This is going to be a completely fresh start. I’ve neglected this blog for so long and I could make any number of excuses. But they are besides the point. There are new and exciting things happening  and I will be documenting them right here!

Exciting event #1: Tomorrow I start my new job. That’s right, someone is actually paying me to bake my little heart out. I’m excited and terrified and all those other cliches. This will be a completely new experience for me, stepping out of the safety and security of the classroom and into the real world. Here’s hoping it isn’t as cold, harsh and unforgiving as it’s made out to be. I’m also looking forward to receiving a paycheck again, it’s been far far too long.

Exciting event#2: October is mad food month in Sydney. Officially known as the Sydney International Food Festival (SIFF), there are so many special foodie events going on I’m regressing into kid-in-a-candystore mode. Bank balance willing, I’ll attend whatever I can and try and remember to blog about it.

Maybe next time I’ll fill in what I’ve been up to all this while. Maybe.

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.

Cast Sugar Showpiece

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

Savarin

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

Gingerbread House

Olive and Basil Focaccia Ring

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

Strawberry and Grand Marnier Mousse Gateau (my assessment piece)

Chocolate Box (Assessment Part II)

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.

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

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!

Just a “Before” shot to show you what I started off with to make my Marzipan models. And yes, that solid block of marzipan is almost as tall as my Mt. Franklin bottle.

Superior Week 2: Marzipan Models

Yes it’s all made of MARZIPAN. I made the little witch and wizard and the fruits and roses in the second and third pic. Some of my friends did some great work so I thought I’d post them too. The mini chef was made by my teacher. Click on the pics to see bigger images. The detail will amaze you!

Superior Week 1: Petit Fours.

OK apologies for not updating for the longest time. Also found a post I had drafted but hadn’t  posted so I’ve put that up too. Before I actually start posting on what I’m doing now, I thought I should put up all the pictures I didn’t put up of last term’s work.

Exam on saturday. Cue freakout! But in the meantime we’ve been making cookies. Ok, so maybe its a little bit therapeutic. Yesterday we made piped sables, biscotti and macarons. Learning to make macarons was interesting, not in the least because they seem to be uber trendy of late. Biscotti was something that had always been on my ‘To Do’ list, mainly because it seemed fairly straightforward and easy for something that people shell out way too much money for. Anyway, I guess I finally got around to it. Piped sables were straightforward too, we’d covered them in basic so it was a no-brainer. My piping seems to have improved markedly from when we covered cookies in basic though. yay!
Today we made Jam cookies, Vanilla horns and Mailanderli. All allegedly traditional swiss christmas cookies. Despite an initial minor snafu involving burnt jam cookies, I managed to work quickly and make a second batch that turned out beautifully. The other two cookies turned out well too. I really liked the vanilla horns, basically a sweet short biscuit dredged in vanilla icing sugar. The mailanderli was fairly tasty too, just a simple crisp biscuit flavoured with lemon zest.