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. 

I made this bread, coloured my dough black and yellow and turned it into a sunflower. I then entered it into a competition on Twitter - best bread of the week and that was me!

My prize was the trinket box opposite. I could choose what I wanted printed inside so I chose too have Pearl Bakes 2021.

A four layer, selfie cake - Rose flavoured, (my sister's name) confetti sponge covered in white cream with a purple ganache drip (my favourite colour) topped with handmade art and textiles toppings (my favourite lessons at school.)

Challah bread shell and green tiger loaf to complete the body of my tortoise.