A Sweet Voyage

Guess who’s chosen and given the chance to participate in a national competition again???!!!! ME! The video above is about the upcoming Asian competition that’ll be held from Feb. 18- March 3 here in the Philippines. And I’ll be competing for the “Creative cake decorating-LIVE”. Team of three to make a one-tiered cake for two hours with the theme “The Ultimate Asian Showdown”. Wish me luck guys, I hope we’ll get what we deserve. Please pray for me..that’ll be a big help. :)

5th gingerbread house (the last one I’ve documented- we made 7) :)

This is the best among the ones I’ve posted. I love the new door, it looks really clean,well-piped and sophisticated for a door. Instead of small swag(stringworks), I decided to make 2 big and longer ones ,and I intersected them.

I can’t believe I did this one. This is more than what I’d expected for, and I’m so happy all of the houses I and my partner made got sold(even the first one! :)). I hope those who’ve bought our gingerbread house is happy :)

(Source: thepastrychefdevotee)

Day 13.

• Opera Cake
• Dobos Torte
• Sacher Torte
• Bittersweet Chocolate Mousse cake

Zuger Kirsch Torte.

A layer of japonaise base, Italian buttercream, vanilla sponge moisten with kirsch syrup, buttercream and japonaise disk again. It is then covered with Italian buttercream, coated with roasted flaked almonds and garnished with angelica and red cherries on top.

:)

Day 8 :)

Things are starting to sink in me now. Now getting a hang of things :) I want more! :)

Devil’s Food Cake

(Source: thepastrychefdevotee)

Week #2! :)

I think it’s about time that we move to week 2, day 1(or day 6).

Here’s start of the busy week. Week 1 is demo week, this week is where we went getting giddy and be stressed on the strenuous activities. 

These are the things that happened on the start of week 2 and will be the routine from now on.

• Have to wake up and go to school do MEP (mis en place) for the day, before the clock hits 7am. It’s up to you if what time you’ll go to the school. As long as you finish the prep before 7, you’ll good to go.
• We’ll be having individual practicals every Friday, our very first this week would be a layered cake.
• We will cook and make the dessert for the whole school’s buffet, both AM and PM pax.
• Some of the dish that are new (those that are not introduced on week 1), will be made and demoed by Chef Ernie. Then we’ll get to do it in the rest.
• 5 cakes are made today, one on each group. Our group made Strawberry Shortcake.
• We’ll get to have lunch now (cooked by the Culinary peeps).
• At the end of class, we’ll do a designated task that is normally done inside the kitchen daily (inventory, cleaning, sharpening of knives etc.).
• MEP for tomorrow.

It’ll be a busy day from now on. I like it. Things are getting rigorous as time goes by. I hope I’ll do good on my first practical.

“Oh! Snap!” said the Brandy Snap.

(plural bran·dy snaps)

noun

U.K. rolled cookie: a sweet crisp cookie with a thin lacy texture that is rolled into a cylinder and often filled with cream

This requires more delicate handling compare to tuiles, and this gives a sheen appeal as well. But is not recommended for fluctuating weathers, tends to soften and falls down.

Churros! :)

Bread and Butter Pudding

Done by poaching in without stirring. One should remember that poaching by the name itself complies to cook something in simmering water. Giving the product a nice equal heat temperature generated by the water heated up resulting for bread and butter pudding to have no crust, Make sure to not overheat for the essence of water bath itself will be gone. Loaf bread should be stale, a strong bread is hard to soften and soak. 

:)