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It’s the first Tuesday that I don’t have a baking class.  It feels good not having to spend another Tuesday night downtown, but at the same time, no more goodies to eat the next day. 

So we made the strawberry shortcake for our last class. But I made it in a hurry to get home to do PDEng, the decoration was too ugly for pictures :(

Spritz Cookies

Spritz Cookies

 

Week 8 was Spritz Cookies – made with shortening. So it wasn’t very flavourful. And it was quite harding piping the cookies with the dough. I found that it’s much easier when you don’t load so much of the dough into the piping bag. 

Swiss Roll

Swiss Roll

 

Then we made sponge sheets! The chef taught us how to fold in the flour with the egg mixture and cautioned us not to bang the cake pan with the sponge mixture on the table. 

 

 

 

 

 

Fruit Flan

Fruit Flan

 

Along with the sponge sheet, we also made the sponge cake for the fruit flans. I tried making the flan again last weekend, but failed because I didn’t cook the cornstarch through :( The custard wasn’t set and tasted very starchy (thanks to Mike who pointed out haha)

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I didn’t know baking classes can be such a work out…

Dinner Rolls

Dinner Rolls

Making dinner rolls in week  5 required us to split the dough into balls and roll each each ball into strands. It was pretty hard working with dough, the gluten (?) fights back.  My classmates kept on telling me to put more effort into it, even though I was trying my hardest already. Then from the strands, we made double-knot rolls, braided rolls and figure-eight rolls. 

Cream Puffs & Éclairs

Cream Puffs & Éclairs

And week 6 was choux pastry. Stirring the eggs in the flour batter was the hard part. My partner and I took turns holding the pot, while the other mixed by holding the wooden spoon with two hands. We also got to work with fudge and fondant to get the chocolate glaze on the eclairs. Using fudge and fondant gives the solid look, but still soft when you bite into it.

The first time I tried to make creme caramel, it was a horrible failure. I over burnt the sugar when I was caramelizing it. And so after I took it out of the fridge, the whole custard was swimming in a really bitter syrup.

Creme Caramel

Creme Caramel

Needless to say, I couldn’t wait for the fifth class as we’re making creme caramel and barvarian cream. (Haha actually I look forward to every one of the classes) When our chef was showing us how to caramelize the sugar, it took her three attempts. The first two times, she tried the wet method – by adding a bit of water first. It’s really hard to do it properly, if the pan, sugar, utensil, or the lid of the pan isn’t clean, the sugar crystalizes and you have start anew.  So the third time, she did it the dry way with a new package of sugar. 

When I ate the creme caramel that we made, the sugar was still kinda bitter. But a lot better than my first attempt :)

Here comes my favourite part… cake decorating! =D

So the fourth class was about piping and masking. We first masked a dummy cake on a turntable using a offset spatula. It takes some time, but the end product’s definitely worth it. With 24 masked cakes in the room, we started piping with the plain and closed star tips! Everyone’s sheet had rosettes, double rosettes, crescent, heart, lady fingers, pearls. It was such a fun class! And coincidently, my aunt gave me a cake book. All the cake in there are prettily decorated!

So.. whose birthday’s coming up…

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