November 23, 2010.
Today we put together our pastillage centerpieces. Now all we have left is our written final, which we’re not worried about, since we all know we’re going to fail.
The first order of business today was to build a box out of dried pastillage and royal icing. Then we had to find and mark the center of the top of the box, and, of course, Chef Gronert tried to tell me I was doing it the wrong way. I didn’t listen.
Then we had to remove our ornaments from the plastic sheet protectors we had piped them on by sliding a pallet knife under each ornament. This wasn’t really a problem for me with my large ornaments, but even though I had made extras, I broke way too many of my small ones. I ended up having to glue eight of them back together and use them anyway. After we got the ornaments off the sheet protectors, we just had to glue them on top of the box with royal icing. It was pretty easy.
I ran into one problem that I could have avoided. The colors on my large ornaments had run together, some pretty badly. I was told by one of my other instructors, Chef Vein, that if I had let the outlines dry longer, then the black wouldn’t have run. Let me rephrase that: If I had piped all of my outlines last Tuesday and had filled them all when I came back on Friday, then not only would my colors have matched much better, but they wouldn’t have run so badly and I would have saved money on food coloring.
Overall it was a pretty good day, but then Chef Gronert had to ruin it by putting royal icing on my super expensive 54 cent sunglasses… twice. My lovely classmates wanted me to put some royal icing in his briefcase while he was out of the room, but unfortunately, I’m smarter than that.
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