For Valentine’s Day, I made macarons… but not just any traditional macarons, I decided to get creative. And boy did they turn out delicious!!
I made Strawberry Macaron cookie shells, but with two different fillings.
The first filling was a White Chocolate Lemon Ganache. The tart flavour of the fresh lemon with the sweet of the white chocolate makes a perfect pairing, with neither overpowering the other And then combined with the strawberry cookie shells, and you couldn’t ask for a better combination! 🙂
The second filling I made was a Basil Buttercream. Yum! The buttercream tastes amazing because I used fresh basil leaves which I infused. But it’s not a savory filling per se, rather a sweet buttercream with herbal notes. And basil is a perfect pairing with the sweetness of berries, and in this case, strawberry cookie shells. 🙂
In yesterday’s Chocolate Desserts class we made not one, but two cakes! Boy-o-boy was that alot of work! 😛
We made a Chestnut Layer cake with Chestnut Ganache, White Chocolate Chestnut Mousse, and two layers of Vanilla Sponge Cake. It was then wrapped in an angled layer of Milk Chocolate, and topped Milk Chocolate Decorations and a Chestnut.
We also made a Lemon, Coconut, and Blueberry layer cake with Lemon Curd, fresh whole Blueberries, layers of White Chocolate and Coconut, and Coconut Sponge Cake. It was decorated with a flower made from White Chocolate petals and Blueberries and Candied Lemon Zest for the flower centre. Oh so pretty! 😀
Today in my Breakfast Breads class we made Danishes! I made Cherry & Cream Cheese Danishes, and Lemon & Cream Cheese Danishes in the traditional folded over envelope fold. I made Hazelnut Nut Filling Danishes in the butterfly fold, and using different fillings as additional flavouring such as cherry, blueberry, and lemon. I also made Poppy Seed Danishes in the twist and spiral shape, again using additional flavouring such as cherry, lemon, and blueberry. Yummy! 😀
Last night was my very last Cake Decorating #1 class. 😦
We decorated a cake we had made ourselves and brought in. I made a Lemon Chiffon Cake. It was a larger cake so I was able to cut it into three layers. I debated and debated all week what I would do in regards to decorating this cake, and even what flavour to make the filling(s). Finally last night I decided: the bottom layer of Italian Buttercream was to be flavoured with Lemon zest to give it that bit of a delicate zing. And the second layer was a Raspberry infused Italian Buttercream. I though both would be great options for the Lemon Chiffon Cake, and then when I couldn’t decide which one, I decided to do both! 🙂