Tuesday, October 11, 2005
we've started makin cakes....mango mousse, raspberry dome n today, devil's choc cake. the mango mousse cake is the most troublesome n time consuming one. it requires two pple to do the cake n it takes half a day to complete it. that means we're down by two pple. today's a mad rush. but i must say it's like at raffles. just that i no longer gotta do setups n churn ice cream. haha...however, i'm enjoying watever i'm doing right now. i learnt to do pattern sponge for the mangomousse cake. never done that before. i'm also brushing up on folding mousse. there're several steps to folding a mousse. n cakes that's got a fruity flavour like mango moussse cake, we need to do an italian meringue.
meringue is egg white whisked with sugar to different stages, depending on wat u're doing. italian meringue is egg white whisked up n we pour boiled sugar that has reached the temp of about 120 degrees into the whites continue whisking it until it's smooth n shiny. since the sugar is hot, once it's mixed into the whites, we have to think of how cold the cream is, how cold is the fruit puree....it's gotta be a balance of warm and cool....
technical right? u know if italian meringue is not done rpoperly, it'll affect the final product n that's the mousse. my colleagues have failed before n so did i. now imagine u'ev got 20litres of mousse enuff to make 48*750g cakes....n ur italian meringue fails....good luck man...boss gonna screw us for sure.
it's all abt skill. n i know someone in there who's really good at this. so i'm happy to be guided by her.
today my mango mousse cake turned out well. i'm happy with it. i wanna maintain, if not, better this standard.
meringue is egg white whisked with sugar to different stages, depending on wat u're doing. italian meringue is egg white whisked up n we pour boiled sugar that has reached the temp of about 120 degrees into the whites continue whisking it until it's smooth n shiny. since the sugar is hot, once it's mixed into the whites, we have to think of how cold the cream is, how cold is the fruit puree....it's gotta be a balance of warm and cool....
technical right? u know if italian meringue is not done rpoperly, it'll affect the final product n that's the mousse. my colleagues have failed before n so did i. now imagine u'ev got 20litres of mousse enuff to make 48*750g cakes....n ur italian meringue fails....good luck man...boss gonna screw us for sure.
it's all abt skill. n i know someone in there who's really good at this. so i'm happy to be guided by her.
today my mango mousse cake turned out well. i'm happy with it. i wanna maintain, if not, better this standard.
