A Little Update

I cannot believe that I graduate in two weeks from the Cake Program. I knew it was going to go by quickly, because the Pastry Program went by so fast. I cannot wait to see my friends and family when I get back home! On June 15th I start my next program at FPS, but I was asked to be an intern from May 26th to June 12th. Even though it is only a couple weeks, I am very excited to help out the Chefs, students, and other interns. I cannot wait to be an intern, but I really cannot wait to have a month off! It will be a nice break for me to relax and start to figure out some places to work when I graduate in August. Plus, I get to visit Alyssa in Florida!!

Sculpted Cakes

 The past two weeks we have learned how to scuplt cakes! It takes a lot of practice to get the shape right.

Mommy Turtle and Baby Turtle

Old Voltzwagen Beetle
To me it looks more like a PT Cruiser than a Bug, but this is what I was talking about getting the shape right.

Topsy Turvy

We were allowed to decorate is any wat that we wanted. This was to help us practice any techinques we are using in the next two weeks for our final cakes! 

Mini Pastries

Mixed Fruit Tartlets

Lemon Cream Tartlet

Chocolate Diamants

Diamants means diamonds in French. The turbinado sugar on the outside represents diamonds.

Viennese Vanilla Sable Cookies

The one of the lefts has a turbinado-sugared almond and the one of the right has raspberry jam.

Orange and Cocoa Nib Tuile

Coconut Tuile

Chocolate Mousse Cups

The chocolate cups are filled with coffee hazelnut filling and topped with dark chocolate hazelnut mousse

 Chocolate Fondant Cake
From the name you would probably think that there is fodant in the cake, but there is not! It is a take on a molten lava cake. You are suppose to eat it a few minutes after it comes out of the oven. It is topped with a chocolate ganache.

Green Tea Chocolate Cupcake

Chocolate Cupcake filled and topped with green tea mousseline. Mousseline is pastry cream mixed with whipped cream.

Mini Exotic Cake

What makes this cake exotic is that it has passion fruit puree and lime in it. It is topped with a white chocolate passion fruit whipped ganache, which it DELICIOUS! I had extra left over and ate it with strawberries!

 Almond Cupcakes
These cupcakes are filled with lemom cream and fresh berries. The above is topped with Swiss Meringue and the picture to the right is topped with Italian Buttercream.

White Chocolate Cups

These chocolate cups are filled with bananas, strawberry coulis and topped with green tea mousseline.