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CAKE ART
Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Showstopping Cakes and Cupcakes
by The Culinary Institute of America,
Chefs Kate Cavotti and Alison McLoughlin
Lebhar-Friedman
February 2008
$29.95/hardcover
Full-color photographs
ISBN-13: 978-0867309225
Book Information
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Contact: Trina Kaye
310.915.0970
TrinaKaye@tkopr.com
Glazed Cake with Chocolate Tiles
Serves 10 to 12
You will need oil-based food colors for the project because liquid and gel colors are water-based and will
not mix with the chocolate.
Preparation Timeline
- Up to 2 days in advance: Cover cake board in fondant if not using a cake plate
- Up to 2 day in advance: Bake cake
- Up to 1 day in advance: Fill cake with choice of icing
- Up to 1 day in advance: (up to 3 days in advance, if using tempered chocolate)
Up to 1 day in advance: Prepare chocolate tiles (see below)
- Up to 1 day in advance: Glaze cake with chocolate glaze
- Up to 1 day in advance or day of event: Decorate cake
Components
One 8-inch cake, filled and glazed (ingredients as follows, see Glazing Cake with Hard Ganache,for method)
Rectangular chocolate tiles (see chocolate tiles, below, for method.)
Equipment and Materials for Chocolate Tiles
Dark chocolate or melted coating chocolate
Cocoa butter or melted white chocolate
Double boiler
Oil-based food colors
Sheet of acetate or acetate page protector
Large offset palette knife
Ruler or cardboard template as a guide
Pizza wheel or knife
Paper cornet or piping bag fitted with a #1 tip for the inscription, if desired
Temper the dark chocolate or melt the coating chocolate. Keep the chocolate fluid so it will be
spreadable. This can be accomplished by periodically flashing the chocolate over a hot water bath.
Gently melt the cocoa butter or white chocolate in a double boiler. Allow it to cool slightly and
color with the food coloring. Fill paper cornets with the colored cocoa butter or white chocolate and
create a design over the piece of marble or acetate. If you are using acetate, tape the sheet to the
work surface so the tiles do not curl as they set.
Pour some of the dark chocolate into the center of the acetate sheet and spread it thinly on top of
the cocoa butter with an offset palette knife. Add more chocolate if necessary to obtain an even coating.
Once the chocolate is almost set, cut it into equal-sized tiles using a ruler or a cardboard template.
Begin by cutting strips one way and then cutting in the opposite direction.
Allow the tiles to set completely and then lift them off the acetate.
Hard Ganache
Makes 5 lb or about 8 cups
4 pounds dark chocolate, finely chopped
4 cups heavy cream
Place the chocolate in a stainless-steel bowl.
Bring the heavy cream just to a simmer. Pour the hot cream over the chocolate, allow to stand
for 1 minute, and stir until the chocolate is thoroughly melted.
The ganache can be used immediately, or it can be covered and stored under refrigeration, then
warmed prior to use.
This recipe may be reproduced with the following credit:
Recipe from CAKE ART: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Showstopping Cakes and Cupcakes by the Culinary Institute of America
(Lebhar-Friedman; February 2008; $29.95/hardcover)
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