Wednesday, December 18, 2013

"You don't have to make everything from scratch....

"... Nobody wants to make puff pastry!" - Ina Garten
Well, unlike this quote, we do have to make most everything from scratch, including puff pastry - the worst, especially when making millefeuille! My first attempt turned out ok, but the teacher was helping a lot, and it was more in the form of a cake. The second time wasn't great, the third time I completely messed it up and had to start over and even then it wasn't right, and this last time, well, it actually turned out ok. There are lots of difficulties, for me anyway, with making puff or flaky pastry. First is the pastry itself, but I think that's because the recipe we have right now is the "quick" method, and one teacher teaches it one way while the other teaches it a different way, which leads to confusion. You want to have bits of butter through your dough, but not big chunks that will harden in the fridge and crack when you roll it out. Then you have to roll it and fold it and let it rest, and that takes some time. But then you have to roll it out to use, and it has to be big and thin (because we bake it in a big sheet), which requires space to roll it out and some upper body strength. It is not for the weak! Nor for the faint of heart. It is not my favourite thing to make. Then you have to bake it, which can be a bit tricky sometimes. Cutting it the first time isn't usually a problem if it's cooked properly. Putting it together is easy. Getting the fondant to the right consistency is tricky, and spreading it out on top isn't the easiest, but it's doing the marbling that really takes some quick work. The chocolate has to be in a parchment cone and ready, but not too far ahead so it solidifies. As soon as the fondant is spread out, you have to draw on the chocolate and then immediately marble it. If the fondant is too thick, you will just cut it (like every other time I've done it). The fondant and marbling part of it actually went perfectly for me this time. But the hardest part of all is cutting the individual pieces. You have to cut through the fondant and 3 layers of pastry without squishing all the filling out. The first few cuts usually go pretty smoothly, but once the pieces you're cutting get smaller, they get squishier. So, all that to say... There is a lot of effort put into millefeuille! :)


Let's see... I actually started this post over a week ago, so there's quite a bit to add. First off, some pictures of the last Christmas logs I finished... Chocolate butter cream (we had lots of butter cream left over, so we were split up into teams to do different flavours, and mine was chocolate again) and the Framboisier I hadn't taken a picture of before. We made another batch of bûchettes, these are called caramélitas. They have a sort of almond nougatine crumbed up inside with a caramel butter cream, and decorated with molded chocolates and the nougatine.

Chocolate butter cream

Chocolate butter cream



We were still practicing for the petits fours module, so we made another batch of mini mochas, a dessert called Alizé, and a dessert called Caracque. The Alizé is layers of white cookie covered with chocolate, with coffee butter cream and raspberry preserve, and then airbrushed and cut into pieces. The Caracque is a chocolate sheet cake in a half tube mold, with chocolate mousse and partially preserved apricots in the middle. It was then frozen, covered with a type of ganache, and sliced. This week, we also made little verrines véracruz which are just little layered dessert cups. The bottom layer is a kind of vanilla pudding. After freezing, we added little cubes of brownie, then added a layer of chocolate mousse. After freezing again, we covered with ganache and topped with more brownie pieces and chocolate filigrees.

Mini mochas


Caracque (just missing dried apricot pieces to finish off each slice)
Verrine véracruz

Thursday and Friday were interesting days. The teachers decided to split the class in half so that half the class would do the cake module exam with one teacher, while the other half made gingerbread houses (for fun!) with the other teacher, and vice versa the next day. So Thursday was my exam day, and aside from cutting my thumb right at the beginning, it went pretty well. The only thing the teacher mentioned was, for the Black Forest, that I had added the powdered sugar after placing the cherries on top. So, it was a success, and I remembered to take pictures! Yay!

Black Forest - exam

Birthday cake - exam (still hating the piping gel...)

Friday was actually my day to work the store, so I really didn't end up with much time for my gingerbread house. I was so disappointed! I had been so psyched and bought loads of candy, but didn't end up being able to do anything, and what I did manage to put together, with my friend Kelly, looked... pretty awful. So, I brought it home and we (Mom, Dad, Reuben and I) added the candy to it that night, and then it looked...ok. lol We put them together with chocolate because it dries faster than royal icing, but I have to say... chocolate mixed with candy and gingerbread is gross. I have another house cut out, maybe this weekend I will put it together and decorate it. I'd like to try doing more icing work.

