It's the beginning of second month here at the FCI. As the class progress, the focus is finally starting to shift towards design and techniques. By all means, I LOVE baking and reading recipes, but I would really like to perfect my skills in assembling cakes, piping techniques, and exploring design senses and creativities. Here's a little taste of what we did last night; royal icing piping and fondant making.
On the right here, it's Chef Cynthia showing us how to pipe with royal icing. Though I've done it before, this is something that one can never have enough practice of.
Royal Icing: Snail trails, Cornelli laces, and Swiss dots.
Making rolled fondant from scratch; which by the way is such a wonderful recipe!
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