I help my brother at his pastry shop every weekend until the end of December. I was there yesterday as well. Since I will go there today, let’s briefly introduce what I did yesterday.
Experiencing spreading cream
Surprisingly, I experienced spreading cream on sponge cake, although it was a part where a beautiful appearance was not required. Since I learn quickly, it seems I was entrusted with that task based on my past assistance at his store.
This would be one of the beneficial aspects of industries with labor shortages. If we seem capable, we will acquire more opportunities.
I spread chocolate icing on the Swiss roll cake, which is called Buche de Noel or something.
The left side of the above picture is cacao mass, which is an expensive chocolate. The right one is a sweet chocolate. I mixed them and melted them for the sponge cake for the Swiss roll, although I only measured and mixed.
It took all morning just to bake the sponge. We baked 12 sheets.
Then, I prepared ganache, which is the chocolate icing on the cake, although my part was only whipping it.
I finished my task by spreading the icing, adding the patterns, and cutting it.
The rest is decorating with cream, fresh fruits, and other Christmas embellishments. Professional pastry chefs at the shop will do them. The icing I spread will be almost covered, so I could do it even if I am a beginner.
Conclusion
Anyway, yesterday was also enjoyable.
Although yesterday was the most physically exhausting day, it was fulfilling in terms of experiencing baking pastries.
I will go help today.
Thank you for reading this article. I hope to see you in the next one.
