Graduation

Who knew six months could go by so fast!? December 19th I graduated the L'art de la Patisserie program at The French Pastry School!

It is crazy how much you can learn in such a short period of time. One week I'm making plated desserts, the next I'm doing sugar work... I never imagined myself making sugar and chocolate showpieces, but low and behold I did and can make them!

I had an amazing time with some amazing people. It just won't be the same going to the L'art du Gateau program with different classmates..  I will miss this stream very much and will definitely keep in touch with them all!

Now on to L'art du Gateau!

                                   

Bread and Breakfast Pastries

Sad to say the Bread and Breakfast Pastry module came to an end this week. I absolutely loved this module!

I learned so much about a topic I have the upmost interest in. I now know much much more not only about the baking aspect, but also about the science and structure of the breads. Which to some may sound boring, but is very exciting to me.

Here are the breads and pastries I made this week-

Above: Ciabatta, Kugelhopf, Baguette

Above: Multigrain, Sourdough, Country Bread

Above: Bostock Brioche, Almond Croissant, Brioche Loaf, Chocolate Croissant


On another note, I had my first stage this week at Veruca Chocolates! I had a great time and will be staging there again next week.  http://www.verucachocolates.com/

Catching up!

I have been a busy bee the past few months! Hence the lack of posts.. Now that things have settled down a bit I will be posting much more often! Here's a catch up

The first of the excitement was in July. I moved to Chicago to attend The French Pastry School!

                                                                    -Class Photo-

                                                     

I have been learning so much and having an absolutely amazing time. Man! things are going by fast! It's crazy to think that I only have three modules left before completing the L’Art de la Pâtisserie program. After which,  I will be a Pastry Chef. I am following up with the L’Art du Gâteau program.

Here are photos of the modules I've done so far- from the beginning 

Entremet- Pithivier, Chocolate Hazelnut Cake (or Wold Cup Cake), Nougat Mousse Cake and Raspberry Silk Cake. I have to say I absolutely love making the Pithivier and the puff pastry for it!

Wedding Cakes- I made my first "dummy" cake, gum paste flowers and Croquembouche

Tarts- Chocolate Tart with Almond Nougatine, Mille Feuille, Lemon Custard, Pistachio Strawberry and Lemon Cream

Chocolate Candies- Columbian, Earl Grey, Peanut Butter Pave, Marzipan, Pistachio-Cinnamon Bonbon, Cointreau Caramel,  Gianduja, Hazelnut Trio, Rum Balls, Swiss Rocher, Buttermasse and Candied Almonds

Ice Cream and Sorbet- Chocolate-Caramel with Caramelized Hazelnut Dacquoise, Pineapple Surprise, Coconut - Blackberry - and Blood Orange Sorbets, Vacherin Glace, Caramel - Vanilla - Coffee - and Chocolate with Raspberry Coulis ice cream.

Chocolate Sculptures

Bread and Breakfast Pastries- Croissants, French Bread, Beer Bread, Assorted Fruit Danish, Farmer's Bread, Whole Wheat Bread, Toast Bread, Beignets, Lemon Pound Cake, Blueberry Muffins

Super Cupcakes

Love when I get orders for superhero cakes/cupcakes! Robin, Nightwing, Batman, Spiderman and Deadpool... all great heroes!

I always have fun when I get to paint on cakes, and to paint Spidey and a Bat Signal? Bonus! 

And Jay loved them as much as I do! 

Penny University Coffee Company

Exciting news!

I am partnering up with Penny University Coffee Company and providing them with pastries! Fair trade, organic, freshly roasted coffee, plus scones and such... sounds good to me!

P.S.  how cool is that sign!

Welcome Home Morgan!

Welcome Home Morgan!

  I had so much fun making these Avengers cupcakes for a true super hero!

Morgan is one of my youngest customers. I started baking for her quite a while ago, working around her food allergies. Not long after I started baking for her, her family found out that she has Neuroblastoma, a rare form of cancer. She has been going through treatment and just had her tumor removed. She just got back home this week and I made these to celebrate!
   
 Morgan vs Neuroblastoma  

FutureChefs

    Big news guys! The recipe for my Mediterranean bread will be in a cookbook!
The cookbook will be called FutureChefs by Ramin Ganeshram. It is slated to come out in October!

I had a mini photo shoot yesterday for it. Here are some of the pictures :)

       
                   

Special thanks to photosbymanda for the pictures!

Doctor Who + Cake = Happy Baker!

Hello there, my fellow nerds! 

Two things I absolutely love are cake decorating and Doctor Who. When you combine the two, it makes for one happy baker! These are the first Doctor Who cakes I had the pleasure of making. 

           

The first is a Dalek. Or should I say, EXTERMI-CAKE? I had a blast making this one! I was by all means ecstatic when I got the order. 

The second was my first attempt on making a TARDIS. I was just messing around and thought I would try my hand at it. I was excited for the fact that I could try out my new airbrush! Needless to say, my hands were blue for a day. Knowing what I know now, the next time I make a TARDIS cake (and I definitely plan on making another!) it will be better.