My baking class was one of my favorite classes in school, probably because I did so well in it, that I decided to give it it’s own iPhonetography post instead of lumping it together with other posts. I grew up helping my mom in the kitchen, but my earliest, and most clear, kitchen memories involve baking. My mother is a fantastic baker and I am pretty good, too, if I do say so myself. I already knew many baking basics and recipes, but I also learned a lot in this class. I earned the title “Number One” from my table group in baking because they always came to me with questions (for some reason they wouldn’t call me “captain” or “your majesty”). That worked out quite well since I had to ask them for help in our other classes.
My baking and pastry class tremendously furthered my baking skills, and I would love to go back and attend pastry school where I would spend even more time in each area. I would love to spend an entire class learning about cake decorating instead of the two or three days we got in culinary school. My cake decorating skills could definitely use some fine-tuning. The baking I can do, the decorating, especially piping words… not so much. My proudest moment in this class was mastering the souffle. Mine came out a mile high, beautiful, and delicious, and I have made many successful souffles since!
Brioche cinnamon rolls, chocolate souffles, eclairs, cream puffs, bread, chocolate truffles, and all manner of sweet treats?! It’s no wonder I loved this class so much.