I have not done any baking at the moment. I'm still trying to get everything settled at the bakery before I start. For now I help make dessert and hors d'oeuvres (appetizers). My biggest challenge this week so far was a wedding cake. It was ordered from another bakery. When it was delivered, the design was not exactly the customer had expected. I tried to make some adjustments but to no avail. The whipped cream didn't work out. I made vanilla butter cream but the yellowish color made it look silly. So we stick to the old design. I put some fresh flowers on the top tier, one on the side where the two layers connect and another one on the base.
On Tuesdays and Fridays, the resort hosts cocktail party. The executive chef assigned the sous chef and I to make miniature desserts. I made chocolate-passion fruit ganache and helped assemble tiramisu cake.
|Chocolate-passion fruit ganache garnished with whipped cream and passion fruit seeds|
Truthfully, even I was surrounded with Russians for a year when I was living in Northeast China, I had never had a Russian blini with smoked salmon and fish roe. I ate it the same way I eat the normal pancake. Perhaps adding caviar into it was a luxury for my Russian friends. (Well, they were only students).
Interesting how these four elements complement each other.
|Russian blini with smoked salmon and salmon roe|
This was a basic quiche lorraine. Just sauteed onion, added with egg and cream and baked in a store bought filo pastry which actually tasted like croissant..
|No-bacon quiche lorraine|