Today we made quiche and fruit tarts. First, we had to prepare and bake a pie shell. Then we had to prepare the garnishes and flavoring ingredients and add them to the pie shell. After that, we had to prepare a custard and add it to the pie shell which included eggs, and heavy cream. Last, we had to bake the quiche until it reaches 160 degrees. The dough we made was used for both the quiche and fruit tarts. To make the dough we had to cut the better in medium squares and then sift flour in a bowl. We had to whisk together the eggs, salt, and water in one bowl and combine the liquid mixture until the dough holds together. Next, we covered the dough with plastic wrap and let it sit in the refrigerator. When the dough was chilly enough, we took it out and put some flour on the table and rolled it out. Finally, we baked the dough for 10-15 minutes. After everything was done, we had some fruit that we had chopped up earlier and we decorated our quiches and fruit tarts.
During the last day of cooking, we decorated vanilla cakes with icing, fondant, marshmallows, etc. We were told to bring our lunch or to make lunch out of leftovers from the previous days. Our first thoughts were that this was going to be simple and easy to complete. Man were we wrong. We each were told to cut our cakes in half horizontally in order to make two equal circular halves and to cut the top of the cake off. We had extra cakes and were able to make three-tiered cakes. We took some of the Italian buttercream leftover from the day we made cupcakes and filled each of the layers with it. Next we crumb-covered the cake in order to make sure none of the crumbs would fall off and as it chilled for about 20-30 minutes. After it chilled we put one more layer of icing on and chilled it again, making sure the icing was almost solid. Afterwards, we started decorating. We measured, rolled out and cut the fondant in order to completely cover our cakes. Some of us made animals such as a