Thankful to be given the opportunity to learn from judges and chefs for this competition. Winning is not important anymore as I have learned the importance of team work and every details and expectations of this challenge.
After the competition on the 12April, I received a confirmation on 14April from Onepa to be a SkillFuture Trainer for 'Cake Icing & Design'. Everyday I am learning and glad I were given the golden chance in every manner.
I am here to share with you the ingredients I used for this hi-tea segment.
The sugar flowers Roses are molded using Wilton Gumpaste and gel colours I used are Americolors and wilton. The background is a tree bark made form chocolate modelling paste.
Grace, my team mate prepared the scone by hand method. the jam is a combine effort and it was delicious to pair strawberry jam with golden raisins.
I suggested the Japanese curry puff and its a good recipe to teach in onepa class soon. The puff is handmade from real butter and the texture is flaky and crisp.
The 65% Felchlin chocolate hazelnut tart is soft to bite and coated with Felchlin cocoa nibs. The nibs are slightly caramelize and crunchy.
The dessert glass is a combination of local coffee flavour and top with mascaprone whip and chocolate ganache and crunchy crumbled topping. Felchlin decoration uses Chocolate Transfer sheet. The yellow strip is gold gel.
It's a lemon Elair prepared and bake by Grace, the lemony flavour is refeshing and melt in my mouth. It was decorated with Felchlin glaze and the sides decorated with Felchline caramelize croqants.
Lastly the eggless Almond cookies and Crunchy Felchlin milk chocolate cookies are my favourites.
After the competition on the 12April, I received a confirmation on 14April from Onepa to be a SkillFuture Trainer for 'Cake Icing & Design'. Everyday I am learning and glad I were given the golden chance in every manner.
I am here to share with you the ingredients I used for this hi-tea segment.
The sugar flowers Roses are molded using Wilton Gumpaste and gel colours I used are Americolors and wilton. The background is a tree bark made form chocolate modelling paste.
Grace, my team mate prepared the scone by hand method. the jam is a combine effort and it was delicious to pair strawberry jam with golden raisins.
I suggested the Japanese curry puff and its a good recipe to teach in onepa class soon. The puff is handmade from real butter and the texture is flaky and crisp.
The 65% Felchlin chocolate hazelnut tart is soft to bite and coated with Felchlin cocoa nibs. The nibs are slightly caramelize and crunchy.
The dessert glass is a combination of local coffee flavour and top with mascaprone whip and chocolate ganache and crunchy crumbled topping. Felchlin decoration uses Chocolate Transfer sheet. The yellow strip is gold gel.
It's a lemon Elair prepared and bake by Grace, the lemony flavour is refeshing and melt in my mouth. It was decorated with Felchlin glaze and the sides decorated with Felchline caramelize croqants.
Lastly the eggless Almond cookies and Crunchy Felchlin milk chocolate cookies are my favourites.
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