Cake Decorating Tip Chart
This chart highlights popular cake decorating tips used for cakes and cookies. Hopefully, this will prove helpful in your decorating endeavors.
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Around the World in One Semester
Well, not literally… This semester, every weekday morning I mentally coerce myself into waking up and getting out of my bed at about 5:30 am. I glance over my emails, make…
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She Took a Bite into an Extra Large Cake Pop and the Remainder Plummeted to the Floor
Now that I’m in Pastry School, I am the official go to person for any and all things dessert. I mentally agreed to making a few sweet treats for my step kids’ school event,…
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Mmmmmm
It’s rare to find a restaurant with good ambiance, good service, good food, good drinks and a good price point. In my small inner circle, we call these places Champions. Several…
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Finally Finals
So I managed to f@$! up on at least one final. I’ll know for sure once grades are released, but I’m fairly certain I shot myself in the foot. Against my better judgment, I…
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12 Steps of Baking
The baking of bread has been around since the Stone Age. Then, people used stones to grind seeds, added liquid and baked over open flame. The result was a heavy, unleavened…
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He said I Couldn’t Do it
This month was more of a challenge than last month. Between appointments with my doctors, catching up on makeup work and going to class, I’m beaten, but of course I’m not…
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Cookie Science
Wanna know more about how to make a cookie chewy, crispy, thick or thin? I found this awesome chart about the science of cookies at Simplifried.com by Matt. Read his article about…
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Flours in the Attic: The Anatomy of Wheat Flour in the U.S.
The Anatomy of Wheat Flour Shown directly above: Wheat Berry diagram. Shown at top : A golden Wheat Field. Provided by the Wheat Foods Council. Wheat is a cereal grain. A…
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Flour Child
Ok, I’m not a morning person. It’s definitely becoming a challenge for me to juggle all of my life’s activities. Last month I was diagnosed with … and I have had a…
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Learning How to Write Again
So I’m noticing something about community colleges: people are dropping like flies. My class started with a healthy 115 students and has already dwindled to 80. From my…
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The Beginning
This month was a whirlwind. There were a few orientations where the Chefs introduced themselves and talked to us about how to embark upon our journeys as professionals. They…
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Preface
This month has been filled with excitement. I’ve purchased my books, uniform and a standard Pastry knife kit, which included a series of knives, spatulas, a digital food…
