These past two weeks were devoted to cake decorating. We made a ton of buttercream and piped a million rosettes, shells, roses, etc. While the repetition and minute detailing of it all was making me a little stir crazy, “practice makes perfect” definitely applied to these little suckers. We practiced piping on parchment paper, Styrofoam cakes, and cupcakes. We also made a ten inch cake, which we iced with buttercream and will cover with marzipan next week. We also made marzipan roses, which are kind of adorable.
These classes have been more-or-less uneventful and slow paced, which is nice. I am starting my sketches for my wedding cake, which I have a vague idea of what it’s going to look like. Everyone is getting antsy because school is over in eight classes, and it is quite exciting and bittersweet. After school, I begin my externship, which is going to be at Balthazar bakery in the city. Wooooohooooo! I’ve actually been at Balthazar for a few weeks now, and it’s been pretty great. Lots of hard work, a ton of battle scars (I constantly hurt myself when I’m in kitchens), loads of delicious food, and a great learning environment. The people are great, the pastries are great. The commute is the worst (especially with this freak winter we’re having), but it’s worth it. I mean, it’s Balthazar, you guys. I’m going to be visiting the Englewood, NJ location soon, where all the fabulous bread is made, which, as we all know, is what I am particularly interested in, so I’m excited to see what that location is like.
I’m awfully distracted by this football game right now (who AM I?), so I’m going to end this post. Let’s go Jets!