March 30, 2013

//End of the Week 3/30

Last week flew by so fast and when you only have about two weeks per lab I felt this one would come and go quickly...yeah I was wrong. This week seems like it took so long to get here but I did have some fun and got started doing some wedding stuff, so here are some photos of what happened this week.

 Worked on cheesecake plate design and also made a chocolate mocha pots de creme, but I didn't like the platting design on that as much as I loved this one.
On Wednesday we had one of the Teacher Assistants come in and do a liquid nitrogen demo. It was crazy and amazing all at once. He made "dippin' dots" and those little red things are a shattered raspberry bits. He made regular ice cream in the mixer and did a champagne sorbet.
Thursday we had to create our trio plate. I decided I could just do a cheesecake trio and use up the rest of my left over cheese cakes I had. I have to say this was my favorite plate so far and it tasted delicious!
The last few weekends I've been doing a few wedding things. Last week I hung out with my friend Desiree and we picked up some fake flowers for boutineers, scrapbook paper for confetti and items for the dessert table. The other night I worked on wedding invites on photoshop.

Yesterday I had a girls day out with my Mom and Grandma and we got pedicures together, then Dustin and I hung out with our friends the rest of the night. 

I want to work more on wedding stuff but also bake today. I have some bananas and apples that need to be used so I was going to do a banana apple bread with a glaze and put chopped pecans on top. Hopefully it turns out well because I'm suppose to bring it to Easter lunch tomorrow at the Grandparents. 

How was your week? Are you doing anything special on Easter?


  1. Oh my word that food looks absolutely amazing! And I have to admit I am so interested by the cooking with liquid nitrogen, it's just so fascinating!

    1. The liquid nitrogen was so interesting and even though the TA was culinary he made some interesting points on how to work with it for the baking side as well. I don't know if I'd have it in my own place but I'd love to work with it.

      xo Amber P.


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