I Want Candy

the economy candy marquee

Image by: Sabrina Vasquez

Do you remember how easy life was when you were a kid? How even though life may have seemed difficult then, it is even more complicated now? I miss that life. I miss the simplicity of life without worries or stress. As a child, the only thing that I worried about was school but as I got older, it became more about what my career goals were, who I am as a person, and making a mark in the world. It is exhausting to become so engulfed in what the future holds,  and in discovering what your place will be in that timeline.

Life is a roller coaster of emotions and the hectic scheduling of college does little to lessen those ever-changing emotions.If anything, it intensifies them. I believed that once my tedious routine naturally reached a lull, that my life would become calmer. But having graduated, my life has not necessarily gotten any more relaxed; I have simply completed the academic educational process but there is still so much that overwhelms me. But, I am realizing that life is something that you fight for each and every day in order to reach the life that you want to live, a life that you wish to pursue. Life should be about enjoyment and fulfillment… that is what we all are seeking in this world; it is what we all deserve. Life comes with its natural hardships but it is about always trying to connect to positivity in order to fully seek happiness.

candy for sale on a table inside economy candy

Image by: Sabrina Vasquez

There is a candy shop named Economy Candy which is located in lower Manhattan, just over the Williamsburg Bridge. This was only my third time coming to this shop but it always feels the same as the first. I swear that I transported wavelengths and millions of dimensions into a small child again. Seeing the array of candy and antique games, it allowed me to forget all my worries at once. I began to feel the simplicity of life again…no matter who you are and the tragic moments or struggles that you have endured, there were still small moments in which those faded away in order for complete serenity to take place. This shop brought those small positive moments back to life for me. I was overcome by the feeling of amusement. Most of us have a positive connection to certain candies that remind us of happier times in our childhood and that is what this shop did for me. There were chocolate candy bars of all varieties that you can purchase either individually or by the pound. There is even a nook in the back of the store where you can purchase individual popular flavors of jellybeans as well as individual colors of M&M’s. The staff is amazing in making sure that you find the candy that you intended to purchase as well as answering any impending questions that you may have or giving advice on certain candies that may pique your interest, based on your favorite candies. The store also carries a large selection of dried fruits aside from all the other sweet treats.

a lever to a jelly belly vendor

Image by: Sabrina Vasquez

green M&M's in a vendor

Image by: Sabrina Vasquez

This is definitely a place that I would recommend anyone to visit as it enables you to be able to be a kid all over again. My experience at Economy Candy is one that I will never forget…it was the most memorable time and it also satisfied my sweet tooth with all the candy that I devoured.

a retro toy for balloon modeling on a shelf

Image by: Sabrina Vasquez

Comment below on what are your favorite candies from positive childhood experiences.

Love is a Sweet Surrender

What is love? Is it an emotion or an action? Why is it both amazing and yet painful? Love is the most natural thing in life…before we even realize it or have the knowledge of what love is, we have already loved. We have already experienced the greatest part of life itself. When we are born, we don’t choose to love…we aren’t mentally capable of being taught how to love either, it simply occurs naturally. We don’t pick who loves us or have any choice in it, it just is. I believe that love is both an emotion and an action as you feel the strong feelings that you have towards that person but you also continue to show your love by saying, “I love you” or by other displays of affection.

This weekend, I was forced into a family outing which I usually am not the biggest fan of, as some of the members of my family do not readily understand me. So there we were, driving around Long Island, looking for something to do or somewhere to eat. I was in a daze, my earbuds were shoved deep into my ears before the music imploded into them, drowning out a world that I desperately needed a short vacation from, if only for the duration of a single song. Then, we drove past a bakery. This was a bakery that I had wanted to visit for some time. I asked if we could pull over so we could go and check it out. It had this big draping awning that read, “Home of the Crannoli”. That was literally the entire reason that I wanted to step into this bakery at all… to try this confectionery masterpiece…to be transported into a sugar-filled trance…to be overwhelmed with the goodness of another food hybrid. The crannoli was the perfect cross between a cannoli, donut, and a croissant.

