i finished my first colorado baked cake today! i used some new class knowledge to alter my red velvet cake recipe for high altitude and i was pretty happy with the end result. i'm not sure that it was the best that could have been done, but it was a decent first attempt. i was a little concerned because a red velvet cake has oil as the main fat rather than butter and milk, which makes it moist and tasty. however it is necessary to increase the liquid in a cake when baking at this altitude because of the lowered boiling point, but i felt that my finished cake was a little oily. it did taste good though and the crumb was a delightful texture.
the biggest issue overall was that it was an extremely wet, stormy day here in colorado. normally the altitude makes things a little or a lot drier, however the change in temperature since yesterday made it humid and cool all at the same time. so my fondant was very, very sticky! VERY STICKY!!! and sadly sticky fondant means that gravity is meaner to cakes that it normally is. but in the end it turned out very well and the client was extremely pleased.
i am also very happy that it turned out as well as it did. everything that i've been doing in class and in the kitchen this summer seems to validate everything that i have wanted to do with my life and everything that i know that i am. there is still lots of room for failure this summer, but i am really enjoying the challenge and can't wait to be a pastry chef in september so i can get paid to spend my days in the kitchen.
here are the results of my days work!
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