Calla Lily

First Wedding Cake

Flower Arrangement

Rose

Start with a base made at least 12 hours before.

Start with a tight petal then add three small petals, 5 medium, and 7 large

Place the first petal on half way, then place the second petal under the first. go around in a spiral that way.

Italian Buttercream

12oz Eggs Whites
24oz Sugar
4.5oz Water
36oz Butter

Whites are whipped to soft peak
The sugar and water cooked until 240
The sugar is poured into the whites on high speed
Its whipped until it reaches room temp
The soft butter is added in chunks

The butter cream with come off airy
to silken it- put it on the lowest speed for 15-20min

First Fondant Cake

Trois Freres

Temper chocolate and three toasted hazelnuts (means three brothers)

Mendients

Quarter sized tempered chocolate with identical arranged dried fruits and nuts 

Ainse Sticks

Heavy Cream 160g
Glucose 50g
Milk Chocolate 570g
Anise Liqueur 40g
-Heat heavy cream and glucose- boil
-Pour over chopped chocolate
-Add in liqueur
Let crystallize in bowl or table it...

pipe out in logs, pyramids, rounds, or planks

PBJs

Pate de Fruit
Raspberry Puree 300g
Sugar 30g
Pectin (yellow) 8g
Sugar 300g
Glucose 60g
Tartanic Acid 5g
-Heat puree
-Add the pectin and 30g of sugar- whisk
-Add the large portion of sugar- stream in- whisk
-Allow to boil
-Add glucose
-Cook to 225
-Take off heat and add acid
-Quickly pour into mold (a quarter sheet tray- 3/4 of the way)


Gianduja
Milk Chocolate 450g
Peanut Butter 250g
-Temper the chocolate
-Mix in the peanut butter

-Spread over the "Jelly"

Sugars

Caramelized nuts

Sugar 12oz
Water 3oz
Almonds 17.5oz

Cook the sugar and water till 220- then add nuts
the mixture will become sandy then melt again
take off heat after a nice amber color develops
spread out on a sheet try

Chocolate Caramel

Heavy Cream 12oz
Bitter Sweet Chocolate 10oz
Sugar 16oz
Honey 4oz
Butter 1oz

Boil the heavy cream
add the chocolate- stir till melted
add in the sugar and honey- boil ans stir vigorously
cook to 257
add butter
pour in a1/4 sheet pan (lightly sprayed)

 precoat the bottom side
cut in 1" by 1" pieces
dip in chocolate

Turtles

Sugar 6oz
Water 1.5oz
Cornsyrup 1oz
Heavy Cream 4oz

Combine the sugar, water and cornsyrup. Cook to a deep amber color
take off the heat and add the heavy cream
cook to 245- stirring vigorlously

Pour the caramel over nuts and let stand

 Dip in tempered chocolate

Pumpkin caramel

Lemon Juice 1/8 tsp <1%

Sugar 2oz 10%

Glucose 1oz 6%

Heavy Cream 3.5oz 20%

Pumpkin Puree 2oz 10%

Spice 1/2 tsp <1%

Milk Chocolate- Chopped 9oz 49%

Brandy 1oz 5%

Combine lemon juice and sugar- cook until a nice amber color

Heat the glucose and heavy cream untill a boil. add in the caramel

add in the pumpkin and spices

pour of the chocolate- stir until melted

add in brandy

Polycarbonate Mold 

 In a polycarbonate mold (cleaned excessively) pour in tempered chocolate and let sit for 2 minutes
pour the chocolate out- tapping the mold to get any left over
let the mold set up side down
pipe the passion fruit into the mold
let sit
then top with white chocolate
let sit
pop out

Toucans

Heavy Cream 2oz 15%
Glucose 1oz 4%
Reduced Passion Fruit Puree 2oz 15%
White Chocolate- Chopped 11oz 15%
Butter 1oz 4%

Reduce 4oz of puree to 2oz- over heat
Heat together the heavy cream and glucose untill a boil
take off heat and add puree
pour over the chopped white chocolate- stir
the chocolate should be completely melted- put it over a double boiler if not melted
and the butter in

In a polycarbonate mold (cleaned excessively) pour in tempered chocolate and let sit for 2 minutes
pour the chocolate out- tapping the mold to get any left over
let the mold set up side down
pipe the passion fruit into the mold
let sit
then top with white chocolate
let sit
pop out