Fundamentals

Well everyone sorry I have not been posting anything lately!!! MY computer has died once again!!! Thankfully I have my iPad. Well I have a great Thanksgiving spending time with James and Addison while they were home for the week also. I ended up making 12 pound cakes, 1 caramel cake, 1 chocolate cake for Addison and then 2 German Chocolate cakes. So I did not stay out of the kitchen one bit

Well I have started Fundamentals Skills and Techniques, which is a lot of basic things that are needed for all culinary students. We have made pastry cream, poached pears, written in chocolate, french fries and made Riker's Island Carrot Cake

Ricker's Island Carrot Cake ( this makes a FULL sheet cake)

Sugar 1lb 5.75 oz
Oil 1lb 4.25 oz
Cake Flour 11.00 oz
Bread Flour 11.00 oz
Salt .25 oz
Baking Powder .75oz
Baking Soda .50oz
Nutmeg .25oz
allspice .25oz
Clove .25oz
ginger .25oz
cinnamon .50oz
carrots 1lb 5.75oz
eggs 1lb 5.75oz
walnuts 7.00oz
raisins 1lb 1.50oz
vanilla .50oz

Add all the dry and all liquids and mix then add carrots, walnuts and raisins. Mix until combine. This fits in a FULL sheet pan but you could put into different pans. Bake at 350

We used a Cream cheese Icing on top
which was
Cream cheese 6 lbs
Butter 1lb
Fondant* 2 lb
Vanilla 2 oz

Cream butter until smooth; add cream cheese and fondant and mix until completely smooth; add vanilla at the end.

* This is the fondant used for petits fours

we did not place icing on the sides but this should be enough to ice the sides