Cream Cheese and Cherries

So today I was pumped to make this pie I had in mind for quite some time and I think I did quite well on it. :)

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*Homemade Cream Cheese and Cherry Pie with Streusel*

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Dough

All purpose flour 500g

[Crisco] Cold shortening 300g 

Cold water 100g

Salt 10g [2tsp]

Sugar 30g [2tbsp]

1. Combine sifted dry ingredients all together.

2. Cut in the shortening and rub till the consistency of cornmeal.

3. Add water and try to form a round ball of dough.

4. Flatten out in plastic wrap and place it into the fridge to cool for 30 min.

Note: When you're ready to use the pie poke some holes lightly with a fork this will make the crust be able to rise nicely.

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Cream Cheese Filling

[Island Farms *Victoria Style*] Cream cheese 340g

Sugar 70g

Salt 1/2 tsp

Eggs 38g

Sour cream 50g

Vanilla extract 1 tsp 

1. Combine all ingredients together with a hand mixer.

Note: I advise to use [Philadelphia] cream cheese since I noticed after I mixed it that I made the filling with a spreadable kind of cream cheese but it turned out so it's not so bad after all. Though when using the Philadelphia kind you should first cream it with the sugar then add the other ingredients as to in the creaming method.

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Streusel

Butter 63g

Sugar 30g

Brown Sugar 30g

Ground cinnamon 1/2 tsp

Flour 125g

1. Combine all ingredients together and mix by hand till the consistency of cornmeal.

Note: Store in the freezer.

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Now it wouldn't be a cherry pie without cherries so I used 'E.D. Smith's Light & Fruity Cherry Pie Filling' for that then I topped it with the cream cheese filling I made and sprinkled streusel over the filling evenly.

I baked the pie @ 400F for 20 minutes then I rotated the pan and baked it for another 20 minutes until the crust looks golden brown.

Let the pie cool for 15 minutes and dig in!

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Result

Flavour: *****/***** [Deliciousness, but next time I'll try it with Philadelphia cream cheese]
Aroma: *****/***** [The streusel gives it that nice buttery smell.]

Level: Easy and simple.

Too Good To Be True

So for my pie practical I was a little nervous of how my dough would turn out because the other day at home I was practicing but I did the whole process wrong and made the dough way to tough though I learned from my mistake which really helped me ace the physical test.  

1. I first made my mealy dough, I shared some flaky dough with a comrade then I made the apple filling and finally I assembled the pie.

2. I took a one of the flat pie sheets and rotated my dough and cooled it for 20 minutes then I rolled out my flaky dough and cooled that as well. 

3. I place the mealy dough in my shell and fill it with the filling I prepared. 

4. Afterwards I took my flaky dough out of the cooler, rolled the dough up a rolling pin and rolled it out onto the top carefully.

5. Finally I sealed the dough, did decorative slits with a knife, and baked it for 45 minutes.

Result

Flavour: *****/***** [Not too sweet and not too plain]
Aroma: *****/***** [Magnificent]
Level: Easy and simple. [Takes a few tries on the dough]

"Pingueeny" The Fondant Penguin

 

Ahhhh, at last, it took about 40 long minutes to create this and yet it's blurry :P . Oh well. This was a little project that our baking instructor had each of us do: mold a small ball of cake into whatever you wish and cover it with fondant. His hat is my favourite part!
Merry Christmas everyone!

COOKIES

Hi
 I am now in the cookie section. This is my second time in this cookie section. I made sugar cookies today and iced them. I piped on a mint green buttercream icing and put on some white circle sprinkles.

Fondant Cake-Teenage Mutant Ninja Turtle!

