HOW TO GLAZE A CAKE

I received an email from Nan asking, "I am making a lemon cake. Most of them call for a glaze. What type of frosting would you suggest for a lemon cake? Thanks, Nan.

I immediately forwarded this email to my friend Chef Jenni Field, a graduate of Orlando Culinary Academy - Le Cordon Bleu and a professional pastry chef with her own web site called Pastry Chef Online. She is a wealth of culinary knowledge especially when it comes to baking and pastry. Here is how she asked Nan’s question:

Simple Glaze

Depending upon the texture of your lemon cake, a glaze or a frosting could be called for. If you are making a dense lemon cake, like a lemon pound cake, I recommend a lemon glaze. A simple way of making a lemon glaze is to mix fresh lemon juice with powdered sugar until it has a "drizzling" consistency. Then, drizzle the glaze over the cooled cake.

If you’d like the glaze to soak into the cake, glaze the cake while it is still very warm. The glaze will thin and run, so you will have to "baste" the cake several times with the drippings. The end result will be a lovely, moist cake with a deep lemon flavor and a shiny, slightly sticky outside. Sift some powdered sugar over the cake right before cutting and serving for a pretty look.

Simple Lemon Glaze

Another option for a lemon glaze would be to make a simple lemon syrup. Bring the zest of two lemons, 1 1/2 cups sugar and 1 cup water to a boil. Cool to room temperature, and strain out the lemon zest. Taste the syrup. You can add a touch of fresh lemon juice or a bit of lemon extract if you’d like it more lemony. Thoroughly brush the cake with this syrup while it is still very warm, but after you have taken it out of the pan.

Lemon Frosting

If you are making a lemon cake with a lighter crumb, more like a standard yellow or white cake, you can use a lemon frosting. Lemon cream cheese frosting might be nice–the slight tang of the cream cheese would marry nicely with the fresh lemon flavor of the cake. Cream 4 oz. each of softened unsalted butter and softened cream cheese until light and fluffy. Slowly add 1 pound of sifted confectioner’s sugar and cream very well. Beat in a pinch of salt, the zest of 1 lemon and a couple of tablespoons of fresh lemon juice (enough to give it a good spreading consistency).

Whatever option you choose, and whatever kind of lemon cake you made, I’m sure it will be very tasty.

I receive a lot of emails every day from people young and old interested in going to culinary school. Some want to start their careers in the restaurant industry, some are looking to change careers. Either way, www.reluctantgourmet.com has been a great culinary arts school resource by offering articles, schools listed by state, chef interviews and opinions both pro and con about attending school.

Recently I received this email from Wendy who wrote me and said,

“I have a culinary degree and a baking and pastry degree. It was my dream to become accredited in pastry as soon as I got out of school, but I got stuck making salads in a job I hate because no one will hire me, not even as an assistant because I lack the 3 years experience. How do I get experience if no one will hire me? I’m 41 years old and I’m sick of not having my dream job.” Wendy

I sent this email to my friend Chef Jennifer Field, a graduate of the Orlando Culinary Academy, Le Cordon Bleu Culinary Arts School. Chef Jennifer has worked as a pastry chef in several restaurants and offered Wendy the following good advice:

Hi, Wendy.

I do feel for you.  I graduated from culinary school in baking and pastry when I was 39, and it can be hard to break into a game that is generally a “young person’s” game.  Sounds like you are working at a garde manger station.  Many garde manager folks are also dessert platers–is that your situation?  If so, perhaps you could work into a full-time pastry position.

What market are you in and how competitive is it?  I’m a little surprised that there is a 3 years of experience rule to even get an assistant position.  Do you want to work in fine dining?  Catering?  Banquets?

You might have to put in your time in a less-than-ideal (for you) pastry position to gain the necessary experience that the job market you’re in requires.  Are you in a position to stage somewhere to get some experience?

You might have to think outside the box a little and consider advertising that you’ll make special desserts for dinner parties or something.  Craigslist is great for things like that.  And of course, take pictures of everything you do, even if you’re just experimenting.

