Baking 220 Day 12

I have no pictures from yesterday because my entire underwater showpiece collapsed before I could snap a picture. But I don't mind too much. I thought it was rather ugly.

Today we practiced making this evil-looking flower. There are going to be three of them on our practical showpiece. I am glad we get to start our practical tomorrow! 

evil looking flower =) 

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Baking 220 Day 10

We finished our blown sugar fruits today by airbrushing them. We made a fruit showpiece by gluing them to a base. A couple of my fruits broke =( so I ended up with this. 

I thought it looked sorta bland.
Chef told us there is going to be a huge laminated ribbon bow on our practical, and I am not very good with laminated ribbons. With my extra time today, I practiced making ribbons. I made a small bow and because I didn't want to throw it away!, I attached it to my fruit showpiece. =)

Monday we are making an underwater showpiece with little fishys and a small crab! =D 

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Baking 220 Day 8 & 9

Despite blistered fingers, I am having a blast in this class!

Yesterday we learned the blowing sugar technique. In order to learn spheres we were instructed to make snowmen. We also had to learn laminated sugar ribbon. We were only required to make one snowman, with a laminated ribbon scarf, but I was having so much fun, I made two. =) 

Today we also learned how to make fruits. We will airbrush them tomorrow and build a small showpiece. We also will be making candy canes. =D Yummo! 

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Baking 220 Day 7

Today was the first day of working with sugar for this rotation. For the rest of the rotation, we will be learning different techniques each day. Here is today's showpiece.

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Baking 220 Day 1& 2

On day one of Baking 220, Chef started us out making three different truffles. Orange truffles (hand rolled), Casis-black current-truffles (piped), and Rocher truffles (clusters).


orange truffles waiting to be dipped in chocolate


Casis truffles


Rocher (has a macadamia nut in the middle)

Today, we finished them off using tempered chocolate. The orange truffle and rocher got dipped in dark chocolate, and the casis got white chocolate.

Orange truffle ("haystack" style), Casis, & Rocher

These were so good!!!

After we finished those, we learned to make poly-carbonate molded truffles.

To do this, we have to use tempered chocolate. If the chocolate isn't tempered correctly, there is no way to save the truffles. You have to start completely over. It is so frustrating. But when the truffles pop perfectly out of the molds, the satisfaction is worth the frustration!

Mimosa truffles-half filled.

White Chocolate Mimosa truffles.

I was so happy when these came out perfect!! =D

Tomorrow=peanut butter fudge and caramels!!

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Baking 212 Day 14. Wedding Cake

Today was it.

The day all baking and pastry students are nervously excited about.

Wedding Cake Practical.

I have to say, the wedding cake I presented to chef is totally different than my original design, but I love it.

And, it earned me a 100%. There is no complaining going on here!

So here it is:

All the flowers, butterflies and pink decor were made out of gum paste. The cake itself is decorated with white and brown fondant.

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Baking 212 Days 11, 12, 13

Today, tomorrow, and Friday are our wedding cake practical days. I had to cover a three tier cake with fondant today. Rolling out that fondant is a workout! I will finish working on the details tomorrow.

Tuesday I made gum paste roses to go on my cake. I wasn't that thrilled with the results, but I will just have to deal with it! I definitely need more practice!

gum paste roses (with a couple leaves and calle lilies in the background)

rose buds

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