Charlotte Royal
Showing off the Bavarian Cream
Frozen Chocolate Mousse Cake
Frozen Souffle (Black Current flavor)
Hot Chocolate Souffle w/ Creme Angliase
Pot de Creme & Earthquake cookies
Flan w/ caramel cage and Sable cookies
Candy platter-tempered chocolate is HARD
Sacher Torte
La Opera Cake
Baking 210: Advanced Baking
This class was so much fun in so many way! I was originally going to try my hand at baking, because that is my actual passion, but thought that if I baked to my hearts content day in and day out, I would be sure to not love it after a few years. Well, this is how I get my baking fix! We started out with some pretty basic things, which don’t sound so basic to most people!
Frozen mousse and sheet cakes were the first few days, quickly followed by sauces, caramel, and plating designs. As we began week two, we started to learn about custards, sugar pulling, how to make out plates balanced and beautiful. By the end of week three, we were plating beautiful desserts, and making some pretty involved cakes.
The chef I had for this class was absolutely amazing in every way, and she tried to convince me to switch over to the Patisserie program by the end of our time with her, which I found to be very comical and flattering in the same sense! Needless to say, I walked away from this class with a much better understanding of how baking is a true science in nature!
