My topic for the new cycle of research is “how does the food relate to art?”
Recently, there is a new bakery shop, called Uncle Tetsu opened in Metrotown which is close to the place I live, and there is an extremely long waiting line at the front. So, this phenomenon intrigues my interest to start my first round of research with “the cake and art”
Fondant is a play dough like sugar paste that can be rolled out and draped over a simple or sculpted cake. It is usually kneaded until very silky and pliable and can be used to create a smooth seamless finish on cakes in any color. This cake covering is very popular with some decorators because it can be colored any hue, favored and shaped into a dizzying assortment of decorations, figures, flowers, ruffles and other design elements.
Fondant cakes can be put in the fridge and will remain fresh for days which is a positive characteristic especially if the event is during the summer. A cake can be covered, finished with simple borders, set aside until the big day of the event and then decorated on site. Fondant cakes need to be brought to room temperature before serving and care needs to be taken not to touch the cake while it warms. It can become sticky and fingerprint prone! One of the reasons fondant is avoided by decorators is that it has a very sweet taste and funny gummy texture that some people find very unpleasant.
Japanese cheesecake (also cotton cheesecake or light cheesecake) is a type of sponge cake originated in Hakata, Japan in 1948. It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. The cake is made with cream cheese, butter, sugar, whipped cream, and eggs, and is traditionally made in a bain-marie.
Similar to chiffon cake, Japanese cheesecake has a fluffy texture produced by whipping egg white and egg yolk separately.
The cake was popularised in the 1990s as the signature dish of Uncle Tetsu's Cheesecake bakery.
A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin.
Savory mousses can be made from meat, fish, shellfish, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.
It is a popular coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese flavored with cocoa. The recipe has been adapted into many varieties of cake and other desserts. Its origins are often disputed among Italian regions of Veneto, Friuli-Venezia Giulia.
Thanks for reading!