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Catalogue 2017 Summary
CATALOGUE 2017 SUMMARY 14 Chocolate Icings hot process 52 Ceremony Cake Decorations 16 Coloured Chocolate Icings 54 Wedding Cake Decorations 18 Cocoa Icings hot process 56 Neutral Gelling Mixes 20 Fondant Mat Opera Icings 58 Gelling Mixes 22 Pearly Velvet Finishes 60 Custard Cream Mixes 24 Fruit Icings hot process 62 Frangipane Mixes 26 Concentrated Glaze - hot process 64 Biscuit Mixes 28 Ready to use Icings - hot process 66 Petits-fours Mixes 30 Ready to use glaze - cold process 70 Sugar Decorations 32 Chocolate Ganaches 72 Coloured Icing Mixes 34 Fruit Fillings 74 Fun Fair Mixes 36 Chocolate Fillings 76 Ice cream & Sorbet Mixes 42 Dessert Sauces 78 Technical Products 44 Flavouring 80 Linéaires Jams 48 Inclusions 82 Small packagings 50 Chocolate Decorations THE COMPANY History The team Le laboratoire The warehouse 4 GENERATIONS OF KNOW-HOW ADDITIONAL ADVANTAGES SUITABLE FACILITIES A DEMANDING ORGANISATION Unipâtis is an SME of human size, Created 30 years ago in Paris as the To triple the production capacities, the The stock management unit and regular "Comptoirs des gelées et Miroirs" to deliver composed of a team offering a wide Paris laboratory moved to Normandy maintenance of the warehouse guarantee products to the major pastry companies, range of skills : nearly 10 years ago. constant stock levels, with over 20 ranges Unipâtis is a family company which Pastrycooks, a logistics manager, R&D and 200 products. benefits from the know-how built up over 4 The company now has 6000 m2 of land engineers, an accounts, communication generations. and 1200 m2 of laboratories. and purchasing department and a sales team. -
Chocolate Forms
MOLD MAKING FOR THE EDIBLE ARTS Using ComposiMold to Make Molds for Chocolate and Other Edible Treats ComposiMold 903 Western Ave. Manchester, Maine 0435 Written by Stan Farrell, Michelle Miller, and Shawn Lemelin Table of Contents Table of Contents ............................................................................................................................ 0 Creative Inspiration ......................................................................................................................... 2 Introduction ..................................................................................................................................... 2 ComposiMold ................................................................................................................................. 4 What is ComposiMold? .......................................................................................................... 4 Which ComposiMold Version to Use ..................................................................................... 5 Limitations and Warnings ....................................................................................................... 5 Compatible Casting Materials................................................................................................. 6 Cleaning ComposiMold Molds ............................................................................................... 6 Chocolate Forms ............................................................................................................................ -
School of Cake Decorating & Confectionery Art 2012 Course Catalog
The School of Cake Decorating & Confectionery Art 2012 course catalog Over 80 years of excellence Hands-on learning for beginners and professionals More than 50 different courses offered school history excellence in education since 1929 The Wilton School Mission is to provide excellence in cake decorating education, which fosters technique mastery and inspires creative expression by school graduates. There’s Always Something New at The Wilton School! Since 1929, thousands of students have learned the art of professional cake decorating directly from the experts. The Wilton School of Cake Decorating and Confectionery Art in Darien, Illinois, has set the standard for cake decorating education for over 80 years. It’s home to The Master Course (p. 3), the world’s most popular and comprehensive cake decorating curriculum. Offered in two-week sessions throughout the year, The Master Course has been so popular that weekend and Spanish- language courses are also available. We’ve never stood still at The Wilton School! From the beginning, we’ve shown our students how to achieve the decorating looks that reflect today’s taste. We add new classes every year, including such specialties as sugar artistry, Isomalt® decorating, fondant, gum paste, chocolate and more. Our faculty and guest instructors introduce students to the latest techniques and products to enhance the decorating experience year after year. For 2012, we have an exciting advanced course to help students add color and drama to their presentations. In Sugar Showpieces, Laurie Bradach will help you create works of art in both Isomalt® and sugar using advanced techniques of blowing, molding and casting. -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
Recipe for Rich Fruit Cake
