Cakes Making

Class Notes

01/08/02

Sugar

You have to handle sugar with care because can be dangerous. Also sugar can explode.

At 315 degrees sugar should be clear. Sugar boils at 215 degrees.

Corn syrup helps the sugar not to crystallize

Dark Chocolate

For dark chocolate the melting point is 118 degrees to 128 degrees

White Chocolate

For white chocolate the melting point is 100 degrees to 105 degrees, then you must take off the heat and whip.

Types of meringue

French: is plain egg whites and sugar. But this method is not for buttercream.

Italian: is made with egg whites, sugar and water. The difference is that the water and sugar are cooked to 240 degrees, and then added into the whipped egg whites.

Swiss: is made from egg whites and sugar. But the egg whites and egg are heated over a

Water bath to 110 to 120 degrees, and then put in the machine to whip. If fresh egg whites are used, heat meringue to 150 degrees.

01/09/02

Chocolate: Should be never refrigerated, for chocolate moose you should heat the chocolate to 150 degrees. Chocolate can be good up to one year, and should be stored at 50 to 70 degrees. In order to temper chocolate you must first cut the chocolate in thin slices. For European chocolate the heating temperature is 120 degrees maximum, but you should always read the package. All chocolate is made different.

Tempering is to melt all the crystals and ingredients in the chocolate to the right temperature. There are three methods.

Tabling method: chocolate holds up to 60 days. Melt chocolate to 118 degrees. (American Chocolate) Pour to marble slab and chill to 84 to 85 degrees. Then you handle the chocolate with a scraper and a pallet knife. Then you reheat the chocolate to 105