I just completed my crash course to nutrition. This class was an intense summary of basic human nutrition, how our body functions and what it takes for it to thrive. I enjoyed this class very much, even though as a pastry student, I’m on the opposite end of the spectrum for healthy, nutritious food. Everything […]
Continue reading 'Everything in Moderation' »
Friday March 28th was the last production day for me. I’m still in denial. I only have 12 weeks of school left before I get to be thrown out into the middle of this industry and get put to the test. Whoa. Below you will see photos of my class on our official last day […]
Continue reading 'It’s the end of the beginning.' »
I just completed candy making and sugar work. I the 1st week we had to make a variety of truffles. We make French and Swiss truffles, (French truffles have a firmer filling, and Swiss have a softer filling) Praline Grenoble, Splitter Truffles, Brittle, Fruit Jellies, the best fudge I’ve ever eaten, marshmallows, and mints. Week […]
Continue reading 'Candy is dandy.' »
I never thought I would like doing wedding cakes as much as I do. I’m shocked, and amazed. I loved it! I really found them to be gratifying. Cakes seem so much more worth while when you’re making them for 100+ people, rather than for 12. Wedding cakes involve much more creativity, thought, and time. […]
Continue reading 'I’m diggin’ the wedding scene' »
The traditional French wedding cake is a tower of choux buns filled with pastry cream, nougatine, and caramel. The tallest one on record was about 35 feet tall! These are quiet an interesting thing, some people think they are ugly, I personally think they are interestingly pretty. They are a piece of history. This one […]
Continue reading 'Croquembouche' »
This class is probably one of my favorites so far. We have tons of creative freedom! We get a category (like apple, caramel, puff pastry, chocolate, etc.) and then we get to run with it whichever way we choose!! Awesome. This class has given me the most play time so far. Some people in the […]
Continue reading 'Plated class: I love it.' »
I finally finished my basic cake class. Woo-hoo! No more cake for 3 weeks! Then the cakes get serious, celebration cakes and such. (IE wedding cake). I got an A on my practical. I can make cakes and do them decently, but they are not what I’m most in love with. I don’t want to […]
Continue reading 'The end of 100 level classes!!' »
This week was filled with all sorts of high fat cakes. I learned that while constructing cakes, I need to take baby steps and be exceptionally through. If I don’t pace myself and literally tell myself to “go slow”, I mess them up and my cakes are no better than something that I would make […]
Continue reading 'Basic Cakes: week 2' »
Last week my class and I started cakes. All last week consisted of low fat cakes. These cakes use air which turns into steam as the main form of leavening. These cakes are light, sponge and very versatile. Our instructor, Chef Sadie, is my most challenging instructor so far. She’s VERY particular about things. She’s […]
Continue reading 'My most challenging subject thus far: cakes' »
These cakes are made with sponge cake and mousse. The sponge is very flexible and also lends to decorative elements on the cake. The Charlotte Royal is decorated with slices of jelly roll, we call it the “Brain cake”. The Fruit Bavarian cake is decorated with colorful Jaconde sponge. It is blackberry kiwi with a […]
Continue reading 'Mousse Cakes' »