Advanced Baking – Day 8

December 2, 2016 Wrapping up Advanced Baking today and talking about what we did and did not like: Cakes: I liked making the decorations above all else, putting the fondant on was a pain in the butt but we managed to make it look pretty good for a first time effort. I could see myself…

Advanced Baking – Day 7

November 18, 2016 We had the honor of taking a class with the owner of Forte Chocolates in Mount Vernon today. She has won many worldwide and national awards for her caramels and chocolates over the past eight years. We first came up with a design and theme of what our snowman was going to look…

Advanced Baking – Day 6

November 4, 2016 Another day and it is just windy as heck here. I swear it is a miracle that we haven’t lost power. I am feeling much better today and hope I will fully recover by tomorrow. I hope everyone in class has fun watching chocolate videos and getting ideas for our snowman sculptures.

Advanced Baking – Day 5

October 28, 2016 Sugar class was spent finishing our underwater sugar pieces. We airbrushed some more shells, did sand casting like seaweed and I did little purple and red goggles for Ellie’s fish and mine; her fish looks like Elvis and mine just has lopsided eyes and a weird tail. But I think our fish piece…

Advanced Baking – Day 4

October 21, 2016 I was so looking forward to today because of the sugar fish that would be constructed. Pulled sugar is sort of difficult to work with, especially if you have never done sugar work before. The class is an introduction to sugar not a sugar mastery class, so it is kind of hard…

Advanced Baking – Day 3

October 14, 2016 Friday mornings are the best because you know that you have one more day of classes before the weekend starts. And believe me, it is going to be a blustery and rainy, stay indoors and drink hot coco weekend! The bakery was a little chilly as I walked in this morning to…

Advanced Baking – Day 2

October 7, 2016 This week we started in N121 to discuss gum paste and fondant and how to use it carefully so that it won’t become hard and dry out. We watched a couple videos and discussed some questions about fondant. After this, we headed over to the bakery where we used some modeling chocolate…

Advanced Baking – Day 1

September 30, 2016 Today was the first day of Advanced Baking class and we met over in Nelson Hall 121. The class is comprised of second year students that would be creating a specialty cake, chocolate, and sugar work. We took the class period to team up with a partner to design our fondant cakes….