Sugar 1- Days 1 and 2

Hello friends! I thought I would catch up on my blogging and post some pictures for you from days 1 and 2 of our first section in sugar. I have actually completed day 4 of this section already, but more about that later…

The first two days of sugar were dedicated to marzipan and nougatine. Marzipan is a mixture of almonds and sugar essentially. It is often used to make little figurines. It is very popular to buy these figurines as candy for the holidays. Nougatine is caramel and almonds that can be cut and shaped. Our first project: a nougatine fruit basket filled with marzipan fruit.

apple, peach, pear, strawberry, and banana

pineapple, grapes, and blueberries

peas in a pod

pig, duck, and dog


Right now, I am in the middle of a four day project that will be finished on Monday, Jan 2nd. We are making a pastillage cake stand. We will be using pastillage, and sugar paste to construct and decorate the cake stand. On top will be a fondant covered dummy cake. The theme is the first initial of our names. My project is called “K” is for kites. 🙂


Plated Desserts 1

Hello blog world! I know… I have neglected you. I’m so sorry. It seems my life has been pretty busy lately with the holidays here and Christmas fast approaching. I have started and finished the first section in plated desserts, so this is a blog post to play catch up. 🙂

Plated desserts was fun and very different from everything we have done so far. I feel like it really gave us a glimpse into what it might be like to work in a kitchen setting at a restaurant. Every day we came into class and were given a summary as to what we were to accomplish that night and different tasks were given to each person and/or team. We all made different components in our plated desserts. We always made components for the desserts we were plating the next class and plated the desserts we made the class before.

This is the first time we consistently got out of class at 11 or later. I found myself coming home in my uniform more nights than I ever had before because I was tired and just wanted to go home. 🙂

Well, I should definitely stop talking and start uploading pictures because I have a lot for you to see…

Creme Brûlée with blueberries and shortbread cookies

Creme Caramel with candied kumquats and tuille cookies

Orange Crepes with orange butter sauce, orange segments and blueberry sorbet

Chocolate Crepes with mint ice cream and chocolate sauce

Savory Puff Pastry filled with sautéed spinach and mushrooms and topped with béchamel sauce

Strawberry Hazelnut Tart with hazelnut anglaise, strawberry ice cream and a caramelized hazelnut

Kiwi and Milk Marmalade Tart with lemon frozen yogurt and a kiwi cookie

Pineapple Tarte Tatin with vanilla-lime frozen yogurt and pineapple-passion fruit butter sauce

Banana Macadamia Nut Financier with brown butter sauce and vanilla ice cream

Cold Green Apple Charlotte with vanilla sauce, red currant coulis, green apple sorbet and an apple chip

Hot Apple Charlotte with apple caramel sauce, rum ice cream and an apple chip


The Last Day of Chocolate 1 and the First Day of Plated Desserts

Monday was the last day of Chocolate 1. We took our written exam and then made another chocolate box. It wasn’t the best night for me, but in the end it turned out ok. I tried really hard to work neatly, but the box kept falling apart on me. I eventually was able to fix everything. It is nice, but not as clean as I wanted it to be.

Wednesday was the first day in plated desserts. We started 2 desserts, which we will plate tonight, and plated a dessert started on Monday. After tonight, I will know how to make and plate a creme brûlée. My father will be very happy about this. We are also making ice cream and crepes tonight.

Wednesday was a long night and I have a feeling that every class for this section will be the same way. There are many components to plated desserts. I am learning a lot, so hopefully that will make up for getting out of class a little later than normal. We’ll see… 🙂

Here is the dessert we plated:

It is a chocolate marquis cake with a mint infused creme anglaise sauce and cranberry compote.