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soc_puppet) wrote2013-05-14 09:58 pm
soc_puppet) wrote2013-05-14 09:58 pm
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International Pastries final
Sharing pics from my International Pastries final because I feel like I did pretty well and want to show off.
First pic: The entirety of my final: Two individual chocolate mousse cakes with dark chocolate round shield garnishes and two dark chocolate cigarettes each; one eight inch/twenty centimeter blood orange mousse cake with three curly-cue dark chocolate garnishes, one large tight spiral in the middle, and chocolate shavings sprinkled over the top; and twenty-four hand-rolled dark chocolate truffles. Bonus: A dark chocolate curly-cue over 12"/30cm in length, because it is epic cool that I managed to unwrap it without utterly destroying it in the process.
Second pic: Closeup of one of the individual mousse cakes. Sadly, I didn't have the macro setting on, so it's a bit blurry. Ah, well.
Third and fourth pics: Eight inch/twenty centimeter blood orange cake from top and side views. It is absolutely gorgeous and I am quite pleased with it.
Story time! In International Pastries, our final was stretched over two days so we would actually have enough time to get everything done. I managed almost all of my prep work yesterday, but was the only one in class who didn't get her mousse cakes in molds to set overnight. That meant that today I had to put them in the blast chiller in the culinary lab so they'd set enough for me to be able to remove the acetate that keeps their shape. While taking the cakes from the blast chiller, I dropped the blood orange cake.
I was INCREDIBLY lucky: the cake was firm enough that none of it fell out and touched the ground, and while the pan holding it was severely dented and made my cake somewhat misshapen as a result of the fall, I was able to mold both of them back into roughly their previous shapes. For bonus luck, the neutral glaze we had to add to the top of our fruit mousse cakes sealed the cracks that the fall had put into mine, leaving a nice smooth surface that you really couldn't tell had actually been dropped. The baking deities were smiling on me today!
That's all in the way of food for today, but I've got a pic of that amazing thing I traded for on Saturday forthcoming in the next post.
First pic: The entirety of my final: Two individual chocolate mousse cakes with dark chocolate round shield garnishes and two dark chocolate cigarettes each; one eight inch/twenty centimeter blood orange mousse cake with three curly-cue dark chocolate garnishes, one large tight spiral in the middle, and chocolate shavings sprinkled over the top; and twenty-four hand-rolled dark chocolate truffles. Bonus: A dark chocolate curly-cue over 12"/30cm in length, because it is epic cool that I managed to unwrap it without utterly destroying it in the process.
Second pic: Closeup of one of the individual mousse cakes. Sadly, I didn't have the macro setting on, so it's a bit blurry. Ah, well.
Third and fourth pics: Eight inch/twenty centimeter blood orange cake from top and side views. It is absolutely gorgeous and I am quite pleased with it.
Story time! In International Pastries, our final was stretched over two days so we would actually have enough time to get everything done. I managed almost all of my prep work yesterday, but was the only one in class who didn't get her mousse cakes in molds to set overnight. That meant that today I had to put them in the blast chiller in the culinary lab so they'd set enough for me to be able to remove the acetate that keeps their shape. While taking the cakes from the blast chiller, I dropped the blood orange cake.
I was INCREDIBLY lucky: the cake was firm enough that none of it fell out and touched the ground, and while the pan holding it was severely dented and made my cake somewhat misshapen as a result of the fall, I was able to mold both of them back into roughly their previous shapes. For bonus luck, the neutral glaze we had to add to the top of our fruit mousse cakes sealed the cracks that the fall had put into mine, leaving a nice smooth surface that you really couldn't tell had actually been dropped. The baking deities were smiling on me today!
That's all in the way of food for today, but I've got a pic of that amazing thing I traded for on Saturday forthcoming in the next post.
no subject
I think I stopped breathing for a moment when I read that you dropped the cake. Nicely done, that it held together!
It all looks so delicious, too. /sniffs longingly at screen
no subject
You and me both, yikes! I mean, I could probably have whipped up another cake in the time I had left, but only if I didn't have to worry about cleaning up the first cake before the final was due (roughly an hour and fifteen minutes after I'd dropped this one). Plus, there's probably no way it would have stood up without acetate, though I'm sure Chef would have understood.
I can assure you that is definitely delicious, though that is probably not much of a consolation ;)