My recommended type of cakes for cake decorating. Los tipos de pastel que recomiendo para la repostería creativa
Let's talk about the types of cake I recommend you use for decorating. There are two main types of cake: butter (also known as shortened cakes) and foam. And then within each category there are many varieties. The primary difference between the two types is the fat content. Shortened cakes have either butter or oil, or a combination of the two, in them. Foam cakes have little to no fat and typically involve whipped eggs (either white, yolks, or both), which make them lighter and airier.
The type of cake I recommend mostly for decorating is butter cakes. A butter cake is a cake in which one of the main ingredients is butter (or a combination of butter + oil). Butter cakes have a different measurement to pound cakes (not in the same 1:1:1 ratio) but the ingredients are similar. Butter adds flavor, with a melting point just below body temperature, which is why some baked goods tend to “melt in your mouth.”
Cake decorating is a multi step process, one that can go from several hours, to several days. Cake decorators and designers benefit from working with cakes that stay fresh and moist, and cakes that have a good structure, and don't compress or collapse after being layered and decorated, just like butter cakes do.
Hablemos del tipo de pastel que recomiendo para la repostería creativa. Existen dos tipos de pasteles: Los pasteles a base de mantequilla y los que se componen principalmente de claras de huevo batidas. Dentro de cada tipo, existen muchas variaciones. La diferencia principal entre estos dos tipos, es el tipo de grasa que se utiliza en la receta. Pasteles a base de mantequilla, usualmente tienen la mantequilla como ingrediente principal, o una combinación de mantequilla y aceite. Los pasteles a base de claras batidas, usualmente tienen nada de grasa o muy poco grasa.
Los tipos de pasteles que recomiendo para la reposteria creativa, son los pasteles a base de mantequilla. La razón es sencilla, pienso que el sabor que da la mantequilla es insuperable. La mantequilla se derrite casi a la temperatura corporal, por eso es que muchas veces sentimos que los pasteles "se derriten en nuestra boca". Otra razón fundamental es que los pasteles a base de mantequilla tienen la estructura ideal para soportar el peso de las capas y decoraciones, manteniéndose húmedos y frescos durante todo el proceso de decoración.
Since opening in 2010 in Cincinnati, Ileana Saldivia’s studio, Sugar Realm has become a preeminent wedding and celebration cake design boutique. In 2018, due to her husband's job, Ileana and her family relocated to Philadelphia, and so did her Sugar Kingdom. Sugar Realm’s cakes and confections are known for their sophisticated flavors, unique designs, artistic sugar flowers, innovative techniques, and architectural compositions. The studio’s wedding cakes are regularly featured in leading bridal, lifestyle, and cake decorating magazines. In the December 2015 issue of “Cincinnati Magazine,” Sugar Realm was named “Best of the City” and featured on the cover. Saldivia’s blog “Life in a Sugar Kingdom” is regularly visited by hundreds of cake enthusiasts and lovers of all things pretty and delicious!