Multiple award-winning chef Norman shares signature technique

It’s been six weeks since we began experiencing cake artistry through the eyes of celebrity chefs, thanks to Chef Ali Mandhry, and sampled cake recipes from episodes of Cake World TV, which airs on Chef Ali Mandhry YouTube Channel. The recipes are available exclusively in this magazine every Saturday.

 

This week, Chef Ali Mandhry meets with multiple award winning Chef Norman R Davis, to create a masterpiece using his signature billowing technique. He teaches this class when he travels all around the world and is sharing it with Eve readers.

More about Chef Norman R Davis 

Chef Norman and Chef Zane, who were featured in Episode 4 of cake World TV, are co owners of Norm & Zane The Sweet Life LLC., a custom cakery in Annandale, Virginia in the US. They are award-winning chocolatiers and pastry chefs and are famous for their White Chocolate Curl Cake, three-dimensional chocolate figurines, painting on cakes, high heel shoes, and jewellery -- all made from sugar. They have demonstrated and taught at conventions all over the USA, Canada, Dubai, Africa and many other events in the cake world. Chef Norman and Chef Zane are often featured on American TV shows like Fox 5 News, and Good Morning Washington and have competed on shows like the Food Network Challenges, TLC/Discovery Unlimited Cake Off and The Cooking Channel CakeHunters. They also have been seen on CNN, Oprah Show, Talk Soup, and Four Weddings.       Chef Norman and Chef Zane have designed cakes for President Clinton, the Washington Post, Rosie O’Donnell, T. Boone Pickens, Patti Labelle, and Monte Durham (of reality TV show Say Yes to the Dress: Atlanta on TLC.)

Here ois the recipe used by chef Norman:

Green tea, passion and jasmine cake 

 

Ingredients

·        5 cups all purpose flour

·        4 cups  sugar 

2 teaspoons baking powder

·        1 teaspoon baking soda

·        1 teaspoon salt

·        1 ¼ cup water 

·        1/2 cup vegetable oil

·        2 teaspoons clear vanilla

 4 egg whites 

·         

Instructions

Mix all dry ingredients together

Add 1-1/4 cups water

 1/2 cup vegetable oil 

2 teaspoons clear vanilla

4 egg whites 

1.     Beat on low for 1 minute.

2.     Switch to high and beat for 2 minutes.

3.     Spoon into a greased and floured pan of choice and bake at 350F according to the chart below.

4.     Baking Time : 

Cupcakes — 12-15 minutes

8″ or 9″ cake rounds — 20-25 minutes.

13 x 9 pan — 35-40 minutes

Bundt pan — 45-50 minutes

 

Filling

Maraschino Cream Cheese Cherries

 

Drained and cut Maraschino Cherries let dry over night

½ cup unsalted butter, softened

 

1 package (8 oz) cream cheese, softened

 

1 teaspoon vanilla

 

3 cups powdered sugar, plus more as needed

Steps

In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.

Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.

Add drained/cut Maraschino Cherries by hand to cream cheese mixture, use as a filling

 

Chef Norman R. Davis CMSA

 

FaceBook Page Norman&Zane The Sweet Life,inc

Instagram @Norm_zane_thesweetlife

Facebook Norman R. Davis

Email [email protected]

Website www.thesweetlife.com