Hello again! Well, week 6 of the program is officially done and I cannot believe how fast it's going! Everyone told me my time in Chicago would fly by but I can't believe how right they were. I'm a week behind with my posts but I'll be getting back on track this weekend. This post will be on week 5, which was Pastillage and Sugar work. It was most definitely the most fun week so far. I have done a small amount of sugar work before but I got to learn some awesome new methods and techniques.

Photo Credit: Steve Marcus - http://www.lasvegassun.com

Our teacher for this unit was Chef Scott Green. The above is a picture of him at the 2012 Amoretti World Pastry Team Championship in Las Vegas, as part of team USA. Yup, we got to learn from him. Even during demo it was amazing to watch him work. I feel so privileges to have such talented Chef's to learn from.

This was the main project we were working on this week. A contemporary wedding cake with blown sugar swans, bubble sugar and pulled sugar roses and ribbon. 

This was my first attempt at sugar ribbon. It's definitely not an easy thing to do but it's something I would love to get better at as I think it looks amazing when done well.

Here are some close-ups of my pulled sugar roses and blown sugar swans. Everyone in class made about 6 swans and picked the best 2 for their cakes.

Though sugar work probably isn't something I will be using much in my career it's something I love to learn about so I'm very happy we got to spend some time on it. The next two weeks will be Gumpaste, Piping and Fondant with Nichols Lodge! I can't wait to tell you all about it. Till next time.

Happy baking,

Kayla