Learn to make extraordinary cakes with Cake Art from the Culinary Institute of America by Chefs Kate Cavotti & Alison McLoughlin, featuring recipes for Glazed Cake with Chocolate Tiles, Chocolate Flower Cupcakes, Chocolate Sponge Cake, and Hard Ganache.
with Chocolate Tiles
Serves 10 to 12
You will need oil-based food colors for this project because liquid and gel colors are water-based and will not mix with the chocolate.
- Up to 2 days in advance: Cover cake board in fondant if not using a cake plate
- Up to 2 days in advance: Bake cake (See Chocolate Sponge Cake recipe)
- 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): 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
- One 8-inch cake, filled and glazed
(see Glazing Cake with Hard Ganache
- Rectangular chocolate tiles
(see chocolate tiles, below, for method.)
- Dark chocolate or melted coating chocolate
- Cocoa butter or melted white chocolate
- Double boiler
- Oil-based food colors
- Paper cornet or piping bag fitted with a #1 tip for the inscription, if desired
- Piece of marble or sheet of acetate
- Large offset palette knife
- Ruler or cardboard template as a guide
- Pizza wheel or knife
1. 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.
2. 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.
3. 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.
4. Once the chocolate is almost set, use a pizza wheel or knife to 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.
5. Allow the tiles to set completely and then lift them off the acetate.
- Cake Art from the Culinary Institute of America
Simplified Step-by-Step Instructions and Illustrated Techniques
for the Home Baker to Create Showstopping Cakes and Cupcakes
- Designs and Techniques by Chefs Kate Cavotti & Alison McLoughlin
- Lebhar-Friedman, 2008
- $29.95/hardcover/Full-color photographs
- ISBN: 0867309229
- ISBN-13: 978-0867309225
- Recipe reprinted by permission.
Cake Art from the Culinary Institute of America
This page created May 2008