Modeling Chocolate Flowers
Making the Italian Buttercream: Adding about 10% sugar to the whites will help stabilize the whites before adding the cooked sugar syrup. It is not necessary to bring the temp. of the sugar syrup to 250F, (240F is enough).
Chocolate & Gum Paste Modeling: Unfortunately the chocolate I used for modeling turned into a brittle, cracking mess. The students that used the melting milk chocolate discs, were at an advantage. With only 15 minutes to spare, I was given a little bit of the "good" modeling chocolate to make one single flower.
Gum Paste Process:
egg whites: beat lightly with paddle attatchment
sugar: add gradually, med. speed 2-3 min.
Tylose Powder: add & mix for a few seconds. Scrape mixture into ss bowl.
Shortening: add, mix & knead well, smooth. Wrap gum paste in plastic tightly, cool in refrigerator, allow to warm to room temp. before using.
The Tylose Powder ingredient in the gum paste formula acts as a hardening agent. We were told to go home with the gum paste and make the flowers for next weeks class for homework since we ran out of time.
7:00-7:15 make gum paste
7:15-7:45 crumb coat/freeze
7:45-8:00 demo: modeling chocolate
8:00-8:20 final ice/freeze
8:20-8:45 ganache/modeling roses
8:45-9:00 Demo: cover cakes with ganache
915-10:15 finish cakes
10:15-11:00 Demo: covering cakes in fondant
11:00-11:30 quiz on petit fours/custards