Lessons 88 – 90: Piping borders, rose buds, and full and half roses

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

Lessons 65- 67 – Separated Egg Sponge, Tiramisu and Symphonie Cake

In the next 3 lessons we tackled the separated egg sponge cake method, in which you whip the egg yolks with ½ the sugar and separately whisk the whites with the other ½ of the sugar. After both have thickened, … Continue reading