Not sure why I was on the verge of tears much of the day—actually do know—but was thrice called out by Chef, mostly because my work station was too messy, or I was asking too many questions, or I was wasting bakery box string, which apparently any kitchen boss I'd have would not tolerate. (My saving grace: the mini chiffon cakes I made from the excess batter were voted unanimously fantastic, and I sent them home with Chef.)
Meanwhile, while trading love and domestic stories with student Monique during lunch, we realized four of the six women in class were either divorced with children, divorcing with children, or living alone with children. I admired her attitude of surrender towards men's ability to break hearts, and then move on. "Sometimes I think that's their job."
My specialty cake, Fruit Torte, which I think looks pretty, from bottom to top:
- short dough, docked and baked
- raspberry jam
- yellow chiffon cake
- combination vanilla buttercream and cream cheese frosting
- yellow chiffon cake
- combination frosting
- fruit
Other Options of the Day:
- Red Velvet Cake with Vanilla Buttercream Frosting
- Carrot Cake with Cream Cheese Frosting
- Mocha Torte with Chocolate Buttercream Frosting
- Yellow Coconut Chiffon Cake
- The cool bakery dude started making something similar to mine with the short dough bottom, but then made a Genoise cake, covered it in meringue, set a blow torch to it, and it was beautiful.
mmmmmmm. looks deelish!!!!!
ReplyDeleteI have to say I think all your baking delights look amazing. and any guy who can pass on such unique skills in the kitchen and an obviously talented mom, is missing out. And the italian dude who called after all that mess needs to find someone else to torture!
ReplyDeleteWow! Thanks for the props!
ReplyDeleteThe cake looks beautiful, delicious, and highly professional.
ReplyDelete