I am officially enrolled in Art of Cakes! I am so unbelieveably excited, especially after I have felt like I have been going through baking class withdrawals for the last few weeks since my Art of Pies and Baking Arts classes ended.
First I will begin my Art of Breads class (at the beginning of May) which I am very much looking forward to. And then a couple weeks later, I begin my Art of Cakes class. Yay!
In my Art of Cakes class I will be learning to prepare a variety of cakes and assorted fillings. Sounds super yummy and exciting! I can’t wait for class to begin! 😀
So for the last few months I have been fine tuning and updating my website. I changed the colour scheme and freshened up the look and feel of it. And for the last couple of weeks it has been up and running. I just needed to “tweek” a few things, but I am now happy to announce that it is up and running! Yay!
I am going through withdrawals. Baking class withdrawals that is! 😉
It’s been a whole week since my last Art of Pies class, and a week plus a day since my last Baking Arts class, and I am feeling almost a little lost. At least on a positive note, I have not much longer to wait until my Art of Breads class which starts May 6th. 🙂
I love key lime.
Can I just say that again?!
I LOVE key lime!
Every year when they come in season, and make their way to my grocery store, I always buy a whole bunch of key limes and make my world famous Key Lime Cheesecake. Ok, so its not exactly world famous.. or rather, not until now. But with the internet, who knows, maybe it is now ‘World Famous’. 😉
But in last night’s last Art of Pies class (yes, if you listen carefully you can hear my soft sad whimpering at the thought of it being my last pie class), we made Key Lime Pie. I will admit it was alot of work, especially when you add in the fact that we also made a Chocolate Peanut Butter Pie, but it was definitely well worth it. So for the very last class, the flavours of key lime, chocolate and peanut butter couldn’t have been a better way to end a fabulous pie class.
Anyway, I digress. The Key Lime Pie we made had a chocolate infused crust, combined with oats, coconut and walnuts. A key lime filling was poured into the crust and decorated with a whip cream piped border and curled key lime slices. Oh so delicious!
The Chocolate Peanut Butter Pie had a peanut and graham crumb crust. The peanut butter filling is super fluffy b/c of the peanut butter combined with cream cheese, whipped to perfection, and then whip cream was folded in to make it extra fluffy.. Yum! Then it was covered by chocolate ganache. It was finally decorated by sprinkling mini chocolate chips and chopped peanuts on top.
When I think of Strawberry Shortcake, two thoughts come to mind:
1) The doll I had as a kid with that same name. 😉
2) Little quick so-called ‘desserts’ with a stale sponge cake bottom, a few strawberries tossed on top, and a plop of whip cream. Nothing creative, or even especially delicious..
But neither of those two thoughts came true.. thank goodness!
Last night’s class.. which was my last class of my Baking Arts classes by the way… *sigh*… we made the most heavenly three layer cake called Starwberry Shortcake. Yummy!
It was layers of soft fluffy sponge… layered with whip cream – strawberries – and another layer of whip cream. Then layered with another layer of sponge cake.. Then more whip cream and strawberries, and whip cream again.. Then a top layer of sponge cake piled high atop the other two layers of sponge and whip cream and strawberries.
But it didn’t stop there…
Next the entire cake was frosted with whip cream… then divided into eights… Then decorated with almond slivers around the entire outer edge. AND.. whip cream piped rossettes, adorned with chocolate covered strawberries, and a yummy pile of white chocolate curls in the centre of the cake….
And let me just say this: Yes, it tasted even better than it looked! 😉
It was super light and fluffy, and oh so delicious!
I have officially registered for International Breads. Yahoo!! 😀
I’m very excited. I can’t wait for that class. But first… obviously I will have my Art of Breads class starting May 6th until July 15th. Then International Breads begins July 20th until August 24th. Woohoo!
In this class I’m going to be using either free-form methods or moulds, learning to prepare traditional enriched breads that have mouth-watering flavours and textures. Recipes will range from New York rye and Swiss farmer’s breads to a roasted corn loaf with jalapenos, sun-dried tomatoes and cheddar. Yum!