Recipe for rich fruit cake This is the recipe I always use for Christmas cakes and when I need a fruit cake for a celebration or wedding cake. It is based on a Delia Smith recipe, but I have tweaked it! It is a very reliable cake, being both rich and moist. This recipe will produce an 8” square cake. Preheat oven to 140°C. Ingredients: 1lb (450g) currants 6oz (175g) sultanas 6oz (175g) raisins 2oz (50g) glacé cherries, chopped 2oz (50g) mixed peel, chopped 4 tablespoons brandy 6oz (175g) plain flour 2oz (50g) ground almonds ¼ tsp freshly grated nutmeg ½ tsp mixed spice 8oz (225g) unsalted butter 8oz (225g) soft dark brown sugar 4 large eggs 2oz (50g) flaked almonds, crushed into small pieces 1 dessert spoon black treacle Grated rind of 1 lemon Grated rind of 1 orange Juice of half an orange Method: 1. Place the dried fruit, mixed peel and cherries in a bowl and mix in the brandy. Cover the bowl and leave the fruit to soak at least over night; better still, leave it for several days for the fruit to become infused with the brandy. 2. Cream the butter and sugar until light and fluffy. 3. Lightly beat the eggs and add to the mixture, a little at a time, beating thoroughly after each addition. If it starts to curdle, add a little flour. 4. When all has been added, fold in the flour, ground almond and spices. 5. Stir in the fruit and peel that has been soaking. 6. Add the nuts, treacle, and grated lemon and orange rind. -
SUMMER 2015 Classesclasses Start Start June June 8 3
Professional & Daley College Personal Development Kennedy-King College (Formerly Continuing Education) Malcolm X College CLASS SCHEDULE Olive-Harvey College Truman College Wright College SUMMER 2015 ClassesClasses start start June June 8 3 REGISTER NOW WWW.CCC.EDU | 773-COLLEGE PROFESSIONAL & PERSONAL DEVELOPMENT WITH City Colleges of Chicago City Colleges of Chicago offers non-credit Professional & Personal Development courses across a number of topics to meet the lifelong learning needs of our communities. These courses are offered in the evenings and weekends and include topics in both professional skill- building as well as personal enrichment. Register early, as classes must meet a minimum standard of enrollment in order to run. For more information on Professional & Personal Development courses, please visit www.ccc.edu/PPD. Contact Information RICHARD J. DALEY COLLEGE OLIVE-HARVEY COLLEGE (773) 838-7548 | 7500 S. Pulaski Road, Room 1110, Chicago, IL 60652 (773) 291-6292 | 10001 S. Woodlawn Avenue, Room 3114, Chicago, IL 60628 KENNEDY-KING COLLEGE HARRY S TRUMAN COLLEGE (773) 451-2149 or (773) 602-5043 | 6343 S. Halsted Street, Room W110, Chicago, IL 60621 (773) 907-4440 | 1145 W. Wilson Avenue, Chicago, IL 60640 MALCOLM X COLLEGE WILBUR WRIGHT COLLEGE (312) 850-7136 | 1900 W. Van Buren Street, Room 2217-2218, Chicago, IL 60612 (773) 481-8800 | 4300 N. Narragansett Avenue, Room A139, Chicago, IL 60634 First time or returning student coming to the campus to register: Go to the PPD office at the campus and complete the registration process. You will be directed to the Business Office to make payment. Payment can only be accepted during regular Business Office hours.Business Office hours are: Monday–Wednesday 9:00 AM–5:00 PM Thursday 9:00 AM–6:00 PM Friday 9:00 AM–1:00 PM Acceptable forms of payment: Check (personal or cashier’s), Cash, or Money Order Registration, Transportation, and Policy Information New students, please call, email or visit the college to register. -
Shellycakes Business Plan
ShellyCakes “Always a Sweet Treat” Wedding cake Michelle made for her own wedding. May 2008 Michelle L. Schutten 5 Holly Lane Butte, MT 59701 406.214.9202 [email protected] The components of this business plan have been submitted on a confidential basis. It may not be reproduced, stored, or copied in any form. By accepting delivery of this plan the recipient agrees to return this copy of the plan. Do not copy, fax, reproduce or distribute without permission. Copy __ ShellyCakes 1 Table of Contents 1. Executive Summary 1.1 Business .......................................................................................... 2 1.2 Business Opportunity ...................................................................... 2 1.3 Competitive Strategy ....................................................................... 2 1.4 Economics of the Business .............................................................. 2 1.5 Founder ........................................................................................... 2 2. Business 2.1 Mission Statement .......................................................................... 4 2.2 Description of the Business ............................................................ 4 2.3 Form of Incorporation .................................................................... 5 2.4 Products and Services .................................................................... 5 2.5 Industry Analysis ........................................................................... 6 2.6 Market Analysis ............................................................................ -
4Hsask CD2.Pdf
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933- 7727, email: [email protected]. Developed May 2013. Writer: Pat Shier Table of Contents Introduction ..................................................................................................................................... 1 Overview of the Project ............................................................................................................. 3 Unit Two Requirements ....................................................................................................... 4 At Achievement Day .............................................................................................................. 4 A Note to the Leader ............................................................................................................ 5 Supplies You Will Need ............................................................................................................. 7 Before You Bake and Decorate ............................................................................................. -
