Week 9

Last week before finals yay....

So we started off with the written final which I got say was so much information that we went over. The steps to techniques to basic recipes, god I had a brain overload at that.... lol.... Anyways we finally got down too frosting the cakes, and all i got say is I need practice I can't even go straight anymore or basket weave ..... mark I had to go home and practice till I had it down, it was OCD moment.

So I did a three layer cake with the lemon curd and the butter cream ( I really want bread with it) the taste was a sweet whipped butter. Joe agrees.... in the end it turned out great, it became the Sherbet Cake.

Week 8

Cakes, all kinds of cakes

Chocolate ganpape .... the shine comes from the corn syrup...

I added hazelnut to compliment the chocolate

We ran out of angel food cake pans so we with muffin pans and they came out great, ended up dipping them in the ganpae

I also made lemon curd for next week as the yellow cake filling, I went the more tart flavor without the butter to lessen the creaminess..

Week 7

The pinwheels would have been perfect if they were spaced out more.

As for the brownies 5 more mins would have been better for the other side of the pan. When I think about the 3 1/2 cups of sugar it seemed like a lot but hell the brownie was just sweet enough.

The jam was a bit to liquidity usually it is baker's jam a thicker consistent. So instead we use a cream cheese and strawberry jam filling. The taste and texture was all there just could have used a more intents color.

Just got a bit bored and thought why not be creative.

Finally week 7 Cookies..................

But your basic ones, pinwheels, french marcoons, and brownie, who does like brownies...... What did we learn cookies need space, own oven needs a new wheel to be balanced out, and intents color are the new trend of 2009... Overall the lab was a great finisher as for working in groups now its time for individual time as we get closer to the end of baking and pastry. Can't wait cakes next week..........yay

Week 6

The week of E clairs, puffPastry

Week 5

Week 5 Midterm Week

Wow week 5 already, time is flying by so quickly. So anyways the midterm not that difficult for some but for others not a great day. but anyways we made a few things in class like the creme brulee, the pancotta (our twist a bit of lemon zest , end result not the greatest but ideas come instead of the zest for taste and aroma, we decide next time a extract would work too, just not to much we dont want Pledge tasting Pancotta). On to the next dessert which was floating islands/ angalise sauce and the chococlate sauce drizzled. As for the creme brulee the custard perfectly set just the sugar could of been done differently.

Week 4

Repeat of techniques : how to make a meringue and the short way of custard. Just looking at the techniques so most can be changed just by knowing the the steps that will and can effect the mixture.

Week 3

Toasting the coconut a few more seconds for the golden rich, brown would have made it stand out more.



Very true Chef Mark the design would have been better if it was a border.... next time

Honestly I completely understand the attitude towards the class today from Chef Mark, a simple lab that should have taken a hour or two, just to complete the four dessert turn out to be a complicated and a frustrating lab. For our own group the pies and tarts turned out great for everything being from scratch. As for the time management of the labs the class was not on the ball. Next week's class should be interesting.

Week 2

Looking back on Wednesday class, everyone seem to enjoy making bread. All the different style and techniques were learned, we ran into some problems with the doughs being tacky but the problems were quickly solved with extra flour. Bread is its own art form. The challah (the Jewish bread) was a simple bread in the braided form. The soft rolls were also simple, we decided to do a form of three rolls in one. As for the focianna the style was rustic. The light rye actually was what we looking for, but to get a nice form smooth the dough before it proofs. Overall bread week was great.

Week 1

First day of Baking and Pastry, and according to Chef Mark this day will go down in history as day of the "coffee cake incident".... what can we say we are a memorable class. Like seen today, mistakes do happen, being that a cake does not bake or the muffins get over mixed. Practice and knowing what the mistakes are without getting frustrated can be something learned... This is what we come to school for, is it not...

Week 1

Welcome!!!!!!!!!!!!!!!!

Week 1 is just the beginning of what is to come....