West Mediterranean Dessert Culture

On second day of international baking were pastries from Spain, Portugal and Morocco.

Moroccan Chabbakia

Portuguese honey bread

Moroccan Massabane of Safi

Coffee date dessert with frozen yoghurt and
almond cake w/ frangipan cake

           

Portuguese Arroz Dulce

Desserts from Latin America

Last week we commenced in International desserts section. First day made desserts from Latin America: Central and Southern America. Loved the fact that we got to learn not only about the local ingredients found there but the geographical and cultural influence on them. 

Quimbolitos-Tamales

Brazillian Brigadieros

Brazilian Brigaderos

Mexican Conchas

Mexican Tres Leches

Peruvian Alfajores

Tiki Cake

This week I had entrepreneurship classes at school. Having lot of time in hand, I thought of making this Tiki cake. This was really a cool cake to make, combination of rolled fondant and modelling chocolate.

Celebration Breads

Celebration breads are made of rich dough. Some have nuts, raisins, chocolates, frangipane etc in them. Since they are prepared during festivals, some have cultural influence in their taste and appearance.

Sticky Buns-Brioche

East European Babka

Cinnamon Roll-Brioche

Jewish Challah

Germanic Kugel Hopf

French Baba Rum

Italian Bolzanese

Irish Barm Barack

Hot Cross Buns

Germanic Stolen

Italian Panettone

Double knotted milk bread

Sourdough Breads

Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts.In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.

Ciabatta

Pain de Campagne

 

San Fransisco Sourdough

Semolina sesame rolls

Rye Currant Bread

Dried figs & hazelnut bread

Pumpernickel Sourdough

Pumpkin Sourdough Bread

More breads!

Our artisan bread section was two and half week long. The art of bread baking is really amazing. 10 steps of bread production are on tip of my tongue now :)

7 grain bread

Bagel

Soft Pretzel

Apple Raisin Bread

Margarita Pizza

Squash Bread

Artisan Bread

Past two weeks were all about artisan bread. Initially I was really intimidated by the fact that we were about to learn 30 different kinds of bread when I had never really baked before. Its one of my favorite things to do now. Love the smell of freshly baked bread..

Baguette

French Bread-Epi

Fougasse

Focaccia

Pane alle olives

English Muffins

Hard rolls

Casino Themed Cake

My latest home project.... inspired by my husband's love for poker. Hand painting the pastillage cards and chips was a challenge but it was great fun and got to learn a lot about working with pastillage and hand painting on cake.

Carnival Themed Cake

This Carnival themed cake was made for a bride on her wedding. It was a fun cake. Learnt many key points regarding what not to do.. :D Thanks Connie Ruel for giving me an opportunity to work with you on this cake.

Healthful and Special Baking

This week was about Healthful and Special Baking. Learnt a lot in this section. 

Framework of this section was: 

• Gluten-free baking
• How to use starches and gums to mimic flour
• Vegan baking
• Dairy free baking
• Dairy free substituting
• Sugar alternatives
• Baking with super foods
  
       
  
  

  

  Vegan Muffin

             
  
  

  

  GF Bagels

  

  GF Savory Galette

  

  GF Chocolate-chip Cookies

  
  

  

  
  

  
  
  

  

  Vegan Caramel Apple

  

  Vegan Dutch Apple-Pie

  
  

  

  Vegan Creme-Brulee

  

  Vegan Haupia

  

  Dairy Free Banana coconut pie

  
  

  

  Vegan Sugar Cookies

  
  
  

  

  Vegan Cookie

  

  Dairy-free Elvis Cupcake

  
  
  

  

  Sugar-Free Crepes

  

  Chia Cookies

  
  

  
  
  

  Raw Avocado Brownie

  
  
  

  

  Superfood Key-Lime pie

  
  

  

  Fougasse

  

  Chia Boules

  

  Vegan Pound Cake