Ingredients for Pastry Cream: 3-1/4 cups milk
3/4 cup sugar
3 oz. melted butter
1/2 cup cornstarch
3 eggs Preparation for Pastry Cream: Pour half of the milk into a large stainless-steel bowl; set aside. Pour the rest of the milk into a saucepan. Add sugar and melted butter; whisk together and bring to a boil. In the meantime, add cornstarch to the milk in the bowl. Whisk until smooth; add eggs and continue whisking. When the mixture on the stove comes to a boil, whisk in the cold mixture, stirring continually for approximately 2 to 3 minutes until thick and beginning to bubble. Remove from heat and pour into a bowl. To keep a crust from forming, sprinkle with sugar or cover with plastic wrap. This can be made a day ahead of time. You can add concentrated pina colada mix, pineapple or orange juice, etc., to pastry cream to give it more flavor. (Note: Be sure to use concentrate -- you don't want to dilute the filling, just add a little flavor.) Ingredients for German Buttercream Frosting: 11 oz. soft butter
16 oz. pastry cream Preparation for German Buttercream Frosting: Combine soft butter and pastry cream in the bowl of an electric mixer and whip approximately 4 or 5 minutes. You'll know it's ready when you smooth it with a spatula and can see little air bubbles in the mixture (figure A). Web site resources for Beginner Cake Baking and Pastry Cream: Basic Hot-Milk Sponge Cake from Food TV.com Almond Pastry Cream from Food TV.com Vanilla-Bean Pastry Cream from Food TV.com We at DIY believe all of the recipes fromCake Baking and Decorating are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Cake Decorating
Wilton Industries has every supply needed for cake decorating.
Wilton / Wilton Enterprises / Wilton School of Cake Decorating / Weston Gallery
Woodridge, IL 60517
Phone: 630-963-7100 (IL res
Fax: 630-963-7196
Email: info@wilton.com
Website: www.wilton.com
Wilton Cake Decorating: The 2000 Yearbook, Special Millennium Edition
Model: 0912696613
Fabulous Cake Decorating : Step-By-Step Instruction for Beautiful Results
Model: 155870549X
Cakes in Bloom
Model: 1864482273
Author: Anna Von Marburg
Sweet Celebrations: The Art of Decorating Beautiful Cakes
Model: 0684846756
Author: Sylvia J. Weinstock
The Wedding Cake Book
Model: 0028612345
Author: Dede Wilson
(1997)
Simon & Schuster
New York, NY 10020
Phone: Private
Fax: Private
Email: ssonline_feedback@simonsays.com
Website: www.simonsays.com
Walt Disney World Resort Restaurants
Lake Buena Vista, Fla. -- Stylish Walt Disney World restaurants are now as entertaining as the famous Disney theme parks, with high-energy chefs, exceptional food and incomparable service. Today, both the parks and resorts offer more than 300 choices for dining -- more eateries than many cities.
The most notable additions are the award-winning specialty restaurants, from the trend-setting California Grill to the casual Flying Fish Cafe, where the freshest seafood dominates the American menu.
Walt Disney World guests can dine upscale at Victoria & Albert's at Disney's Grand Floridian Resort & Spa with white-gloved servers, or share tapas at Spoodles at Disney's BoardWalk, where families and friends gather around giant wooden tables for a feast from the Mediterranean. Wine lovers appreciate the international vintages at Citricos at Disney's Grand Floridian Resort & Spa.
Stroll around Epcot World Showcase and you can sample ethnic cuisine from the four corners of the world: the new Tangierine Cafe in Morocco serves lentil salad, hummus and slow-roasted lamb, and Canada's recently renovated Le Cellier offers maple-glazed salmon and tender grilled steaks.
Longtime Epcot favorites still draw hungry diners, from Mexico's popular San Angel Inn to L'Originale Alfredo di Roma Ristorante in the Italy pavilion, where guests return time after time for the renowned Fettuccine Alfredo.
Even quick service eateries in the parks and resorts offer delicious fare, from grilled chicken and freshly tossed salads to fresh fruit from street-side vendors.
To make a priority seating, call 407-WDW-DINE (939-3463).
Walt Disney World Restaurants
Phone: 407-939-3463
Email: Go to Web site!
Website: www.disneyworld.com
How To Make An American Layer Cake: An Illustrated Step-By-Step Guide
Model: 1936184175
Author: Editors of Cook's Illustrated
(1996)
Boston Common Press
Boston, MA 02445
Phone: 617-232-1000
Email: webmaster@bcpress.com
Frosting on the Cake
Model: 1562802666
Author: Karin Kallmaker
(May, 2001)
Naiad Press
GUESTS :
Lothar Neumaier
Pastry Chef, Epcot
Every loaf of bread, every danish, every cookie and cake in Epcot at Walt Disney World Resort has the official approval of Neumaier. As pastry chef for the park, he's responsible for all of the baked goods for more than a dozen different restaurants ranging from fine dining to fast food to banquet halls.
While the magnitude of the position may seem overwhelming, Neumaier sees his job in a positive light. "I like the variety of my work," he says. "I like interacting with all the people at the many locations, and I like that I can make a difference when it comes to the quality and presentation of a product."
Neumaier, who has more than 30 years experience baking, came to Disney in 1996 from a teaching position at a culinary academy in Kissimmee, Fla. "I have always loved teaching," Neumaier says. "I believe we must teach young people what we know to keep the baking profession alive."
Born in Germany, Neumaier came to the United States to work as a pastry chef in Chicago at such highly regarded establishments as the Drake Hotel, the Ritz Carlton and the Whitehall Club. He then worked for seven years in research and development at the Sara Lee Company in Chicago.
Today, Neumaier says he enjoys putting all of his experience to use. His goals for Epcot include introducing more Disney character images on desserts. Another goal is to expand in-house baking capabilities. "The more we can produce in-house, the more we can control quality," he explains. "And quality is everything."
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