Emily Wiebe's Truffles

 

Cora's Chocolate Truffles

 

Bakeshop Delicacies

We’ve been back in the bakeshop for about four weeks now. I have been in the yeast station, pies & tarts station, cakes & custards station, the muffin station, manager, and now I’m back in the yeast station. In the last couple of weeks I worked on a feuille D’Automne and an iced yellow butter cake. I also made ice cream sandwiches and coconut truffles as well as some other things.

A few weeks ago there was a group of about twenty people that had lunch here. The culinary students prepared lunch for them and the bakeshop students prepared the dessert. A few days before the lunch, all the bakeshop students prepared their own plated desserts and then we chose which one we wanted to do. I created a dessert called raspberry millefeuille. It was a light dessert prepared with almond tuiles, whipped cream, and raspberries.  

Butter Cake

 

raspberry millefeuille

 

feuille D’Automne

 

Vanilla Ice Cream

 

 

Fondant Cake!

So in the last week or so, I have been working on a fondant cake. I started making the flowers out of fondant on Thursday and finished the cake today. It actually turned out really well. I also made a flour-less choc peanut butter cake.
After I got home from school I decided to make some soft caramels. I dont have a thermometer, so I just went by sight. They actually turned out!

Flour-less Choc. Peanut Butter Cake

Soft Caramels

I made this sachertorte, it took me some time for me to make the components and the cake itself. If I make the cake on my own; I would do the components on the first day, the cake second, and the finishing touches third.

 

WE'RE BACK

I can't believe that its already second semester and I'm back in the bakeshop!! Some of it feels like second nature.
It's only the third day, so we haven't made a lot as of right now.
Yesterday I got to finish making my French Silk Pie. The finished product looked really good. Today I made a large Chocolate tart as well as two small ones. I hope it tastes as good as it looks! 

The beginning of level 2

   I’m finally back in the bakeshop after one and a half years … It feels really different because I’m in second level now. It’s only been three weeks and I’ve already learned so many new things. So far I’ve been in the cookie station, duty manager, yeast station and pie station. In every station I got to make something that I’ve already done before or something completely new. During these couple of weeks I’ve noticed that a lot of things have changed in the bakeshop and also that I’ve forgotten how to do a lot of the things I had learned during level one. We each got to make a dessert of our choice and present it to the class. Then we chose one dessert that we would serve to a group of people that were doing a tour of all the RRTVA classes. All together I think the first few weeks of level two have been really fun and interesting. Even with all the mistakes I have made during these weeks I still enjoyed every bit of it.

 

                                                                                                                                             By: Vera Schulz