Today I want to take you through the steps of using tart molds in an unconventional manner. The molds you often see for traditional French Pastry are made with chantilly creams etc. in mind. The creators are usually working with allergens that hold up to the fridge and freezer for the sake of setting. Their creations will work well after the thaw.
If we were to take a dairy free pastry cream and use it in this way, we would fail. Upon thawing, the pastry cream would not retain it’s original properties and whilst the flavour would be nice, the texture would be wrong.
With all of this in mind, today I’m walking you through how to have your cake and eat it too. We’re going to be using gorgeous molds with frosting which will freeze and thaw perfectly, meaning, we get the results we want.
One last thought: this is a great technique for wedding cakes and pastries served at elegant events.
Today’s instruction will be using:
- Bakery Rose Cake
- Bakery Regal Rose Frosting
- Bakery Raspberry Frosting
- Bakery Chocolate Chip Cake
- Bakery Chocolate Buttercream Frosting
- Bakery Vanilla Frosting
- Tempered Chocolate
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