Cake design starts from knowing how to bake a good cake and put together the cake. To be able to market such a visually appealing product, a pastry chef/cake designer should master his/her piping skills. On Monday night class, we began learning how to pipe with the chocolate buttercream that we made earlier in the class. In the photo to the right is the demo piping by Chef Cynthia.
While trying hard to resist eating this amazing chocolate buttercream, Chef Cynthia and Chef Judy finished off the demo from last class; creme brulee. We were all very happy to indulge this silky creation. I must say, this is another amazing recipe from The French Culinary Institute. Looks like I'll be getting a torch soon...!
Now back to work: after crumb coat the cake, the cakes were finished off in a simple design with shell boarders and curled hazelnut chocolate. Yum!
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