#culinaryartstudent

Graduated today from my Professional Baking and Pastry Program. I even got a cool pin for doing well 😊 But I want to say Thank you to all the Chefs that taught me new skills and techniques and helped me improve and become who I am today. I also can't forget my classmates who I became good friends with and helped me through the semesters. Thank you everyone! We did it guys! It's finally over and I am looking forward to whatever future awaits me #graduation2018 #culinaryartstudent #futurepastrychef

Final Project: Wedding Cake. I was going for a spring wedding theme. Used 50/50 fondant and gumpaste for the flowers and sculpted the hummingbirds out of fondant. I'm happy with how it turned out considering I was super sick 😷 I'm sad this is my last project! Glad I went out with a bang 😎 #culinaryartstudent #futurepastrychef #weddingcake #fondantflowers #gumpasteflowers

Project 3 European cake and Chocolate Sculpture: My theme was Hanami the time where people in Japan admire the beauty of the Cherry Blossoms and welcome spring🌸 I made a Sakura Tree chocolate sculpture made out of modeling chocolate and casting chocolate. To go with it Sakura Layer Mousse Cake. From Bottom to top we have a Sakura flavored Dacquoise, Sakura Chiffon cake, made from scratch red bean paste, Sakura Gelee with pickled sakura flowers, then all covered in a rich milky Sakura mousse topped off with pink marble mirror glaze and chocolate sakura blossoms for garnish🌸 I am very happy and proud of this project. I went through a lot for this piece (*ahem* going to Japan) and all that sweat and tears paid off. 😊😊😊 Also I got to use my Jack and Elsa again so I was very excited about that! I made them both kimonos so that they can enjoy a nice romantic picnic under the Sakura trees💕 #chocolatesculpture #sakuratree #hanami #culinaryartstudent #futurepastrychef #jelsa