As I savored this majestic dessert, it was everything that I expected it to be and more. It had a crisp and flaky shell of a croissant that was delicately shaped like a doughnut but had the richness of the cream to make it the most balanced dessert. It was perfection. But I suppose I am missing my point. I was reminiscing about love and its meaningful qualities. I could easily say that I experienced love when I took my very first bite into my crannoli but that is not quite the point that I am trying to make. You see, we have all loved someone…someone who has impacted our lives greatly…someone who has loved us back unconditionally. I remember what that was like to love someone so much that it became my whole world. It made me a better person. When you lose someone that you love so completely, it is the most painful thing ever. So when I saw this particular bakery, it appealed to me beyond my amusement of its famous crannoli but the actual name of the bakery. The bakery was named Sweet Surrender Bake House. And that was it. That is what love is…a sweet surrender. Love can be painful, beautiful, fulfilling, and tumultuous but it is all worth it. Love is simply surrendering to your feelings in order to be a part of someone else’s world, their life, or their future. Love is the greatest sacrifice because there is no limit to it and that is an experience that I will never regret…that I could never fathom forgetting. Love, in its truest form, endures forever regardless of the circumstances. Love is a sweet surrender.

My Life is a Bakery

book with empty cup of coffee

Image by: Sofia Oliveira

Welcome back to all the students of City Tech…it is truly an honor to have the opportunity to return as a blogger for Openlab’s The Buzz despite being a graduate of the college. I hope that everyone is excited to become so busy with classes, tests, and homework that you barely have time for a social life. But honestly, I hope that everyone has a successful semester and is proud of themselves for getting another semester started, getting closer to their goal of graduation. I thought a lot about what I wanted my first post to be about…what I wanted to discuss. As always, food is what motivates me, it is the one thing that I never cease to have a passion for. I cannot remember a time when I didn’t have an appreciation for food and its innovation in our world. When I write my posts, I tend to battle with myself: a debate on what is appropriate to write or discuss especially when it is personally affecting my life. I wonder if being honest about my personal struggles is helpful to others or too humiliating to put on such a public forum. The truth is, no matter who you are, we all face our own specific struggles on the day-to-day basis.

From my experience and having graduated college, it has honestly been the most difficult time for me. It is the first time in my life where academics don’t play a central role in my life. I don’t have to worry about homework assignments, midterms, finals, or attending six classes. And yet, I have no clear idea of what I want to do with my life now. A ton has occurred in my life that has forever changed me into a different person. I have dealt with loss and faced both depression as well as anxiety. I quit baking because it didn’t bring me as much joy as it once did. I wanted happiness but I felt guilty for it.

The month of January was a big turning point for me as I was able to hang out with my sister Sabrina more often without her stressful and tedious college schedule. She is my confidant, my best friend. I honestly don’t know where I would be without her. She has seen me in both my best and worst moments. I love her. She has helped to guide me through my depression as she motivated me to maintain a social life and by getting me out of the house. We were able to embark on many adventures during her break from school. One of my favorite places to go with her is Mia’s Bakery which is located not too far from the college. It has a café within a bakery where you can sit down peacefully while enjoying the amazing drinks and pastries that they offer. It has been the host place for many deep conversations that we have divulged.

a decorated plate of pie and a mug filled with green tea

Image by: Brianna Vasquez

The last time that we went there, we enjoyed ourselves as always: laughing, exchanging secrets, and carrying on about the current situations in our lives. I had the banana cream pie and a matcha latte…both were utterly delicious. I cannot merely put into words the richness and creaminess of the pie while the matcha perfectly offset the sweetness of the dessert. Sabrina thoroughly enjoyed her strawberry marble cheesecake and a vanilla macchiato. It is times like these that I live for…the simple togetherness of people and enjoying each other’s company.

The World of Cupcakes

Cupcakes stacked on a tier stand

Image by: Bren Alanis

Cupcakes. There is not much to say about cupcakes when defining them as their name gives away the true necessary reasoning of its existence. It is essentially a miniature version of a cake for an individualized portion that can be served without the hassle of slicing a cake. This ensures the same portion for each person as the sizing of the cupcakes is always the same instead of the varying comparison of cake slices. Hence the coined name of the cupcake…a cake that is shaped like a cup. While cupcakes are the kryptonite to pastry chefs like Duff Goldman of Charm City Cakes (you know, the star of Ace of Cakes and many other Food Network television programs), they are innovative creations.There are still varying sizes of cupcakes between the standard size, jumbo size, and miniature size…they all serve the same purpose. Somehow, the world has become so widely in love with all things in miniature versions which is why cupcakes became so trendy as they were viewed as miniature versions of cakes. It is amazing to see the many creations that can be made from such a small dessert of cupcakes.

