The Pastry School Diaries: Style Like You Mean it
Editorial Assistant Lauren Katz is enrolled in the part-time Pastry & Baking Arts program at New York City's Institute of Culinary Education. Follow her each week as she shares her sweet experiences!
I have about a month left of classes before I have to start focusing on my final cake design. I've said this over and over, but one of the biggest takeaways I've discovered from enrolling in pastry school is that my level of patience for intricate designs and desserts is not very high. I definitely have more of a rustic, homemade-looking style. While I originally thought this wouldn't help me succeed as a cake decorator, I now know that this will set me apart as an artist. I can incorporate my true style, talents and taste to make a cake I am genuinely proud of—perfect or not. Here are some cakes that have inspired me and my personal style.
This simply frosted cake with a signature swirl and gorgeous ombre roses from Baked NYC
These incredibly realistic-looking roses in muted correlating colors by Brooklyn Floral Delight
The "naked cake" look perfected by Momofuku Milk Bar
Check back in the upcoming weeks for progress on my cake design skills, plus truffle and candy making galore!