busy bakers

My current class of pastry students at Tante Marie's

Cooking School have really been producing some beautiful work in the past few months, and it's time for the world to see some of their creations!

First,the simplicity of the Princess Cake....a great way to learn to handle marzipan for the first time. I always think of baby showers or little girl birthday parties when I see this sweet cake!

From the simple... to the crazy... with the Croquembouche. Students have so much fun assembling these towers of tiny cream puffs and decorating them with spun sugar, Jordan almonds, royal icing and nougatine. They are so over the top!

Everyone really had a chance to show their stuff during the entremet classes. These cakes have layers of genoise, flavored syrups, mousses, fruits and poured glazes, surrounded by decorated biscuit joconde.

And, of course, French macarons... these temperamental little cookies are all the rage. We filled a big glass compote with them for our Christmas party for a beautiful presentation.

Still to come.... wedding cake week! Then this group of students will be on to their final projects and launched into the big, delicious world of pastry in late March.

Great work, everyone!