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Chelsey DeWeert

Chelsey DeWeert. VCC Portfolio – May 2013-April 2014. Cookies. In the beginning of the course, there were many, many cookies to be baked. One of my new favorites was the Birdsnest cookie.

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Chelsey DeWeert

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  1. ChelseyDeWeert VCC Portfolio – May 2013-April 2014

  2. Cookies In the beginning of the course, there were many, many cookies to be baked. One of my new favorites was the Birdsnest cookie.

  3. Filling Catering orders for VCC, we made chocolate dipped shortbread fingers, chocolate chip cookies, sugar cookies and sand cookies. In a later course, we moved into special order sugar cookies.

  4. Breads and Buns I was really excited to gain experience with yeast dough's. Bread was something I had always wanted to learn more about and practice. I loved working with the dough, learning different ways to shape and mold the loaves. Having the chance to use the bun divider was a great time saving lesson that has already come in handy at my work experience placement

  5. Coffee cakes, Cinnamon buns, and Cinnamon Knots

  6. Braided Challah Bread and Fancy Buns These were some of my favorite bread products to learn, in terms of new techniques. Learning how to braid the dough was a bit of a learning curve, but I loved how the loaves looked when baked. The different knots that could be used for the fancy buns was also a great skill to learn. Our group decided to sprinkle the buns with rosemary, and coarse salt, they were DELICIOUS! I filled my freezer with both products.

  7. Individual and Group Projects Above, are the tarts I designed as part of an individual project, for a potential food truck/ pie shop ( A lemon, feta, and asparagus quiche, a peach raspberry and ginger tart, and a passionfruit orange and guava meringue tart). To the left are the grain free, sugar free dog cookies I designed with another classmate for our merchandising project. We decorated the bakery with puppy pictures, had a draw for some dog toys, and donated a portion of sales to a local dog rescue society. (The cookies are decorated with carob, and totally dog safe)

  8. French Pastries, Tarts and Individual Desserts

  9. Chocolate! So much work, but so rewarding.

  10. Cake Design and Piping Practice makes perfect they say, and boy did I ever get a lot of practice! (Angel food cake, Buttercream Cakes, Mousse Cakes)

  11. Christmas Baking Classic Yule Log, and a Chocolate, Banana and Peanut Butter Mousse Yule Log, with decorative sponge

  12. Cheesecake, Mousse Cakes, Full-slab Carrot Cake, and special occasion Fondant Cakes

  13. Wedding cake design Royal Icing Only, and Fondant with Royal Icing borders and Fondant flowers

  14. Plated Desserts

  15. Chocolate Macarons, Marzipan Roses, Pate de Fruit, Marzipan Fruits, ‘Honey Caviar’

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