Equipment for Individual Plated Cakes?

Discussion in 'Professional Pastry Chefs' started by povertysucks, May 24, 2012.

  1. povertysucks

    povertysucks

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    Chefs,

    So I have been unearthing old cake recipes lately, and I've got a few good ones where I'm happy with the flavor, but they're not really fit for a plated dessert.  It's kind of like that movie Encino Man--you've given your caveman a bath and taught him how to use the toilet, but he still needs one of those rad early 90s haircuts and some bodacious threads.  Will you be my Pauly Shore and that short dude from Lord of the Rings?

    Worst analogy ever.

    Anyway, I'm wondering which pieces of equipment are the best for learning how to transform traditional cake recipes into ones for a composed dish?  Every time I try research it, my "to buy" list becomes too long!  Frames, silicon molds, tart rings, acetate... I've even thought of plexiglass and epoxy.  Which of these will give me the widest range of uses to try without breaking the bank?  It's hard enough chasing flavors, now I need to standardize the look of them!
     
  2. coup-de-feu

    coup-de-feu

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    What kind of cake is it?  That makes all the difference.