RECENT CREATIONS

I have had the pleasure of making desserts for some summertime partyin'! Take a look: 

 For a picnic

"two bite" tarts

Lime with Toasted Meringue

Passion with Candied Citron 

and... 

Chipotle Chocolate Almond

and...

Orange Creamsicle Clouds!

 For an Italian-inspired dinner party

Grandma Sarah's Hot Bread

 Baby Girl's First Birthday

 Buttermilk Cupcakes with 

Honey Italian Meringue Buttercream

Vanilla Bean Italian Meringue Buttercream

Fresh Raspberry Italian Meringue Buttercream

MORE SOON!!! :)

SOMETHING TO PONDER 004

"How many cares one looses when one decides not to be something but to be someone."                          -Coco Chanel                                                                             

DECORATING

My last weeks at school were full of decorating techniques.  Making desserts that taste delicious and look beautiful is quite exciting.  We eat with our eyes first, ya know!  Here are some of the things I created:

 Two tier cake

 Chocolate Sculpture: Peacock 

 cupcakes! 

Gum Paste Flowers

CHOCOLATE

I have been studying chocolate for the past few weeks.  Each day I was surrounded by pounds and pounds of bittersweet, milk, and white chocolate. It was paradise. Here are some of the tasty treats I made. 

P.S my favorite chocolate word: gianduja = a smooth blend of milk chocolate and hazelnuts paste.  oh yeah!  It is also one of my favorite flavor combos.  Go try it immediately...

CAKE!

this cake perhaps?

this lil' number is my attempt at a traditionally decorated cake,
which I had to make for one of my practical exams.
Grade: A+  !!

lemon-scented vanilla cake

with layers of 

vanilla italian meringue buttercream 

& 

raspberry preserves

CAKECAKECAKE

Two lil' cakes I am proud of...

chocolate ribbon cake 

with gold disco dust

&
 layers of 

chocolate hazelnut genoise cake + light chocolate mousse 

chocolate and vanilla biscuit cake 

with raspberry bavarian cream 

I love when cakes decorate themselves!

LUNCHEON

I had the pleasure of sampling several desserts at Del Posto on a recent lunch visit. Del Posto's Pastry Sous Chef  is Chef Roger Rodriguez and he is an alumnus of The Institute of Culinary Education.  During our meal, I randomly mentioned to our waiter that I was a student at ICE and when it came time for dolci an array of beautifully plated delights arrived at our table with Chef Roger following.  It was a true treat. Thank you big time, Chef Roger!

All the desserts were imaginative and polished. I was in love with one in particular: the infamous Sfera di Caprino, Celery and Fig Agrodolce and Celery Sorbetto. I read the reviews and heard the buzz. And now, I totally agree. The textures and clarity of flavors balanced so well together. The little goatcheese cake balls rolled in olive oil bread crumbs are lovely by themselves, add the celery and fig agrodolci's mouthwatering pucker and yep, its is oh-so-nice. For the finish, the celery sorbetto refreshed the palate and prepared me for another entertaining bite.  Each component satisfied me on its own and together, they blended harmoniously. This dish made me stop and think. Awesome. 

 Sfera di Caprino, Celery and Fig Agrodolce and Celery Sorbetto

I can't say enough about this inspired dessert. I liked it. I want to eat it right now in fact! 

Go try it for yourselves cuz Del Posto has a $30 lunch prix fixe. So so worth it.