Beef… cake?

It is a bit of a stretch when culinary students are told to make cakes. Lots of them. From scratch. With icing and chocolate decorations and fillings and piping bags. But just to be fair, pastry students probably wouldn’t relish the thought of fabricating a quarter of beef either.

Our Chef Instructor jokingly said we did pretty well with yesterday’s cake assembly “for a bunch of line cooks.” I think I agree… we won’t be giving a patissier a run for his or her money any time soon. But overall, the effort wasn’t too shabby.

Grab your fork and a strong cup of coffee… and enjoy.

Sponge cake- round two- was a success. I filled one triple-split layer with pear preserves and cinnamon ginger Italian butter cream; a couple classmates turned the other into a berry-loaded pink menagerie fit for an eight year-old girl’s birthday… but they actually had fun doing it. I think.

Dobos torte… seven thin cake layers filled with chocolate hazelnut Swiss and Italian butter creams and topped with caramel covered cake pieces and toasted almonds.

Opera cake petits fours: decadent layers of chocolate and coffee liquor meticulously robed in ganache.

Another sponge cake-turned-cappuccino… this particular sponge cake derived its flavors from vanilla butter bream, coffee butter cream, almond paste and grated chocolate… and a little fresh raspberry just because.

If this has you wanting a slice, or two, of cake… then go on. Get busy in the kitchen. If we can, you surely can…


36 thoughts on “Beef… cake?

  1. Deb! You wicked thing!! I thought we were friends? Why would you tease me like this, at breakfast time! How oh how can I even begin to taste this since licking the monitor didn’t help??


    • Your Hello Kitty cake would have been the PERFECT finishing touch πŸ™‚ You are awesome! I can’t wait to see you for your birthday! I am so, so excited! Tell Linda thank you for letting me tag along for the evening πŸ™‚

    • Thanks, giaff. It was entertaining to say the least. With some of my classmates you’d think we were inflicting all sorts of torture when you hand them a piping bag with a star tip… πŸ˜‰

  2. You should all be so proud! These cakes are stunning – I promise you definitely are giving those top bakers a run for their money πŸ˜€
    Though I must admit at first when I read the title you had my tstebuds terrified πŸ˜‰

    Choc Chip Uru

    • Hehe… You’re so funny, Uru! That’s sort of what I was hoping with the title πŸ™‚ you just made my day! So glad you liked them. I’ll send you a piece… πŸ˜€

    • Lol πŸ™‚ I wish I could send a slice of each to you. I think our instructor was overall pretty pleased… maybe not always with the method, but end result somehow came through πŸ˜‰

    • Haha… not so sure I’m ready for that πŸ˜‰ But these are some good basic recipes to commit to memory. Thanks for stopping by. Have squeezed in some extra bike runs this week just because of this craziness we’re making in the kitchen πŸ˜‰

    • Ah, yes. I didn’t actually eat much of any of them either… the work is almost more fun than the eating πŸ™‚ Thank you so much for visiting. I truly love your blog and its focus on sustainability. Really, really well done!

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