The beginning and the end.

Last week was a huge week, several things happened. 

It was the end of the entremet class, happy to say I went out with a 100 on this little beauty:

Stencil sponge cake. 

Coconut daquoise. 

Mango fruit mousse.

Frozen fruit pulp.

Raspberry bavarian creme.

Topped with chocolate garnish. 

(this was a beautiful entremet, however the taste was well...less than what i expected. Even after sitting out for twelve hours it was still in perfect form because of the amount of gelatin used.) 

Raspberry Bavarian Creme Topped w/ Chocolate Garnish:

Mini Sponge Cake:

Mini layered sponge cake filled with raspberry bavarian creme and mango mousse. 

I had my first experience with marshmallow fondant. 

Jennifer and I constructed this cake.

Two Tiers.

Bottom tier = yellow cake with raspberry buttercream. 

Top tier = chocolate cake with raspberry buttercream.

Covered in green marshmallow fondant.

I made another cake on my own:

Hi-Ratio cake with buttercream. 

This week begins plated desserts! 

I am happy, excited, nervous to see what I am come up with. 

UNO:

Raspberry Vanilla Panna Cota.

Ginger Almond Florentine. 

Chocolate Garnish.

Raspberry Rum Compote Reduction.

gator and gateau

I offered to make dinner last night.

Gator Tail:

I first marinated it all day with a honey, garlic marinade. 

Then, I wrapped the marinated gator tail in bacon placed in tin foil and set in a pan with water. 

Roasted for an hour at 250 degrees and then an additional hour at 400 degrees. 

Croissant:

made of puff pastry. 

baked at 400 degrees for 25 minutes. 

also made a few with chocolate. :) 

Tempura Vegetables:

Vegetables coated with tempura, fried with 3 parts vegetable oil and 1 part coconut oil. 

we also fried cheese. that was interesting. 

Now for the sweets.

Pate a bombe:

strawberry sorbet, coconut mousse, coconut creme brulee, 

and pistachio geniose topped with white chocolate garnish.

see the layers? (creme brulee is hidden in there)

Chocolate Entremet:

 layers of chocolate sponge, nougatine, caramel mousse, creme brulee, and chocolate mousse 

encased in a chocolate glascage and topped with chocolate garnish. 

This entrement was good, very rich. 

At first bite I tasted the rum the mousse and then as I ate it became and infused flavor in the cake. 

The glascage was bitter sweet adding a depth of chocolate to the mix. 

Today is practical day. We are making a surprise entrement with chocolate garnish. 

I want to take my food photography to the next level and I am ready to put the work into it now, 

no reservations. 

wish me luck. 

organic post

Because this blog is called "Organic Life" and I eat primarily organic & natural food, I thought posting only baking and pastry goods was oxymoronic. Behold, I will now be posting additionally about organic eats, food stuffs, and products. :)

now on the the good stuff.

dinner composed of this:

romaine. 

avacado.

pickle.

tomato.

mushroom. 

one of my favorite combinations! 

I went to the store this afternoon:

Naturally Preferred Organic Firm Tofu. 

Calories = 70

(fat cal = 30)

Total fat = 3g

Carb = 2g

Protein = 7g

(havent tasted this brand yet, but looking forward to it!) 

Apparently Naturally Preferred is Krogers el natural line of products. 

& 

So Delicious Vanilla Coconut Milk.

Dairy Free / Lactose Free

Soy Free

Gluten Free

Rich in Medium Chain Fatty Acids

Excellent Source of Vitamin B12 (vegetarian friendly)

Formulated for Maximum Calcium Absorption

Cholesterol Free

No Trans Fats

Certified Vegan

It's great for coffee, cereal, smoothies. However I do not like the taste of this on its own, 

I wish it had more of a vanilla taste though (hence why I bought "vanilla"). 

imma be

currently addicted to: imma be - black eyed peas.

anywho. back to the pastry world:

Basilla

 three layers of sponge cake and caramel french buttercream 

topped with nougatine and white chocolate. 

Dobos Torte

12 alternating layers of almond sponge cake and 

chocolate french buttercream, frosted with caramel french buttercream, 

topped with chocolate rosettes, caramel disks and covered with toasted almonds. 

(personally, I think this entrament is ugly...maybe just because of the caramel french buttercream.)

Red Velvet Cake

three layers of red velvet cake and three layers of buttercream 

topped with cocoa powder and white chocolate. 

I would post the other cakes that I made (Sacher Torte & Alhambra) but well...they just arent worth looking at.

In other news, it's soo cold here - really, where did the spring weather go? 

And! Ive been product/flavor testing various raw desserts.....results are good. 

:) 

happy birthday.

happy birthday to you.
happy birthday to you.
happy birthday dear....um....er...you.
happy birthday to you.
            :)

Birthday Cake

  made from hi-ratio yellow cake, italian buttercream, 

and decorated with buttercream roses and chocolate. 

Black Forest Cake

 made from hi-ratio chocolate cake, filled with creme chantilly and cherries, 

coated with buttercream, ganache, and topped with toasted almonds and cherries. 

Angel Food Cake

 made from angel food cake, filled with passion fruit curd, 

strawberries, 

dusted with powered sugar and chocolate, and topped with creme chantilly.

cake cake cake. 

that is the theme of this class.

more snow.

this weekend it snowed:

while i was in class i grabbed my camera and ventured outside:

and then Saturday morning: