Wow, we’re at the last class. Crazy. I came into class with a plan of attack on how I would finish my cake. I was so nervous about all the work I had left to complete that I came in … Continue reading
With only 7 lessons until the end of school, it was time to get down to business on our wedding cakes. We started off making generic flowers, everyone was required to make 1 full blown rose and leaf, 1 calla … Continue reading
Now that we learned all sorts of piping techniques, it was time to learn how to cover a cake! After all, in 2 lessons time we were going to start working on our final wedding cakes and we had yet … Continue reading
After finishing up with our Marzipan fruits, we moved right on into learning how to pipe borders, rose buds, and full and half roses. So much time was spent on learning how to make shells, reverse shells, rosettes, fleur-de-lys, rope, … Continue reading
With Fall upon us, the time to pick Jersey peaches is quickly winding down. So last weekend, I set out to make sure I got my peach picking in before it was too late. After buying way too many peaches … Continue reading
And just like that, the last course of school began, cake decorating. We started the course with a full lesson on marzipan. Marzipan is a paste that is made from almonds and sugar that is usually then formed into various … Continue reading
After completing our lessons on molded, filled, and dipped chocolates it was time to move onto the conclusion of our chocolate module by building out our chocolate showpieces. We were broken out into teams of two and given … Continue reading
Now that we had our feet wet a bit we moved onto filled and dipped chocolates. Whether filling or dipping, it is important to make sure that the chocolate shell is even or you make a stress point in the … Continue reading
Mod 4 was here, signaling our ¾ mark in the program, we only had 25 more lessons in the classroom and then we were off to our externships. I had been looking forward to this mod from the very beginning, … Continue reading
Next we moved onto plated desserts. In these next couple of lessons we took some of the most successful recipes of famous chefs and recreated them in class. We started class by discussing what some of the elements in a … Continue reading