- Kylie Skellams
- 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.
Saturday, September 5, 2009
'Black & White' Stripes
Compared to making the run-out magpie, the 'black and white stripes' were relatively straightforward to make. I melted both dark and white chocolate and spread them out on baking paper that was taped to a large cutting board. I put the whole board in the fridge until the chocolate was almost set, then used a sharp knife to score the chocolate into strips.