My friend Sarah's house (as an example of what everyone else did)

My house before... house after

Yesterday we did our exam for the petits fours and small cakes module (mini mochas, barquettes, and carolines). I was the last one finished/graded, but I did well. I forgot to take a picture tho. :(

Today was a really relaxed, fun day. We worked in teams to make sugar waffles. Then we made Aztec hot chocolate - soooo rich, but very yummy! Then we all worked in small groups throughout the rest of the day making some of the following: marshmallows, sucre à la crème, sponge candy, rum balls, and beaver tails, and just generally cleaning out the fridge. Tomorrow we're spending the morning doing a big clean up of the kitchen and then we're going out for lunch as a group, which should be fun! Not really sure what the afternoon will hold, but after that, we are on vacation! Woohoo! :) So I probably won't be making any more pastry related posts until mid-January, 2014!! I wish you and your families all a very merry Christmas, and a happy and safe new year!

Aztec hot chocolate with lots of milk added...


Sugar waffles

Sponge candy

Sucre à la crème (My teammates made this, I was doing something else. It's a bit hard, but very tasty!)

Thursday, December 5, 2013

Pastries, Practice, and a Priceless Adventure

We are still busy, busy, busy getting ready for Christmas! So busy that I haven't had time to take pictures of most of my work. I'm finding it hard to keep up the pace with the logs, I'm not sure why. We've done a few more flavours... lemon-raspberry, a real Framboisier, and a chocolate one. For the lemon-raspberry, we made a white sheet cake, covered with a mixture of buttercream & lemon curd, sprinkled with raspberries & rolled. We covered with the same lemon buttercream, and decorated as per the norm. For the raspberry one, again we made a white sheet cake, covered with crème légère and sprinkled with raspberries & rolled. But that one we covered with Chantilly, like the Black Forest log. I haven't quite finished mine yet, I still need to decorate it, so maybe I'll get a picture tomorrow. For the chocolate one, we made a chocolate sheet cake rolled with chocolate buttercream in the middle. Yum! I brought home a 12-inch one, to keep for the holidays. I am sure that somebody will help me eat it! I also brought home an 8-inch Black Forest one to use as a door prize at the Car Club's Christmas Banquet this weekend. My dad suggested it, and I thought that was a neat idea - why not? :)

This week we have also been doing practice exams, because we have 2 exams to do next week (AH!), for the petits fours module, and for the traditional desserts module. I didn't take pictures of my practice exam yesterday, but they all turned out pretty well. We did 12 mini mochas, 6 barquettes (we could choose which model, I did the boats), and 6 carolines (the teeny weeny eclairs). Today we did a Black Forest and a birthday cake. Both turned out very well, I was proud of myself so I made sure to take pictures. The only points lost for my Black Forest was because the chocolate shavings I used on the top weren't big enough, but those are major points for decoration, so I have to remember that next week!

For the birthday cake... It turned out well, everyone kept telling me how great it looked, and the teacher had nothing negative to say about it, but I feel there's still room for improvement. I need to figure out how to keep my buttercream from getting... bubbly. I don't know how else to describe it, but it's full of air bubbles, which makes it really hard to smooth out, or use the comb. Apparently this is a temperature problem (not warm enough), but it happens to me every time, with almost every buttercream recipe. Yes, I can still manage to make it look nice, but it takes longer. By the time I got around the making my roses I was having a hard time. My work table is too high, my pastry bag was too full and therefore too heavy, and the buttercream was getting soft. But I persevered and got some decent roses. I even managed not to scrap the whole thing with the gel piping. Still not perfect, but much better than my previous attempts! I don't like the writing. The teacher said I should have written Bonne Fête in a larger font, but it's nothing I would be docked marks for.

Black Forest practice exam

Birthday cake practice exam

So yeah! That's my most recent pastry school update. :) Might have some more pictures to share tomorrow, we'll see.