A Textbook of Baking and Pastry Fundamentals
A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science. -
Product Catalog 2019
Product Catalog 2019 Section 1 Everything for the art, craft and business of cake decorating and candy making Cake & Kitchen Access. Candy Tools Decorating Tools Food Color Flavoring Gumpaste Updated 2/1/19 Terms of Sale and Information POLICY & PROCEDURES FOR DAMAGES, RETURNS, ***NOTE CHANGES – PLEASE READ CAREFULLY*** SHORTAGES, SPECIAL ORDER, ETC **NEW ACCOUNTS: ***NOTE CHANGES*** USA Accounts: OPENING Order: $150. Please report all damages, shortages, shipping errors to CK via mail, All orders will be shipped Master Card, Visa or Check in Advance until a CK Products Credit phone or fax upon discovery, within 3 DAYS of receipt of merchandise or invoice. Application has been received and approved. No COD’s. DAMAGES RETURNED CHECKS: $50 returned check fee for all checks returned by your bank as unpaid. • Shipments via UPS/FedEx Ground Credit Terms: Terms are net 30, FOB Point of Origin. If the shipment contains cartons that are obviously damaged, open or A late fee of 2% will be assessed on unpaid balances after 30 days. Past Due Accounts will not be shipped on credit terms. resealed, please refuse the suspect cartons. You may accept the other Past Due Invoices paid by Credit Card will have the 2% late fee added to the invoice balance. cartons in the shipment and refuse only the cartons that are damaged, open, etc. Report “concealed” damages to CK within 3 days of delivery. Minimum Order: $150/ORDER We will contact the carrier to arrange for an inspection of the damage at All orders must be at least $150 to be processed. Minimum waived on orders of full cartons or cases requiring no additional your location or have the carrier return the carton to us for inspection boxing or repackaging. -
HMGT 4972 Specialty Cakes
NEW YORK CITY COLLEGE OF TECHNOLOGY HOSPITALITY MANAGEMENT DEPARTMENT COURSE OUTLINE COURSE #: HMGT 4972 COURSE TITLE: SPECIALTY CAKES CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3 1. COURSE DESCRIPTION: Contemporary and classical cake production encompassing advanced techniques including construction, finishing and decorating cakes based on a weekly theme or technique. Elements of flavor, texture, creativity, design and color are factors in the evaluative process. 2. COURSE OBJECTIVES: Upon completion of HMGT 4972, the student will be able to a. Demonstrate production as in a professional pastry shop b. Build on classical cake skills and apply modern pastry techniques to execute a repertoire of specialty cakes appropriate for retail showcasing c. Research, taste and appraise flavor combinations in and out of class d. Calculate cost of finished products and take a managerial role as steward e. Design and execute an original cake recipe 3. STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes Method of Assessment a. Produce a series of cakes based on themes. Daily participation, final project, homework Operate equipment and implement safety and sanitation practices. (HMGT: Skill) b. Integrate techniques from HMGT 1204 and Daily participation, homework 2304 building new skills as the recipes become increasingly complex. (HMGT Skill, Knowledge; Gen Ed: Integration) c. Develop skills to compare design, flavor and Daily participation, research paper, final texture of professionally prepared cakes to project critique cakes produced in class. (HMGT Knowledge; Gen Ed Knowledge) d. Calculate the cost of cakes and prepare Stewards function necessary items for following week (HMGT Skill; Gen Ed: Integration) e. Create and present original cake Final project, final project critique (HMGT Skill, Knowledge) Lowry revised SUMMER 2018 4. -
Cake Decorating – the Wedding Cake
CAKE DECORATING – THE WEDDING CAKE Nearly every social event offers food in the celebration, birthdays, anniversaries, and weddings, are but a few of the events where food is an important part of the celebration. This article is about the wedding cake. A wedding is a way to celebrate the union of two people who are starting a life together. People come to eat and drink and a great deal of work is put into the preparation for this day. The wedding cake is often the focal point of the event. There are times that it is considered bad luck not to have a piece of the wedding cake. There are specified rules for cutting the wedding cake that are a part of tradition. For instance, at a wedding reception, it is traditional to cut the wedding cake just before dessert is served, if the wedding reception takes place during lunch or the dinner hour. However, if the reception is held during tea or cocktails, the cake is cut just after all of the guests arrive. It is tradition for the bride and groom to cut and eat the first slice together, as a symbol of their choice to be together. The rest of the cake is sliced by the maid of honor or a family member. Choosing a wedding cake is quite a task. Tradition calls for a white cake with white frosting for weddings. In this day and age, couples are choosing their favorite flavor. This has bakeries and cake decorators striving to offer a larger selection of cakes.