Decorate Cakes and Cookies

My Assessment

Writing with Royal Icing

Writing with Royal Icing

Plaque

Plaque

Chocolate Plaque

做人要学会一笑而过。。。

面对失败和挫折，

一笑而过是一种乐观自信，

然后重振旗鼓，

这是一种勇气心。

面对误解和仇恨，

一笑而过是一种坦然宽容，

然后保持本色，

这是一种乐观心。

面对赞扬和激励，

一笑而过是一种谦虚清醒，

然后不断进取， 

这是一种力量心。

面对烦恼和忧愁，

一笑而过是一种平和释然，

然后努力化解，

这是一中境界心。

Sugar Work

~ Sugar Work / Sugar Sculpture ~

is the art of producing artistic centerpieces entirely composed of sugar and sugar derivatives. Sugar showpieces can be composed of several different types of sugar elements. All begin with cooking sugar, and possibly an acidic agent to avoid unwanted crystallization, to hard crack stage, around 160°C. 

Sugar Casting

In this technique, sugar is poured into molds. It produces more sturdy pieces than pulled and blown sugar and is almost always used for the base and structural elements of showpieces.

Blown Sugar

A portion of pulled sugar is placed on a rubber pump which is tipped with either wood or metal. Pumps are most commonly hand pumps. While being blown, the sugar can be shaped. Blown sugar cannot be quickly cooled by dipping it in water, so a fan is used to cool them, while rotating so it does not come out of shape. This technique is very useful in making balloons. 

Pulled Sugar 

Once the sugar has been cooked, the now-liquid sugar is poured onto a silicone rubber mat. The sugar is then folded repeatedly into itself, until the sugar is flexible and cool enough to handle. The sugar is then stretched out and then folded on itself repeatedly. This process incorporates air into the sugar and will gives a bright shine. The sugar can then be sculpted by hand into various shapes.

Straw Sugar

It is the creation of hollow tubes. It can be used to form twisted branches, vines, sea weed or grasses to support flowers, fish, birds or figurines. 

Chocolate and Chocolate Confectionery

Now comes Sem 3 / Stage 3.. Again, skip the Theory, the boring stuff...

~ Chocolate ~

is a food made form the seed of a cocoa tree. It is used in many desserts like puddings, cakes, candy, ice-cream etc. It can be solid form like a candy bar or it can be in a liquid form like hot chocolate. The taste of chocolate is often described as sweet because chocolate makers add a lot of sugar and milk for taste. This can mean that it is bad for our health, so it is best to eat in moderation. There are 3 main kinds of chocolate, White Chocolate, Milk Chocolate and Dark Chocolate. 

~ Confectionery ~

is related to the food that are rich in sugar and often referred to as a confection. It refer to the at of creating sugar based dessert forms, often with pastillage. It also include sweet foods, sweetmeats, digestive aids that are sweet etc. Modern usage these days include substances rich in artificial sweeteners. 

Sweet Buffet Showpieces

The 2 Showpieces I made in this class:

Made from : Pastillage ; Chocolate

Marzipan

Marzipan Flowers

Marzipan Fruits

~ Marzipan ~

is a confection consisting primarily of icing sugar and almond meal, sometimes with some almond oil extract. It is often made into sweets, common uses are marzipan-filled chocolate and small marzipan imitations of fruits and vegetables. It is also rolled into thin sheets and glazed for icing cakes, primarily birthday, wedding and christmas cakes. 

Marzipan Figurines
* Pooh *
(My Exam Project)

Gateaux, Tortes and Cakes...

~ Gateaux ~

is a French word for cake. It's made with delicate ingredients which are best consumed soon after is made. It usually layered with cream and richly decorated

~ Cakes ~

is a baked goods, usually in layer form, made from a mixture of flour, sugar and eggs

~ Torte ~

is the German word for cake. It's usually multi-layered cake filled with whipped cream, buttercream, mousses, jams or fruits. Ordinarily, a torte is glazed and garnished. It may be made with little to no flour, but instead with ground nuts, as well as sugar, eggs and flavorings

TIRAMISU

ESTERHAZY TORTE ; RASPBERRY DELICE

BLACK DELICE TORTE ; CARROT CAKE

HONEY SAFFRON TORTE ; PASSIONFRUIT GATEAUX