Photos from throughout the course of the baking and pastry arts program
Viennese Bread shaped into a turtle
Meringue discs with whipped cream and fresh fruit
éclairs filled with pastry cream dipped in caramel on top of puff pastry. Filled with whipped cream and caramel drizzle
tempered dark chocolate bas with white and dark modeling chocolate decorations
Casting sugar base with blown sugar swan and pulled sugar flowers and bow
Macarons, Lemon curd tarts, Raspberry cake, eclairs, white chocolate mousse, chocolate mousse coated in chocolate ganache
Final wedding cake design made for advanced pastry
Making royal icing to decorate gingerbread cookies
Merry Christmas 2020 from Advanced Patisserie and Display Cakes Class