Fresh from the Sugar* Oven
I’ve been terrible at “blogging” here and I’m hoping to change that.
I recently finished an internship at The Bonnie Gordon School of Confectionary Arts
It was an amazing opportunity to learn firsthand from incredibly talented and creative individuals. Many thanks to the teachers at the school and of course to Bonnie herself for the chance to intern.
Although I went into my internship expecting to love the design courses the most, it was The Art of Baking series of courses that I finished thinking WOAH, I learned SO much in that class.
Without a doubt, my absolute favourite course was the B2: Specialty Cakes course. Charmaine Baan is a wicked instructor and I was so blown away by how delicious the cake is that’s made in the B2 class. The very next weekend I had to attempt the cake myself and I was SO happy with how it turned out. It’s a completely different style of cake from my usual cakes and it was refreshing to bake (and eat) something so decadent.
Rich chocolate cake, whipped chocolate hazelnut ganache, almond genoise cake, caramel pastry cream, vanilla cake, ganache = heaven