I made a gingerbread pub to celebrate the holiday season! I modeled my design on the many pretty pubs found around London. This is the first time I’ve attempted something this complex. It most definitely …

costumes to confections
costumes to confections
I made a gingerbread pub to celebrate the holiday season! I modeled my design on the many pretty pubs found around London. This is the first time I’ve attempted something this complex. It most definitely …
In weeks 8-11, we focused on the celebration cake workshop, more plated desserts, chocolate tempering, and savory canapés. Week Eight: Plated Desserts and Chocolate Week eight kicked off with our final lesson on plated desserts. …
Weeks five through seven: Two kinds of entremet, gumpaste flowers, and plated desserts! I haven’t had much time for blogging lately, so it’s time to play catch-up! Here are a few of the things we’ve …
This week, we had demos and practicals for the first two of our four exam dishes: the opéra cake and the fraisier cake. It’s hard to believe that we’ve already arrived at week four and …
Week Two: Viennoiserie During the second week of Intermediate Pâtisserie, we focused on Viennoiserie. Viennoiserie serves as the “bridge” between pâtisserie and boulangerie. These are pastries which are generally made with an enriched dough. Enriched …
Intermediate Pâtisserie, Week 1: Galette, Pithivier, Mille Feuille! It’s hard to believe, but summer has come and gone, and the fall term at LCB is in full swing. And unlike Basic Pâtisserie, which started out …