Food hybrids are still taking both the culinary and confectionary worlds by storm as it allows for two individual foods to be paired together in order to create an entirely new food item. This is what occurred with the cronut which was the pairing of the croissant and the doughnut as well as the pizza cone which is the conjoined duo of the fixings in a pizza slice wrapped in a cone to have the appearance of an ice cream cone. Cupcakes have somehow become a part of this trend especially since it challenges chefs to not only create a food hybrid with a cupcake but to produce a hybrid on a smaller scale to fit the size of a cupcake as well.

There are amazing cupcake hybrids that the dessert world has to offer…one being the flan cupcake. Flan is a spongy caramelized custard that has a syrupy caramel. This is then made into a miniature version and topped onto a cupcake in lieu of frosting.

a small flan on top of a cupcake

Image by: Alma

Another being the crème brulee cupcake which consists of the cupcake center being hulled out to then be filled with a custard filling. Instead of being frosted with traditional frosting, it is topped with the custard before having sugar sprinkled over it then it is blowtorched to get the beautiful caramelized bruleed finish.

a cupcake with a caramelized topping

Image by: beantownbaker

Lastly, there is the croquembouche cupcake which is based off of the famous French dessert which consists of cream puffs that are precisely layered in order to compile into a cone shaped that is then bound together with threads of caramel. This is a dessert that is readily made for special events such as for weddings. This is a complex dessert to replicate onto a cupcake because it must be made on such a miniature scale in which there are miniature cream puffs that are stacked into a very small cone that can fit into the parameters of the cupcake itself before being decorated accordingly with the hot caramel.

a small tower of mini cream puffs on a cupcake

Image by: cupcakegalore

Comment below on dessert hybrids that you would like to be created on a cupcake.

A Passion for Frosting

Everyone in their lifetimes…no matter how long or short, falls in love. That love may differ with the special recipients of that love but falling in love is almost inevitable. Some fall in love with a person, a pet, a vehicle, nature, et cetera.

And at a very young age, I fell in love with baking. All I hoped and dreamed for was to bake…to bring joy to people’s lives and seeking my deepest passion. I remember how excited I would get as a child using an Easy Bake Oven to bake mini cakes or brownies. I honestly felt as if I was a real pastry chef by creating these small edible creations. And as I got older, I became more passionate about my love for baking. I was fascinated by all the desserts that I could learn about and gladly bake. I remember the first time that I made a cake…it was from a cake mix but I was so proud of myself for pursuing such a new territory in my baking journey. As time goes on, I tend to obsess over the baked goods that I will create in the future especially for major holidays or events like Christmas, Graduations, Birthdays, or other sentimental days. I become so filled with anticipation of how the finished product will look or be, much like I did when I was younger. When I finally made my first cake, I was most excited to frost and decorate it. I was able to use a variety of different colored frosting, small candies, and sprinkles to decorate my cake. It was the most amazing experience to finally be able to decorate a cake that I baked with little help from anyone else. And though, my decorating job was not exactly the work of Buddy Valastro, I was still satisfied with my decorating skills at the time given it was my very first attempt at decorating a cake.

But since then, I have had the honor of learning how to properly decorate cakes with an array of different decorations options such as fondant, gumpaste, nonpareils, frosting, airbrush, sugar work, or modelled chocolate. Still, one of the most satisfying things in the baking world is having the ability to frost a cake. The intricate precision is immaculate and the decorations help to create the most appealing masterpiece. The perfect sharp edges that looks so professional as well as the smooth appearance and texture of the frosting that further elevates the overall precision of the cake. There are so many necessary tools that are readily involved in the production of properly frosting a cake. The most used tool is an offset spatula because it allows for continuity in smoothing out all sides of the cake with more agility as it contours to the shape of the cake unlike the straight spatula. But depending on the frosting used for the cake, other options may be needed in order to ensure that your cake has smooth edges like heated the offset spatula before using it by dipping it in hot water then drying it before allowing it to slightly melt the frosting to smooth the texture or edges.

However, there is a new tool that is solely intended to smooth out the frosting on cakes in an easier manner. It is essentially a device that wraps the cake by an angle and smooths the frosting in a quicker and more efficient way. It is a product made entirely of plastic and it’s capable of applying frosting to any cake up to eight inches in height; it is called the ProFroster which only costs $25. Watch below to see how this amazing gadget works effortlessly.

Comment below with your thoughts about this device being readily used in the baking world.

Ice Cream Passport Program

Regardless of how differing the weather can be, it never ceases my obsession for ice cream. It could easily be freezing temperatures outside and I would still have the steady motivation to consume ice cream. By far, ice cream is my ultimate favorite dessert. Nothing seems to surpass the simplicity of the rich and creaminess that is evoked in this frozen dessert. I have discussed ice cream so many times; I have explained the difference in what actually defines the meaning of ice cream, the differing quality of ice cream in terms of air incorporation, eating ice cream for charity, and easy ice cream recipes to make at home.

