Recipes
THURSDAY - Butter Cake
Day 4. We have done so much already, what could possibly be next? Butter-based cakes! Butter based cakes carry a huge flavor punch, but are easy to over-work. We solve the over-mixing problem using a new mixing technique call “reverse creaming”. This cake can be make with all egg yolks (use up a few of the leftovers from Wednesday, yay!) or with whole eggs. Once the cakes are in the oven, we will make Swiss Meringue Buttercream, the queen of frostings. This frosting is made with egg whites, but the carton kind are perfectly acceptable (just make sure you are buying 100% real egg whites and not an “egg product”.
WEDNESDAY - Angel Food Cake
Day 3. More meringue and folding awaits campers today for Angel Food Cake. (There is a reason we’ve been practicing making meringue. This cake’s success depends on whipping up those egg whites correctly. You might want to have extra eggs on hand in case separating the eggs is not 100% successful. We will also make the filling and ganache for the Swiss roll (a sweetened whipped cream and a simple chocolate ganache).
TUESDAY - Swiss Roll
Day 2. On this day we are going to frost our mousse cake from Monday. Afternoon campers, this means we will be making our frosting. We will also bake a sponge cake for our Swiss roll (filling and ganache will be made on Wednesday). Finally, we’ll put together a fruit filling that we will use on Thursday.
For All Campers: keep your eggs cold for this class. The filling and ganache for the Swiss roll will be made on Wednesday.
For Afternoon Campers: Have the butter for your chocolate buttercream at room temperature (1 cup). I if your mousse did not turn out thick enough for filling, increase your frosting recipe by 50% so you can fill with frosting.
MONDAY - Oil-based cakes
Day 1 of cake camp and we are going to get RIGHT into it! Oil based cakes always seem super moist. This is because oil is liquid at room temperature, whereas butter is solid, making the latter seem a bit dry sometimes. For our oil based cake, we are not only making a chocolate cake, but a mousse cake as well! Chocolate Raspberry Mousse Cake. This cake won’t be read to eat until Tuesday, but it will be worth the wait. Don’t care for raspberries or couldn’t find good ones? No problem. You can use strawberries or blackberries, or leave the berries out. Maybe toss in some chopped nuts or chocolate chips instead. Totally up to your camper and available ingredients!
For this first day of camp, have all refrigerated ingredients at room temperature (eggs, butter, cream, buttermilk).
