Lab was really cool this week we all decorated cakes. Many designs and the differences to all of our cakes was night and day. I didn't take any pictures of our cakes but found a couple of cool picture on line.

I tried to make my cake into a basket with some flowers on it. Mine did not turn out completely right but I found one to set as my goal for future cakes.

This week in class we took an Icing quiz and then dicussed what we would be doing in class for lab. Which is cake decorating. Then we went over the material for our final. That is basically study everything and then some.

this week in lab we did macaroons, pocky, cookies and some other cookies. It was a fun lab.

This week in class we are taking a quiz and going over the cookie recipes we will be making in lab on Wednesday.Then we are going into the kitchen to watch a carmel demostration.

During the lab which I missed they made the swan eclairs and egulare eclais so I found a couple more pictures to put in.

this week we took another quiz and went over our next lab. Which is on swan eclairs, cream puffs, Pastry creams.

This week in class we did a quiz and talked about the flan and crme brulee recipes.

This week in lab we work on Creme Brule, Flan, Creme Anglais. I did not make it to cass this week du to inner family problem which I do not want to share at this tim s I found a couple pictures to shar with you instead.

This week in class is a quiz on custards and creams. We aso have midterm. Then we dicussed the lab we will be working on in class on Wednesday. Which will be desserts and sauces. Creme Anglais, Flan (which is one of my friends favorites), and Creme Brulee.

We went. I actually had a great time. I learned about how long bread can last compared to the ones in the stores. They use natural ingredients and grind their own wheat at the bread company. Where stores have alot of preservatives in theirs. I tried some knew kinds of bread and even bought some. They even sell all natural treats for your dogs there. Then we all went to Dan Mcgee's in Frankfort. It is knew but well worth your time to find the place. It is a small quaint place located on Route 30. He does not have a huge menu but that is ok, because with the food that is on the menu I don't think you could go wrong with whatever choice you pick. It was a great place that i will definitely go to again.

This week in class we had a quiz and went over the field trip we are going on Wednesday. We are going to the Great Harvest Bread Company, and to Dan mcgee's restuarant in Frankfort. I am excited to be going to a restuarant with a experienced Chef cooking for us.I will let you know how it turns out.

This week in lab I missed the lab. But I did find some more pictures that are examples of the type of pies you can make. A lattace and a crumb topping and a design closed topped crust are just a couple of way you can make a pie look different. Also can give you a choice of alot or a little crust.

This week in class we are doing pies. For our Wednesday Lab we are making flaky dough, sweet dough, crumb crust, pastry cream, apple cranberry pie, banana cream pie and fresh fruit tartlets. We took a quiz and discussed the chapter on pies and custards and creams. I myself due to an illness missed class and lab, but heard they had a good class. So here are some pictures of some different pies that I found, and there are examples of some of the different crust .

What happened this week i studied for the wrong chapter for our quiz on monday. I out-lined the chapter and studied to only find out it was the wrong chapter an hour befor I had class. Thank god it was a short chapter. I had just enough time to out-line and study a little before the quiz. I did pretty good on the quiz. I was looking forward to class this week we were doing bread, we made Focaccia, rye bread and challah. Also sticky buns. Half of the students did sticky bun and the other half was to do challah. My partner and i decided Challeh because it seemeddifferent. It was fun I made the dough to soupy at first and we were calling it yoguart bread. It turn out alright at the end od the night. I think during this class we learned how long it takes to make breads by hand, and why there are not so many bakers anymore. It is alot of hard work and waiting.

As for some of the other student they had sticky buns.

Challeh is the one my partner wanted to make.

This week we were all pressed for time. We were dealing with quik breads. Not so quick, we ran past the end of class. I was fun and interesting. I am not very good at bread. We started with a rye recipe in which my partner Kim was on top of that, as i proceeded to start the Challah bread. It first started to look like yoguart bread. Atleast the is what we called it. We also made fricoccia. That reminded me of pizza making.The end results our bread were not perfect but for being beginners we did alright in my book.

In the last class we made blueberry muffins, tea bread, and bisquits. I have learned that you must slow down when reading new recipes. Due to that my tea bread did not fully rise because I added all of my sugar instead of saving 4 oz. for the icing. See going to quick.

My muffins on the other hand looked like volcanos due to the fan on the oven being on high instead of low. Not my fault but we all learned to check our equipment setting more before using. And for my bisquits they were a little thin. I was not sure how thick I should have made them. All in all I am excited to be baking and am looking forward to the classes to that follow. I am still not sure about doing these blogs though.