The Oddfellows Ice Cream Company had started an innovative passport program as of last year in early October. And have continued this program as it had its second annual passport program that started last month and will conclude in February of 2018. Currently, Oddfellows Ice Cream Company has only two locations in Williamsburg and in the East Village but will opening a new location in Bushwick. Oddfellows became famous for its inventive flavors that differ from the traditional classic flavors of ice cream that is readily sold at other ice cream shops. This company explores unique ingredients and prepares artisan ice cream in-house. They create a high quality ice cream and even pasteurize their own ice cream bases in their kitchens. This tedious process allows them to control the depth complexity in their ice cream flavors to create more distinct flavoring and delectable textures for a balanced mouthfeel with this frozen treat.

More specifically, Oddfellows Ice Cream Company has a passport program in which they want to transport you to different countries in a variety of continents by way of their ice cream flavors. This year, they are only highlighting five continents instead of all seven. The past month, the featured continent was Asia and the featured continents following are North America for November, Europe for December, Australia for January, and South America for February. The ice cream flavors for Asia were pretty innovative in that it evoked the culture of Asia. The flavors included Malt Maitake Peanut, Coconut Sticky Rice, Jackfruit Sorbet, Lychee Shiso, Miso Cherry, and Duck Sausage. But the most inventive on the menu was the selection of ice cream dumpling which are on a rotating basis of differing flavors that included Jackfruit, Lychee, Taiwanese Pineapple Cake, Matcha, and Thai Iced Tea encased in a mochi shell, garnished with Matcha Powder and Sesame Seeds, served alongside a Salted Coconut Dipping Sauce.

A New Pumpkin Pie

a red candle with a flame

Image by: Errol Niblett

Now that November has officially begun, I am counting down the days until the holidays. Thanksgiving is near and so is Christmas, then there is New Years. This time of year is the most exciting for me and I am not talking about the exchanging the gifts, it is just the season altogether. The sanctity and simplicity of togetherness is what truly makes the holiday season special to me. I love being able to spend time with friends and family as well as partaking in holiday specific events. I enjoy soaking in the sentimental feeling that the holiday season brings. The beauty of the Christmas trees adorned with the most decorative ornaments. The way that the cold weather evokes the need for hot beverages such as coffee or hot cocoa…the simple scenery of how the cold weather impacts nature around us. The happiness that surrounds us that influences us to have better days despite the struggles that were faced throughout the year. The way in which Christmas brings the hopes and wishes of snow to add more authenticity as well as a pathway for Santa to drive his sleigh to drop off gifts while eating lots of cookies and drinking tons of milk. Some say that it is way too early to begin the spirit of the holiday season as Halloween was only just a few days ago. But I have already begun the process, I have already made a list of the gifts I will be purchasing for Christmas for those special to me. I have already thought of the perfect meals to prepare. I have already started listening to holiday themed music…I have already belted out the lyrics to Mariah Carey’s “All I Want For Christmas Is You” a billion times. I am so ready for the holidays; it is when my worries and woes begin to drift away.

a transparent slice of pie

Image by: FoodBeast

To me, holidays bring on traditional dishes such as cranberry sauce, a turkey, macaroni and cheese, mashed potatoes, and stuffing. As well as my favorite part…dessert. The desserts can consist of pecan pie, sweet potato pie, and the most popular, pumpkin pie. But more recently, pumpkin pie has taken a new form; changing from the traditional dessert to a whole new appearance. There is a popular restaurant in Chicago named Alinea, it is one of the most iconic restaurants for its amazing food quality and creativity that it lends to the culinary world. They have created an entirely new vision for the classic dessert of the pumpkin pie, and it’s clear. The pie appears clear and has no distinct color as it has a transparent appearance. According to Huffington Post, the crust is made of the traditional pate brisee which is a crumbly butter crust. But the filling is where it becomes less traditional as it is more scientific then the usual science that is readily involved in baking. The chefs at Alinea create a mixture of cooked pumpkin and sweetened condensed milk as well as a mix of spices like cinnamon, cloves, and ginger powder. This mixture is then heated up until the vapors from the mixture condense into colorless droplets that can then readily possess the flavors of the pumpkin pie. This process is done in a rotary evaporator not a traditional average post in order to properly collect a certain amount of cleat condensation that can then be mixed with gelatin. This will allow the filling to stiffen and get the smooth consistency of the classic pumpkin pie. So the result is a pumpkin pie with a clear pie filling packed with the traditional flavor of a pumpkin pie as well as the amazing texture of this holiday classic.

