Comments on: Foiled by a Frame http://www.sweetnapa.com/2006/01/22/foiled-by-a-frame.html In LA, but Still Exploring Desserts Tue, 06 Jan 2009 12:12:46 +0000 http://wordpress.org/?v=2.6 By: Sweet Napa » Blog Archive » Shortening… Shortening Everywhere http://www.sweetnapa.com/2006/01/22/foiled-by-a-frame.html#comment-161 Sweet Napa » Blog Archive » Shortening… Shortening Everywhere Tue, 11 Apr 2006 07:10:12 +0000 http://www.sweetnapa.com/2006/01/22/foiled-by-a-frame.html#comment-161 [...] I’m a bit uneasy about this block. Although I usually love tasty cakes, there is one huge element of some cakes that I don’t like: piped frosting. I just don’t like the way it looks.  I’ve already written my tirade against the star tip, so I won’t repeat it here except to express my concern. Because, not only do I have to aid and abet the piping, I have to do it a lot and try to perfect something that, in my mind, can’t be perfected: it will always be a star tip, or a plain tip, or a flower made of frosting. Many people might not see what the big deal is here–it’s just a cake, so deal with the frosting, it’s cute–but to me, my desserts are expressions of how I think dessert should be enjoyed, and I regret wasting that on empty appearances that conflict with what I consider appealing. It also takes time away from exploring more minimalist and unique designs. Of course, inspiration for a better alternative can come from mundane sources and technique is technique blah blah blah, so for every single rosette that I pipe, all I can do is internally chant, “Good will come of this… Good will come of this… Good. will. come. of. this.” We will have a Contemporary Cakes block later on in the program, so eventually, we’ll break loose. Anyway, this block is a little different from the others so far because, instead of 1 practical at the end of 13 days of class, we will have 2 practicals, one for each of the two 6-day segments. One practical will be for the Filled Cakes and Tortes, and one will be for Unfilled Cakes and Tarts. Coming up, our cakes include Black Forest Cake, St Honore with Chibouste Cream, Vanilla Charlotte, Raspberry Yogurt Cake, Chocolate Cognac Cake, Chocolate Raspberry Cake, Chocolate Grand Marnier Cake, Chocolate Shingle Torte… Yes, I approve of all the chocolate… Then Frangipane Tarts, Tarte Tatin, Lemon Semolina Cake, Basque Cake, Torta Ricotta, Cheesecake, Flourless Carrot Cake… So, some warhorses steeped in technique, but also some interesting spins. [...] [...] I’m a bit uneasy about this block. Although I usually love tasty cakes, there is one huge element of some cakes that I don’t like: piped frosting. I just don’t like the way it looks.  I’ve already written my tirade against the star tip, so I won’t repeat it here except to express my concern. Because, not only do I have to aid and abet the piping, I have to do it a lot and try to perfect something that, in my mind, can’t be perfected: it will always be a star tip, or a plain tip, or a flower made of frosting. Many people might not see what the big deal is here–it’s just a cake, so deal with the frosting, it’s cute–but to me, my desserts are expressions of how I think dessert should be enjoyed, and I regret wasting that on empty appearances that conflict with what I consider appealing. It also takes time away from exploring more minimalist and unique designs. Of course, inspiration for a better alternative can come from mundane sources and technique is technique blah blah blah, so for every single rosette that I pipe, all I can do is internally chant, “Good will come of this… Good will come of this… Good. will. come. of. this.” We will have a Contemporary Cakes block later on in the program, so eventually, we’ll break loose. Anyway, this block is a little different from the others so far because, instead of 1 practical at the end of 13 days of class, we will have 2 practicals, one for each of the two 6-day segments. One practical will be for the Filled Cakes and Tortes, and one will be for Unfilled Cakes and Tarts. Coming up, our cakes include Black Forest Cake, St Honore with Chibouste Cream, Vanilla Charlotte, Raspberry Yogurt Cake, Chocolate Cognac Cake, Chocolate Raspberry Cake, Chocolate Grand Marnier Cake, Chocolate Shingle Torte… Yes, I approve of all the chocolate… Then Frangipane Tarts, Tarte Tatin, Lemon Semolina Cake, Basque Cake, Torta Ricotta, Cheesecake, Flourless Carrot Cake… So, some warhorses steeped in technique, but also some interesting spins. [...]

]]> By: Sweet Napa » Blog Archive » The Ferry Building and Fisherman’s Wharf - San Francisco http://www.sweetnapa.com/2006/01/22/foiled-by-a-frame.html#comment-63 Sweet Napa » Blog Archive » The Ferry Building and Fisherman’s Wharf - San Francisco Tue, 14 Mar 2006 23:57:30 +0000 http://www.sweetnapa.com/2006/01/22/foiled-by-a-frame.html#comment-63 [...] I liked Miette a lot, and even approve of their aesthetic–elegant and casual, and nothing annoying like a star tip in sight. [...] [...] I liked Miette a lot, and even approve of their aesthetic–elegant and casual, and nothing annoying like a star tip in sight. [...]

]]> By: Nina http://www.sweetnapa.com/2006/01/22/foiled-by-a-frame.html#comment-3 Nina Sun, 29 Jan 2006 22:49:00 +0000 http://www.sweetnapa.com/2006/01/22/foiled-by-a-frame.html#comment-3 Thanks :) At some point during the class, we're going to have to learn how to decorate such things, but I wish that the Chef Instructors would buy my ideological opposition and just let me skip it. I'll probably have to resort to sabatoging it from within instead. Thanks :) At some point during the class, we’re going to have to learn how to decorate such things, but I wish that the Chef Instructors would buy my ideological opposition and just let me skip it. I’ll probably have to resort to sabatoging it from within instead.

]]> By: FattyPR http://www.sweetnapa.com/2006/01/22/foiled-by-a-frame.html#comment-2 FattyPR Sun, 29 Jan 2006 18:43:00 +0000 http://www.sweetnapa.com/2006/01/22/foiled-by-a-frame.html#comment-2 Hey Nina, The comparison of ostentatious frameing to the overdoing icing was brilliant! I esp like the presentation here. Well done. Best of luck in your pursuit of the perfect look for your desserts. Hey Nina,

The comparison of ostentatious frameing to the overdoing icing was brilliant! I esp like the presentation here. Well done. Best of luck in your pursuit of the perfect look for your desserts.

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