Have you ever had one of those hellaciously long weeks? This week was one of those for me. A lot of out of class time was needed to finish my cake so that meant getting to school at 6am or sticking around after school till 4pm on days that I normally get home early. It’s done and I’m glad it’s over. Here we are frantically working on getting everything done by due date on Wednesday.
I went for a Hawaiian flower theme including bird of paradise, several different types of antherium, helaconya ginger, shell ginger, ilima and kukui nuts. I was especially pleased with the torch ginger which is on the upper tier draping down to the second tier. All of these flowers are colored and airbrushed gum paste. Here are our completed cakes in the display window. Kinda impressive, don’t you think?
As I mentioned earlier that I was having a hellacious week, another part of it was prepping and executing our class banquet project. Each of our 4 groups were assigned a season (we got winter) and had to design 2 hors d’oeuvres, a charcuterie item and a plated action appetizer station. The event was held on Thursday evening so school started for me at 8am and I got home at 8:30, only to get up at 4:30am for a 7am baking class.
Here is what our group offered in our winter tasting menu:
Indian Inspired Pate en Croute with Lemon Aoli.
We used a saffron dough for this Indian chicken inlay in scallop, shrimp & fish mousseline garnished with peas, sundried tomatoes, salmon & shrimp coated in aspic. The journey of this pate en croute started a couple day prior.