Here, from Chef’s Training student Roberta Roberti, is a “taste” of what the program’s Cake Decorating Class is all about. Photos by Chef’s Training student Elyse Prince . . .
July ushered in the beginning CTP 197W’s baking classes and we made a great debut with our cookies. But our baking experience did not begin and end with the small, bite-size morsels. We moved on to bigger and better desserts…cakes!
While we had fun baking the cakes themselves — carrot, genoise, almond torte, carob cake and ginger, to name a few — I think it was the frostings that we were all more interested in. We did make some classic frostings (Swiss butter cream and cream cheese), but then we stepped into the brave new world of healthier, vegan alternatives. Those frostings included almond ganache, nut butter, carob, coconut-cashew, coconut ganache, and lemon tofu cream. Even the seemingly ubiquitous chocolate fudge icing we made was a page out of the ordinary, as its main ingredient was nut butter. These recipes make great options for people who love their desserts but don’t want to compromise on healthier, quality ingredients or their commitment to veganism. Most importantly, the frostings were delicious.
After we made the cakes, we decorated them. We learned how to use various tips in our pastry kits to make flowers, shells, and basket weaves. It really amazed me how beautiful these cakes turned out, considering that some students had never used a pastry bag before. I think we have a class full of naturals. If you don’t believe me, check out the photos by my classmate, Elyse Prince. Below are the recipes for Carob Cake with Walnuts and Chocolate Fudge Icing.
Baking continued with pizza, bread, and gluten-free baking. I’m going to have to go on a serious diet when these classes are over.
Carob Cake with Walnuts
1 1/2 cups whole wheat pastry flour
2 tablespoons carob powder
2 teaspoons baking powder
1/2 teaspoon sea salt
6 tablespoons canola or melted coconut oil
2/3 cup maple syrup, room temperature
3/4 cup almond milk or soy milk, room temperature
1 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped (optional)
1. Preheat oven to 350 degrees F. Oil and flour one 8-inch cake pan and line bottom with parchment.
2. Combine dry ingredients in bowl and whisk together to combine. Set aside.
3. In separate bowl, whisk together wet ingredients and pour into dry. Mix well.
4. Pour batter into prepared baking pan.
5. Sprinkle walnuts on top.
6. Bake for 35 to 40 minutes.
Chocolate Fudge Icing
2 1/2 cups maple syrup
1 1/2 cups smooth nut butter
1 1/2 teaspoons vanilla extract
1 1/2 cups cocoa, sifted
1. In bowl of food processor, combine syrup, nut butter and vanilla.
2. Sift cocoa into wet mixture.
3. Continue to mix until thoroughly combined.