Final Culinary Portfolio By Ileya WIlliams Baking 12
Icing Flowers This day was my first day working with a piping bag/tip and my first time attempting flowers. I learned how to properly fill & set up a piping bag I worked with the “teardrop” tip and American buttercream in order to create these flowers
Basket Weave Design Once I was comfortable using the piping bag and tip, we were able to move to a more complicated design, the basket weave. This was hard at first but once I got the hang of it it was really fun.
Modified Swiss Buttercream My first time making buttercream on my own. I used Chef Alan’s Modified Swiss Buttercream Recipe from Global Sugar Art This buttercream contained powdered sugar, eggs, buter, shortening, and vanilla and took about 30 minutes to make.
Star Tips Design Practice Using the Modified Swiss Buttercream, i familiarized myself with using the Star tip. I freehanded some designs just to see what kind of things the tip could potentially do.
Easter Cupcakes For these cupcakes, I used a recipe for “Pan di Spagna” or italian Sponge Cake from Easy as Apple Pie I used the leftovers of my Modified Swiss Buttercream and the Star tip for the flower design on the top of the cupcakes.
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