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| |
| Carrot Spice Cake |
4" x 12" |
| Creamed Cheese Icing |
18 ounces |
| Chopped Walnuts |
2 ounces |
| Orange Icing |
3 ounces |
| Green Icing |
1 ounces |
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| Slice carrot cake 4 inches wide using tranche board
as a guide. Slice into two layers, bottom of cake becomes top of pastry. Assemble
onto tranche board and freeze to ease in handling of slices. |
| Remove the top layer and evenly spread 8 ounces of the creamed cheese icing. Press on the top (smooth side up). |
| Apply a thin coating of icing (top and sides)
to hide the crumbs. Wipe sides with spatula to smooth into cake. Then chill for 15 minutes. |
| Apply top finish covering of creamed cheese icing
using a pastry bag fitted with a wide flat tip. Draw three (3) straight flat
lines. Smooth any excess over the edge onto the sides, apply a little additional icing to the sides. |
| Working over a large flat pan of diced walnuts, gently and evenly press them into the side of the cake, allowing the excess to fall back onto the tray. Chill for another 15 minutes or as needed |
| Using orange icing in a small pastry bag (with a round tip) decorate the tranche cake with 8 carrots, top each carrot with a green leaf (using a flat leaf tip) |
| With a hot dry serrated knife cut every 1-1/2 inches
to make eight portions. Wash in hot water and dry knife between every cut. |
| A spice cake mix was used, adding 10 ounces of shredded carrots and 4 ounces of diced walnuts. Baked in a 9" X 12" pan, this cake will produce two tranche cakes. (16 slices) |
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