Our call enjoyed success with our first cakes in Cake Decorating. The cakes were prepared and presented to Chef for critique. Video of our cakes:
https://animoto.com/play/0RjZY01LKZAzKOtN26OeNw
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| A good beginning! |
Sunday, January 27, 2019
1/15/19 Our First Cake In Cake Decorating
1/15/19 Our First Cake In Cake Decorating
Our call enjoyed success with our first cakes in Cake Decorating. The cakes were prepared and presented to Chef for critique. Video of our cakes:
https://animoto.com/play/0RjZY01LKZAzKOtN26OeNw
Our call enjoyed success with our first cakes in Cake Decorating. The cakes were prepared and presented to Chef for critique. Video of our cakes:
https://animoto.com/play/0RjZY01LKZAzKOtN26OeNw
1/14/19 Piping Practice
1/14/19 Piping Practice
Our weekly assignment from Cake Decorating: piping rosettes and shell borders.
Our weekly assignment from Cake Decorating: piping rosettes and shell borders.
1/14/19 Kolaches and Leftover Jams
1/14/19 Kolaches and Leftover Jams
For Prayer Breakfast Group today, I prepared Kolaches. For this edition, the scaled dough was reduced in size for the preferences of my group. Using leftovers Christmas jams, the Kolaches were filled with Strawberry, Peach, and Carrot Cake Jam.
For Prayer Breakfast Group today, I prepared Kolaches. For this edition, the scaled dough was reduced in size for the preferences of my group. Using leftovers Christmas jams, the Kolaches were filled with Strawberry, Peach, and Carrot Cake Jam.
Saturday, January 12, 2019
1/8/19 First Class Spring 2019: Cake Decorating
1/8/19 First Class Spring 2019: Cake Decorating
It is exciting to begin a new semester after Christmas break. During our first meeting, we baked multiple cakes for decorating over the next few weeks and Chef Summers demonstrated our first two piping techniques to practice for homework, Rosettes and Shell border. Jon prepped the practice icing and it tastes terrible. Video of our class: https://animoto.com/play/CNvc0UO4KozqtIPukkfvsg
It is exciting to begin a new semester after Christmas break. During our first meeting, we baked multiple cakes for decorating over the next few weeks and Chef Summers demonstrated our first two piping techniques to practice for homework, Rosettes and Shell border. Jon prepped the practice icing and it tastes terrible. Video of our class: https://animoto.com/play/CNvc0UO4KozqtIPukkfvsg
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| The first piping technique: Rosettes |
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| Speed Rack of cakes to use for piping practice |
1/7/19 Ham, Apple, and Cheese Quiche for Dinner
1/7/19 Ham, Apple, and Cheese Quiche for Dinner
We are a family that loves eggs. For dinner tonight, I am going to try a new recipe and try to perfect crust.
For the crust, I used Martha Stewart's pie crust recipe. She uses butter for the fat rather than shortening. The crust assembled easily in the food processor. I used more water than the recipe suggested and actually will use a little more next time. While the pie dough was resting in the fridge, I prepped the other ingredients. The apples were sauteed in butter to soften and release moisture. The cheese was grated and ham chopped. Eggs, whole milk, salt, and peppered with blended together.
Assembly time:
The dough was rolled and position in a baking dish. Care was taken not to stretch and to sink the dough into the base to prevent shrinkage. The layers began with apples, ham, and then cheese. The egg mixture was poured over the top.
The family critique included suggestions to replace the ham with bacon for a stronger flavor to blend with apples and cheese. Otherwise,we enjoyed this quiche recipe and the crust was perfect. No soggy bottom!!
We are a family that loves eggs. For dinner tonight, I am going to try a new recipe and try to perfect crust.
For the crust, I used Martha Stewart's pie crust recipe. She uses butter for the fat rather than shortening. The crust assembled easily in the food processor. I used more water than the recipe suggested and actually will use a little more next time. While the pie dough was resting in the fridge, I prepped the other ingredients. The apples were sauteed in butter to soften and release moisture. The cheese was grated and ham chopped. Eggs, whole milk, salt, and peppered with blended together.
Assembly time:
The dough was rolled and position in a baking dish. Care was taken not to stretch and to sink the dough into the base to prevent shrinkage. The layers began with apples, ham, and then cheese. The egg mixture was poured over the top.
The family critique included suggestions to replace the ham with bacon for a stronger flavor to blend with apples and cheese. Otherwise,we enjoyed this quiche recipe and the crust was perfect. No soggy bottom!!
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| Ready for the oven |
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| Ready to Eat |
1/7/19 Cinnamon Rolls for Prayer Breakfast
1/7/19 Cinnamon Rolls for Prayer Breakfast
Not much new or fancy, but loved by my Prayer group: Cinnamon Buns!
Not much new or fancy, but loved by my Prayer group: Cinnamon Buns!
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| Buns ready for Final Proof |
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| And Ready to Serve |
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| Up close! |
Saturday, January 5, 2019
1/1/19 La Farm Bakery
1/1/19 La Farm Bakery
La Farm Bakery is a baking located in Cary, NC and owned by Lionel Vatinet, a French trained, James Beard Beard award winning baker. He has also published a cookbook "A Passion for Bread." Having pulled this book out recently, I have been attempting several of the breads. These recipes are challenging in that Chef Vatinet likes to work with very wet doughs. The first recipe tried French Country Rolls. The attempt was a success:
La Farm Bakery is a baking located in Cary, NC and owned by Lionel Vatinet, a French trained, James Beard Beard award winning baker. He has also published a cookbook "A Passion for Bread." Having pulled this book out recently, I have been attempting several of the breads. These recipes are challenging in that Chef Vatinet likes to work with very wet doughs. The first recipe tried French Country Rolls. The attempt was a success:
12/25/18 Epic Failure
12/25/18 Epic Failure
While perfecting Petit Fours, this attempt went right into the trash!! The little cakes were dry and the glaze to thick and I added to much color gel to the glaze.
While perfecting Petit Fours, this attempt went right into the trash!! The little cakes were dry and the glaze to thick and I added to much color gel to the glaze.
This next attempt is an improvement but still a work in progress!
12/13/18 Charlotte Royale
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| Charlotte Royale |
With raspberry Mousse and Bavarian Cream left over from European Cakes final, I prepared a Charlotte Royale for the bridge club.
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| Cake for Jelly Roll |
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| Cake Rolled for Shaping and Cooling |
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