Comment below with your thoughts of this new spin on a traditional holiday dessert.

Brooklyn’s Historical Ice Cream

Brooklyn Ice Cream Factory sign

Image by: Sabrina Vasquez

When I encounter the world or begin to converse with someone new, I begin to tell them of my interest in the pastry arts and my aspirations of becoming a pastry chef. This often leads to an arrangement of many questions such as the specific industry role that I wish to work in as well as the best bakeries or dessert shops around New York. Unfortunately, I almost always find that I answer that last question with great bias. Being a native Brooklynite, I want to constantly tell others what Brooklyn has to offer as a city more specifically when comparing the best dessert spots to dine.

Brooklyn is a haven for many activities, restaurants, and other social interests but even more so, for the dessert world. Brooklyn is the first borough in New York to be known for its world famous New York styled cheesecake at Junior’s Restaurant & Bakery and to have an entire restaurant that has an innovative menu dedicated to the use of avocados in every dish, Avocaderia. So when someone asks me about my favorite dessert of all time is …*drum roll*…ice cream. I cannot help but to get elated in talking about what Brooklyn has to offer in this constantly evolving industry of ice cream. This particular dessert has such a variance with the addition of other countries’ versions on this classic treat that have also found a place in this modernized New York borough. Around the world, ice cream is consumed much differently than it once was years ago.

First, we have the difference of quality which is ultimately based on the amount of air that is pumped into the ice cream during the freezing process. Second, there are different bases such as milk based, cream based, or egg based which can change the overall creaminess and mouthfeel finish of the ice cream. And finally, the presentation of the ice cream such as Thai Rolled Ice Cream that is small rolls of ice cream or ice cream made from liquid nitrogen that allows a fun look of blowing smoke when consuming the ice cream.

A few days ago, I had the pleasure of visiting the Brooklyn Ice Cream Factory for the very first time. It was an amazing experience that showed off the endless talent Brooklyn has to offer. The Brooklyn Ice Cream Factory opened shortly after September 2001 with the help of the owner, Mark Thompson. The building itself was converted into a factory from a 1922 fire boat house, located at 1 Water Street. It is the oldest fire boat house on a ferry landing in Brooklyn and has become an official landmark. It was once used as a place to hold firefighting practice sessions before it was converted years later.

bowl of ice cream

Image by: Sabrina Vasquez

According to the New York Times, Thompson grew up in Pennsylvania and even had a summer job working in an ice cream shop which enabled his education as well as his love for ice cream. When he later moved to New York, he began working as a valet in the Water Club before quickly working his way up the ranks until he was director of operations. He then became friends with the restaurant owner, Michael O’Keeffe. In 1998, O’Keeffe leased this 1920’s fire boat house that was located in the Fulton Ferry Landing between Bargemusic and the River Cafe which was also owned by O’Keeffe. But the fire boat house had already been established as a city landmark which meant that O’Keeffe could not install any additional restaurant equipment such as an oven or use the space as a restaurant. O’Keeffe then thought of creating an ice cream shop and when he shared his ideas with Thompson, he offered to run it due to his ice cream background. Thompson was nervous as he has only prepared ice cream for family and friends in a small half-gallon ice cream maker and would now have to be familiar with the use of commercial equipment. And Thompson limited his menu to eight flavors of ice cream, to simply sell just the classics. The ice cream shop was set to open on September 12th, 2001 but due to the attacks of September 11th, Thompson extended his official opening to the next month and instead donated thirty tubs of ice cream to the local firehouses and other relief workers.

The décor is very old-school of a traditional ice cream shop, they have a great varying selection of flavors but I ended up having both the Butter Pecan and the Peaches and Cream. The ice cream was absolutely delicious; it was so creamy and vibrantly flavored. The ice cream is sold by the scoop inexpensively or by the gallon. The ice cream is prepared in small batches Philadelphia-style, which is without the addition of eggs in the base. Usually, ice cream uses eggs or other thickening agents as an emulsifier to allow ice cream to get a creamier texture but sometimes this can add a greasier or chewier texture that isn’t as appealing to the palate. Most ice cream shops do not use the Philadelphia style because it is more expensive due to the use of cream as the thickener instead of other fillers but it is simpler to make as it is an easier process.

