Newcastle, NSW, Australia
I’m a former industrial chemist, and after deciding on a career change while at home with my two young children, I’m now a qualified pastry chef. In 2009 I started taking some classes in cake decorating and other pastry-related cookery, and taught myself many more decorating techniques from books and internet resources. In 2010 I started a pastry apprenticeship, studying Retail Baking (Cake & Pastry) Certificate III at TAFE, which I completed with Distinction in 2012. I completed my apprenticeship in December 2013, and am now working as a full time Pastry chef and Cake Decorator at 'Exquisite Cakes by Lennert' in Cessnock, NSW.

Thursday, August 6, 2009

A Blank Canvas

 
The cakes are cut and assembled on the board. Unfortunately I was rushing a little and didn’t do the best cutting job. I didn’t like my chances of making two different sized cakes exactly the same height, so I deliberately made the small one a little higher, figuring it would be easier to cut a small cake to match a big one than the other way around. Good in theory, but I did such a wonky job of trimming the small cake that in the process of trying to even it up I cut too much off so it ended up shorter than the big cake anyway! And I should have stuck with the plan I came up with last night to make a paper template to mark out where I needed to trim for the ears, instead of just going “nah, I can do this freehand.” Oops. Ah well… buttercream covers everything. (I hope!)

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