SweetingzHk wins Sweet Indulgence bakery Business proposal
Well done to the girls in team Sweet Indulgence bakery Business proposal in the Elements course. the students had been working in their groups throughout the semester to design and make products that would go on their menu for their theoretical business. Each team member had a different job role, from Managing director to product design and marketing to finance. This week all the different groups did a presentation and Sweetingz was the most accomplished and cohevise proposal that showed their creativity and excellent collaboration. I really thing they have waht it takes to open their own bakery business one day!
Festive Chocolate Truffles by Sweet Indulgence
The Y10 Sweet Indulgence students were getting festive today, making a variety of different flavours chocolate truffles to sell to staff and give out as gifts to family and friends. They did a fantastic job and made the moist having a smaller class with the Y11’s being on study leave
Shortcrust pastry week – Star bakers (Vivian, Sam, Anna and Sophie)
Shortcrust pastry is probably the trickiest of the skill weeks in Sweet indulgence Elements and this time it has produced some of the best results. there was a great range of pies and tart displayed with the star baker award going o Vivian, Sam, Anna and Sophie, who made very high quality and perfectly presented lemon meringue pie and chocolate tart
Sweet Indulgence and Through the eye of a lens Collaboration
Today was a great way to get back into, life at Island school after the recent disruption, with two Elements classes collaborating on a new project, to produce a Island School recipe book. The Sweet Indulgence and Through the eye of a lens worked together with each students chef paired up with a student photographer. The photographer took action shots throughout the making of the deserts and sweet treats and then they worked together on the styling and final photography of the dishes. The Through the eye of a lens students will then repeat this in January with teh food lovers guide students making the savory dishes for the recipe book, with the hope of getting the book editted and published ready for sale at the spring Fair.
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Well done to all the students involved, it was a fantastic team effort!
Doughnut decorating at Complete Deelite
Thanks to everyone at Complete Deelite who put on a fantastic doughnut decorating session for the students as part of the Mind, Body and Soul quest week trip. It was a very mindful and enjoyable activity
Choux pastry week – Star baker s(Carina, Neha, Anna and Sophie)
The challenging choux pastry was this weeks task in Sweet Indulgence and it did prove a little tricky, but the students all managed to make lovely profiteroles, cream puffs, eclairs and churros in the end. the star baker awards went to Carina, Neha, Anna and Sophie who followed the recipe closely and worked efficiently to produce restaurant standard desserts
Puff pastrty week – Sweetingz wins again
Well done to Team Sweetingz, who won the Star baker award for the second challenge in row in Puff pastry week. Their Palmier biscuits and Cream Cheese and raspberry plait narrowly pipped some of the amazing products made by the the reams, such as Apple roses, cinnamon roles, vanilla slices, cannoli, danish pastries , egg tarts and croissants.
Sponge cake week
Sponge cake week in Sweet Indulgence saw a massive range of batters, mixes and icings taking ove rthe food, to produce swissm rolls, carrot cakes, brownies and chocolate surprise cakes. The winning team though produced their take on a Battenberg, Blueberry and Vanilla flavour. Well doen to team Sweetingz, follow them on Instagram @ sweetingzhk
Biscuit/Cookie week – Star bakers (Karen, Renee and Kimberly)
Biscuit/Cookie week was a test of consistency and uniformity in Sweet Indulgence and there was a loots of lovely treats on show. However the star bakers, for the second week running, went to to Karen, Renee and Kimberly who nailed the very tricky Brandy snap.
Confectionary week – Star bakers Karen, Renee and Kimberly
The Sweet indulgence students were challenged to make different confectionery products today and there was a lot of fudge and chocolate on show, but the star baker s were award for trying something a bit more original. Well done to Karen, Renee and Kimberly who make caramel marshmallow, which was perfect consistency and delicious, using a technique i had not seen before
