A Pastry Chef Schools Us in the Art of Chocolate and Cake Decorating
What better way to end this season of our Sparked video series than with dessert? Over the past few weeks, we’ve cooked lobster, dyed hair, tended a farm and designed a mood board — phew! It’s time to treat ourselves to some cake.
In the last episode, we head to Craftsman and Wolves bakery in San Francisco to decorate one of their famously delicious and gorgeous Vietnamese cinnamon and caramel cakes. We learn how to temper chocolate, pouring it on a table and simultaneously cooling and agitating it (don’t worry, it ain’t mad at you), and then forming chocolate twigs. We also caramelize almonds, which involves a lot of stirring and shaking, with a side of Taylor Swift thrown in. Click play to see the final decorated piece de resistance!
Lesley Chen is a California native who writes about travel, health/fitness, and other lifestyle topics. She has a serious case of RBF and exercises mainly to balance out an aggressive candy addiction.