I bake from scratch 100-percent of the time and I like switching up and introducing other ingredients to recipes. So naturally, I have developed a deeper interest in understanding how ingredients work together and how I might better develop my own recipes.
As I am primarily self-taught, I thought it would be beneficial to learn from the pros. Soooo, I decided to enrol in a part-time culinary certificate program!
I am also quite taken with the design aspect of caking, so one of my birthday gifts this year from the Dude, was tuition for Bonnie Gordon College courses. However, the course I wanted to take is no longer being offered part-time. 🙁 I am hoping it is re-introduced in the Spring - I would definitely free up some time to take it then. In the meantime, it's back to basics for me.
Week 1. Saturday. First day of class and I am not as bright-eyed and bushy-tailed as I normally am - even in my full chef's uniform. I work full-time and I am taking two other courses as part of my career development (unrelated to caking), one of which is on a Friday night. What was I thinking!?!
After introductions, an orientation of the lab, ingredients etc. we got onto the business of making and rolling pie dough using the biscuit method.
Week 2. We made fresh apple pie. I had never made a pie - I don't like my fruits cooked. This, however, I tested and by that I mean I had the crust and sauce, and it was great. The Dude pretty much inhaled the whole thing once I got it home. How he never gains a pound is beyond me.
Week 3. All about quick breads - three dozen each of bran muffins and tea biscuits that were shared with my lab partner. I omitted the raisins from my half of the muffins and opted for chopped walnuts sprinkled on top. For my biscuits, I passed on the currants and topped them with an egg wash and coarse sugar. On my way to the parking lot, I treated a police officer to a biscuit. The car was a good place to be for the ride home - smelled a bakery on wheels. Mmmm.
Week 4. Had us working on our masking and piping skills. We finally got to use, what I like to call a stand mixer on steroids - the industrial mixers. As huge as they are, they are surprisingly quiet. I want one for my basement kitchen reno. If anyone is reading this, feel free to add it to your holiday shopping list, right next to my name. Thanks! 🙂
Once we were done masking the dummies, I thought I would finally try the rose technique using the left over icing. I am hooked! So easy and such a lovely effect. I came home and made a rose cake, which I will share in a future post.
I have been enjoying the classes, the other students, the chef and I am getting used to the uniform and steel-toe shoes. The campus is dedicated to Culinary Arts, and is evident by the various aromas as you walk through the halls. I plan to make friends with the chocolate people and the charcuterie folks - if you happen to be reading this, I am available for sampling.
Sorry for the crappy photos, I steal quick moments to snap what we are doing with my iPhone - against the rules, but I promise, I wash my hands after. ALWAYS.
My weeks seem so much longer now and there is no denying that I am sleep-deprived, but for good reason. I am a firm believer in continuous learning - formal and informal. Life is all about balance and finding and doing things I love, helps me keep that balance. I look forward to my weekend classes, they are a departure from a somewhat stressful week - a happy ending!
So after class, I strolled through Kensington market and picked up some spices and then stopped by my favourite tea place for a hot cup of Read My Lips before hopping on the highway. Later, the Dude and I had a date with Cat Power.
It's 3:00AM and we are back home from the concert. I am wired, so thought I'd work on this post, as I plan to sleep most of Sunday away.
Below, I've shared the tea biscuit recipe from class. I'll share some others in future posts.
Servings: 3 dozen
Ingredients
- 1200 g bread flour
- 40 g baking powder
- 250 g butter cold
- 500 ml water cold
- 50 g milk powder
- 4 eggs
- 250 g sugar
- 20 g salt
- 250 g currants optional
Instructions
- Pre-heat oven to 375ºF.
- Sift together the flour and baking powder.
- Grate the cold butter into the flour mixture.
- Use your fingers to lightly blend the ingredients to a mealy stage.
- By hand, lightly whisk together the water and milk powder, then add the eggs, sugar and salt.
- Add to the flour mixture all at once. Use your fingers to mix for a short time, until the dough is just slightly developed.
- If adding currants, do so at this stage, mixing only long enough to incorporate.
- Transfer dough to a sheet of parchment paper and work the dough by folding and pressing gently all sides for about 1 minute, until all ingredients are fully incorporated. The dough should still be flaky.
- Lightly flour a rolling pin and roll the dough out to approximately 1.5 cm thickness. Cut into desired shapes and sizes.
- Once cut, turn upside down onto lined baking sheet. Egg wash and sprinkle with coarse sugar and bake for 15 minutes, or until tops are golden brown and done.
- Serve hot, or freeze for future use.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Radhika says
Yippie! You're using buttercream now! R
Regina @SpecialtyCakeCreations says
Wow...you must be Super-Woman! I totally applaud your aim and desire for continuous learning and educating. And I admit, I am a little jealous about your culinary course. Maybe one day there will be an opportunity for me too. Until then, I enjoy sharing in your experiences 🙂
Paula Kelly-Bourque says
I don't know how you manage to accomplish all that do but I'm happy that you did enjoy those course and hope you are able to take more. Enjoyed all your photos and your rose frosted cake. I sure hope you slept in really late on Sunday!
I Sugar Coat It! says
🙂
I Sugar Coat It! says
Hahaaa - maybe if I had kids I'd qualify as super-woman! Hey, I'd like to be in your shoes right now - travelling SE Asia. 🙂
I Sugar Coat It! says
Thanks, Paula! I have eight more weeks to go for this course, then onto another, so I'll be sharing lots! 😉
G Pavao says
Making the tea biscuits today. Thanks for sharing the recipe.
I Sugar Coat It! says
How did they turn out??