Also, you might consider asking for a working interview for a job you’re interested in.  Tell them that you’ll be happy to do a Mystery Basket or just work in production or on the line for a few hours as part of the interview process.  That way, the person hiring you (not to mention the people you could potentially be working with) would get a chance to see you in action.  Then you’ll be able to show them what you can do.

Those are just a couple of ideas.  I know that breaking in can be frustrating.  Sometimes when doors aren’t opening when and where you want them to, you have to just get out the Skilsaw and cut out your own door.

Best of luck to you.

Here is the last part of the day for Chef Jenni and I hoped you have enjoyed what a day in her life as a pastry chef is like. You can see it is not easy but I can tell you from speaking with Jenni, she loves her work. I guess you would have to if you plan on doing this for a living. This has been a great description of just one professional cook’s experiences and I hope to bring you more in the future.

Again, if you like what you read and are thinking of going to baking and pastry school, be sure to check out my culinary arts school resource center. And be sure to read my interview with Chef Jenni here.

1:40pm:

Rum caramel. Get the sugar going. Go see Larry at the bar and hit him up for Myer’s Dark Rum—just 2-3 ounces. Keep an eye on that sugar. “Order in ugly ends X3.” “3 ugly ends, heard. One more order of ends all day, chef!” “Heard!” Throw those 18 ends in the oven. Check your sugar. Still okay.

Order in: pig tails! Pig tails, heard. Drop the pig tails. Set up your plate. Check the ends. Check the sugar. Ends go to the window. Check the pig tails. Check the sugar. It’s getting close. Turn it down and rescue the pig tails from the fryer. Powdered sugar, and off it goes. Check the sugar. It’s starting to turn. Let it go. Let it go. Let it go. Stir and let it go. When it starts to sting your eyes, it’s just about there. Let it go. There!

Off with the heat and in goes the cream. Jump back—it splatters and spits and steams like Vesuvius! Add some salt. Stir and stir. Once it has calmed down a bit, add the rum and stand back again. Let it cook for a minute and let cool. Go pour layer 3 on that semifreddo so it will be freddo by service! Label and refrigerate that caramel. Order in: ugly ends! Ugly ends, heard; 86 ugly ends. 86 ends, heard!

2:05pm:

Timer goes off for financiers. Take them out. Mignardise time. What’ll we make today? How about mango pate de fruits? Get out your puree, pectin, sugar, citric acid and corn syrup. Here we go. Where’s that candy thermometer? Oh, the bar needs sour mix? Lucia, could you make the sour mix? Where was I? Get that silpat ready for the pate de fruits. It takes forever to get to 107 degrees C! “Order in: chocolate caramel ice cream!” “Ice cream, heard.” Turn down the induction burner. 3 scoops in a cold bowl. Croquant as a garnish. To the window. Back to the pate de fruits. Turn up the heat. Stir and stir. Done! Pour and let set.

2:40pm:

Set up the biscuits for Lucia to bake for dinner service. 4 trays of 48. Work in the walk-in where it’s cold. Put the panned biscuits back on the speed rack, and back out into the hot kitchen.

3:00pm:

How are we looking? Ice cream base? I’m on it. 48 yolks. 1 gallon of milk, plus a bunch of cream for good measure. Sugar, salt and vanilla. Heat. Temper into yolks. Cook to 160 degrees. Strain and flavor. Portion, label and freeze.

3:30pm:

Line individual tart pans for Alsace tarts for garde manger. Freeze so they can be baked off. How many today? 16! 16, heard. Thank goodness I froze some brisee on Saturday. I’ll have to make some more tomorrow. Put it on the list.

3:45pm:

How’s it all looking for dinner service? You’ve got 16 orders of pretzels all day, 48 orders of biscuits. Brulees are done. Financiers are done. We’re good on cinnamon rolls, triple chocolate and chocolate peanut butter terrine. Don’t cut that triple chocolate until service time since I just did the last layer at around 2:00. Pig tails are fine. You’ve got what you need for sundaes if anyone wants one and you’re fine for root beer floats. Do you need me to do anything else to make your service life easier? You’re good; okay.

4:00pm:

Check off what we need for The List for tomorrow.

All right, then. I am out. Have a lovely evening, all!