March 24, 2017
We got to class early, 8:00 o’clock, to get started on making a multitude of desserts for the reception later tonight at 6:45.
We started out looking at all the disposable containers Chef Mary Helen got for us to put or desserts in and on (disposable was the name of the game, we didn’t want to have to stay super late after the event to wash all the dishes). We decided what dessert would go with each dish.
First up, Allie and I made carrot cake that would be made into little mini stacked cakes with cream cheese frosting with a walnut on top. We made up a lot of carrot cake because we wanted to make 100 mini two layer cakes, so we needed 200 layers, plus extra just in case.
First we mixed together shredded carrots, raisins, and water.
Next we gather 9 eggs.
Then cracked them in a bowl.
Next we measured out the oil needed.
Then we mixed all of the wet ingredients with the dry mix.
Then we prepared the pans with parchment paper.
Then Allie filled the pans with the cake batter.
Then we baked them at 350 F for about 10-15 minutes.
Allie then made up a large batch of cream cheese frosting to pipe in the layers using a 1M tip.
Here’s the final product Allie made!
After I helped Allie make up the cake, I started on the tiramisu mousse. This is the same recipe we tested a few Fridays ago. Here’s the recipe again.
- 1 1/2 tsp Instant coffee granules
- 1/4 cup Hot water
- 1 cup Heavy cream
- 1 1/2 cups Powder sugar
- 8 oz. Marscarpone cheese or Cream cheese
- 1 tsp Vanilla extract
- 1 tbsp Unsweetened cocoa powder
- Chocolate bar, garnish
- Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
- Beat heavy whipping cream until stiff peaks form. Chill until ready to use.
- Mix powdered sugar and marscarpone cheese with a mixer until smooth.
- Mix in vanilla extract and cooled coffee.
- Fold whipped cream into coffee, cheese mixture gently. Place the tiramisu in a piping bag.
- Pip in the mousse into shot glasses (or your container of choose) half way then sprinkle in cocoa powder, more mousse, more cocoa powder, more mousse, and then top with shaved chocolate. (I used a Y peeler)
But this time I multiplied by 10!
Next I made up a big batch of whipped cream to fold in the coffee cheese mixture to create the mousse.
I piped the mousse in these cute little (disposable) shot glasses using a 1M tip, put a cookie on top, and shaved some chocolate on top. Here’s what they looked like!
Along with these two desserts there was, lemon mini cupcakes with piped buttercream roses (Brooke made those), bread pudding with whiskey sauce (made by Betsy), pot de creme (made by John), fruit in chocolate cups and a carved swan (made by Gentry), and chocolate covered strawberries (dipped by Odell and Mary).
Next week we are working on gum-paste flowers!
~ Holly O