For the next two weeks, we will be focused on cake decor.  We’ve already made buttercream and marzipan roses, and we are once again doing our piping homework with that shortening concoction for practice.  We’re decorating a cake a day, and next week, we will decorate a two-tier buttercream wedding cake with a topper (we’ll be doing contemporary rolled fondant wedding cakes later in the program).  I was always the kid in school who could never think of something to draw out of the blue, so I have to think fast and think of (and research) some designs that I want to work with for this block.

For the third week, we’ll be working with sugar: pulling sugar, blowing sugar, and creating a sugar showpiece.  Sounds like (somewhat dangerous) fun.

This entry was posted on Tuesday, May 23rd, 2006 at 6:38 pm and is filed under Culinary School. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.