Miscellany

Basic & Classical Cakes • From conquering my fear of unevenly torting cakes to correctly aerating buttercream, this class was a blast.
One of my favourite parts was the amount of practice we got with piping.
We learnt so much about what it means to eat a bite of the perfect cake and the intricacies that come with it, including the ratio of the cake sponge to frosting as well as the flavour and textural components.
We also brushed up on tarts, mild marzipan work and the timid nature of whipped cream. “Once you go butter, you can’t go un-butter.”
#WhatWouldChefEganDo
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🏷 wedding, carrot cake, strawberry, lemon meringue tart, caramel