Ethnic Breads, Plated desserts, and Decorating

Here is a plated dessert I did in my bakeshop (101 baking) class. My teacher loved it (I think one of my better things in class). I took a simple round raspberry tart, cut it in half, stacked it at an angle, then placed berries at the base for my garnish, dotted white chocolate sauce then a smaller dot of blackberry coulis and ran a toothpick through to make a heart-shaped effect. The top is dusted with powdered sugar, and I made a caramel crisp and piped a whipped cream rosette on top to hold the crisp in place. Simple, elegant, and could easily charge 6.50 for it!

This is a decorative dough I made in my breads class. You bake it in the oven twice to dry it out completely, bake your flowers and pieces separate and then glue them off in the finished product. Its not for eating, you simply keep it as a decoration! Dust once a month, and that's it!

For ethnic breads, we made Naan (Indian bread), parmesean breadsticks, and challah bread in the shape of a bunny (the face is painted with cocoa).

In bakeshop, we decorated chocolate tortes (this one is not my design, we had to mimic the teacher, but it was still fun!).

These are both the cakes I decorated, the first is a chocolate torte and the second is your basic birthday cake. I know my handwriting needs work, and "Me" was written because "Rachel" didn't have enough space. I'm not as proud of the birthday cake because the icing was hot and melting and I had seconds to finish my product. One thing I've learned in these classes is to use your time wisely, don't goof off, and do your best to have a nice looking product at the end of the day that is consistent with the other things you are making and edible!