This is the super quick cucumber shark that I made in food class with a pairing knife. As you can see it has really sharp cucumber teeth made with a v-cut so he can eat food. And he has some nice gills made with v-cuts so he can breathe underwater. Also, he has very hydrodynamic fins made out of thin cucumber slices. His name is Noot.

Turquoise Cake

This miniature two-tier cake was not created in food art class but I really wanted to do a little post on it on my blog! The cake itself is a simple white cake and each tier has a layer of buttercream sandwiched in the middle. All the icing on the cake is a delicious buttercream which I found the recipe for online. This buttercream icing is made with salted butter which makes it taste SOO good. The roses on the top of the cake are just little swirls made with tip #191 from my icing kit! As for the little curtain like piping designs and the little roses and accents on the edge of the cake...those were created with icing tip #24 and #27.

Hot Chocolate

 

This creamy and rich hot chocolate was definitely worth the 40 minutes that it took to make it. We decided to create a delicious peppermint hot chocolate by adding a couple drops of peppermint extract to our hot chocolate mix. Making the hot chocolate was a simple but kind of slow process...well slower than a hot chocolate powder anyways.

The base of the hot chocolate was cocoa powder and sugar mixed in with water. We heated that on a saucepan and then added in milk for that creamy taste. At this point, it smelled really amazing!

After letting that heat up, we used a ladle to ladle the hot chocolate into mugs. This is what our hot chocolate looked like! Overall, I thought that the hot chocolate was really yummy but I found that the marshmallows were way too sweet which gave me a bit of a stomach ache.

Marshmallows 

In this lab, we created light and fluffy home-made marshmallows. We created the marshmallows a lab before the hot chocolate because they had to set in the refrigerator. The marshmallow had very few ingredients and it was really easy creating the actual marshmallow batter but once we tried getting it into the baking pan to set, the batter was setting extremely quickly which was really hard to work with. The batter was sticky and hardening fast so it would stick to our fingers, the spoons, forks, counters...basically anything that it came in contact with.

The image above is a photo of my co-food artist; Natalie. As you can see, the marshmallow batter was extremely sticky and also did not fill up the pan at all. We were left with this sticky little blob of marshmallow in a too-big pan. Later in the lab, Maia discovered that a little bit of water could unstick the marshmallow from your fingers and utensils. After discovering this trick, we had better control over the marshmallow and we could actually start working with this little blob. We covered the blob with more cornstarch/icing sugar mix and flattened it out a bit into the pan. After flattening it out, we placed it in the fridge to set so that the marshmallow will be ready for the hot chocolate that we'll be creating next class.

We then cut up our marshmallows and it turned out that we flattened the little marshmallow blob too much so our marshmallows did turn out being flatter than a normal marshmallow would be but they still tasted decent.

 

Christmas Tree Cupcake Mosaic

 

In this lab we baked really simple mini white cupcakes, popped them in the freezer and iced them the next class. I created this cupcake art with two other talented food artists; Sophia and Natalie. We decided to go with a cute Christmas tree design along with two presents. We iced the cupcakes with a basic royal icing coloured with gel icing colors.

 

    It was really fun experimenting with all the different icing tips. After working with all of the tips, I discovered that my favourite icing tip to work with is #191 from my icing kit. This icing tip gives an amazing flower effect which is absolutely beautiful. I found that the cupcake was very sweet by itself and the icing just made the sweetness almost unbearable.

  This is a photo of a cupcake decorated with the #191 icing tip. Overall, I think that the idea of a cupcake mosaic is really interesting and the use of different icing tips gives the whole image a really unique look.



Brittle

 

 

I haven't posted forever! In this lab, we created brittle in a microwave and it tasted absolutely delicious. I didn't take that many photos of the finished product which will explain the highly edited picture of a tiny piece of brittle above.

Who knew that just after throwing a few simple ingredients in a bowl and a couple minutes in the microwave would create such a delicious brittle? We microwaved our brittle for a little too long so it was more hard but I loved the texture. The brittle was super crisp but light at the same time. The texture was very similar to the crispy part of a Crispy Crunch chocolate bar. Overall, I love how quick and easy this brittle was to create and I adore the texture of the end product.