Hi,
    Today was my last day in the cake section. We worked on our fondant cakes it was really fun and cool. I made a teenage mutant ninja turtle. It looked really good. I also made pumpkin muffins with cream cheese frosting in the middle. They turned out really nice. I am almost don't my checklist and everyone has to finish by the end of the semester. I am really sad that this semester is ending I really love baking, but I will be doing it again next year. Hopefully im doing it will all my friends. So that's all.
Bye

Eclairs by Carolin

Baked Pies Week

A Little Bit Of Everything

Okay so we are now starting our third rotation so I have had the chance to be at each station twice. I can tell already that I have gained and improved upon a lot of skills. Our baking midterm was at close to the end of November, it definitely wasn't as difficult as I was expecting. I made a white pan loaf, cloverleaf rolls, chocolate chip scones and double chocolate muffins. It was a busy morning but I managed to finish all my products before I went for lunch(definitely a moment that made me proud:P). While I was at the pies station this time, I got to experiment with a chiffon pie recipe, which after being revised actually turned out really well. Also I got to make a fresh fruit tart where I got to slice the fruit in super thin slices and arrange it on top of the pastry cream in the tart shell, which to me was a lot of fun. Also I got a second shot at being manager....this station is definitely more challenging and comes with more responsibilities than the other stations. For the most part though I kind of enjoy this station because it truly lets you know where your weaknesses are and what you would need to improve upon in order to work out in this industry. We are now in the pies unit which I am really enjoying. Over the summer I worked in a bakery where we baked pies, rolls, buns, loaves and some other products for farmers markets, and every Thursday when I would work all I would do, from 6 in the morning when I started until when I was done at 12, was fill and top pies. the thing was though, I never got to make the shell so I'm really glad I get to learn that part now to.:)

Fresh Fruit Tart

Strawberry Chiffon Pie

Shailyn's Sugar Cookies

 

Monica's Volleyball Cupcakes

Carolin's Pizzas

 

Mikayla's Chocolate Cake

Two Months In The Bakeshop

After two months in the bakeshop I am definitely getting way more comfortable and quicker in the bakeshop. Since my last post, which was about my experience at the yeast station I have been through pies and tarts, cakes and custards, muffins, cookies and back to yeast. While I was at the pies and tarts station I rolled out quite a few pie crusts, which was definitely a challenge and something I'll need to improve upon. After that, at the cakes and custards station, I made cake donuts which was definitely new to me and interesting to try. Then came the stage I was most nervous for.. being manager. This stage was not as difficult as I expected but definitely different than being at the other stations since you are in charge of making sure everything is done and clean at the end of the day. After those three days going to the muffins station seemed like it was quite the easy task since this station basically required me to make muffins and scones. Then back to my favorite station of  cookies, which I once again enjoyed. Then back to yeast, which I'm enjoying more this time than last.

Snickers Squares

The Birthday cupcake I got from the class!!!

  

Easy & Simple.

On Sunday, 

I wanted to make something out of the pumpkin puree we had in our fridge which made me pull out the textbook;

There was a recipe for flaky pie dough which I preferred over mealy 
which called for...SHORTENING.

Though the problem was that we had no shortening to make the pie dough; my mother and I were unsure on substituting shortening with butter so she pulled out a german baking book which was,

"Dr. Oetker's Backen Macht Freude"

*[very popular in Germany because it contains handy information as well as great recipes].

She suggested that we should try out "knetteig" or knead dough. I took the crust recipe for cheesecake from the book which is made with:

Whole wheat flour | 150g

Dr. Oetker baking powder | 1/2 tsp 

[1 tsp of no name baking powder since Dr.Oetker is formulated and therefore stronger]

Granulated sugar | 65g

Dr. Oetker vanilla sugar | 1 pack 

[I made vanilla sugar by mixing together 15g of sugar and 1 1/2 tsp of vanilla extract]

Whole egg | 1

Cold butter or margarine | 65g 

You put all ingredients in a bowl and rub them into a thick mash [just like pie dough] and press the dough into a pie plate evenly. 

[It fills the center and half of the height of the plate but it wasn't enough to reach the rim since it's originally thought out for a cheesecake but it still works.]

