Category: Cake

Modelling Chocolate Recipe

Modelling chocolate. 

I have tried a few different modelling chocolate recipes, so far the best I have found is a simple ratio of corn syrup to white compound chocolate. 

The basic recipe I use is a ratio of 4.5:1  by weight of white chocolate to light corn syrup.

Weigh the chocolate out in grams, then divide the weight by 4.5 and weigh out that amount of corn syrup. For this recipe measure all the weights in grams, it’s a lot more accurate and generally easier.

Lace Mat Chocolate Mousse Cake

Lace mats have become more and more popular with cake decorators but they are a unitasker. Most of us might use them a few times a year to make edible lace, but that’s it. Kevin from Bake boss made a great video showing how to use them to create decorative patterned jaconde sponge layers. The …

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Fraisier Cake

Fraisier Cake The first time I had even heard of this cake was when it was announced as the technical in patisserie week on The Great Australian Bake Off. I’m still sketchy about whether this fits the theme, I was expecting pastry, not cake filled with pastry cream. It demonstrate pastry skills in terms of the …

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Pavlova with Passion Fruit Curd and Berries

Pavlova with Passion Fruit Curd and Berries Nothing beats the classics when it comes to pavlova. I have updated my basic recipe with some tangy passionfruit curd. Fresh berries, cream, and curd are all this pavlova needs to be a perfectly balanced dessert. The one pictured here was thrown together in the space of a …

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