Today for my practical test I had to bake and decorate a birthday cake. I baked a high ratio cake. Unlike a regular cake, a high ratio cake has more sugar than flour. A high ratio liquid shortening contains microemulsifiers, which allow a batter to hold more sugar and liquid. I frosted and decorated the cake using butter cream. I received my grade and it was 100. Very cool.Tonight after school, I went to my Wilton Cake Decorating class. We worked on making flower using royal icing. I made: Daffodils, Primroses, Victorian Roses, Pansies, and Daisies. Next week will be the final class of the second course.
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So just how sweet is a high ratio cake if it has more sugar than flour?
ReplyDeleteKeep earing those 100s. We are very proud of you!!!
ReplyDeleteIt was a little sweeter, but not what you think.
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