Dan and Elizabeth

May 26, 2012

My good friend Dan Mikosz of Decadence Custom Cakes, worked in my studio for over 2 years.  In 2010, Elizabeth was born and she often came to the studio with Dan.  From the very beginning, she enjoyed watching the cake making processes.   Elizabeth was the most observant little baby.  She loved watching how everything was done.

Dan is a wonderful cake maker.  His cakes are delicious and beautiful.  We made very similar kinds of cake, vanilla chiffon for instance was a cake recipe that we both loved.  The formula found in my chef’s book, The Professional Pastry Chef by Bo Friberg is the formula that we loved most.  The base formula is as follows:

1/3 cup vegetable oil

4 whole eggs separated

1/2 cup cold water

1 1/2 teaspoons pure vanilla extract or Madagascar Vanilla Bean Paste

7 ounces of cake flour

7 ounces of granulated sugar

2 teaspoons baking powser

1/2 teaspoon salt

Preheat the oven to 350 degrees F.  Prepare 3 8″ cake pans by spraying the bottom of the pan and lining it with an 8″ round of parchment paper.

Sift together the flour with 2 ounces of the granulated sugar, the baking powder and the salt.  Set aside.

In the bowl of a heavy duty mixer with a whip attachment, place the egg yolks, the cold water, the vegetable oil and the pure vanilla extract or Madagascar Vanilla Bean Paste.  Mix on medium speed for about a minute.  Add the flour mixture to the yolks all at once and mix for an additional minute.  Scrape down the bowl and continue to whip for a few seconds until you are sure there are no flour lumps in this mixture.

In the bowl of another heavy duty mixer with a whip attachment, start whipping the egg whites which you will stabilize with the remainder of the granulated sugar which is 5 ounces.  Stabilize the whites after they reach the soft peak stage to assure the greatest volume.  Do not add the sugar too quickly to egg whites that you are stabilizing because the weight of the sugar can cause the whites to collapse.

Take both bowls off their mixers, and fold the whites into the yolk mixture really well.  Make sure there are no lumps of whites that are unincorporated.

The total weight of the batter will be approximately 28 ounces so pour 9 ounces of batter into each of the cake pans and bake for about 20 minutes or until just golden.

Cool in the cake pan and remove..the cakes should be completely chilled before filling.

Here is a picture of Dan with Elizabeth while he is decorating a tiny anniversary cake in the studio in 2010.

Elizabeth is two months old here and she is observing the cake making process. She always loved watching the cakes being made.

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