After making Fondant yesterday, and decorating cakes with it today I continue to be puzzled by cake decorating. Granted, there are many talented people who work with cakes that produce exceptionally beautiful cakes that also manage to taste good. But many of them, while they may look impressive (ace of cakes anyone?), aren't appetizing in the least (even if they do in fact taste good). In order to decorate my cakes I've had to remove myself from the fact that what I'm making is actually food. If I didn't, I could stand the idea of covering a perfectly good cake with fondant. I don't know how this is really that different from some aspects molecular gastronomy. Take spherification, it's function is almost purely aesthetic, and involves chemical additives, and yet I don't have a problem with it! In fact, I love it! I suppose its really the science behind it that interests me, whereas fondant seems very arts and craft. At least it is strangely relaxing. Plus, the unit is almost over. In fact today was our last real day. Monday we make a cheesecake, and begin our prep for the midterm on Tuesday. So strange! In only a few days we'll be half way through the program, I can't believe how fast time has gone, even though now it seems to be dragging a bit. It feels a bit like the calm before the storm. The second half of the program, starting Wednesday, is significantly more involved. We have projects or exams almost every week. The pace increases and the material gets more complicated. I'm excited for the challenge, if not a bit nervous. So far we haven't done anything too terribly difficult, or at least I don't think so. But I feel like what makes a professional versus a strong home baker are the things we learn in the second half, so of course I hope it goes well!
Here are a few pictures of cakes we decorated this week. The only one I really like is the Black Forest at the bottom, it's simply covered with creme chantilly (whipped cream and powdered sugar), and is a chocolate layered cake with a cherry compote and kirsch (cherry-brandy) filling.
Ah, but the benefit of many molecular gastronomy applications is the introduction of a new and positive texture to a familiar taste. I'd like to find someone who argues that fondant adds a complementing texture to a delicious cake.
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