Thursday, February 11, 2010

Day 27 - Chicken and Roses

A friend of mine in class helps her mother, who is a cake decorator, decorate cakes. I asked her to come in early this morning and teach me how to make roses using butter cream. Thankfully she agreed. I'm making a birthday cake for a neighbor and wanted to put roses on it, so now I can attempt it. The purple roses are my first attempt. I can do better with a little practice now that I know how to do it. I was excited to learn.

Oddly enough, what we cooked today in class had nothing what so ever to do with Patisserie and Baking. You may remember that just the other day I complained about not doing enough baking in class and class getting dismissed 30 minutes quite often. Well, they top that today. I cooked Chicken Marsala. It came out OK, but me being used to eating New Orleans style food, well, I thought Chicken Marsala was a little bland. It could have used a little Tony Chachere's Creole Seasoning on it.

Today I got my quiz results from the last two Friday practicals. I earned a 97 on one and 100 on the other.

The last thing I did today was to make crepes. I definitely need a little more practice. The crepes that I made today will be used tomorrow when I will make Crepe Suzettes, Bananas Foster, and Cherry Jubilee.

1 comment:

  1. Your work looks absolutely delicious! Does the chocolate ganache stay shiny or does it turn dull with time? So, how did the cake go over at your Mom's office? That really should be a safe question to ask.

    Your black and gold king cake looks prettier and more New Orleans Saints like than any I have seen being sold here in the New Orleans area.