Cody Fitchett: Hot sugar, cold butter for icing

Cody Fitchett

This week in baking class at the Culinary Institue of America is Hyde Park, New York, we are getting ready for our second skills verification, which means we have to make an apple strip, genoise sponge cake, Italian buttercream icing and creme anglais — all in five hours!

This past week we have practiced and practiced, so next week we can have everything go according to schedule.

The last time I got a 96 on my skills 1 verification, so I am hoping to do that well on the second one as well.

When making Italian buttercream, you whip egg whites in a stand mixer until tripled in size and then you add sugar that has been boiling on the stove until it reaches 240 degrees. You let that whip for 10 minutes and then add room-temperature butter to create a light and fluffy icing to spread on a cake.

This past week I went home and visited my friends and family. There is one woman I would like to acknowledge — her name is Dorothy and she is my biggest fan! I had the pleasure of meeting her this past weekend and she was so excited to meet me and told me she has kept every one of my columns. Thanks to everyone who has supported me along the way! God bless you and talk to you guys next week!

Italian buttercream icing tops this cake. Courtesy photo

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 chefcodyfitchett@gmail.com