Children's cakes and cupcake!

Catching up

I have definitely been busy the past few weeks! Have made multiple cakes for taste and texture profiles, a chocolate display piece, a three tiered buttercream wedding cake, and a sculpted turtle cake!


Taste and texture profiles:

Layers bottom to top: Chocolate Genoise, White Chocolate Hazelnut Ganache, Chocolate Genoise, Chocolate Mousse and Cocoa Nib Florentine, Chocolate Genoise, Chocolate Mousse, Dark Chocolate Ganache

Layers bottom to top: Orange/ Hazelnut Japonais, Coffee Mousseline with Coffee Streusel, Hazelnut Biscuit, Bitter Orange Marmalade, Hazelnut Biscuit, Coffee Buttercream

Layers bottom to top: Japonais soaked in Strawberry Syrup, Buttercream with Creme Anglaise, Fresh Strawberries, Caramelized Almonds, Japonais soaked in Strawberry Syrup, Buttercream with Creme Anglaise

Layers bottom to top: Almond/Lemon Genoise, Peaches and Pralinettes, Buttercream with Creme Anglaise, Coconut Dacqouise, Lemon Cream, Coconut Dacqouise, Buttercream with Creme Anglaise

Chocolate display piece

Buttercream wedding cake

Sculpted turtle cake

Aqua and Coral Wedding Cake

The latest decorated cake I have done was this aqua and coral wedding cake. I am very happy how it turned out! I got to use so many new techniques and very much enjoyed working on it!

This flower spray is the first crescent spray I have done- it consists of a Gardenia, Calla Lilies and Mini Orchids

I hand painted the brooch and custom colored the pearls.

The bows and draping are also new techniques for me.

This week I will be baking and finishing four multi-layer cakes all with completely different flavor/ texture profiles. I am excited to see how all the combinations work out! There will be plenty of pictures and descriptions to come.

L’Art du Gâteau so far

 Man, I've had a busy start of 2015! 

Things have been going great in the L’Art du Gâteau program. Though I am just now getting used to my new schedule.. For this program my schedule is the exact opposite of the last one. 

Here's what I've been working on so far in L’Art du Gâteau:

The latest project, which I finished yesterday, were for Valentine's Day. I have to say the coolest thing was the gumpaste rose we made. I say this because we made it smell exactly like a real, fresh rose!

     

In the weeks before I worked on quite a few projects:

 Above: Brush embroidery

                         

 
Above: Stringwork

          
Above: Train Case Cake

Above: Tiffany Box Cake                

New Year

Happy New Year!

It was an amazing year that went by very fast! Business at the farmers' markets was great for the short time I was in Russellville this year. I got to explore Chicago and made a lot of new friends there from across the globe. The biggest accomplishment for me was graduating the L'art de la Patisserie program at The French Pastry School!

Speaking of graduation, I actually got my official photos in:

Above: Chef Jacquy, Me and Chef Sebastian

Above: My Stream. Back row (left to right)- Yasi, Terri, Julia, Chef Jacquy, Me, Matt, Michelle, Chef Sebastian, Elisheva, Kati, Criz. Front row (left to right)- Daniella, Kathleen, Maree, Lizbeth, Crystal, Bo Min, Jamie.


As for New Years, what better a way to celebrate than having a pop up market back home! Many thanks to Penny University Coffee Company for hosting me!

Looking forward to 2015!