Finals – Cake Decorating & Chocolates

Well… it’s over. I have finished the Baking & Pastry certificate program as of Friday!  I still can’t quite wrap my head around the idea that I’m done… I have such mixed feelings!

On one hand, I’m looking forward to actually coming home from work and going to sleep, relaxing, etc, as opposed to standing on my feet for 4-5 hours and stressing myself out over how a rose looks or whether my chocolate is tempered.

On the other hand… I will miss my friends I’ve made so much, and I really wish I could keep taking classes just so someone will continue to push me out of my comfort zone and make me try baking/decorating new things!

My finals for this quarter consisted of making up a business plan, decorating a 3-tier wedding cake, and putting together a chocolate sculpture/showpiece.

Cake Decorating

I LOVED the way my final cake came out, even though I had some issues along the way.   Continue reading

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Chocolates…

This week was my first experience in tempering chocolate (a process I would very much like to never do again).  For those who don’t know, tempering chocolate is a way to align the crystals in chocolate so your end product is beautiful, shiny, and doesn’t melt too easily.

Tempering chocolate is a very sensitive process.   Continue reading