We then baked the crust for about 12-15 min. in our conventional oven at 400F [note: we have a conventional oven without fans] and meanwhile we prepared the pumpkin pie filling from the textbook which we made with:

Pumpkin puree | 375g
All purpose flour | 15g
Ground cinnamon | 2g
Salt | 2g
Brown sugar | 80g
Whole egg | 1 
Cornstarch | 1 tsp
Corn syrup | 30g
Milk | 100g
Instant vanilla pudding mix | 1 1/2 tsp

You mix everything together until it creates a well-blended smooth paste that is slightly sweet and let the filling stand for about 10 minutes. Stir the filling to remix it and fill the pie shell halfway of the height of the pie plate and bake the pie at 400F for 20 min. or until set.

Our result: [yes pieces are missing, but they were so good..]

Flavour: ****/***** [Filling is amazing but next time I'll try pie dough.]

Aroma: *****/***** [Pumpkiny goodness.]

Level: Easy and simple. 

Last thoughts ~Very tasty. Recommend it. \(^.^)/ 

Trying Something New

This morning we got a complaint about our bagels being too tough; so our teacher decided to switch the recipe.



     I started off with whipping up some "White Pan Bread." After mixing the dough, a started following my bagel recipe.

     As you can see, the bigger bagel is almost the same size as the plate its on sooooo... I think the portioning part could use a bit of tweaking. 

 

 

Vol-au-Vents

Alright, the laminated dough was a bit hard to make though the makeup part of these pastries was very fun because it looked nice and was pretty simple. Unfortunately the lemon pie filling vol-au-vents were so good I forgot to take a picture as I already have eaten them but I got to admit that was the recipe I was most proud of prior to now.

If you don't know what vol-au-vents are...
they're pastries where you roll out the laminated dough [with the butter already in, after the 3rd turn] and cut out 3 1/2 inch bt 3 1/2 inch squares; then you fold the squares, cut like this < slightly so the mini squares don't fall out and take the two flaps of dough and overlap them over each other creating a border-like design with little twists at each end. Afterwards you egg wash them, put filling in the center, and egg wash them once again then they're ready to be baked at 300 F for about 10 minutes.

By the way vol-au-vents means 'windblown' and they name these pastries like that because they refer to the lightness.

Summary: Loved it. :)
~K

Yeast

For nine days in the bakeshop I was at the yeast station. This, I'm guessing is going to be my least favorite station because I prefer making cakes, cookies, or other desserts. Though this may not be my favorite station I believe making good breads and learning the different techniques behind doing so is a necessary part of being a good baker. During these nine days I have tried so many things I've never tried before such as focaccia, a baguette and a cheese bagel. Although I believe my favorite was definitely the glazed doughnuts that  I made. :):)

Yeast Raised Doughnuts
 

A Call-out from the Sickbed

So for the past two weeks or so I've been sick.  It caused me to be distracted, and sometimes confused in class. I missed days sporadically. Over the weekend I decided to visit a doctor. I was told that this virus had been making its way around town. So I decided to take a break for two consecutive days, not wanting to pass the virus I have onto others in my class. 

Cream Cheese Brownie

However I did not while the time away. My mother and me spent the time baking also! We baked Bienestich (well she did, I watched and listened to instructions).

Then right as we put it in the oven for its second go, we had a power outage, my mom pretty much freaked out. All was well though, and it turned out in the end.

Bienestich 

Then we baked the brownie for the Cream Cheese Brownie, and let it cool overnight.   Later that evening we made a Cheesecake with Bakers cheese, or Quark as some know it. It continues to be a great challenge to me :)  

This morning we made the cream cheese filling for the brownie and put it together. It was quite the endeavour, but my moms patience was a great help. 

I'll be back in the bakeshop soon! 