For those of you who have been wondering how the stick shift is working out, or what recent adventures I've been having while driving... Well, I've successfully made it to school and home every day since school started, without any major mishaps, so I guess that should be considered a pretty big success! I was trying to avoid all stop signs and lights at all costs, especially those in hills, but circumstances sometimes don't allow for that, and with lots of construction happening around these parts... I've been forced to make a lot of stops in hills - at lights, or otherwise. But it's been at least a few weeks since I've stalled it! Yay! And I've been getting braver and voluntarily taking routes with lots of lights and/or stops and/or hills (not hard in Sherbrooke). She's finally grown on me, I've become attached enough to give her a name, so she is now called Loretta. Loretta the Jetta. :)

And my most recent adventure was tonight, but I warn you, it's a much better story in person because there are sound effects & hand motions. It started when somebody cut me off in the middle of a hill (going up), which ticked off both me and Loretta. We carried on, but then I made a booboo further up the hill (somehow only put it in neutral when trying to change gears? Then put it into the high gear instead of the lower one...) so I was apologizing to Loretta, begging with her not to hate me, as I was coming to a stop at a light when suddenly Loretta screamed at me! Apparently Volkswagens beep loudly when any sort of dashboard symbol comes on, and my windshield washer fluid was empty. Thankfully, I was just pulling in to Walmart. But first I went to Dollarama to pick up some candies for our gingerbread houses we're making at school next week (SO EXCITED!). So then I'm going to Walmart with 2 dollar store bags, and I tell myself I can only get the washer fluid because I only have 2 hands. But they had 2 kinds and I couldn't decide so I got both. So then I'm waddling thru the parking lot with a bag on each wrist and a jug of washer fluid in each hand, trying to get keys out of my pocket and open doors... And then, because I obviously don't look under the hood often enough, I couldn't remember where the hood release was. *Sigh* But I got it, managed to get most of the fluid into the receptacle, and Loretta and I were on our way once again, with no further incident.

And before anyone comments with things like "Why didn't you use a cart?" I asked and wasn't allowed to take a cart outside thru the mall, because there are no cart stall thingies in that end of the parking lot. Hence juggling 2 shopping bags and 2 jugs of windshield washer fluid.

...The End. :)

Sunday, November 24, 2013

"Cooking Is Love Made Visible"

Wow, it's been a while! Crazy busy... and it's not even December yet! *Sigh*

Well, let's get to it. Again, in no particular order...

Apple desserts & mini Paris Brest
These little apple guys had many steps! First we piped an apple mousse into dome molds & chilled. Then we put in a drop of apple-rhubard compote, more mousse, an apple-infused cookie, and smoothed with more mousse, then froze. Once frozen, we unmolded, covered with ivory ganache, and airbrushed with green, then made little chocolate stems (which taste like Tootsie Rolls!).

We also made miniature Paris Brest, which were super cute, and the same as the big ones - choux pastry rings, hazelnut butter cream. :)

Apple desserts

Mini Paris Brest

Mint meringues with chocolate-raspberry mousse & maple tartlets
Simple meringue with fresh chopped mint, piped out in curly-q's, chocolate mousse made with raspberry pulp. Sandwich the mousse between 2 meringues and a raspberry on top finishes them off!

Nothing special about the tartlets, they were yummy. :)

Mint meringue sandwiches

Maple tartlets

 Framboisier Christmas log
There were lots of steps involved in this log. We started by baking 2 thin sheet cakes (they're called cookies in French, but...), one strawberry, the other pistachio. Then we made mousseline and a gelled raspberry coulis. We cut the cakes into strips, and using a half-tube mold, alternated the pink and green strips at a slight angle. Then we soaked with a raspberry syrup and put some mousseline in the bottom. Then we placed the raspberry gel in the mousseline, added more mousseline, and more cake to seal it all in, then froze it. Once solid, we unmolded, cut into 2 logs (12-inch & 8-inch), glazed with apricot and decorated with the decorations we've been making!

"Framboisier" log

Oh my goodness, pretty sure these are the prettiest and tastiest things we've made so far! We start with a cookie with chocolate on the bottom, cover with coffee butter cream, next layer cookie, chocolate mousse, cookie, coffee buttercream, chocolate glaze, and then decorate with treble clefs! :)

 Raspberry-pistachio macarons
I was really excited to be making macarons, but I was slightly disappointed with the results, I think because of the size. And the flavours. We will be making more at some point - hopefully they will meet my expectations! ;) French macarons are made with powdered almonds, the dough resembles that of choux pastry. Pistachio mousse between the cookies, with raspberries around the outside. To finish off, we airbrushed half of the top with red colouring, and dusted the other half with powdered sugar, with a little more mousse on top to stick a raspberry and a mint leaf to.

