Because my motivation to learn how to bake came partially from the “Cake Angels,” I decided to learn from them. Today was taught how to properly cream a chocolate cream pie.
5 things I learned while attempting to cream pies:
1. Tippin’s “Cake Angels” are extremely talented
2. Creaming a paper plate that isn’t moving is a lot easier than creaming a moving pie
3. The pie line moves faster than it looks
4. You must “lock” the icing bag to get the icing to come out
5. There is a reason I am the marketer and not a baker…
We call the bakers in the icing and creaming room Cake Angels. They got this name from a comment the owner made one day while he watched them work. The name stuck ever since. From my experience working with them, they truly are angels. They welcomed me, taught me and helped me along the way.
Moneké mentored me throughout the process.
She taught me how to cream a pie. At first we practiced on something similar to a paper plate. I got the hang of creaming pretty quickly. However, I was super slow at locking the bag and creaming the pie.
Locking the bag involves twisting half the bag enough that the pressure helps when squeezing the cream out. Every time I tried to lock the bag I squeezed whipped cream out. None of the “Cake Angels” had this problem. They could lock their bags without missing a beat and without spilling extra cream.
We practiced creaming a couple times just focusing on speed. Moneké kept telling me to go faster; I thought I was going faster.
When she thought I was good enough, she put me at the end of the line. Moneké started me off slow. She would cream the outside, and I would fill the middle. After I got the hang of that, I tried to cream a full pie. I completed it! But I ended up all the way at the end of the line near the boxes. I creamed so slow that I had to walk with the pie while I creamed. I don’t think the “Cake Angels” move at all when they cream. They could cream about two or three pies for every one pie I creamed and their pies always looked better.
This why we call our cream pies snowflakes, because each one is creamed by hand and no two are the same. Next time you go to a Tippin’s location, make sure you check out the cream pies.