Baking & Pastry

Madison Sooy Student at Johnson & Wales University This blog started as a class project and I figured I’d keep it going 👩🏻‍🍳

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Sugar showpiece that I made! This class was a lot of fun, although I did burn myself a LOT 😂

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Hello everyone! It's been a minute since I've posted anything, so here's 2 wedding cakes I made!

Left - buttercream

Right - fondant

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Been a while since I've posted on here so here's some tasty treats from my hot and cold desserts class!

Apple Crisp - top left

Souffle Glacee - top right

Banana Split - bottom

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I mad a kid a chocolate squid because he wanted calamari but we don't have calamari where I work

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Blury ass photo of me in a chef coat thats 2 sizes too big 😂 I love where I work though and I’m excited for the grand opening!

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Not the best quality photo, but can you guess where I work?

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Sorry I haven't been too active on here! I didn't think I was actually getting followers haha. It is summer time though so I'm not in culinary labs, but I'll be starting a job where I'll be working in a kitchen soon so hopefully you'll see some cool stuff from that and if I make anything yummy while I'm home I'll be sure to post it! Thank you for the support! Feel free to message me as well!

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Freshman year was a good one! Can't wait to go back next year! 💙💛

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😍 🍰 New dessert: “Capucine Poire Chocolat” with poached pears on a bed of shortbread almonds, light vanilla cream, dark chocolate ganache and biscuit macaroons,available in the Borzeix-Besse Pastry and Chocolate Shop in the cities of Limoges, Brive-la-gaillarde and Treignac ( France). 🍰

[rachid-makcharrade-blog]

😍😋 Give in to Our !! 😍😋

Macaroons with many flavors : in order the Macaroons with blackcurrant and chestnut, 🍋 Lemon Macaroons🍋 , Caramel macaroons with salt flowers, 🌹 Macaroon with Rose Flower 🌹, Pistachio Macaroon, Macaroon Blueberry and Violet Flower, Macaroon with Mango and Passion Fruit, 🍓 Tagada Strawberry Macaroon 🍓, 🍫Macaron with Chocolate of Mexico🍫, Chocolate and Coconut Macaroon, Macaroon with blackcurrant and 🍍Macaron Pineapple-Ginger🍍.

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JWU Life

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JWU life

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JWU life

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I’ve wanted to go to Johnson and Wales since I was a kid. I remember being in 2nd or 3rd grade and learning that baking was a major that I could do in college and since then that’s been my plan. Around 5th or 6th grade I started seeing commercials on TV for JWU and I knew that that’s where I wanted to go. Now that I’m finally here it’s like a dream come true. After I graduate I want to go into business with a friend of mine majoring in business management, we want to open a little bakery that also hosts kids parties, where each kid gets to make their own personal cake. If that plan falls through however, I want to get a teaching degree and teach baking to high school students.

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Custards - I should’ve torched the top a bit more and spread the sugar more evenly across the top. This tasted amazing, it was very rich.

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Napoleons - I forgot that I needed to wait until after glazing to put the top layer on and I ended up having to scrape off all of the fondant that dripped off the sides. They tasted good but they were a bit too sweet for my taste.

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Jalousie de Pomme - These also tasted great, although I wasn’t a fan of the almond cream that we put in these. I could’ve taken more time cutting the “windows” in the dough and making it more even.