Baumkuchen

There is an odd looking machine that quietly sits in the back of one pastry lab at Johnson and Wales.It’s made of all metal and is rusty and looks very well-used.Sense starting school a year ago I have always wondered what it was used for.This week I finally had the chance to find out.

The Baumkuchen machine.

The machine is used to make Baumkuchen; a popular European cake.My chef, Johannes Busch, informed me about the machine and the history of baumkuchen.The baumkuchen machine is one of only five in the entire U.S. and JWU is lucky to have one here.The origin of the cake is not entirely known, but is believed to started in Greece as the rotisserie style cake is similar to the Greek style of cooking meats on a spit.

To make the cake you start by pouring the batter into a tray that sits under the spit.The oven is preheated and the spit is covered with foil.There is a space under the oven where the front is open so that the batter doesn’t get too hot and bake before being brushed onto the spit.

The tray filled with Baumkuchen batter.

Chef Johannes Busch brushing more batter onto the cake.

The batter is then brushed on one layer at a time until the cake is finished.You then let the oven cool and continue to let the cake spin to make sure the cake cools evenly and doesn’t fall off the spit.Once the cake is cooled you can then brush on your favorite glaze or chocolate.Our class unanimously decided that a coating of dark chocolate would taste the best.

Chef Busch painting dark chocolate onto the cake.

Once finished with the cake, it is cut into rings and enjoyed.The cake has a dense almond taste and the way it is made by painting on layers gives the cake an almost wood-grain appearance.While there is no place to buy this cake in the U.S. it remains to be a popular traditional treat in Europe.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits