Swiss Pastry Chefs and Bee stings

Today was my first day back at school after a month off for the Christmas holidays. It was a nice slap in the face, actually. We have seemingly amazing Swiss pastry chef as our instructor for the next 5 weeks while we do our patisserie practicals. The slap in the face came when I was expecting to feel rejuvenated as soon as I stepped on the school property, but as I was about to step out of the lift I saw a few of the Indian guys in my class and it call came rushing back: the incessant talking in foreign languages while the instructor is speaking, the talking on mobiles in class, my barely containable desire to swear at everyone and thrash about the kitchen in a fit of rage.

On the plus side, I had the pleasure of tasting Bienenstich (Bee sting) cake for the first time -- the yummiest Swiss dessert ever to come into contact with my taste buds. I had at least 3 portions. I'm not a big fan of nuts in my desserts, but the almond brittle on top of the cake was complete bliss. We had a demo today, so we only watched the instructor make things: Bienenstich, Quiche Lorraine and Gugelhopf. Like I said, the Bee sting cake was the best.

Writing a letter to my mother and watching a few recaps of America's Top Chef series has reminded me why I chose this career path to begin with. It's funny how easily one can forget one's dreams when...life gets in the way.

An Australian Lemon-Mascarpone Ordeal

Tomorrow night we're going to an engagement/housewarming/farewell party at Brent and Tracy's new house. They've asked me to bring a non-chocolate dessert and that I will! I've devised a delicious recipe: Lemon-Mascarpone Chai Cake. It'll look something like the cake featured below and it'll probably taste something like it too--except it'll have a bit of exotic chai undertones throughout it.

Baking is not my strong point so I'm actually quite curious as to this lovely married couple-to-be asked me to bring a dessert. Especially after my previous baking fiasco where I exchanged white all-purpose flour for white self-rising flour to make cookies. I don't have to mention that the "cookies" came out more like "scones" or dry biscuits. Not my best attempt at baking, I must say.

Congratulations to Brent and Tracy on their recent engagement and the purchase of their very own house and congratulations to us, for finally figuring out what we're going to do with our little lives. In 4 days we depart for the adventure of a lifetime: a life in Australia