Chocolate Mini Tarts

So the week before I made some delicious small choco. tarts and I'm quite proud of how they turned out to be. ^__^

The End of Yeast

Focaccia Bread (foe-kah-shee-ah)

 

I thought I might end the yeast section with a bang. 

Plain Old Pizza



Home

Finally I get to be in the NPC Kitchen. The first day of school felt like coming home. Sure, it was disorienting to get into the rhythm of the bakeshop with new equipment, new people and a new schedule. Still, baking all day and learning… USEFUL …math is my personal heaven.            

 Especially the equipment is difficult to get used to. My thermomixer at home operates totally different, but not in all cases better. The bigger range and better quality of ingredients is also an adjustment. I used Glycerin and Gelatin powder within the first ½ week. The first time, ever, I did too.

The text book… oh the text book. When I think about giving it up at the end of the semester I almost want to cry. All that beautiful, delicious knowledge laying within. Ah!!

 

It’s only been 1 ½ weeks and I’ve learned so much. I have made

White Velvet Cake

Chocolate Cake

Carrot Cake (First time)

Scones (Also a first)

Cookies

Muffins

                                And even Fondant(Definitely a

first)!

Just today I made MACARONSJJJ…    they did not really turn out, at allL!

However, I learned quite a bit, a crazy lot actually. So tomorrow I get to try again. Tonight I’ll pray for the best and then apply my newly acquired knowledge.

Yeast, Yeast, Yeast...

Week 1 (possibly longer) of baking is complete! Our kitchen is categorized into 8 sections; 3 of them being “Yeast Breads.” We all rotate to the next section after 3 days. I began in the first Yeast Breads section so today I am on my fourth out of nine days working with different yeast breads. In other words, I’m ready to make something other than bread. J

Everything here is so much different than at home! We must stay very clean whenever we’re in the kitchen, begin with copying the recipe we’re making into our notebooks, scaling out all of our ingredients, and being VERY aware of things that could go wrong. Such as going into the fridge too often, and sneakily licking the beaters.

(So far I’ve been able to keep this a secret from my mom so don’t tell her what I’m about to say!)

Mrs. Nikkel taught me a simple way to roll buns (dinner rolls) in about 5 minutes, whereas my mom has been struggling to teach me every time she’s whipped up a batch in the past year or so.

You see, it’s a breezy 3 step process:

1.       Start by really squishing the ball of dough you’re working with while rolling it in circles.

2.       Ease up a bit but still press on the dough; keep rolling

3.       By now, your hand should be a cage over the formed ball and just finishing your last round or two. (the seams should be in a neat swirl at the bottom)

This is the most significant technique I’ve learned so far.

            Bye for now,

            ~Monica

"Bob" the Minion Cake - a Baking Level 2 item, but Level 1's can certainly give fondant cakes a shot

Baking and Pecan Pie

Hello,

Baking is so much fun! I love making new things that I’ve never made before. So far I have made chocolate chip cookies, pie shells, tart shells, pecan pie, chocolate pudding, chocolate cake, cake pop mix and cinnamon bun pan glaze. I look forward to baking every morning. I also love to taste test the food! So far I have been in the pies and tarts section, cakes and custards section and now I’m the manager. Being the manager isn’t that bad. The sections go like so: Manager, Muffins, Cookies, Cookies, Yeast, Yeast, Yeast, Pies and Tarts and Cakes and Custard. We rotate sections every three days. I have been through two sections and right now I’m just starting one.

The best thing that ive made is the pecan pie. After I made it I cut it into eight slices and put them on plates. Then I made whipped cream and put some on the slices using a piping bag. Then I put some leaves of mint on the whipped cream. Lastly I put a pecan on each whip cream dollop. After I wrapped it up and put it in the cafeteria. The pie looked so good.

