Basic Cakes: week 2

This week was filled with all sorts of high fat cakes. I learned that while constructing cakes, I need to take baby steps and be exceptionally through. If I don’t pace myself and literally tell myself to “go slow”, I mess them up and my cakes are no better than something that I would make if I were 10 years old. When torting a cake I require very intense focus or my layers are not even or straight. When filling and frosting my cakes I need to check the depth in several places to insure that the filling is even and the appropriate thickness. I have trained myself to meet my own standards, as well as chef Sadie’s! She’s a tough cookie, no pun intended. I did awesome on my practical this week, The Alhambra. I feared another “B” but my patient and attention to detail gave me an “A”! I was very impressed with myself. I think Chef Sadie was too. Yay! I’ve never been so concerned about getting “A’s” before. Now I strive for it.

Below pictured: Devil’s Food Cake with Red Devil Icing, Carrot Cake( YUM!) with cream cheese icing, banana cake with sour cream ganache, and my “A” cake, The Alhambra.