August 2013- Week 5

ORGANIZATION SKILLS

This week was probably the most effective and productive week so far. I had the first PP meeting of the year, completed some plan, did some research, and did some practical work as well.

COMMUNICATION WITH SUPERVISOR

This week, I had my first PP meeting of the year. It was really beneficial as we talked briefly through the deadlines and discussed about the investigation and plan stage very well. This meeting was definitely helpful to me because my there were some unclear things that were explained to me very well.

INFORMATION

I completed my timeline, contract, justification of AOI, and context of the topic this week. These things were the things that I didn’t have a clear understanding about, and so left half finished. Though however, after the PP meeting, I was able to complete all of those. I also purchased “Modern Buttercream Piping” class by Joshua John Russell on Craftsy, and finished lesson 1- 5 (Introduction, Tools, Making Royal Icing, The Filigree & Monogram Cake, and Freehand Faberge Cake). Research notes are compiled in the binder. In addition, I also had another buttercream decoration class with Pak Tukul at IPS. During this meeting, I practiced how to pipe and transfer roses, string work, cover a cake, pipe dots, ruffles, and shells. After a few trials, he finally approved my covered cake and roses, though I still think that it’s not very good. He also commented on my string work. He said that I was serious at first and got messy towards the end. And yes, I was tired so the last few string works weren’t as good as the first ones. He also taught me how to transfer piped roses to a cake, using scissors and bringing it up while twisting the cone. Then, push the flower to the cake with the cone. Here are some pictures:

First approved frosted cake 

 Two of the top pictures are Pak Tukul's examples. Bottom pictures are mine :p

 First, second, third, and fourth try piping buttercream roses

The string work, ruffles, shells, & transferring roses

August 2013- Week 4

ORGANIZATION SKILLS

This week was very effective as I did some more practical work, both using the information during my research, and by being taught by Pak Tukul, a cake-decorating master that has been in the baking and decorating industry since 2001.

COMMUNICATION WITH SUPERVISOR

I didn’t communicate with my supervisor at all. 

INFORMATION

I took a 3-hour class of basic buttercream decoration class with Pak Tukul at Indonesia Patisserie School (IPS). There, I firstly was taught the real basic- how to pipe straight lines.. Pak Tukul demonstrated the lines and some other designs, like the leaf design, fleur de lis design, ruffle designs, shell design, and script writing on a piece of wax paper. He told me to practice and try the various designs with applying the right pressure. Different levels of pressure are needed for different designs. Holding the piping bag properly is important, to make sure that the pressure is steady and there will be no air bubbles out. Then, he taught me how to pipe a rose. Holding the piping bag with the right tip with the smaller part up, I had to pipe with a rainbow motion to make the bud, one on the left side and one on the right. Then, keep on doing the rainbow motion, covering the intersection of the piped buttercream. I had so much failed attempts and couldn’t even get it right when the class ends. Lastly, I learned how to cover a cake with buttercream. I knew how to cover the surface of the dummy cake, so I got it right already. Though however, I encountered some problems when I started covering the sides of the cake. Pak Tukul then came to me and he told me that the buttercream on the sides needed to be higher than the top surface of the cake, so that the swift motion could be applied in the end without having to ruin both frosted top and sides. To smooth the sides, he told me the perfect angle of the spatula. The angle of the spatula to spread the frosting needs to be at a quite 45-degree angle. Then, to smooth the frosting, the spatula needs to be in an angle, in which it almost touches the frosting, After a few failed attempts, I finally got a smooth cake. Then, I decided to apply Edd Kimber’s simple spiral technique on one of his videos (http://www.youtube.com/watch?v=-RmikZHRgsg). To do the spiral technique, I had to hold the spatula from the center of the top surface of the cake, and with the turntable turning, slowly move the spatula outwards. As for the sides, hold the spatula from the bottom, and with the turntable turning, slowly move the spatula up. Finally, I also purchased another Craftsy tutorial, "Modern Buttercream Piping" by Joshua John Russell, who learned baking and pastry arts at Johnson & Wales University. 

August 2013- Week 3

ORGANIZATION SKILLS

Though I didn't really do any research, I did something practical this week. It was really beneficial because I could finally apply the knowledge and information I've collected to real cakes.

COMMUNICATION WITH SUPERVISOR

I didn't communicate with Mr. Pat at all.

INFORMATION

This week, I got to practice to frost and decorate a new recipe cake- the green tea sponge cake. I also used Edd Kimber's tutorial video that I watched earlier on this cake. I found that the consistency of the buttercream or whipped topping being used needs to be perfect. If it is too runny, it won't hold its shape. If it is too hard, it would break down to butter, won't smear properly, and would not be smooth at all. Here's the result: 

August 2013- Week 2

ORGANIZATION SKILLS

This week was definitely one of the most effective week so far. Though I just got back from vacation, I managed to get some inspiration and loads of information from my research through Jessicakes' Craftsy tutorial videos. I find that these tutorial videos are easy to be understood and very simple yet effective. I think I will be purchasing more Craftsy's cake decorating tutorial videos later on.

COMMUNICATION WITH SUPERVISOR

I didn’t communicate with my supervisor at all.  

INFORMATION

Due to the limited time, I managed to stop by only two bakeries during my visit to the U.K.: Lola's and The Hummingbird Bakery. These two bakeries are famous for their cupcakes, and different buttercream decorations and elements on the cupcakes have become ideas. I also finished my Jessicakes' Craftsy tutorial videos, in which I got loads and loads of information about my topic. I learned about how to work with fondant, the waxed paper transfer method, piping designs, ruffles, and scallops, creating bows and flowers, and finally assembling the cake together. More details are on my notes. 

August 2013- Week 1

ORGANIZATION SKILLS

This week was not productive at all. I was on vacation so I didn't care much about my PP.

COMMUNICATION WITH SUPERVISOR

I didn’t communicate with my supervisor at all.  

INFORMATION

I didn't get any information except inspiration from different bakeries and things from London and Edinburgh. I also bought two books, "The Boy Who Bakes" by Edd Kimber and "Zumbarons" by Adriano Zumbo. This book offers cake recipes from the winner of  The Great British Bake Off's second season's winner, Edd Kimber. Zumbarons, in the other hand, is a book written by the famous Australian patissier and macaron expert, Adriano Zumbo. I think macarons are definitely one of the components to my cake later on.