-Shailyn

Cookies

My first week in baking and pastry arts was spent in the cookies station. I really enjoyed this station because I got to make a bunch of different kinds of brownies and cookies. I was quite worried about my desserts not turning out since it was my first week in the bakery but I think most of my desserts turned out pretty good. I think my having taken the culinary class last year really helped me feel a lot more comfortable in the bakeshop because we had to do quite a bit of baking in culinary to, and we learned some of the mixing methods. I think my favourite thing I made at the cookies station were the peanut butter brownies, which were made up of a brownie layer at the bottom then an icing and also chocolate drizzle and peanuts on top. It was a really sweet dessert but it looked and tasted really good. I also made double chocolate cookies and just normal brownies. This first week in class we also spent quite a bit of time of cleaning and sanitation and just learning the basic formulas we'll be using. So far I'm only able to finish one recipe per day but I can see that with some time the process will speed up and I'll get more done in one day.


Peanut Butter Brownies

First Week

The first week in baking was quite interesting because I got used to wearing a bakeshop uniform and working neatly in a certain space as well as using various sorts of methods and tools. I also learned how to work with a scale and a mixer. Through the first two weeks I made chocolate chip cookies, cinnamon bun pan glaze + filling, pie dough, and pizza dough; currently I'm making chocolate tart with chocolate pate sable which I'm hoping turns out well. I like baking class so far because it's a relaxed and fun class. :) Hopefully I'll be more professional at baking at the end of this semester.

~Good luck to everyone

    

first full week done!!!

The first full week of baking has been fun and a bit difficult. I started at cakes and custards, I baked a white velvet cake with a simple butter cream frosting. then I made two different cheese cake one a simple no bake with chocolate chips and it was the best cheese cake I have ever had. the second cheese cake was a bit more difficult, it was a coconut fudge, I had a bit of trouble with the smell of the coconut milk used in the cake but I think it turned out great. from there I moved to manger position and made some mousseline buttercream and Carmel sauce and chocolate frosting. so the first week was confusing trying to find the ingredients and utensils and all the other good stuff!! but going onto week 2 everything is getting easier and more fun everyday we get to learn new techniques and recipes!!! 

My Final Post of the year :)

This school year has gone by so quickly its unbelievable. I have made so many creations in this bakeshop, and i have made some new friends. tomorrow is the exam, and i am very excited about it. i am going to miss the fun i had in the bakeshop. In this year i have learned a lot about baking, lots of mixing techniques, how to properly bake something, and also how to make some complex things. My most favorite thing i have made this year was probably my biscotty. they turned out really amazing, and close to perfect. i have decorated them with sliced almonds and dipped in chocolate. I want to thank NPC for giving me an opportunity to take a vocational program there, and learn amazing things. I also want to thank Mrs. Nikkel for being an amazing teacher. And most of all, I want to thank Mr. Giesbrecht for showing me this awesome program. HAVE A GREAT SUMMER EVERYONE !!! :)

Last blog post!

Today was the last morning of normal bakeshop production! We got the afternoon for our GVC big day. It is really sad to think that I won't be coming back next semester. I have loved every minute of it and I am so excited to come back next year!

On Tuesday I made a cake for Mrs. Russell. It was for her son's 16th birthday. It was a 3 layer chocolate cake with chocolate frosting. And the bast part; it was covered in roughly 50 smarties ;)

Last Week in the Bakeshop

Wow! Its crazy how fast this semester went by! Last semester went by a LOT slower. Im sad to see the semester end. The good thing, though, is that ill be able to come back next year! Im hoping that, during the summer, ill be able to make a couple of things I learned how to make in the bakeshop. Im very happy that they offer such a class and am super excited to come back next year!!!

 Baked alaska :) A sweet (very sweet!) dessert made with cake, ice cream, and meringue.

Chocolate souffle

Mixed berry mousse. A light, delicious dessert made with three kinds of berries.

Tirimisu

Pain de campaign. In other words, 

country-style french bread.

Pecan cheesecake

END OF THE YEAR

I can't believe that its the end of the year.  Only about 3 more days left. This semester has gone by so quickly!! I know for sure that next semester won't be as much fun.


