Much of the appeal of cakes is due to their appearance. Cakes are a perfect medium in which a baker can express artistry and imagination.
A cake need not be elaborate or complex to be pleasing. Certainly, a simple but neatly finished cake is better than a gaudy, over decorated cake that is done carelessly or without any plan for a harmonious overall design.
There are, of course, many styles of cake decorating, and within each style, hundreds or thousands of designs are possible. This chapter is, in part, an introduction to basic techniques for finishing cakes. The most important requirement for making effective desserts is hours and hours of practice with the pastry bag and paper cone—the decorator’s chief tools. Even the simplest designs (such as straight lines) require a lot of practice. Only when you have mastered them should you proceed to the more advanced techniques presented in style manuals and cake decorating books.
A cake must be assembled and iced before it can be decorated. In this chapter, we begin with a study of icings, including recipes for many variations. Then we discuss the procedures for assembling basic layer cakes, sheet cakes, and other simple products. Examples of more elaborate cakes, including French and other European-style gâteaux and torten, are introduced in chapter 18.
Answers & Comments
Answer:
What is assembling in baking?
Much of the appeal of cakes is due to their appearance. Cakes are a perfect medium in which a baker can express artistry and imagination.
A cake need not be elaborate or complex to be pleasing. Certainly, a simple but neatly finished cake is better than a gaudy, over decorated cake that is done carelessly or without any plan for a harmonious overall design.
There are, of course, many styles of cake decorating, and within each style, hundreds or thousands of designs are possible. This chapter is, in part, an introduction to basic techniques for finishing cakes. The most important requirement for making effective desserts is hours and hours of practice with the pastry bag and paper cone—the decorator’s chief tools. Even the simplest designs (such as straight lines) require a lot of practice. Only when you have mastered them should you proceed to the more advanced techniques presented in style manuals and cake decorating books.
A cake must be assembled and iced before it can be decorated. In this chapter, we begin with a study of icings, including recipes for many variations. Then we discuss the procedures for assembling basic layer cakes, sheet cakes, and other simple products. Examples of more elaborate cakes, including French and other European-style gâteaux and torten, are introduced in chapter 18.
Explanation:
#CarryOnLearning
#HopeItHelps