Graduation

Now what am I going to do?

With baking pals Lauren and Kara

Wedding Cake

Gingerbread House

I had never made a gingerbread house before! I kind of became obsessed once I started making this one. I mean, it was fun, but dang! I really needed to give myself a time limit. NEXT YEAR (if indeed there is another gingerbread house in me) I will plan better, and collect fun candies for decoration weeks in advance! I think a modern house would be rad! Or a Flintstone's house, or a backyard pool or skate ramp or something! (see, how I get obsessed?!) Definitely will require a trip to a proper candy store.

Carrot Cake

Gingerbread and Sugar Cookies

wheat rolls

These are super easy and good! The only thing I'm not sure why it happened was after shaping the rolls and letting them sit for a second proof, I then applied an egg wash before baking them. After the wash, the surface started bubbling, as if the egg wash prompted air under the skin. I noticed it twice because I made 2 different batched in a week. Is there something I should know? I'll have to ask at school....

Butterscotch pudding!

This is my Final (plated dessert with all kinds of marks I had to hit: sugar work, custard needed to be involved, at least three textures, at least 2 temperatures, etc.). Here it is: Butterscotch pudding with pine nut rosemary shortbread cookies, caramel sauce and whipped topping.

pie crust

I was so excited to try this design on the crust! It was so easy and looked so cool. It did, however, sort of disappear once cooked. And I forgot to take pictures of the finished pies. Oh well. I'll just have to make more pies.

Bombe

Passionfruit bombes with frozen mousse

November wrap up

Brownies, doughnuts and funnel cake, bagels and pretzels, bread animals -alligator shaped brioche-, poached pear in red wine reduction with crème anglaise, praline chocolate teardrop, chocolate merengue crumble, caramel sauce and spun sugar, dragées, panna cotta with raspberry/pear compote, tiramisu (with genoise cake), lamingtons, passionfruit bombes with frozen mousse, coconut genoise cake and cocoa glaze, raspberry champagne rosewater macaroons, pear cardamom pie with pistachio crumble topping, sweet potato/pecan pie, gingerbread cake, gluten-free gingerbread cake, wheat rolls, carrot cake, pine nut/rosemary shortbread cookies and butterscotch pudding