Raspberry-pistachio macarons
Really, they should be called triangles or maybe mountains, but anyway... We started by making a flourless chocolate cookie cut into rectangles. We then layered cookie with coffee butter cream and chocolate butter cream and chilled. Once set, we cut diagonally and attached the now triangles back together and cover with more butter cream and chill again. Then cover with chocolate ganache and drizzle ivory (white chocolate) ganache along the crest for snow, and cut in slices. I didn't manage to get a picture of mine before putting them in the store, so then I just took a picture of one of the trays in the window, so these aren't mine, but mine resembled more the ones on the left.

Pyramids (my work not actually pictured)
Barquettes are kind of strange little confections. I guess they can be decorated in many different ways, but basically it's half tart and half butter cream. We made 2 models, little boats (coffee flavoured, pictured) and little hats (chocolate flavoured, not pictured). We covered the bottoms of the molds with pie dough, added a dab of raspberry preserve, then filled with the same almond creme we used for some of our apple tarts. Immediately out of the oven, we pressed another pan onto them to ensure a flat surface. For the boat ones, we covered with coffee butter cream, creating a ridge along the middle, then chilled. Once the butter cream was solid, we dipped half of the butter cream in coffee fondant, and pressed sliced grilled almonds into the other half. For the hat ones, we covered with chocolate butter cream, creating a cone on the top and chilled. Once set, we dipped the whole cone in chocolate fondant and decorated with butter cream. Again, I forgot to take pictures of my own barquettes before putting them in the store, so then I quickly snapped a shot of these in the window, and didn't get the other model, but did get the rum balls!

Coffee barquettes, rum balls on left (my work not actually pictured)

Hazelnut butter cream logs
Fairly straightforward, we made a white sheet cake (or cookie?) and covered with hazelnut butter cream, then rolled. These ones we also cut into 12-inch and 8-inch logs. We covered with butter cream and made "bark" with a fork. We cut off little ends of the roll to use as limbs on the top. Then we used a special little tool dipped in cocoa powder for the cut ends of the logs & limbs. We made chains around all the edges (mine are kind of messy, my butter cream was pretty soft for some reason), and added a vine with leaves and red berries... and then decorated with more of our decorations. It seems a bit overwhelming, but this apparently what people want. :)

Hazelnut buttercream logs

Black Forest log
For this log, we baked a chocolate genoise in a half-tube pan, then cut length-wise into 3 layers, and proceeded as usual - chocolate mousse in the first layer with cherries, Chantilly cream in the second layer. We covered the logs (two 10-inches) with Chantilly and made bark with a comb tool, then did the chains around the edges again and used the spiral tool. Then sprinkled with chocolate shavings and decorated. I like my almond paste reindeer heads :)

Black Forest log
Chocolate-pear-cherry log
For this one, we made a chocolate sheet cake, covered with chocolate ganache, then mousseline, then sprinkled with cherries and chopped pear, rolled, and froze. Once solid, we cut (12-inch & 8-inch), covered with meringue, piped chains around the edges and piped spirals for the cut ends, then toasted with a torch, and added decorations. I took the picture before adding the decorations.

Choco-pear-cherry log

I guess that's all for now, that more or less covers the last couple weeks. Next week we are making a third batch of dark fruit cake, making more Christmas logs, and much more. Monday is a make-up day, but I am still all up to date, so I get a (much needed) day off. :)

Saturday Mom and my sister and I went to the annual Christmas craft sale in Magog at my nephews' school. It was really stressing me out because I haven't had time to make new stuff, but I still had lots of leftovers from other years. I did pretty well, Mom didn't sell much, I think Rebecca did pretty well. It was a fun day, but I'm glad it's over with. Now to start preparing for next year!!

Friday, November 8, 2013

"Baking is like washing..."

