Its been so very boring this last week. We’re doing sugar work and I honestly couldn’t care less about it. Sure its a valuable skill that could set me apart, but still, it’s dead boring! I’ve realised that I’m really not into making showpieces at all. That said, they don’t look half bad.

image257

Cast Sugar Showpiece

sugar2

Pulled Sugar Showpiece

Next week: Blown sugar and Pastillage (ugh!)

Ok, the much awaited update. I’ll try not to overload everyone with pictures so I’ll try and keep it to one pic per product.

Feuille D'Automne

Feuille D'Automne

 

Savarin

Savarin

 

Lemon Meringue Tartlette, Pistachio Ice Cream, Pistachio Nougatine and Raspberry Sauce

Lemon Meringue Tartlette, Pistachio Ice Cream, Pistachio Nougatine and Raspberry Sauce

 

Gingerbread House

Gingerbread House

 

Olive and Basil Focaccia Ring

Olive and Basil Focaccia Ring

 

Chef Gert and my assessment Gateau (on the left!)

Chef Gert and my assessment Gateau (on the left!)

 

Strawberry and Grand Marnier Mousse Gateau (my assessment piece)

Strawberry and Grand Marnier Mousse Gateau (my assessment piece)

 

Chocolate Box (Assessment Part II)

Chocolate Box (Assessment Part II)

 

Inside: Fork Dipped Marzipan

Inside: Fork Dipped Marzipan

 So maybe I forgot to photograph my own chocolate box before wrapping it up and maybe I broke a bit off the edge while wrapping it up. But who’s to say really?

Till next week!

Sorry for the lack of updates. I’m in the midst of exams right now so things are a little crazy. I promise I’ll update on the last few weeks once my exams are done. Wish me luck!

Just a little dabbling with chocolate these last two weeks. Nothing much really.

dscn0102

OK, I accept I might have to really work on my piping skills.

dscn0276

And maybe clean up after myself abit. But hey, it was pretty fun!

P.S. For those wondering, everything but the cake board is made of chocolate. Yum!

Next Page »