If you are new here, well then let me explain.
I have this way of baking, based on my experience in the industry that allows for me to make hundreds of different items a day with minimal effort and staffing.
It is my system called “Building On Recipes”.
It is this system that allows me to build, ice and assemble a cake from start to finish in less than 10 minutes.
It is this system that allows me to take a day old pound cake, cut it into cubes, add some custard and a splash of liquor, whipped cream and fresh strawberries and create a new dessert special of the day while eliminating as much waste as possible.
Basically what it all means is that we have various “Base Recipes” which we prepare ahead of time.
Such as our cake mixes, custards, mousses and buttercreams.
Not to mention brownies, cake layers and cookie doughs.
All of which are ready (properly stored in the refrigerator or freezer) and waiting to be made into something amazing at a moments notice.
This is the epitome of organization.
This is the key to success in fulfilling 100 orders at once on a busy weekend!
This is the end all be all of Mise en Place!
This, for me is what makes it exciting!
We work all week long to prepare the base recipes and by the weekend it is usually all gone; made into hundreds of different specialty cake orders, or desserts to sell in the store.
Then we start all over again!
A good pastry chef will have ideas that utilize these same base recipes in a new way; or put a flare on the standard base recipe to create something new altogether.
Got custard? Got Ganache? Got Sponge Cake?
How about a Boston Creme Pie in less than 10 minutes?
I’ve said it before and I’ll say it again, “Anything is possible with the Building on Recipes theory!”
Let me know what YOU can come up with based on what you have in your pantry!