Cakes by Lily


"Sharing The Sweetness of Life"

LE CORDON BLEU SEATTLE

The picture above was taken at my graduation with Chef Moore, Chef Kim & Chef Larson. 



The Lord has blessed me to be able to go and take 'Patisserie & Baking' at Le Cordon Bleu, located at 360, Corporate Drive, Tukwila, WA.

I started School beginning of January, 2010 & have been enjoying every minute of it. I  hope to graduate in September, 2010. Our Chef Instructor Kim has been wonderful to all of us. We are going to miss him as our Instructor as we move on to another class and Instructor.


 Everyday is an exciting day filled with anticipation of what we are baking or cooking. So far we've made .......... Chocolate Chip Cookies, Muffins, Cup Cakes , Creme Patisserie, Pavlova, Creme Anglaise, Shortbread, Black Forest Cake, Spritz Cookies, Genoise decorated with Italian Buttercream, French Macarons, European Cake Desserts, Baked Meringues, Creme Brulee, Creme Caramel, Swiss Meringue, Cream Chantilly, Icebox Cookies, Checkerboard Cookies, Petit Fours and Poured Fondant for the Petit Fours.


I also had the honor & opportunity to demonstrate to the class on  how to make our own fondant & also  marzipan. That was really exciting as I earned extra credits for it.

Soon we'll be going on to working with another Chef Instructor Moore, working on Breads of all kinds.


I will keep updating this page as I get more information about what I do at school. Soon we will start with baking all kinds of breads, puff pastry, croissants etc, for our 2nd Term.Then we go on to Plating, European Cakes & Tortes & finally Cake Decorating with different types of icings, by Chef Instructor Larson.


While I was in school I met some awesome men & women who were my classmates, who had the same passion.


Now that I've been out of school for nearly 2 years, I've been practicing & making some of the pastries I learnt in school...Puff Pastry, Almond & Classic Croissants,  Pâté a Choux for Cream Puffs & Èclairs, Opèra Torte,  Pithiviers, Sacher Torte, Tiramisu, French Loaf, Foccachia Bread, Crème Brûlée, Crème Patisserie, French Macarons, some of the different Icings, Swiss Buttercream, French Buttercream, German Buttercream, Petit Fours, Pound Cakes, Hand Pies with flaky pastry, and some other recipes, I've found on the internet.


I've also started compiling recipes that really work & share some on my web-site, under  "Recipes", "Pastries". I've also started teaching people who want to learn Sugar Art from me.


Check out the "Photo Gallery" for pictures some of what I've done so far in school.