Mary's Kitchen: Butter Cream, Ganache and Red Velvet OH MY!

Today was a busy day...I am doing pastry school with a friend of mine and we decided that we will do the baking part together.

Today was the first day in the kitchen together...it was an experience. Just learning how each other works and moves around the kitchen is like learning a new language, but in the end it was a lot of fun.

Below are several different pictures that go from start to finish...these are the pictures that I had to turn in for credit and grading and each have different requirements:

Mise en Place / Timing - Work station is cleaned, all equipment is prepped and ingredients are weighed and measured out
Knife Skills - Our ability to cut with a knife
Mixing Techniques - Shows creaming method, stove top use, or other mixing methods...shows how all the ingredients were fully incorporated
Preparation - Preparing the batter for baking or decorating...placing in piping bag, cupcake pan, cake pans, etc.
Baking Technique and Heat Application - shows what temperature/heating method was used and the product after the heat was applied
Flavor Mastery / Texture - shows the texture of the final product
Plating - the Final Presentation

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Butter Cream Icing

Mise en Place

Mixing Techniques

Preparation/Texture

Flavor Mastery/Texture

Plating

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Ganache

Mise en Place

Knife Skills - Chopping the Chocolate

Heating Application - Heating the Cream to 140 degrees

Mixing Technique - Mixing the warmed cream to the chocolate

Mixing Technique - add in the butter

Ganache Preparation

Flavor Mastery and Texture

Plating - Red Velvet Cupcake with Butter Cream Icing and Ganache

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Red Velvet Cupcakes