2. Mixing Methods
High Fat
• Based on the creaming method of fat & sugar
• Moist rather than crumbly
• Usually contain chemical leavening
• Butter cakes
• High ratio cakes
Egg Foam
• Whipped eggs, either whole or separated
• No fat or very little fat
• Utilizes a syrup to moisten finished cake
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
3. Whipped Egg Cakes
• Genoise: European style
• Whole eggs are whipped with sugar
• Small amount of cake flour
• Small amount of fat folded in at the end
• Sponge cake
• Eggs are separated and each component is whipped separately
• Whites are folded into finished yolk foam
• Angel food
• No fat
• Egg whites only
• Large amount of sugar
• Chiffon
• Similar to sponge cake
• Uses vegetable oil for fat
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
4. High Altitude Adjustments
• Adjust leavening over 3000 feet
• Under whip eggs
• Reduce chemical leavening
• Increase temperature
• Sugar may need to be reduced
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
5. Butter creams
All butter creams are based on emulsifying butter
into a meringue
• Simple Butter cream (American – no meringue)
• Powdered sugar and fat usually shortening
• Pasteurized eggs sometimes added
• Swiss meringue; whites heated w/sugar then
whipped
• Italian; whites are whipped while hot sugar syrup
is poured in
• French meringue is not used to make French
Butter cream
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
6. Cheesecake – baked custard
• Bake in water bath
• Can utilize a graham cracker crust or pastry crust
• Flavored with cheese
• Cream cheese
• Ricotta cheese
Troubleshooting
• Avoid whipping batter, air bubbles will create cratering
• High heat will create leavening which will crack when cooled
• Crusts can become wet with spring form pans
• Large cheesecakes require long cooking time
• Avoid browning on top
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
7. Plated Desserts Assignment
DueDay43
• Must utilize proper techniques covered in
class i.e. layer cake, cheesecake, mousse,
crepes, basic pie dough, pate a choux
•Main Component
•Sauce
•Garnish
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
8. Quality Plated Desserts
All Components Should Compliment
the Final Dish in Multiple Ways
• Balance of flavors
• Not too sweet
• Complimentary flavors
• Textural components
• Use varying textures
• Usually used as a garnish
• Color variations
• Temperature variations
• All components should be edible
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
