We did more petits fours on the 11th week and started another cake unit on the 12th week. As to my internship, I was there for the morning shift last Saturday. Basically we were mostly doing prep, making sponges and mousse, etc. I had my very first time using the chocolate spray. I’m so happy about it! The chef even told me that I did good work.

Now the pastry, Opera

This cake was so unbelievably hard to cut. It was testing my patience.
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之前一陣子網路上好像吹起印度風, 家家網誌都在煮印度菜
看著照片一直流口水, 不斷想起在Christina家的看到的印度菜
終於下定主意要來煮一餐
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Since I have to work on Saturday, the weekends have become so short. Before I realize it’s weekend, it’s Monday again. XD Back to the school, we finished the bread unit, had a test and moved onto petits fours.

Lemon – Poppy Seed Muffins

These were very good. I mean, REALLY GOOD
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After the cake exam on Monday, we became Pastry II, not the rookie anymore. The chef instructor in this level is very fun and artistic. His teaching style is much relaxing and free, unlike the boot camp in Pastry I.

Exam tray – Génoise with raspberry filling, finished with vanilla buttercream

I did a great job on this cake and the birthday plague, so I got 99 out of 100. Yipee!

Pain de Provence

According to Mrs. Johnson, this bread was very yummy.
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