So I worked as a pastry chef for a good chunk of my cooking career, and although I love pastry, I no longer do it professionally.
I currently cook for a major corporation and am attempting to further my education in food science. (I’m refraining from naming my employer because I’m not exactly sure of the legalities and implications that could be involved if I ever write an article about a topic closely related to what we do, and I’ve signed confidentiality agreements with some of our major corporate customers. In other words I wouldn’t want to lose my job or get sued.)
Needless to say, I don’t get the chance to flex my pastry muscles all that often anymore. However, I have been known to take on the occasional pet project for friends and acquaintances.
A few weekends ago a co-worker requested that I do a birthday cake for her niece. I figured little girl’s birthday cake, no problem.
Well, one cake turned into three, and a quick Saturday afternoon of baking became a late Friday night (2:30am) of prepping the cakes followed by an entire Saturday of finishing. Oh, and everything had to be done in rolled fondant. Oh, and only two specific colours per cake. Oh, and they each want a different flavour. Oh, and… you get the idea.
I’m pretty used to that, though. I think that sums up rather nicely the life of a pastry chef. Long hours and little creative input. Fortunately I’m fairly well set up at home to be able to accommodate these requests.
Anyway, here’s the result:
The cakes turned out great, but the pictures were taken in a bit of a rush, so I’m not so thrilled about their quality.
The most satisfying part is knowing that three little girls got exactly the cakes they wanted for their birthday.
Well, that and the nice cold beer I had on the deck when I was finished.