"Abstraction of a Flower Bouquet" by: Shaymar W. Higgs

To complete my cake decorating and candy making class, one part of my practicum exam, I had to bake and decorate a wedding cake with royal icing. I would like to call this my Abstraction of a Rose Bouquet. Atop the cake are organic, edible flowers and the "leaves and stems" are gum paste painted with luster dust. Hope you enjoy.!

"Look Into The Mirror."

On Friday, May 30, 2008, in my cake decorating and candy making class, our class sent an assortment of our fudges, hard candies, and gummies to be displayed (and eaten) during our lunch hour. Below are a few pictures of our spread. Enjoy and do not forget to leave comments.!

"An Instant Chemical Emulsion."

Welcome back to me. Welcome back to you as well.! I hope as you are reading, you are thinking about the good food that you had over the Memorial Day weekend. I would like to first thank all of the Veterans and Servicemen and women for the work that they do for our country. If it was not for them, we would not have such diverse food (story why would be explained at a later date).!
As all of my readers know, I am a big fan of the theories and principals of molecular gastronomy. As we were finished in my cake decorating class, another training Pastry Chef asked me about the process of "Pop Rocks." If you are unaware of what it is, basically it is two acids (in powder form) that you would find in the average bake shop, in equal parts. When you put it in your mouth, you get this unbelievable popping and foaming.
After playing around with it some, we developed a formula for chocolate "pop rocks", and strawberry "pop rocks." Both were equally good and felt amazing in your mouth, but the strawberry with strawberry powder was my favorite.! We are going to try a round two tomorrow, so return for pictures for they are well worth it.! I may even bless the blog with a video of the reaction process.! Until later.... In the great words of Alka Seltzer "Pop, pop, fizz, fizz, oh what a relief.!!!!"

"Icing Fit for a King: Royal Icing.!"

As stated earlier, I am posting the results of my introduction to the world of cake decorating.!
The cake on the left is mine, as the one on the right was done by my classmate Yoona. Both of the cakes were presented during lunch, in from of all of the Chefs and academic Instructors.!

"As fine as wine, but as cheap as caviar."

What am I referring to, might you ask.? The appraised Lapsang Souchong tea leaf.! Today I set out to find this really smokey tea that comes from the Wuyi region of the Chinese province of Fujian. Unlike other tea leaves, these are smoke-dried over Pinewood fires, which offers its distinct flavor. Not only could this tea be used to drink, but it also used in the culinary world, and pairs well with roasted ribs. For more information about this tea and its uses, leave a comment, and I would be sure to reply to you.!
The reason for me searching for this praised tea, is because as stated in previous posts, I am experimenting with the science of Molecular Gastronomy.! I came across this pretty cool recipe for a Tea Air/Foam.! This weekend, I am going to try it, so check back this weekend for cool pics and possibly recipes.! Until later.... To brew the perfect cup of Black Tea, pour water at 195º over one teaspoon of tea leaves, for three minutes.

"Hello World..."

I had this urge to write something.! Not just because I am currently listening to Jason Mraz's new album (not plugging him or anything); not because I have just ordered my immersion blender to practice different forms of Molecular Gastronomy, but because I am typing up my notes from my Cake Decorating and Candy Making class.! Not only am i really excited about all that I have learned in just one week, but I am elated that the chef gave us tips and notes that most people take their entire career to find out.!!!! Just looking down right now, I see how to properly cut any shape cake, and the proper way to bake large 18" cakes.! I mean GOSH.!
Okay, enough about that, and back to my Molecular Gastronomy stuff.! So this weekend, I am going home for a barbeque for my mothers college graduation. Not only would this be a chance to cook and bake up some good food, but to also try out some really tricky techniques with family friends (and of course the random friend of a friend, of a friend.lol.). Well look out for my pictures because they will be up no later than sunday night.! Until later..... BUTTER ALWAYS MELTS AT 85ºF.

As easy as a piece of cake... NOT

Well this past week in my cake decorating and candy making class opened my eyes to show me that I actually enjoy decorating cakes. Not only does it use my passion for food, but also uses my love for the arts.! As one of my gifts to my mother, I made her a cake.! Not only did I make an Italian buttercream icing to go on the cake, but it is also covered in homemade rolled fondant. For those of you who have made fondant before know that this is a task that is both tedious and delicious.!!! To finally decorate the cake, and to make it look like more than a couple of blocks of cake, I decorated this exquisite cake with royal icing.!!! Let me know what you think of the cake. Until later, it's not about how the cookie crumbles, it's about how the cake is covered.!