The Key is Innovation

three glazed cronuts

Image by: Sean Guzman

Whether if you are majoring in pastry arts or any other major, food culture and trends are heavily appreciated and have such a tremendous impact on us as Americans. While the job of a chef is tedious and was often not readily as renowned as it is now, it has become this phenomenon. Everyone wants to own their very own restaurant and establish their own style on the culinary or confectionary scene. It has become this career choice that became an easy venture as it opens huge possibilities from a business standpoint, in that you can readily market anything. Before the days of rainbow bagels and extravagant over-the-top milkshakes, there was a food trend that started a dessert war all on its own due to this new innovative idea…the cronut. Dominique Ansel of the Dominique Ansel Bakery created this amazing dessert in his New York City shop. The cronut was a hybrid dessert that was a cross between a croissant and a donut. The dessert has since been trademarked although many other franchised bakeries have tried to mimic the readily famous dessert.

a kiwi fruit and a sorbet representation of a kiwi

Image by: Thrillist

His dedication as a pastry chef has shown throughout the years as he continues to stun the pastry world. After the extended success of the cronut, Ansel has experimented and had other popular desserts as a part of his dessert menus around the world. Another innovative dessert being his cookie shots which are chocolate chip cookie dough shaped glasses that are served after being filled with milk. It serves as a new-age spin on the classic pairing of cookies and milk. But the latest dessert from Dominque Ansel creates the façade of a kiwi fruit while having the appearance of a Klondike ice cream bar. Its innermost layer is a Tahitian vanilla ice cream that is enrobed with a layer of kiwi sorbet and then covered with a layer of milk chocolate and cocoa powder to create that fuzzy outer layer that a kiwi has. This once again proves the talent that is Dominique Ansel as he constantly challenges the dessert world with new ideas and provides a whole new spectrum of flavor concepts readily involved in desserts.

One of the most amazing things, no matter what career that you partake in, is to always stay updated and to try to create something new or innovative that has not particularly been created beforehand. As I work towards being a pastry chef, I hope to challenge myself constantly in order to create new recipes and taste combinations for new desserts. I wish to create my own food trends by way of my ideas to influence the pastry world. I believe that we as humans should always push ourselves to be relevant and create a brand within our talents. No matter who you are and regardless of whether you have your entire future planned out or not, you should always be aware of how talented you are and acknowledge the fact that there is only one version of yourself which makes you already unique as well as what you have to offer this world.

Piece of Cake

If you are like me, then you have had your fair share of cakes…whether it be a Black Forest Cake, an Angel Food Cake, an ice cream cake, or the traditional birthday cake. The first thought that enters my mind when I think of cakes is the layered cakes with overly sweet American Buttercream wedged in between the layers of cake that may have a sentimental message written on top of the cake to commemorate a special event such as a birthday as well as a specific amount of candles to represent the age in which that person is turning on that particular day.

The French word entremets literally means “between servings” and would usually consist of a small dish between courses in French cuisine. It would mark the end of a serving of numerous courses. Now, it is a term that is readily used in the pastry world, an entremet is a cake that is multi-layered mousse-based with various texture contrasts and varying complementary flavor concepts. There are entremet cakes that are traditional to the French pastry cuisine but it varies significantly from the cakes that are readily available in America.

The most important element of entremet cakes is the proper use of food pairings in which the contrasting textures and flavors being utilized still correlate to one another so it will offer a well-balanced mouthfeel. These food pairings can vary from coconut and mango, passionfruit and white chocolate, or chocolate and raspberries.

Entremet cakes are visually appealing as they can take on a myriad of shapes such as domes, pyramids, squares, rounds, et cetera. Typically, the different combinations involved in the production of an entremet cake include a balanced taste concept such as sweet but tangy in flavor but it also means a textural difference which consists of a mousse layer or gelee layer paired with a praline layer or meringue layer to have both a balance of crunch and smooth textures to better satisfy the palate.

a raspberry entremet cake

Image by: Brianna Vasquez

I had the amazing opportunity of creating my own entremet cake, to be able to concept the flavors and textures that I wanted to pair together in order to create a well-balanced cake. I decided to make an entremet cake that had a bottom layer of a dacquoise meringue which is a typical egg white based meringue with chopped almonds and hazelnuts combined into it; that was then topped with a hibiscus coconut mousse that was then topped with a thin layer of genoise cake that was soaked with a coconut rum simple syrup. This was then topped with a layer of mango gelee and coconut mousse and then a thin layer of raspberry gelee. The entire cake was delicately wrapped with a joconde cake which is an almond based cake that was patterned with pink stripes.