PASTRY & BAKING NORTH AMERICA
N O R T H
A M E R I C A Volume 4 Issue 5 2010
Wegmans’ Joe McKenna
VOLUME 4 ISSUE 5 2010
PA S T R Y N A . C O M
Creative Cakes by
As a baker turned cake designer, my goal is to surprise all our senses with edible custom presentation pieces. A cake worth creating must be fresh, flavorful, moist, and visually appealing – with a twist. The Rose Cake is a perfect example of this philosophy that exhibits all the aforementioned characteristics. Requiring a moderate level of cake decorating skill, I am confident readers of Pastry & Baking North America will be able to follow the steps and create this stunning cake to the wonderment and joy of their guests.
Publisher’s Note: Ron Ben-Israel is a Master Pastry Instructor at the French Culinary Institute in New York City and the proprietor or Ron Ben-Israel Cakes whose elegant creations have long been a favorite among celebrities and the style-conscious. He was named the “'King of Cakes” by Modern Bride magazine and is the recipient of numerous gold medals in culinary competitions.
Photos: Rebecca Woodman Taylor for Ron Ben-Israel Cakes
1. 1. Adhere a vanilla cake layer to a rigid circle with some butter cream, and spread filling evenly on top.
2. 2. Top with a chocolate cake layer, lightly moistening each layer with sugar syrup. 26 Pastry & Baking North America
3. 3. Repeat stacking alternate cake layers and fillings. The final cake measures 12” round, 4.5” tall, composed of two layers of chocolate cakes, two layers of vanilla cake, blackberry butter cream and blood orange butter cream.
5. 5. With a sharp pairing knife, carve out a hollow cone at the top and remove.
7. 7. Knead a small amount of Red Satin Ice rolled fondant into White or Ivory fondant to achieve a pale pink. Roll out fondant on a smooth surface, with a small amount of powdered sugar. We use PVC pipes as rolling pins.
4. 4. Using a serrated knife, carve around the sides to achieve a dome shape.
6. 6. Apply butter cream all over the dome, using a flexible scraper to smooth it out. Chill the cake to harden.
8. 8. Once the fondant is between 1/8” to 1/16” thin, transfer onto the cake, using the rolling pin for support.
9. 9. Smooth with hands or a plastic smoother, and trim edges under board. Chill until ready to decorate.
11. 11. Thin the edges of each petal using a ball tool; roll back top edges with a knitting needle or a skewer. Partially dry the petals on curved surfaces, such as spoons or plastic fruit-trays. They are ready for assembly while still flexible, but holding their curved shape.
13. 13. Apply petals to the cake with a dab of butter cream. Starting form the outer edge we used a row of 26 petals. Followed by three more overlapping rows, using 20 petals, 15 petals, and 11 petals. Insert the pre-made rose into the top cavity. Touch up the edges of the petals with dry powdered pigments. 28 Pastry & Baking North America
10. 10. Tint Satin Ice gum paste light pink. Roll out thinly and cut out tear shapes for rose petals. Keep adding white gum paste to lighten, and cut out larger and lighter shapes.
12. 12. Apply the petals to each other in concentric circles using gum glue (gum glue = diluted gum paste with water) starting from the center of the rose. Each row gets lighter petals, with increased size and number of petals. Our final flower has 36 petals. Let dry overnight.
14. 14. Attach sugar leaves and enhance with â€œdew dropsâ€? (glucose).