And that's the end of that chapter

Well then, this was fun. As much as I enjoy pastry, I always had my doubts. Every night I felt that I hadn't worked hard enough, I hadn't made enough change in the world, I wasn't satisfied.

Not ever wanting to give up, I stuck it out. The classes at the start were very basic, maybe the advanced would get better. Now, having gone through some of the advanced curriculum I realized it's not the classes problem, it's mine.

I miss teaching. I miss interacting with students and educators. I miss turning on people to new ideas and watching people develop. There is still a need for really awesome teachers like myself and now I bring impressive baking skills to the mix.

Anyway. Next step? I'm thinking elementary. I am going to keep my k-12 art credential and teach art while working on my multiple subject credential. In a few years I want my own elementary class, teaching every subject with a little bit of an art twist. I also really need to figure out a master's at some point. In time, in time.

I'll bake, and I'll still post but it may be about the fun times volunteering in elementary schools, interviewing and subbing.

xoxo

Allegra

Cakes and cuppie cakes!

Let's start with some excitement...my first client work! Lily is a year older and Eric ordered 32 cupcakes! I made 12 mini green tea, 12 mini red velvet and the remainder chocolate with bright teal icing. All of these cupcakes are vegan and made with mostly organic ingredients. The best part is they are TASTY and Lily loved them. Hooray!

Carrot cake with cream cheese icing and marzipan carrots

Hooray we have started cakes! So many tasty treats, so many ways for disaster to strike, but ultimately so much cake. Everyone has had carrot cake at one point in thier life, and this one was pretty good. Not too sweet, no squishy raisins, just carrots, sugar, flour, oil, leaveners and flavors.

Pretty pink cherry cake!

Well, it's pink and has cherries on the top, but really the flavor is vanilla. I am becoming a fan of masking the sides in toasted nuts, it saves so much time with masking. Being the type A personality that I am, I still strive to ice each and every side to perfection.

Chocolate geniose with chocolate buttercream and transfers

This may have the name of Swedish chocolate cake, yeah it does. I think there is also pastry cream in a layer. Making a genoise is tricky and after making 3 I still need practice. Ultimatly, it is very light but also very crumbly and eggy. I much prefer a chiffon.

Diplomat Cake

I love this cake. I love that it looks like it belongs on the cover of a Sunset magazine from the 70's. I love that it is masked in pastry cream and then baked making it oh so moist. I love fruit on the top and while I am not a fan of glaze I like the shine it gives. All in all a success.

Lemon poppyseed cake with berries and cream filling

I threw in a little Grand Marnier for the soaking syrup and well I also soaked the fruit before making the filling. This is like a short cake, a little denser and the poppyseeds give a nice texture.

Chiffon and Chocolate chiffon with caramel mousse

More mouse cakes! Very fun and exciting to make. I like the pattern in this cake, it looks more complicated than it was to make.

Angel Food Cake

So light and fluffy! Can't mess with a classic. And hey, it's fat free!!! There is a ton of sugar, but hey no fat. It dissolves on your tongue and is as soft as a pillow.