Sweet Indulgence – Pies and Pastries
On the last week of pastry pupils were challenged to make a pie or tart using shortcrust pastry and as per usual the standard was very figh as you can see below. there were Lemon Meringues, Tarte aux Citron, Smore tarts, Apple Pie and Egg Custard, but the winners of star bakers this week were Jasmine Frehner and Megan Lee for their salted cararamel and chocolate tarts
Sweet Indulgence – Choux Pastry
The standard were extremely high this week in the choux pastry making task, with a great range of profiteroles and and eclairs. It was extremley hard to choose the baker of the week and we ended up with 4 students; Christie for creative choux swans, Ozara (now 3 time star baker ) for her sugar work to hold up her croque en bouche and Jasmine and Darius for their perfectly uniform profiteroles;. Well done !!
Christie Chong wins Cupcake Wars!
Week 6 of Sweet Indulgence and its time for Cupcake Wars again. Students were asked to be creative and use prior learning to design their own cupcake and the standard was high, but Christie was deemed the best as she challenged herself with intricate sugar work that she learnt in week 1.
Sweet Indulgence trip to Complete Deelite.
Sweet Indulgence students took part in a a fantastic workshop, doing advanced cake making and icing today. many thanks to the instructors and everyone at Complete Deelite, for making it such a creative and engaging experience.
As you can see there were some amazingly decorated cakes produced by students
We also got chance to see some of the cake masterpieces that have been made at the shop before
Star Baker – Amy Lee
Well done to Amy (11D), who was awarded star baker in Sweet Indulgence for her lovely 3 milk cake that she made professionally and decorated with precision.
The whole class did really well and there were many delicious cakes presented at the end
Chocolate and Confectionery – Unit 1
In the first unit of Sweet indulgence students have been learning all about sugar and chocolate and have been making their own sweets. There has been a lot of creativity in the room and many students have collaborated to increase their skill level. Special mention goes out to Jasmine Frehner and Megan Lam who were awarded Star baker awarded for their imaginative cookie dough centered chocolates. marketing was also a key task in this with students designing logos to brand their products
Sweet Indulgence Recipe book practical
In this penultimate week of the course. Pupils made their chosen dish for the recipe book that is going to be published and sold. A lot of thought and planning had gone into the food styling and the photo’s look great. Everyone was of a very high standard and it was great to hear pupils comments about how proud they were of themselves and each other.
Thanks also to the photography elements students who helped with the shots.
Chef of the Week – Kaela-Mei Townson
This weeks chef of the week was awarded to Kaela-Mei Townson, for her amazing Gingerbread house that she made in Sweet Indulgence Elements class.
Capturing your Sweet indulgence Lemon Meringue Pies
This week in sweet indulgence, students worked in pairs to make lemon meringue pies. Each pair had to work together to make the different components of the pie from the scratch. It was a big challenge for some of these students because they were doing this for the first time. However, this was a challenge they were all excited to take on. It was pleasing to see some very impressive finished products at the end. Once again, students proved that they are good collaborators and they can work well in teams to produce work of a high standard.
Capturing your sweet indulgence bake sale
Today in sweet indulgence, students carried out a simulation of a production line. They made various products which they later sold to members of staff. This was a very challenging task because it involved production of a large quantity of chelsea buns,bakewell tarts and blueberry muffins. All students were briefed about this task at the start of term. And they all have been busy preparing themselves by completing an online safety and hygiene certificate, which qualified them for such a task. We saw some very good results on this test with many students scoring marks above 95%. This shows how dedicated they were to this challenge. The day went quiet well,even though students were working in a pressurised environment and against time. It was pleasing to see students organise themselves, collaborate well with each other and produce such good work.
