I'm finally in one of the 2 classes I couldn't wait to get into. I absolutely love the Chefs, Chef Erica and Daisy. They are both past WCI students from before it was Le Cordon Bleu certified, but they are amazing. So far I have made a croquemboushe which is a traditional frech wedding cake and we have also made our first celebration cake, with poured fondant and marzipan and buttercream decoration. Here are some pix....
The cake just had to be anykind of celebration... no I'm not having a baby, lol. I love cherry blossoms and chrysanthemums!
Its a pound cake laters with almond buttercream, draped with marzipan and glazed with pouring fondant. The decorations are both made out of marzipan (the cluster of 3 chrysanthemums, and the cherry blossoms around the cake) and buttercream (the single chrysanthemum, and blossoms on the top)
Pastry cream pate a choux puffs, dipped in hard carmel with an almond nugateen base and top.
The cake just had to be anykind of celebration... no I'm not having a baby, lol. I love cherry blossoms and chrysanthemums!
Its a pound cake laters with almond buttercream, draped with marzipan and glazed with pouring fondant. The decorations are both made out of marzipan (the cluster of 3 chrysanthemums, and the cherry blossoms around the cake) and buttercream (the single chrysanthemum, and blossoms on the top)
Pastry cream pate a choux puffs, dipped in hard carmel with an almond nugateen base and top.
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