"... - the results are equally temporary." - Patricia Briggs

It seems to be getting more and more difficult to find a few moments to write a blog post, so they keep getting longer and longer! November means getting ready for Christmas (both at home and at school), so things have been even busier than usual. I'm going to continue with my recent habit of just listing what we've made in no particular order, but I'll try to put the picture with the description rather than having all the pictures at the end... makes more sense, right? :)

*Note: when I refer to caramel, I'm talking about cooking sugar and water to the caramel stage.*

Savarins and Babas
Savarins and babas are made using the same pastry, which is like a brioche dough, baked in different molds, but then treated more or less the same way. If you've never made brioche/cinnamon rolls before (which I have! Just a few months ago!), it's kind of an odd method. You basically mix all your ingredients together, and then add your butter, and it always seems like a lot of butter to be adding when you've already got a dough formed... but it all comes together! Savarins are baked in little round molds with a bump in the middle (almost like a mini Bundt) and babas are baked in little cups. After they've baked, you take them out of the molds and put back in the oven to dry out. Then you soak them in hot syrup and let drain. For the savarins, we filled the dip in the middle with crème légère (custard mixed with whipped cream), arranged fresh fruit on top, and covered everything with apricot glaze. For the babas, we just put a rosette of whipped cream at one end with some berries (there weren't enough so I used chocolate covered coffee beans), and glaze the whole cake.


This was a pretty basic cake, very similar to the Ambassadeur. A white genoise in 3 layers, crème légère and raspberries between the layers, a very thin coat of butter cream (to create a moisture barrier), and then almond paste rolled out to cover the whole cake. The almond paste was supposed to be marbled pink and white, but after 4 tries rolling it out and near tears, it was just pink and I was ok with that - just happy it finally worked. My gel decorating looks pretty good, but I wrote too high (should have been more across the middle), so I didn't really have the space to do the other decorations properly. But it tasted pretty good. :) (My brother-in-law bought it.)

Truffé (Truffle)
This cake is super rich, you don't want a very big piece, and you definitely want a glass of milk with it! It is a chocolate genoise soaked with rum syrup, with chocolate ganache between the layers, and covered with ganache, then all the piping is ganache, and then it's heavily dusted with cocoa powder. Phew! And I didn't realize until finished that I missed part of the design, right in the middle of the picture! Doh!

 Reine-Élisabeth (Queen Elizabeth)
This is a pretty traditional cake in Quebec, but I don't think I've ever actually eaten it before. And there are apparently a few different versions of it, but the distinguishing ingredients are dates and coconut. This one has dates and walnuts in the base. Once it's baked, you unmold it and spread a mixture of butter, cream, coconut and brown sugar over the whole cake and stick back in the oven to brown. It's very dense and not overly sweet. It definitely tastes like something your grandmother or great-grandmother would've made.

*FYI: I did a little online research to see what I could find about the origins of this cake, because I seriously wondered why anything named after the Queen of England would be popular in Quebec... The only information I find, whether true or not, implies that this was the only cake the Queen Mother made herself, and she gave the recipe to a charitable group (the group changes depending whose cookbook you bought! ;) ) to sell as a fundraiser. In some versions this is the church, in other versions it's a girls' group such as Guides or Brownies. The stipulation given being that the recipe must be sold and not passed along, according to the Queen's wishes. Who knows what the true origins are?

Mini mochas
This is part of our small cakes & petit fours module. We made a sponge cake but baked it in a sheet so it was a bit more like a cookie. Then we built them the same as the big mochas - soaked with coffee syrup, and layered with coffee buttercream. To finish the sides we covered them with sliced grilled almonds. Then we had 3 different designs we could do on the top. I decided to try all 3 - mine are the 3 columns on the right, the rest are my lab partner's.

Charlotte aux fruits 
This charlotte was the same concept as the chocolate one we made before. But this time we made the lady fingers separately, not in a sheet, and we used a sponge cake for the layers instead of cookies. In between the layers we put crème légère and canned fruit. The top is covered with fresh fruit and glazed. The funny shape sticking out of the middle is a fanned apple wedge.

Crème caramel renversée
We have made these before (I didn't get a picture), but it's going to be on our exam, so the teacher is having us practice. First you make caramel and put just enough to cover the bottom of a ramekin. Then you make a sort of custard which you pour onto the caramel, and bake in a water bath. Once cooked, you very carefully run a knife around the side and flip out so the caramel is on the top and runs down the sides. They're pretty, but I think it's an acquired taste. :) The caramel turned out better this time, but I didn't do so well at unmolding this time.

Carolines and Sarambos
These are both miniature eclairs, made with choux pastry, but they have special names. The carolines are 6cm long and the sarambos are 8cm. We filled the carolines with chocolate custard, covered with chocolate fondant and decorated with piping gel. The sarambos are filled with crème légère and dipped in caramel.


Unbaked Cheesecake
Very easy - graham crumb crust, cream cheese mousse (no lemon). Then we made a strawberry coulis for the top, which we poured over chopped strawberries. Then we covered the sides with white chocolate shavings. Yum!

