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.