If anyone is curious about what I’ve been doing at school, I’m including a few photos in this post. I don’t have any cuisine photos; we have to serve the food hot and it’s tasted immediately, thus destroying the beauty of the food on the plate. In pastry the recipes are so exact that they don’t taste our food/art pieces, so there is plenty of opportunity snap away.
Up at the top is a croquembouche, which is a traditional french wedding cake.
My first attempt to make a pulled sugar rose. I ended up with a huge blister on my thumb from making the petals!
My first attempt at making a pulled sugar ribbon.
Me, and my ribbon hat….
And, my first attempt at pouring sugar. Poured sugar is my favorite of all the sugar work so far.
The fraisier cake, from the top. You can see, my piping needs a bit of work!
The fraisier cake from the side… yum!