We didn't do a lot in our advanced patisserie class this week. The first day was sort of prep for next week's midterm, where we will be doing a mini-wedding cake. The class was split up into doing three tasks: some baking cake rounds, some making Italian buttercream, and some making "American" buttercream, nasty stuff pleasing to the American palate, which is really only good for practice. We got to do a good amount of piping practice. We learned to do a few borders I had never done before as well as piped roses, which I found that I was really good at.
Friday's class was kinda messed up due to the beginnings of snow. Class was still on but would only last until 2:30, making it half the length and the Chef gave the option to not come if you didn't want to. I went of course but we only had like 7 students there. We were given a choice of what we wanted to do and everyone but me chose to practice decorating a foam cake round. I opted to try remaking the macaroons that failed in our first week. They came out well this time.
We didn't do a lot in our advanced patisserie class this week. The first day was sort of prep for next week's midterm, where we will be doing a mini-wedding cake. The class was split up into doing three tasks: some baking cake rounds, some making Italian buttercream, and some making "American" buttercream, nasty stuff pleasing to the American palate, which is really only good for practice. We got to do a good amount of piping practice. We learned to do a few borders I had never done before as well as piped roses, which I found that I was really good at.
Friday's class was kinda messed up due to the beginnings of snow. Class was still on but would only last until 2:30, making it half the length and the Chef gave the option to not come if you didn't want to. I went of course but we only had like 7 students there. We were given a choice of what we wanted to do and everyone but me chose to practice decorating a foam cake round. I opted to try remaking the macaroons that failed in our first week. They came out well this time.
No comments:
Post a Comment