Baking: Tea Time
Tea Time: Scones, Coffee Cake, Lemon Pound Cake
I think I had more fun with this class than the ones before it. I likes all of the items we were making, and usually that is not the case. We also had a student on our team that works for a tea house so she had the best scone recipes!!!
The coffee cake came out good, I made most of this with another student. We could have done 2 things differently. We could have used a wider pan. I think we used an 8" cake pan and the cake came out very high. I would have liked it a bit shorter. We also could have made icing to go with it. Traditionally there is a cream cheese icing, but we didn't think of it early enough. Bummer.
The pound cake itself didn't come out that great. It was grainy to me and didn't have the spongy texture of a typical pound cake. Chef said sometimes the recipes come out different because there are recipes that use different proportions than a regular "pound cake." A true pound cake uses actual "pounds" of the ingredients... Like 1lb Flour, 1lb Eggs, etc. I thought we should make an icing though and on of the girls took on the task of making something like a lemon flavored confectioners glaze. It came out WONDERFUL as a topping for the cake. I could have eaten the whole bowl! The lemon zest made a huge difference over just lemon juice.
The scones I didn't help much with but I did learn alot from the process. I learned the most important step in the process of making scones is the batter itself. We made Raspberry and Blueberry scones. The batter, if too wet, makes a dry, thin scone. Also when adding delicate fresh fruits, ad them just prior to then end of the mixing stage, or you mash the fruit into the batter. Which is what happened with the Raspberry Scones and the batter turned pink. Both scones were very tasty though!
I think I had more fun with this class than the ones before it. I likes all of the items we were making, and usually that is not the case. We also had a student on our team that works for a tea house so she had the best scone recipes!!!
The coffee cake came out good, I made most of this with another student. We could have done 2 things differently. We could have used a wider pan. I think we used an 8" cake pan and the cake came out very high. I would have liked it a bit shorter. We also could have made icing to go with it. Traditionally there is a cream cheese icing, but we didn't think of it early enough. Bummer.
The pound cake itself didn't come out that great. It was grainy to me and didn't have the spongy texture of a typical pound cake. Chef said sometimes the recipes come out different because there are recipes that use different proportions than a regular "pound cake." A true pound cake uses actual "pounds" of the ingredients... Like 1lb Flour, 1lb Eggs, etc. I thought we should make an icing though and on of the girls took on the task of making something like a lemon flavored confectioners glaze. It came out WONDERFUL as a topping for the cake. I could have eaten the whole bowl! The lemon zest made a huge difference over just lemon juice.
The scones I didn't help much with but I did learn alot from the process. I learned the most important step in the process of making scones is the batter itself. We made Raspberry and Blueberry scones. The batter, if too wet, makes a dry, thin scone. Also when adding delicate fresh fruits, ad them just prior to then end of the mixing stage, or you mash the fruit into the batter. Which is what happened with the Raspberry Scones and the batter turned pink. Both scones were very tasty though!
posted by Chef Nikaela at 11:16 PM
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