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.