Tarte Tatin
So this is kind of an upside-down pie. You cover the bottom of a cake pan with caramel, then pretty much just fill the cake pan with chopped up apples, tossing in pieces of butter and sprinkling with sugar as you go, then cover the top with puff pastry. After baking, you flip it out of the pan and voila! Mine was a pretty juicy - not sure if that means it was over- or under-cooked - and I wasn't terribly impressed. We glazed the whole thing, put almonds around the sides and decorated with dried apple slices, which we also made.

Maple Cake etc.
Today was a pretty relaxed day. We made a maple cake, and the rest of the day we spent making decorations for Christmas logs. The maple cake was a white genoise with maple sugar substituted in for part of the sugar. Instead of the regular light syrup we use to soak the cake layers, we used maple syrup, which was kind of tricky because it's so thick. And we made an Italian buttercream with maple extract for between the layers and to cover the cake. Then we sprinkled maple sugar on the top and decorated with 3 chocolate maple leaves. I think this was the best buttercream I've made yet, it was perfect! But my genoise was crumbly, not sure what I did wrong.

I haven't finished my decorations yet, so I haven't taken a picture. But we've been using royal icing, almond paste, chocolate (with molds), and lots of imagination. :)

Oh, and we made lemon tartlets this week, because there were too many lemons. Yum!

We've also been mass producing fruit cakes in our "spare" time to prepare for Christmas. And earlier this week we made a massive batch of rum balls. This is apparently the biggest seller at the school - I really can't imagine why, and I don't think any of us will ever buy/eat one ourselves. If you know anything about the cake ball phenomenon... that's basically what this is. We collect scraps of cookies, cakes, breads, etc. and buttercreams, and that's the base of the rum balls, all mashed up together. This particular batch had our leftover Halloween buttercream - lots of food colouring... :/ Then a whole lot of rum gel, which was totally gross, and a bit of melted chocolate. Then we formed into balls, chilled, coated with chocolate and covered with sprinkles. The end. The kitchen & fridge smelled so strongly of rum that day, it was almost gag-worthy. :/ But apparently it was worth it because I'm pretty sure we're sold out.

Thursday, October 31, 2013


Things have been totally crazy and busy lately!! I'm not even sure why. Monday was a planning day so we had a long weekend, and nothing was happening at home, so I'm really not sure where the time has gone, but it has! Yesterday was an Open House at school, and I was running the counter with another girl, so that's really all I did all day. It was a big day, but because that's all I did, it seemed like it went by quickly (thankfully). But today, we had to play catch up to do what everyone else did yesterday as well as today's projects. Ooof.

So between last week and this week so far, here's what we've made that I've taken pictures of... Millefeuille (flaky pastry layered with custard and chantilly cream with fondant on top, cut into individual pieces); date squares (nothing fancy, but it's a traditional dessert and people love them, and not everyone has made them before, so...); amandines aux pommes (apple tartlets... the same as the big ones we made before); another birthday cake (this was a practice run for our exam, just to make sure we know what to do and how to do it... I messed up the gel decoration again, but up to that point, it was perfect - I mean check out those roses!); Sacher (a very dense chocolate cake made with almond paste, with an apricot jam between the layers, then covered with chocolate ganache); another Black Forest (my only mistake was not draining my cherries enough, so they ran onto the cream a bit); then some Halloween cupcakes for the Open House (the pumpkin shaped ones were 2 mini cupcakes stacked together with butter cream, then covered with almond paste, the rest we could decorate however we wanted); and we also carved pumpkins to decorate for the Open House. We were supposed to try to depict the 9 programs offered at our pavillion, and the rest could be whatever we wanted, so I did the school logo and it turned out pretty great.

Today was a crappy day, having to run around to catch up on yesterday's work as well as today's, and I didn't feel well, so I was doubly discouraged, and wasn't very proud of the work I did manage to complete (which I don't have pictures of)... So here's hoping for a better tomorrow.


Date squares

Amandines aux pommes

Birthday cake (take 2)

My beautiful butter cream roses :)

Sacher - I didn't let the ganache set enough before writing on the top

Black Forest

Halloween cupcakes (the green ones are mine)

Pumpkin cupcakes

My carved pumpkin... For some reason my computer refuses to turn this picture...