bake Special Report - Decorating 2021 - 37

MODERN
TART & PIE DESIGN
Lauren Ko is a writer, artist, self-taught baker and
the founder of the popular Instagram account
@lokokitchen. Her colorful geometric style achieved
the frontier of contemporary pie art, and her iconic
signature spoke design has been dubbed the
" modern lattice. "
Her work has been featured in publications such
as Vogue, O Magazine,
Buzzfeed's Tasty and on-screen in Martha Bakes.
Her first cookbook,
Pieometry:
Modern Tart Art and Pie
Design for the Eye and
the Palate, hit the shelves
in October. She and her
husband live in Seattle.
" The first post I ever
published to my Instagram
account just so happened
to be a geometric pie, " she explains. " It garnered
600 likes within hours, so I continued to post pies
and tarts as an experiment. When my account went
fully viral two months later, pie was cemented as my
medium. "
Depending on the design, it can take anywhere
from two to six hours to construct a pie or tart from
beginning to end, not all of which is active time.
Dough requires chilling time between each stage,
and baking takes at least an hour or two.
" Nearly all of the tarts I share on my Instagram
(every other post) are shown in their finished
state, " she shares. " Pies are featured both in their
pre-baked and baked forms, and any additional
baked photos that don't make it into the feed are
shared to my Stories and saved in the labeled
highlights at the top. "
For those who are interested in private classes,
corporate team-building or hosted events, please
send an email to partnerships manager, Ben, at
ben@lokokitchen.com.
the
PASTRY ALPHABET
To keep pushing the boundaries of flavor and
elevate chefs creativity, the team of Cacao
Barry pastry chefs has developed a collection
of practical recipes rooted in French pastry
heritage. " The Pastry Alphabet " is Cacao Barry's
seal of guarantee to mastering pastry basics
with the most simple yet effective elements.
Category 1: Crèmes & Mousses
In this section, features include the main
recipes used by pastry chefs to assemble layer
cakes and fill tarts and small desserts. The
recipes cover a wide range of textures to fulfil
different culinary needs, from thick, all-purpose
ganache to the most delicate macaron filling,
crémeux, whipped ganache, crèmes pâtissières
and three different kinds of chocolate mousse.
Category 2: Glaçages
This category includes four different solutions
so that you can choose what works best for your
creations.
Category 3: Pâtes
In this section, there is a collection of recipes
to make the most essential pastry and pâtisserie
doughs. In general, these different products
serve as a basis for different types of tarts,
adding their characteristic flavour and a texture
that can be more or less fluffy, crisp or crumbly.
Category 4: Biscuits
For this project, the cakes have been divided
into two broad categories.
Whisked sponge cakes: This family of products
includes classics like sponge fingers, Dacquoise,
Joconde, Pain de Genes, Sachertorte, etc.
Creamed sponge cakes: Also called butter
or oil cakes, this is the family of cakes made
without whisking the eggs. Brownies, muffins,
financiers, madeleines, etc., are examples.
Bake Magazine Digital Special Report 2 | Volume 2 | bakemag.com
37
WILLIAM MORROW COOKBOOKS, BARRY CALLEBAUT
https://www.instagram.com/lokokitchen/ http://www.bakemag.com

bake Special Report - Decorating 2021

Table of Contents for the Digital Edition of bake Special Report - Decorating 2021

bake Special Report - Decorating 2021 - Intro
bake Special Report - Decorating 2021 - 1
bake Special Report - Decorating 2021 - 2
bake Special Report - Decorating 2021 - 3
bake Special Report - Decorating 2021 - 4
bake Special Report - Decorating 2021 - 5
bake Special Report - Decorating 2021 - 6
bake Special Report - Decorating 2021 - 7
bake Special Report - Decorating 2021 - 8
bake Special Report - Decorating 2021 - 9
bake Special Report - Decorating 2021 - 10
bake Special Report - Decorating 2021 - 11
bake Special Report - Decorating 2021 - 12
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bake Special Report - Decorating 2021 - 38
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