     I think the main reason I loved being in the bakeshop everyday was because I was doing something I actually enjoyed. There aren't too many people that I know that actually enjoy math and science and geography. When I had to get up every morning and get ready for school, I never once dreaded it. It was like waking up and being able to live out a dream. And I never want it to end.

    The final exam is coming up. I probably should be worried, but I can't say I am. We've already been told what we have to make, and it doesn't seem very hard. The only part I'm not looking forward to is the written part.

    I can't wait to come back next year for level two.

For the last little while I've been making a lot of things that I've never heard of before. I've made beignet soufflé, napoleon, pain de campaign and many other things. I enjoy tasting new things and learning how to make them :)

TIME FLIES

Where has the time gone? It feels like I've only been in the bakeshop for a couple of weeks but this semester is coming to an end only a couple days left then its time to enjoy summer. Hopefully this summer I will be able to make some more delicious baked goods that I learned in bakeshop!! :)  There is only a week of production left then its exam time and clean up time. :)

I did some lemon swirl cookies. Before baking the cookies, I add some sugar on the tops of the cookies because I ate some lemon swirl cookies I expect them to be a little bit sweet and they weren't. I sprinkled some granulated sugar to make them a little bit sweet after being baked and garnished them with confectioners' sugar. I guess I use personal preference for the cookies to taste better, only a little.

Mrs Russell's Fruit Tarts

 

An EA from GVC; Mrs. Russell did a few fruit tarts today and I helped her with a good design which a flower design on one of the tarts. Also she added some simple syrup onto her tarts because we ran out of apricot glaze, but her fruit tarts look pretty as food and a dessert and culinary design. I just hope that this design might be in great influence and to Mrs. Russell as well. :)

Three Chocolate Souffles

 

 

I did a few chocolate soufflés today, but one of them did overflow when baking in the oven. It took me some time for me to make them, luckily I got them finished and ate one for dessert with the quiche pie and chocolate milk (small). Maybe I can do a little bit more once the soufflés are cooled down mostly or are they okay just the way they are? Perhaps they're okay just the way they are. :)

Surprise Quiche!

Yesterday at 1:30 in the afternoon, Chef Lindhorst came and told all of us in the bake shop that he needed 30 quiches for a takeout order the next day. So immediately Emily F and Caitlyn went to work on the pie crust. I got started on the filling for the quiche. We decided on a filling of bacon, cheese and green onion. We made 30 small pies crusts and the filling ready and in the fridge one hour later! So this morning all we needed to do was fill and bake the quiche! They turned out great!

Cakes, Cookies, and EXAM!?!?!

A few weeks ago I made a couple of cakes, pies, and even some cookies. I have decorated a cake for mothers day, made a small pink cake for my uncle who has come to visit Canada, and I have made a fruit pie and fruit tart lately. They all turned out great, and tasted amazing. I cant believe that a new school has this amazing equipment for us to use, and such a amazing teachers to teach us cool and useful things that can help us in the future. It has been a great 4 months in this vocational program and I will try to take it again next year. The final exam is coming up really quick, and we all need to study a little or a lot for it. But in general I think I am going to do great on the exam, I did on the mid-term. It has been an amazing 2nd semester for me, even the best one yet, I hope that next year will be as fun as this one.

Much Fun Indeed xD

This is my 4th month in the bake shop and I really love it. the class mates are really friendly :D and the Chef teaches amazing methods of baking items. I have been making Crepes, bagels, Olive Focaccia, and also much more cookies and cake pops. I really love how nice the kitchen looks like, and I get amazed by it every time I see it. it is a great opportunity to be in the bake shop and have such fun baking amazing products. I have been doing more products lately, and they have turned out amazing, good, and some even not too great, but everything will turn out great with lots of practice, and patience.

