Bloody Eye Balls!

These short bread cookies were dipped into white royal icing, then colored royal icing was piped on to make them more haunted.

Cake Decorating - Halloween

This week in cake decorating we were preparing for Halloween

We started with dipping  fingers(short bread) into blood (royal icing)

More blood drips will be added later.

We then moved on to decorating cupcakes, Allison demonstrated how to do a mummy, vampire, werewolf, and monster.

This is one of my monsters, he's my favorite

My more normal monster

My mummy

Warewolf, which was the most difficult to frost

The vampire

My friend also celebrated her birthday this weekend, and I decorated cupcakes to look like Tiffany's boxes

Petite Danishes

For the Presidents breakfast the bakery was asked to make petite danishes, They were too cute, so I had to share with everyone.

MONKEY BREAD!

In the bread station, I convince Melanie, our instructor to let me do research and development for monkey bread, or pull apart bread.  I found a recipe from Alton Brown for a sweet dough, covered in butter, brown sugar, raisins, and rosemary.  This dough was very similar to bern brot dough, which we were already producing and making other products out off.  After a bit of trial an error I ended up with this:

After it is baked, it is turned upside down.

Monkey Bread is now available in the store for I think 2.25

Bread Station- Specialty shapes, and breads

This quarter I had more of a chance to make different kinds of breads, and well as shaping breads differently.

This bread, although not much of a specialty, is very special, because it tastes so GREAT.

This is 6 braid bern brot

It is proofed in the proof box, and egg washed to achieve the high gloss

This is a circular epi

And these are french rolls shaped to look almost like mushrooms

Bread Station-Scoring

I feel like this quarter I have made leaps and bounds in bread station.  I have learned so much, and have made great gains when it comes to shaping and scoring bread.

The shaping and scoring of this bread is great, the tension was tight, and the scoring at the right angle, so the cut sprung open, and allowed for a large amount of oven spring.

The same goes for this French bread, as well as evenly spaced cuts.

This is just a small cute mini loaf with excellent scoring and shaping.

This is sourdough walnut raisin bread.  This score was used to achieve the most oven spring.

Cake Decorating

During the normal school year, Allison teaches a cake decorating class, where we learn her techniques, and have fun!

Here is Allison demonstration of everything we should be able to do well by the end of the class

My first attempts

We then learned the basic's of icing roses

For the second class we practiced what we previously learned

And decorated our own cakes

Here are my fellow classmates cakes