Cake Design Recipe: Congmom's Cake Diary 2

Preparation

This chapter explains the most fundamental theory for handling whipped cream. In particular, you can vividly check the texture and density of the whipped cream by the detailed explanations of the density and use of the cream according to the degree of whipping through QR code with photos and video.

Making Various Creams with Fresh Whipping Cream

This chapter explains white whipped cream, the most basic of whipped cream cakes; compote cream using fruit puree; ganache whipped cream made with chocolate. Depending on the cake you use, you can choose the cream depending on the design on the cake or replace it with the ingredients you want to use in various ways.

Making Various Ganache for Drip Cakes

Here are four types of ganache you can use for dripping to flow naturally on the top of the cake or between the cakes. You can apply in various ways with desired fruit puree or chocolate.

Making Genoise & Chiffon

This chapter shows three types of genoise and one chiffon. Depending on the design of the cake, bake in a round or square mold and cut it to the desired shape and size to use.

Congmom’s 42 Cake Design Recipes

The popular designs loved in the class, designs containing the unique sensibility of Congmom Cake that was accomplished through numerous tests, and designs that were sold at the actual pop-up shop are all included. This chapter explains how to ice according to the shape of the cake, piping with nozzles, and various decoration skills kindly in detail.