WTFC, Wei Tyng’s Father’s Cakes. Peach and Chocolate-Peanut Butter

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So on the 11th of Jan was the birthday of a father’s friend, and she ordered 2 cakes to feed 60 people. We decided on a 12×12″ for each flavor. Including candles, delivery and a consultation, I charged $180 for the whole package. Assuming $20 for the delivery, that works out to about $2.70 worth of cake for each person, which I think is fair. The whole process took quite a bit of time, mainly because everything was new and there was a lot of improvisation of recipes. But I’m pretty satisfied with the result. I won’t charge less next time, but will make it better. SMBC isn’t a very good carrier of flavor as the fat masks a lot. So I had to be a lot more generous with the flavoring agent than estimated. But until I find another  suitable medium that can withstand Singapore’s heat and humidity, SMBC remains the easiest to work with. Another alternative is chocolate ganache.

Also, the parchment paper underneath the cake thing was super helpful. Much love.

Genoise Crumb
My genoise is getting closer to the ideal, which is Glace’s. Will keep working on it. This time, I learnt that beating the egg mixture by hand produces the best crumb. The metal bowl was heated directly on the flame with constant whisking until it’s hot to touch and whisked until the desired volume with a giant balloon whisk. It takes about 12-15 minutes. The mix had to be reheated a couple of times to maintain the warmth. Then flour, butter, etc as per usual, and baked at 170C and rotated halfway. Took about 14 mins to bake, but touch to test.

Height
I found the plain sheet cakes to be a little too high. They looked nice but the problem was they were a bit dry and it was hard to soak both sides with peach syrup. On the other hand the chocolate sheet cake was a bit on the low side. A comparison of the total weight (plain vs choc : 1040 vs 990) The initial egg volume was the same, perhaps need to adjust the flour. 480g of egg with 280g of sugar was the maximum amount for the largest metal bowl I own. Deflation of batter was more marked in choc mixture. The final height of the chocolate cake seemed a bit low for the size. Note: for cakes that size, at least 2.5″ height looks best.

Fails
Biggest fail was an almost failure to deliver the cake on time. Was raining and 5pm was peak period. Take note for future deliveries. The crunchiness of the nuts in the peanut butter softened from the moisture from the SMBC

Vanilla Genoise
makes one 12×16″ sheet cake, 2.8cm high, handbeaten with balloon whisk
eggs 480
sugar 280
salt 1/4t
cake flour 240
ghee 100 (can try adding 10 or 20 more next time)
vanilla extract 2t

total 1040g

Chocolate Genoise
makes one 12×16″ sheet cake
eggs 480
sugar 280
salt 1/4t
APF90
cocoa powder 70
vanilla 2t
ghee 80

total 990

Peach Reduction
puree of canned Hosen brand peach, cooked down to slightly less than half the volume or to desired taste and thickness. Took about 40 mins for 800g to cook down to 330g. Consider adding some citric acid for added tanginess.

Swiss Meringue Buttercream
egg whites 300
sugar 300
salt 1/4t
butter, softened 900

total 1500

Heat whites and sugar and salt to 70C, or very hot to the touch. This is for making the whites safe to eat as well as well as stabilize the meringue. Whip meringue until stiff peak stage. Add the butter, and whip until smooth and glossy.

Peanut Butter SMBC
enough to frost one 12×12″ layer, about 0.4mm thick
SMBC 300
peanut butter 400

Peach SMBC
enough to frost one 12×12″ layer, about 0.4mm thick
SMBC 500
Peach reduction 400

Chocolate SMBC
SMBC 850
chocolate 300
Used Ghirardelli Bittersweet. Ended up with too much BC, about 2 cups. This was a bit soft, likely due to the chocolate.

Roasted Peaches
peach chunks
sugar
Preheat oven to 200C. Slice peaches into 1″ chunks and spread out on a parchment lined tray. Sprinkle with a little sugar. Bake until color darkens and flavor is concentrated, 10 mins or more.

Crumble Topping
from Pierre Herme sexy sugar daddy
butter (cold) 100
sugar 90
almond flour 100
APF 100
milk powder 10
salt pinch

Combine everything and crumble into pieces on a tray. No need to line. Bake at 160C until golden brown, stirring halfway. Takes about 15-20 mins.

Chocolate cookie plates (adapted from above with cocoa and egg)
butter (cold) 100
sugar 90
almond flour 100
APF 100
milk powder 10
cocoa powder 5
egg to moisten
salt pinch

Combine everything and roll out between parchment paper. Cut as desired. Bake at 150C until firm, about 15-20 minutes. With a serrated knife, cut into desired shapes.

Glaze
apricot glaze from phoon huat, diluted 1 to 1 with water and microwaved until loose. Add water as needed as mixture cools and thickens.

Others
Bought boards and boxes from Phoon Huat, 14×14″ each. Bought a 12 pack of candles as well.

Improvements
The crunchy bits became soft pretty fast. Will try mixing with melted chocolate next time to form barrier against moisture. In that case, can consider adding crunchy crumbs to the center of the cake. Same for the peanuts in the peanut butter as well, Perhaps coat peanut with chocolate before adding to buttercream. I found an old box of very thin broken up chocolate sheets. Might be nice folded into the buttercream, like stracciatella ice cream.

The peanut butter didn’t seem right with the chocolate genoise. It overwhelmed without complementing. Can go with all chocolate next time.

Make the cakes higher, 3 layers if need be. The problem is that making the cakes take time. May be possible to do two trays at a go with a very big mixing bowl.

Find a chocolate biscuit that’s easier to work with. Almond sucre, where are you? Maybe Wolfgang Puck will help.

Also, kind of expected the chocolate SMBC to be darker.

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