A Piece Of Cake. (IET London Savoy Place).
"It's all about layers" said IET's Chef Pavel Taras at the Pastry and Cake Decorating Techniques event held by the IET Savoy Place.He talked and showed how cake moulds can be glazed to create sophisticated desserts. Covered in velvet sprinkles, drizzling with goulash, smooth hot chocolate and passion glaze, Chef Pavel walked and talked the audience on the arts of cake and pastry making. His spider glaze technique demonstrated the technicalities involved - get the wrong temperature and the web will not appear. He explained that extremes in different temperatures and viscosity are how the spiders glaze effect is created. Similarly, he demonstrated the art of food spray-painting and showed how fine granules of chocolate-coco-butter droplets can be sprayed onto a cake to create an amazing layered…