Six months and hundreds of pounds of butter, sugar and flour later... the Fall 2009 Professional Pastry Class at Tante Marie's Cooking School celebrated its graduation.
The students had three days to create their final projects, but it was clear how many hours had been spent in the all-important planning stages.
Each student created their own theme and display. There was a cake covered in fondant roses, a croquembouche that would have fit in perfectly at a French wedding, a tart shop, and many different celebration cakes in luscious flavors.
The invited guests sipped champagne and listened as the students described their work... and then it was time to cut into the creations to see if they tasted as good as they looked--and they did!
Congratulations to all my students who worked so hard, and best of luck as you launch your pastry careers!
