I'm Done!!!

I am finally done with classes at Le Cordon Bleu! Well... we are on a six week externship class right now, but for the most part... I'M DONE! I am so ecstatic! 

Let me update you with my last cakes. 

First is my wedding cake. So, originally (I'm going to laugh if Chef reads this!) my classmate, Cindy, and I wanted to make wedding cakes for each other. Cindy wanted a beach themed wedding cake with Beach Chairs on top and Sea Shells around the cake. Well, when we had our "consultation" with Chef Adrian, she went with my idea but she had me add waves and fish. Flowers on the cake somewhere were a requirement. I wanted a simple cake so I wasn't too excited about the waves and the fish, but I had to please my client. Here is what the finished cake looked like: 

Wedding Cake 

I'm happy with the way it turned out. Simple and clean is what I am all about and I was pleased to be complimented on how simple and clean it looked. It lets me know that people see what I am aiming for. I had fun playing engineer with the beach chairs. Here is a close up of them: 

Beach Chairs

It was funny, Chef Adriana told me that the groom's initial was a "J" because my boyfriend's initial is "J" as well.  Everyone thought I was doing it for me and him. It was funny :) Also, we had a cake decorator from a Bakery in Sacramento observing our class the day we put our Wedding Cakes together, and she advised me to add the Brown Sugar Sand. I thought it was a nice touch. Without the sand, I think that chairs would have looked a little out of place. I decided to add the flip flops last minute.

Carving a cake was something I was very nervous about. Turned out, it's not so bad! I was really looking forward to the Pumpkin Cake because I adore Autumn and Halloween! Here is my pumpkin cake that we covered with modeling chocolate: 

I feel like our class really did a great job with this cake. It was great to see the diversity in the pumpkins. Some looked so incredibly real and some looked so whimsical and enchanting. I just loved seeing everyone's work! Here is a look our classes pumpkin patch:

FINALLY...

The purse cake. I have been looking forward to this cake since the first term of culinary school. I was always thinking about what purse I was going to attempt. In term three I came across this adorable Minnie Mousse inspired Seatbelt Purse. I knew I had to do because I am such a huge Disney fan and I knew that I could easily use this design to pay tribute to two people who really inspired and encouraged me through my Culinary Journey. 

Here is my final cake! 

Purse Cake 

My mom and I love Disneyland just the same. We dream of Disneyland, we desire to go to Disneyland even when we've just been there and are hearts leap from our chests when we ARE there. Let's face it, my mom taught me how to bake. If it weren't for her making those delicious sugar cookies every Christmas I would have never grown to love baking. If it weren't for her love of baking, I wouldn't be where I am today. Therefore, the entire theme of the cake is dedicated to her. 

The Mickey Bar you see on the side is dedicated to my boyfriend, Jeff. As I have said before, Jeff is a true support to me. He never doubts me or asks questions of dreams. He supports everything I want to do and is so proud of everything I accomplish. He supports me when I fail and congratulates me when I succeed. I couldn't ask for a better boyfriend so the Mickey Bar (which is his absolute favorite Disneyland treat) is dedicated to him. 

The Minnie Mouse Cupcake is dedicated to ME! haha! I replicated this Cupcake from a very cute antenna topper that I purchased in Disneyland when I was there with, you guessed it, my mom in May. It looks exactly like the cupcake you see next to my purse. I purchased the antenna topper because I felt like it was a great representation of things that I love- cupcakes/desserts and Disney! So I put it on my cake because not only does it represent my self, but it also marks my first career in the industry- making cupcakes at Kara's Cupcakes. 

And that's all folks! Now to focus on my career and see where it leads me. 

This is not the end of my blog posts, you will continue to see updates on my culinary journey's and what not.

Ta ta for now!

-Adriana 

Cake Class

Cake Class was a class that I had mixed feelings about. I was excited for the challenge yet nervous for the challenge at the same time. 

