Sunday, November 29, 2009
Fantasy wedding cake may just be my favorite ones to see, for with fantasy, ones imagination is invited to be outrageously present. For instance, we all know that a real person couldn't eat, but a bride could, should and would. Now, with them chef skills that you have learned in this cake and with the marvelously life like qualities of wedding cake. Them can make your fantasies come to life.
Wednesday, November 18, 2009
Nexus Hotel (Bronze)
Promenade Hotel (Silver)
Nexus Resort (Gold)
It was arts fest indeed at the Sabah Hospitality Fiesta 2009 held in City Mall in 7th & 8th November. Chefs turned artist for a day and not only demonstrated their skills at churning magnificent dishes, but managed to perform extraordinary feats of art out of flour, sugar and chocolate.
Nexus Resort Hotel won the gold , silver won by Promenade Hotel and bronze belong also to Nexus Hotel for Class 6 Patisserie Wedding Cake display. Competitions are not about winning medals, but to understand where we are..
- Coverings must be smooth or consistent in texture, free of cracks and air pockets.
- Piped decoration must be delicate and uniform in size & spacing.
- Must show proficiency in making decorations such as flowers, ribbons. They must be delicate, natural looking with eye pleasing colours.
- Skirting or edging must be uniformed in size & spacing.
Wednesday, November 11, 2009
Bronze (Lembah Impian)
Gold ( Nexus Resort)
The event was held at the City Mall from November 7th and 8th. Over 1000 visitors trooped in to ooh and aah over the delectable displays of edibles and watch with bated breaths as the competitors in the fruit and vegetable carving, hot cooking, teh tarik, wedding cake and pastry showpiece. Only 1 gold, 1 silver and 1 bronze for each categories. Pastry showpiece theme should reflect the " One Malaysia" motto. Failure to adhere to the theme will result in disqualification.
Wednesday, November 4, 2009
In French "choux" mean "cabbage", a reference to the appearance of choux buns which resemble mini cabbage roses.
Choux pastry or pate a choux, is the dough used to make heavenly cream puffs, eclairs, profiteroles and ultimately, croquembouche, a fancy and rather grandiose construction considered rather old fashioned, but still de rigueur at French weddings, christening and family gatherings.
The origin of choux pastry can be traced to an Italian chef, Poelini, in the employ of Catherine de Medici, an Italian aristocrat who became the queen of France as the wife of King Henry II. He created choux pastry in 1540, but the cream puff only became fashionable after the 17th century.