Monday, July 16, 2007
Maison de Gateau reprise.....
This week will begin the marathon of cake baking for the wedding, so over the weekend I decided I should try out some of the new techniques I have been reading about.
One of my issues with one tier of the wedding cake is that it will be chocolate, and as such creates a major issue if crumbs show through the white frosting.
This week's cake was used to test the idea of a jam glaze over the cake, and I can tell you it worked wonderfully.
So, here is how I did it.
Bake cake in normal way, and chill in the 'fridge overnight.
Select jam of choice (I used raspberry). Bring jam to a boil in a small sauce pan. Strain out the seeds (I didn't do this step and it was a problem -- minor -- later).
Take cake from 'fridge and rest on a rack over a jelly roll pan. Be sure the tops of the cakes have been trimmed to level.
Using a pastry brush, spread strained jam over tops and sides of cake.
Return to 'fridge for at least 24 hours.
The jelly sets up like a firm, slightly sticky shell over the cakes, seals in the crumbs and is sticky enough for the frosting to cling to.
I forgot to do the strain part, so I had little bumpy seeds to deal with, but it still worked well.
I will definately use this for the wedding cakes!