Deep Dive Into All Things Cake

come and put your name on it

Welcome to the next installment of my DIY Pastry School: CAKE. So far this has been the hardest module to plan for because there are sooooo many kinds of cake. My first thought was to break it down by sponge type: Genoise, Chiffon, Jaconde... Then I thought I should tackle all of the classic technical cakes like Opera Cake, Swiss Roll, Angel Food, etc.

So this is my attempt at covering all of those bases with as much overlap as possible. Bear with me, because this will be less organized than past categories. My goal is to make so much cake that I’m able take on any GBBO technical challenge that Paul Hollywood could possibly throw at me.

Types of Sponge

1. Victoria

2. Genoise

3. Chiffon

4. Joconde

5. Angel Food

6. Daqcuoise

Technical Bakes

1. Opera Cake

2. Swiss Roll

3. Madeleines

4. Battenburg

5. Upside Down Cake

6. Princess Cake

Decorations to Try

1. Chocolate collar

2. Hidden design cake

3. Tiered cake

4. Mirror glaze

5. Illusion cake

6. Vintage piping

^Me after baking all of these cakes, probably.

This is going to be a big undertaking, but I’m ready to eat cake!! I’m going to do my best to knock out multiple objectives at the same time (i.e. Opera Cake is made with Joconde sponge). When I’m satisfied with my learnings I’ll create a more concise list of what recipes I recommend to get the most cake knowledge out of a shorter list. Am I crazy? Probably. Onward!