Competition work

These are some of the cakes and bakes that I have created for competition work

Croquembouche filled with vanilla and chocolate creme

patissiere. This was my first time making anything like this -

choux pastry, creme patissiere and spun sugar. I also made

caramel for the first time which is what the profiteroles are

held together with. I decorated my croquembouche with fresh 

violas from the garden.

Cheese and onion pasties made with puff pastry. I learnt to crimp whilst making these.

My brief was to make iced biscuits and decorate

them in a way that

showed my personality. I

chose to make feathered 

hearts with figures of

things that I love doing.