Cody Fitchett: Three-layered sponge cake

This is a restaurant-ready three-layered Italian buttercream genoise sponge cake made by Cody Fitchett in baking class. Courtesy photo
Cody Fitchett

It is week eight here at the Culinary Institute of America in Hyde Park, New York, and I can say that its been the best eight weeks of my life! I learn something new every day in baking class, along with several academic classes that pick my brain.

This past week in Bakeshop 3, as we call it here, I made a three-layered Italian buttercream genoise sponge cake. Now, that cake probably sounds really fancy, but in plain old English it means a yellow cake with icing.

On Thursday, we had to bake the cake and make the buttercream by pouring hot sugar, which is cooked to 240 degrees,  into egg whites. On Friday, we cut our cake into three layers and filled it with icing and decorated the outside.

Finally, the last touch was to add the tempered chocolate pieces on top to make an elegant restaurant-worthy cake.

This past weekend I took my first trip to New York City since I’ve been here at school. My friends and I took the metro in from the train station just down the street from school and arrived in New York City early Saturday morning. Throughout the day we walked the streets and stopped at Katz Deli for a pastrami sandwich, had ice cream at the Milk Bar and finally ended the day with some good 99-cent pizza. This trip was all about different foods and cultures and how New York City is the melting pot for food. Living in New York is great because there are so many different places to see and go. It’s a new lifestyle for me, but it’s growing on me as each day passes.

This week is also the Career Fair, which means that employers from all across the country come to school and talk to us about jobs after graduation. Chef Paje Cross always said, “if you can’t find work in any other profession, you can always find a job in the food service industry,” and I live by those key words every day.

Well, another great week has come and gone and I have to go print out my resume for my future employer, so I’ll see you guys next week!

Cody Fitchett, of Fort Valley, is a recent graduate of Triplett Tech in Shenandoah County. He is sharing his thoughts here each week as he attends the Culinary Institute of America in Hyde Park, New York. Email him at

Comment Policy

Print This Article

Guest Columns