SFBI – Modern Cake Methods & Design

Last week, I took the Modern Cake Methods and Design class at the San Francisco Baking Institute. They’re quite well-known in the area, and are especially known for teaching artisan bread baking. I had been wanting to take a class here for quite a few years but due to the tuition cost could never seem to have enough in reserve to go through with it. Luckily, there’s a scholarship foundation at City College that focuses on providing funds for students to take culinary or hospitality classes at another institution outside of City College. I applied without any hesitation, knowing that I would ask for money to attend a class at SFBI. And I was fortunate enough to have it granted!

SFBI has bread and pastry classes that last a week, a weekend, or even just one day. They are open to the public so anyone can sign up, as long as they still have space as their classes are typically limited to 16 students. This is also true of their 18 week professional series. The class I signed up for was a week-long class. Over the course of the class, we completed eight different entremet cakes, which is composed of multiple components as opposed to an American style cake that is usually composed of simple layers of cake and frosting. Below are the photos of the demonstration cakes that were made by the instructor over the course of the class. I must be partial to cakes with fresh fruit as I found the Fresh Fruit Charlottle and La Narajita to be my favorites.

Cranberry Opal

Cranberry Opal

Fresh Fruit Charlotte & Lemon Blackberry Mousse

Fresh Fruit Charlotte & Lemon Blackberry Mousse

La Naranjita & Ruby Slipper

La Naranjita & Ruby Slipper

Burnished Apple, Grasshopper, Whiskey Hazelnut Dome

Burnished Apple, Grasshopper, Whiskey Hazelnut Dome

I really enjoyed this class. Most of it was hands-on combined with demonstration. We would work in our group of four, group of 2, or decorate and assemble our own individual cake. The facility was very well resourced, and it was very rare that we’d be short on tools or have to take turns or stand in line, which makes the class more efficient. If I ever get the chance to take a class again at the SFBI, I think I’d sign up for an artisan bread making one or Viennoiserie. Instead of going into great detail about how each cake was made, I decided to put a photographic progression of the assembly of each cake. I hope you enjoy the photos!

Cranberry Opal:

Fresh Fruit Charlotte

Lemon Blackberry Mousse

La Naranjita

Ruby Slipper

Burnished Apple

Grasshopper

Whiskey Hazelnut Dome

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