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ELISSAVET KANGELARI posted an update
Level:
Scoolinar
Red velvet cake, well…. not red but exact recipe from “Essential Cakes” course by Josep Armenteros, just except for the red pastry colour… Amazing taste, thank you Josep!
Orsolya Csernák and Sol Damiani5 Comments-
Level:
Scoolinary Team
Great work, Elissavet! 👏 Is there a way to prevent the juices from the fruit to melt down, @sussan_scoolinaryteam ? Can we see a cut of the side, dear Elissavet?
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Level:
Scoolinary Team
Of course! Here are a few tips Elissavet can follow to prevent the fruits from losing their juices.
To avoid fruit juices from seeping into a cake:
-She should drain the fruit well before using it. If she’s using fresh or frozen fruit, it’s important to drain them properly before decorating.
-She can place them on paper towels to absorb the excess moisture.
-Applying a thin layer of gel or glaze on the fruit helps seal the surface and prevents the juices from soaking into the cream or sponge.
-She can macerate the fruit with sugar to control the release of juices, which will help prevent excess liquid before placing the fruit on the cake.
If possible, she can use less juicy fruits or opt for freeze-dried raspberries and strawberries, which don’t release liquids.
Best regards.
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Level:
Scoolinary Team
@sussan_scoolinaryteam Thank you so much, Sussan. I’m sure Elissavet will find your advices useful.
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Level:
Scoolinar
Thank you, Sol! Next time I will follow Sussan’s advise! I didn’t use the red pastry colour because the ones I’ve found here in the island were coming from cochineal insect and I don’t eat insect…
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Level:
Scoolinary Team
I see… It looks truly great on the inside, Elissavet. Thank you for sharing.
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