The ticking on of time is something that looms heavy in the bakery. If you mix something too long, you ruin it. If you bake something too long, you ruin it. If you try to crank up the heat on the stove, chances are you’ll ruin it. And above all else, if you miss a deadline, you’ll ruin it. If you need to have a wedding cake somewhere at a certain time you better make it or you’re finished. In a business that’s based largely on word of mouth, one negative experience could potentially cost you a dozen clients.
I’ve now completed my course in Confections and Special Occasion Cakes and will be starting up Chocolates and Confections this week (yay!). As a chocoholic, I’d be surprised if anything could sway my opinion towards the negative in that class, but I can’t say the same for Confectionary Arts and Special Occasion Cakes. It wasn’t a bad class by any means. The Chef was awesome, and I am proud of the projects I produced.
This second “year” of school, though young, is definitely more specialized than the first. Where as year one, each class sort of built on to the previous one and focused on baking and production, year two is, at this point, all about new and unfamiliar mediums and techniques. If everything continues as it has so far, this is where you really start to find your niche.
In terms of the Confectionary and Special Occasion Cakes class, I didn’t really take to it. Building the large cakes was fun, and utilizing the available decorations to enhance the products was awesome, but taking the time to make little detailed decorations like gum paste flowers felt like a chore. It takes up so much time for such a little detail I find it hard to justify not utilizing pre made décor for cakes. It’s very interesting learning the proper construction techniques of these pieces, but I don’t see myself using them very frequently in the future. It certainly wasn’t what I would consider fun, but others in the class loved and excelled at it.
Towards the end of the class we made large wedding cakes with a partner, which allowed us to divide the labor and handle different aspects of the production. While I was in charge of the larger blanket aspects of the cake such as fondant and royal icing, my partner volunteered to take on the task of the gum paste decor, which she completed with dazzling results. This division allowed us to complete a breathtaking final product, which we were proud to display in the class.
When it came to the individual tiered cakes, we were given free range to decorate as we pleased. This allowed us to kind of work with the techniques we felt most comfortable with in the class, ensuring our cakes turned out the best they could be. I chose to focus on chocolate and fondant work, and based my decor on the film Black Swan (something I had been planning to do since learning of this class on my first tour of the school a few years back.)
Although it wasn’t my favorite class I have taken at The Culinary, I appreciate the experience and the knowledge I walked away with. Next up is Chocolates class and I cant be any more excited! Time to bring it!