The class is definately a challenge for me. I am learning what I am good at and what I need improvement on. I have still remained that I am a very simplistic and clean cut "artist".

Here are the cakes that I have done so far! 

This is my Children's Birthday Cake. I don't really like my figurine. It was supposed to be Arielle from "The Little Mermaid". It was our first cake and I think I spent too much time on the figurine. I should have put more detail elsewhere on the cake. 

Children's Birthday Cake 

Marzipan Figurine 

Swags and Shell Border 

I am really proud of my Baby Shower cake. We were given a mock scenario that our couple did not want to know the sex of their baby and they wanted pastel colors. I feel like I incorporated their wishes pretty accurately. I am in love with my baby blocks on top. I took the time to make sure they came out clean looking and I am proud of the way they came out. 

Baby Shower Cake 

Our Sweet Sixteen Sheet Cake was a lot of fun and it went by really quick! We only had two days to complete it. We were given the them of "Glee" which is perfectly suiting for me. I had a lot of fun doing this with my partners Martina and Buck. Go team "No Names"!

Sweet Sixteen Sheet Cake 

The Cupcake Buffet in class was so fun! We had the required cupcake flavor that we had to make which was the Brown Spice with Praline Buttercream but we also had a creative flavor we got to do. I did Strawberry Cupcakes with Champagne frosting. It was delicious. I made gum paste strawberries to adorn the tops and sprinkled them with edible silver glitter. 

Brown Spice Cupcakes with Praline Buttercream 

Strawberry Cupcakes with Champagne Buttercream 

Will update next week after I finish my LAST week of school! It's been a long but quick journey! I'm so excited! Until then, working on a Pumpkin Cake and a Purse Cake. We finished our Wedding Cake in class today! Photos to come on the next bloggy blog!

With love,

Adriana 

Last Weeks of Plated Desserts

I haven't updated my blog in so long! 

So it's going to be short and simple :) 

These are my products from my last few weeks of Plated Desserts class. 

Trio of Doghnuts

This doughnuts were a lot of fun to make. I chose to plate them family style so that I could vary a few flavors. On the left are plain doughnuts drizzled with Chocolate Sauce. In the middle are Doughnuts rolled in powdered sugar and almonds and laid on top of blueberry sauce. On the right are cinnamon sugar donuts drizzled with a flat icing. 

Chocolate Mousse Cup 

I love this dessert! I was a little weary with it because I am not a fan of tempering chocolate. I wanted to chose something that would be easy to do but could be played up with nice flavors. I used a silicone mold to mold the chocolate cup. The cup is filled with chocolate mousse, drizzled with Raspberry sauce and topped with candied hazelnuts. 

Chocolate Box

This is my chocolate box filled with Fleur De Sel Caramels, Espresso Truffles and Peanut Butter Cups. 

Coconut Cream Tapioca Pudding Cup with Mango Curd 

We had a day in class where we didn't have anything on the syllabus. Well, we got off track, I think, so Chef had us make either Tapioca Pudding or rice Pudding and plate them. Just for fun! The above photo is Coconut Cream Tapioca with a Mango Curd that my partner made and topped with toasted coconut. The photo below is Coconut Cream Tapioca with Passion Fruit Caramel, toasted Macadamia Nuts and the rim is Toasted Cocunut. This day was a lot of fun and I have always wanted to make tapioca pudding. 

Coconut Cream Tapioca Pudding with Passion Fruit Caramel Sauce

The following photos are my products from my final practical which I scored 100% on! Woo hoo!!!

Chocolate Box

Espresso Creme Brulee with Chocolate Almond Biscotti and Chocolate Sauce 

"Taron" with Strawberry Cream Cheese Mousse

Lemon Bombe on Graham Cracker Crust served with Raspberry Sauce 

I had a really good time in Plated Desserts Class. I didn't think I was going to but I ended up really liking it. I was sad to see it go but I was also excited to start our Cakes Class! 

With Love, 

Adriana