Field Trip to Steinbach

Last week we went in a field trip to Natures Farms in Steinbach. They sell eggs and pasta. We got to walk through the area where they make all the noodles and the owner explained a lot of it to us. They do it very differently than most places. Its very organic and they don't add all kinds of preservatives. Afterwards, we ordered pizza for lunch and then drove back to the school.

Fudgy chocolate chip cookies.

Awhile ago I helped my sister make cookies for a school project. She decided on fudgy chocolate chip cookies. They turned out good and tasted great!

ONLY ONE MONTH LEFT

       I can't believe we only have one month left. I don't want this to be over. I've loved working in a bakeshop and learning so many new things. Who knew that working all day long could be fun!!!!

      These past few weeks the desserts I've been making have become slightly more difficult technique wise, but they don't seem like they have become any harder to make!

      My favorite things I've made in the last 2-3 weeks would have to be a pie, some cheesecakes, a raspberry mousse, and cheese soufflés.

     We had an event order last week and they needed a certain amount of desserts, including a cheesecake.

Coconut fudge Cheesecake

 

Then, we had a practical test on pies. I decided that I was going to make a chocolate cream pie. The procedure wasn't hard at all, its was actually quite fun!

 

Chocolate Cream Pie

Raspberry Mousse

       The  raspberry mousse was a check list item. There is a list of things that we need to learn how to make by the end of the semester, and mousse's were one of the items. Making the mousse was easy and a lot of fun. Its probably one of my favorite items I've made in the bakeshop!!

     The cheese soufflés were the hardest things that I've made in the last 3 weeks. They had a long procedure and if they didn't get baked properly, they wouldn't turn out. I used a Swiss cheese for the soufflé, and I'm glad I did, because they tasted amazing!

Cheese Soufflés

 

 

 I'm defiantly going to miss being in the bakeshop. Only about 15 days left! Can't wait until next year to come back. Its defiantly been the best semester I've ever had :)

 

 

Hello There

 I've been in the bakeshop for almost a whole semester and so far I'm loving it.
My favorite station is definitely cakes and custards because baking cakes is pretty easy and I also really enjoy decorating cakes. Yeast is a fun station too. It is probably more tiring then the rest of the stations but still its fun. Pie station is pretty good too and also pretty easy if you know what you're doing. I also like trying different fillings for pies. Cookie station is one of the easiest station but still very enjoyable. And finally there is Muffin And Manager. Making muffins isn't to hard just the manager work in the beginning wasn't the most fun but its getting better by time.

Cakes and Desserts :)

It was mothers day a week ago, and I have made a 2 layer cake, filled with cream cheese icing, and glazed with chocolate cream cheese icing. I topped it of with Chantilly cream, and raspberry sauce. I have also added sliced almonds to the cake to make it look a little bit better.
This program is very interesting, and very cool. I get the chance to create amazing desserts everyday, and also bread products too. :) My classmates and I get along very good, and help each other out when we need to.
We had our mid term exams a while ago, and I made a loaf of bread, 6 soup buns, 5 raspberry scones, and 6 muffins. it was a very easy exam, and I had a lot of fun doing it. this is my first time having a practical exam and it was very different, because Mrs. Nikkel marked us on the texture of the product, the taste of the product, and the look of the final product, as well as working at our stations, cleanliness, and how fast and accurate we were working.

May 15, 2015
Meringues of Power, Courage and Wisdom
Hi :D I'm trying to master all three meringues which a the common or French meringues (Wisdom), the Swiss meringues (Courage) and the Italian meringues (Power). I already did both the common (which are on the pictures) and the Swiss meringues. Even though it's messy, but it fun as well when you use your creativity for different shapes with your meringues no matter which kind you make. As long as you have creative mind with you, you might have making those products. :)

  These shapes with the common (French) meringues is a good example of that you can be creative with this product. Even a heart is something to make as well and I saw someone else's meringues, which had food colour which means that you could be creative with more than just shape and like with food and baked items it's a work of art that certain people would like.