• Roller Grill Convention Oven
  • Dualit Electric Hand Mixer
  • Infra-red Thermometer
  • Heavy Base Iron Grill pan
  • Wooden Lemon Squeezer
  • Cake Turntable
  • Food Processor

Hm... I want these!~

Cake from Joanne's class:
Sachertorte:
http://good-times.webshots.com/photo/2219932900101901175JlWaSX
Frankfurter Kranz:
http://good-times.webshots.com/photo/2417977920101901175hKcmPF


Frankfurter Kranz
Ingredients:
Sponge Cake
Sugar                            150g
Butter                           125g
Eggs                             4
Flour                             200g
Baking Powder                1 teaspoon
Vanilla Essence               1/4 teaspoon

Buttercream
Sugar                            225g
Water                           3/4 cup
Egg Yolk                        6
Butter                           500g
Vanilla Essence               1/4 teaspoon

Almond Praline
Sugar                           300g
Water                           1/2 cup

Method: 
Sponge Cake
1. Beat butter and sugar until soft and fluffy, add the yolk of the four eggs.
2. Sift in flour and baking powder, beat until smooth, add in vanilla essence.
3. Pour batter into a 20cm or 8 inch greased and floured angel cake pan. Bake in 160 degree oben for 50 minutes.
4. Let it cool on rack and slice into four pieces. 

Buttercream
1. Boil sugar and water in a saucepan until it reaches 108 degree Celsius.
2. Beat egg while until it becomes light in colour. Slowly pour in the syrup while beating. Beat mixture until thick.
3. Slowly beat in butter until smooth. 

Almond Praline
1. Boil sugar and water until it turns into a caramel colour. Immediately stir in the almond flakes.
2. Pour it over parchment paper and let it cool down. Chop into tiny pieces. 

Assembling
1. Frost each layer of the cake with buttercream and stack them together.
2. Frost the entire cake and cover with praline.