My first experience of a baking workshop was exciting. This was the first time I had ever worked with butter creams, whipped cream, and ganache too. I usually like to have my cakes without any toppings. It was a great ride working on each of these recipes. Listening to Chef Aman, quickly jotting down notes across the recipe booklet and weighing down ingredients with precision, took me down the memory lane – the lab work related to formulation chemistry, drug development during undergraduation. Did I mention that I majored in pharmaceutical sciences? Yeah, a little of chemistry and a little of biology. College was fun. Okay, let me not delineate. Here is a photologue capturing all the goodies baked in the class.
Devil’s Sponge with Chocolate Ganache
Orange Chiffon Loaf with Orange glaze
Spicy Cheese Cookies
Red velvet cupcakes with buttercream
Pound Cake with Whipping cream and Chocolate Mousse
The other student from the class was a 10-year old, who used only whipped cream as frosting for her pound cake. She was very much into teal colour and made a blue cake.
Out of everything, realized kneading bread dough requires a lot of practice for perfecting the texture. Got some dry active yeast in the take away kit. Can’t wait to put it to use! 😀
See ya, until next post!