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Chiffon Cake
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Starting Cake Decorating Business-Your Free Guide!
Planning to start a business? Whether it is a part time one or something that you are really going seriously into, you should consider cake decorating. Cake decorating is fun and rewarding and is a service that is in demand everywhere. No one can really say why it is popular, but perhaps the reason why good cake decorating is sought after is because people have always regarded cakes, especially the bigger sized ones, as the symbol or the centerpiece of a celebration. After so long, we have not only used cakes as a dessert to punctuate celebratory meals and receptions with something sweet, but also as a symbol of merriment and happiness. Perhaps that is the reason why cakes are always present in celebrations like anniversaries, birthdays, baby showers and bridal showers. They symbolize community and sharing, especially since all the guests get a piece of the cake. And is there even a wedding whose reception does not have a cake as the main attraction? The cutting of the cake even symbolizes sharing and caring within the couples union. So since people want their celebrations dressier and fancier, they also want the same in their cakes. You can tap into this desire and make money out of it by learning how to decorate cakes.
So if you are already starting cake decorating business efforts, then you know just how great and vast the market is for this skill. You will also know that trends change and that you must be at the very cusp of change in cake decorating techniques. Your business can flourish a lot if you have both the knowledge and managerial skills necessary to run a cake decorating business. You do not necessarily have to graduate from culinary school to set up a business. However, it is very important that you know for yourself what cake decorating is all about, the ingredients used, why this ingredient is preferred over the other one and some basic stuff about the craft so you can actually connect with your employees or hired chefs. That way even if you do not wield the icing bag and design the cakes yourself, you will know exactly what your chefs and decorators are talking about, and when they say that they prefer to make hazelnut chiffon fondant for your next client, you know exactly what they mean by it. Doing so will mean that you can manage your resources and stocks well and when your cake decorators will ask you for a certain ingredient, you will know where to find the most cost effective one.
Knowledge is the key to this kind of business. It will be good if you will be the one to decorate the cakes yourself, but you can learn the nitty gritty as you go by. The important thing is you can connect with your clients and your employees by showing them that you do know what the business is all about. It is also very important that in the cake decorating business, you know how to deal with clients and have a good artistic eye so you can recommend which types of cakes go well with your client’s event.
About the Author
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can anyone here tell me how to make ube crumbs for ube chiffon cake?
Ube Chiffon Cake
2 cups cake flour
1 tbsp. baking powder
1 tsp. salt
½ cup granulated sugar
1 tsp. vanilla
1 tbsp. brandy
¾ cup milk
1 cup boiled, mashed and strained cebu ube (if available)
½ cup light corn syrup
7 eggyolks, slightly beaten
½ cup corn oil
1 cup eggwhites
1 tsp. cream of tartar
½ cup granulated sugar
few drops of violet food color (optional)
Ube Filling:
1 cup lukewarm water
1 med coconut, grated
1 kilo boiled and mashed ube
¾ cup granulated sugar
1 tsp. salt
1 tsp. vanilla
½ cup whole milk
½ cup butter
¾ cup condensed milk
Frosting:
1 cup butter
1 ½ cups powdered sugar
¾ cup whole milk
2 drops violet food color
Directions:
1. Preheat oven to 375ºF. Prepare four 9-inch round layer pans.
2. Sift flour, baking powder, salt and sugar into a bowl. Set aside.
3. Mix together vanilla, brandy, milk and ube until smooth. Add syrup, eggyolks and corn oil. Stir until thoroughly blended. Add this mixture to the dry ingredients. Mix until smooth.
4. Meanwhile, beat eggwhites with cream of tartar until soft peak stage; add ½ cup sugar gradually , beating well until stiff peaks form but not dry.
5. Fold in the ube mixture gently into the beaten eggwhites, until well blended. Add a drop or two of the violet food color, if desired. Blend well.
6. Pour batter into prepared pans; bake in preheated oven for 25 to 30 minutes or till an inserted cake tester comes out clean.
7. Invert cakes on wire racks to cool.
UBE FILLING:
1. Add the luikewarm water to the grated coconut and squeeze out the milk; set aside.
2. Combine the remaining 7 ingredients; mix well and pass through a sieve.
3. Let coconut milk boil in a heavy saucepan; add ube mixture. Continue cooking over low heat until thick about 2 to 2.5 hours. Let cool.
UBE FROSTING:
1. Cream 1 cup slightly softened butter until soft and fluffy. Add powdered sugar alternately with milk and beat continuously until smooth. Blend in food color.
2. Place one layer of cake on cake platter. Spread some Ube Filling.
3. Top with the second cake layer; spread more Ube Filling. Repeat the procedure for the rest of the cake layers and the Ube Filling.
4. Frost the whole cake with the ube frosting and pipe out pretty borders.
