Category Archives: Advanced Patisserie

Advanced Patisserie Final

I was terrified of this final. We not only had to assemble and decorate a cake, but also do a plated dessert. I got a 95 which I was really excited about! (The cake had a few issues)



I made Madeleines, a caramelized poach pear, and a raspberry macaroon with creme brule filling. This part was perfect!



This is the cake I made for my final. It looks like flowers threw up on the cake, but chef wanted a lot of flowers. The piping needs a lot of work too.

Over all I learned so much in this class and I’m really excited by my progress!


High Density Yellow Cake

This cake was terrible. The shortening ended up sinking to the bottom making it very dense and gross. It looks pretty though.


I love the lilies. They’re one of my favorite flowers.  We also practiced with the royal icing. It’s not the best, but it’s not the worst.

Vanilla and Raspberry Wedding Cake


This is my first rolled fondant cake! For it being my first I’m really proud! We also made a lot of gum paste flowers.


The cake itself wasn’t that good. It was just a plain old boring cake. We were supposed to do a cascade of flowers, but I didn’t make near enough for that.


This is the one Shannon made. She went a little bold with the colors. She really likes to do things differently.


This is one Mariea made. Hers is perfect as always. I love the lilies on her cake.

Devils Food Cake


This week we only had one day of class because of Presidents Day. We made a devils food cake with a chocolate buttercream and a silky ganache.


On top of the cake we made modeling chocolate flowers. Modeling chocolate is really temperamental. If you have hot hands it tends to melt, while you’re working on it. It’s a pain.


Leanne made this one. She dusted her cake with gold dust. (It’s kind of hard to see in the picture).


This is my cake after I sliced it. Look at that beauty. This was the best cake I’ve made. My family loved it. It was really rich and decadent.

Advanced Patisserie-Week 6 Decorating

So my last post was all about making the cake, but now for the awesome part! DECORATING!


So here is the cake with only the crumb coat on it. Believe it or not a lot of work went into just getting the cake here. We had to level the cakes, coat them with simple syrup  and then add a layer of icing. Three times per tier.


Here are some practice roses I made. I made about 6 that turned out looking like blobs. These came out looking flower-esk.


Our buttercream was a little stiff. Or really stiff. So stiff I was able to mold it into a snowman.


Here is my cake 😀 It’s nothing I would personally do, but I’m still proud of it. I piped a basket weave around the cake. Then I made lots of little roses, because roses are fun to make once you get the hang of it.


This is the one Shannon made. She went with a very bold color scheme!


Here’s my cake after I sliced it. Everyone loved it! My mom took half of it to her work and she said people came back for seconds.

I’m really proud of it for my first real cake!

Advanced Patisserie-Week 6 Mise en Place

We have officially started making cakes!!!!
Our first cake was a High ratio Chocolate Cake with an Italian Buttercream
We were allowed to pick whatever flavors of buttercream we wanted to use so I made an almond buttercream to go with a cherry simple syrup.

So the first day we baked the cakes, made the buttercream, and practiced piping techniques.


Baking some cakes

These are actually another teams cakes. I thought they looked like molten volcano cakes!



Here is our Mise en Place for the Italian Buttercream. You start with cooking the sugar and a little bit of water. When it hits 235 deg. F you start whipping the egg whites. When it hits 242 deg. F. you add it, carefully, to the whipping eggs.


You have to be careful when adding the liquid sugar because if it hits the whisk, the sugar will cool off too fast and splatter, resulting in shards of sugar in your icing. Nobody wants to eat sugar shards. After that you add in the butter and vanilla and voila la you get….


A BUCKET LOAD OF BUTTERCREAM! That’s about 1 1/2 gals. of icing. And that was enough for two people. (We did have some left over, but not as much as you would have expected)

I think I’ll save the fun stuff  decorating for another post (I don’t want this post to be too long! Plus I’m tired. It was a lot of work!)

Advanced Patisserie-Week 5

Plated Dessert: Mandarin Orange Souffle Glacee with Dark Chocolate Sauce and Almond Brittle


Frozen Souffle. Yummy Yummy. The Almond Brittle was really good! It was weird seeing the baking soda being added.

Petit Four Platter
-Raspberry and Lemon Macaroons
-Fresh Fruit Tart
-White Chocolate Moouse with a Chocolate Almond Sable
-Dark Chocolate Moouse with an Almond Sable
-Raspberry Creameaux Tart







These were A LOT of work. I spent a long time piping chocolate filigrees to go on top of the moouses. I think they turned out really cute though! (And they were really yummy)