Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Decking up cakes
|
Jazzing up your cakes is not all that difficult. All you need is a little bit of imagination
|
SUGARY WEB: A participant tries her hand at weaving sugar threads as Rangeeta (in a black top) looks on.
WALK INTO a pastry store and steal a look at the chilled chocolate-dripping temptations lined up on decorated shelves. What catches your attention? The cake or the way it has been decorated?
Pastry makers use various techniques to highlight qualities of cakes not normally visible to the eye. A garnish of chocolate flakes and sheets is a definite eye-stopper. So is one of transparent sugar sheets. So, why don't you try something like that at home instead of settling with garnishing your cakes with just piped cream and strawberries?
A group of 10 enterprising girls and women did just that when signed up for Rangeeta Murada's two-day cake decoration and recipe-balancing course.
Sugary delights
A trained chef and restaurateur (she is a partner in That's Y Food), she taught the participants how to use a variety of easily available items as garnish. Take sugar, for instance. "Caramelise it and take a dollop in between two ladles. Rub and pull apart. What you'll get is a web spun of sugar. On a cake, it looks divine, and it is edible too," she told the eager group. Or caramelise it and pour on a sheet. When set, remove to get a translucent honey-coloured sheet which makes for a great garnish and also doubles up as serving tray.
The participants were taught how to temper chocolate so that it keeps for a longer time. And the importance of letting your imagination run riot in the kitchen. That is how Rangeeta thought of decking up her cakes with fried spaghetti dusted with chocolate. And, layering her brownies with a thick coat of peanut butter and chocolate truffle.
Chocolate filigree work. Pics: K. Ananthan
Girls came in from Coimbatore and nearby places to take part in the classes. They bake cakes regularly, and do a good job too; but soon realised that looks also matter. "Presentation is so important. We need to make our cakes look better," says Pooja, a participant.
Rangeeta (Ph: 98942-78188) also taught them easier ways to make garnishes using silpat, a silicon sheet. Some of her other trademark garnishes include caramelised apple peel and chocolate filigree work.
Recipe session
During the course, the students were taught recipe balancing - learning to use ingredients in the correct proportion - and experimenting with existing ingredients.
"Most of the recipes in cookery books are incorrect when it comes to measurement. If you have to get a dish right, you need to know where to reduce and where to increase the proportion of ingredients," says Rangeeta.
The participants also learnt to rustle up great dishes with existing ingredients. As a bonus, they also got to taste some of the chocolate garnishes as it came off the silpat sheet.
SUBHA J RAO
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
|
