problem of the wet pineapple compote. I think next time i'll try to mix in a bit of the frosting with the filling. I also added more ginger and a spiced whiskey to my compote It's pretty great
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Jessica Sevilla
Lol claire made the cake leveler look hard to use haha. It is very easy to use for beginners compared to free handing. I dont use one when i level my cakes, but i would suggest holding the cake leveler on the handle for better control and an even cut. That would have made it easier
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Lol claire made the cake leveler look hard to use haha. It is very easy to use for beginners compared to free handing. I dont use one when i level my cakes, but i would suggest holding the cake leveler on the handle for better control and an even cut. That would have made it easier
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Scott Brady
overjoyed claire was given the reponsibility to undertake these in-depth demonstrations. phantasmagorical intead of: expert chef attempts to manufacture PEZ, we see claire throwing it down in the kitchen- complete with troubleshooting tips. thanx BA
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overjoyed claire was given the reponsibility to undertake these in-depth demonstrations. phantasmagorical intead of: expert chef attempts to manufacture PEZ, we see claire throwing it down in the kitchen- complete with troubleshooting tips. thanx BA
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Tom Setliff
As a child I always enjoyed eating toward the outside of the cake where we stuffed all the chocolate icing in to fix that dome issue lol. I dunno, for sugar lovers it's a feature, aesthetically and professionally maybe not so much.
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As a child I always enjoyed eating toward the outside of the cake where we stuffed all the chocolate icing in to fix that dome issue lol. I dunno, for sugar lovers it's a feature, aesthetically and professionally maybe not so much.
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Drowninxx
I hope the recipes are made readily available soon I would really love to try this but the only classic yellow cake recipe I can find on the ba website has the wrong amount of eggs. Hope it gets put up once the last episode is up.
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I hope the recipes are made readily available soon I would really love to try this but the only classic yellow cake recipe I can find on the ba website has the wrong amount of eggs. Hope it gets put up once the last episode is up.
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