First of all, MERRY CHRISTMAS AND HAPPY NEW YEAR 2015! Sorry for being away for quite some time, I’ve had a few problems but now I’m back with more stories. This wedding cake was made by my mom. Isn’t she talented ? The tall cake wasn’t real inside, there were styrofoam underneath the gum paste. The wedding decoration was 100% made of gum paste. Everything was made from scratch. The small cake on the right, however, was real. It was a very delicious Surabaya Lapis Cake or in Indonesia we call them Lapis Surabaya or Spiku.
The cake has two layers of sponge cake and one layer of chocolate sponge cake in the middle. Traditionally, there was a layer of strawberry jam between each layers. A lot of eggs (especially egg yolks) and butter are needed to make this cake, so imagine how soft the texture and how rich the flavor is going to be. This is one of my favorite cakes ! Find the recipe here:
Now that I’ve finished my formal culinary education. I tried some short courses and one of them was gum paste. Gum paste, unlike fondant icing, it will harden out completely. I learned so many different techniques on how to shape so many different things. It was really interesting but patience is needed to make these. I was asked to choose one animation character that I wanted to make and I chose Tangled (or Rapunzel). The rest of people in the class chose different animation characters but so many people wanted to make Frozen. So these are some photos of my Tangled cake.
I finished this in 6 days with the help of my teacher, Yongki Gunawan. He is amazingly talented. He also has a lot of experiences and I couldn’t tell you how inspired I was to hear his story. Google his name and you could find him everywhere. I’ll show you some other cakes that the other students made.
I’m back in Indonesia now. In my spare time back in July I baked these macarons for my boyfriend, we finally reunited! I surprised him these pink mini macarons. They were not perfect but they were good enough. The flavour was plain with vanilla for the fillings. The fillings were more like whipped cream texture instead of ganaches. I also packaged the macarons myself, using any stuff that I could used, it was not so bad really.
It was surprisingly different when I baked in indonesia and when I baked in New Zealand last time. The different environment, different kitchen, different oven and also different equipment and ingredients. I wish I could perfected these macarons next time, and of course other pastry products too. Sorry for the late update. Going to post more amazing stuff from indonesia !
The day before the graduation, Chef Paul (chef de cuisine) asked superior students to compete for one last time. We were given the opportunity to go to the fridge and freezer and take any items that we wanted. We were divided into 2 groups to make 6 plates of mains and 6 plates of desserts. There were supposed to be 6 people in the competition but 2 couldn’t make it so only 4 people left ,2 in each group. 1st group: Kaylin & I ; 2nd group: Jonathan & Hood
The photo below shows Kaylin’s and my dishes. We made sirloin steak with carrot & squash puree and lentils cooked with duck confit.
The desserts are mini baked Alaska, with chocolate cremeux, caramel sauce, raspberry coulis and freeze dried raspberries.
The winner was announced on my graduation day and I will post some pictures of the night of my graduation.
And yes Kaylin and I did win the cuisine cup. I was so grateful because not only that I finished the course, I finished the course proudly, I was one of the top 2 students in Patisserie class as well as Cuisine class. That really was a dream come true. After everything that I’ve been through, this was and still is the greatest moment in my life.
This lesson was the second last lesson I had for my cuisine course. My partner, Kaylin, and I were given one whole lamb and we were asked to break it down by ourselves.
This photo was taken by one of my friends in the class. We all had the same kind of lamb, almost the same size and we had to break it down the same way.
On the very last lesson of cuisine, we can cook anything we want, using the lamb cuts that had been broken down the day before. This was the most interesting lesson because my class has so many people from so many different countries, and we cooked the lamb differently, based on our culture.
I cooked 3 lamb dishes,
1. Lamb burger with caramelized onions served with chips and baby spinach salad with honey balsamic vinaigrette. (No photo)
2. Yellow rice, lamb satay with peanut sauce and malbi.
This is a combination of indonesian dishes. It was absolutely delicious. I got the recipe from my mom. The yellow rice was infused with lemongrass and cooked in coconut milk. The lamb satay and malbi were marinated with galangal, garlic, shallots, nutmeg and ginger one day before cooking. The malbi was stewed in coconut milk with sweet soy sauce, red palm sugar and bay leaves. The lamb satay was pan fried with the peanut sauce and sweet soy sauce.
3. Rosemary lamb noisette stuffed with spinach and mushroom duxelle, served with cauliflower puree and rosemary jus.
This was a very simple dish. I marinated the lamb with rosemary, cider vinegar and olive oil few hours before cooking. I seared and roasted the lamb in the oven for about 15 minutes with some rosemary leaves. The smell was absolutely amazing. I love rosemary.
By the beginning of June, I had to prepare my original gateau for the exam. Original Gateau is an entremet (cake) which is being created by the students themselves, the flavour, colour, texture, glaze ,decoration etc. This is my original gateau.
This is a Matcha Green Tea entremet. It is pistachio dacquoise layered with lemon curd, white chocolate ganache, matcha mousse and glazed with white glaze. The photo was taken during the trial ,one last lesson before the actual exam. The good news was that this cake was really good, the flavour went really well together, the decoration was neat, clean and really simple. However, the bad news was that it didn’t look like that during the exam.
I didn’t have the photo of the full cake as I was really upset with it. This photo was taken after the chefs tasted the cake. As you can see, the layer is different, instead of having 2 biscuits in one cake, I only have one and that caused all the trouble during the exam. Since I removed one of the biscuits from the cake, I should’ve increase the quantity of the mousse but I didn’t and I didn’t have enough mousse to build up the cake. I made a second batch of mousse and put it on top of the first layer that’s why you could see the difference on the top layer. However, I managed to finish the entremet, and be able to fix the problem under the pressure. I finally finished the patisserie exam.