Our final projects for Level II are even more involved than those in Level I (thus my relative absence lately). We’ve been working on those throughout the week (more details on that soon), but in between, we’ve also managed to produce a few yummy things. We prepped some raw cornbread…
…some apple-raisin bread…
…and a lemon poppyseed cake with vanilla frosting.
The breads had to dehydrate overnight…
…and we ended up with nice, firm-but-moist snack breads.
The cake had to be made in three stages, so although we started it Monday, we didn’t plate it till Wednesday.
We didn’t do anything fancy; a quick honey-raspberry syrup topped it off.
This lemon poppyseed cake was fan-flippin’-tastic. I’m so glad we made it!
Last night, we found time to put together a simple Caprese salad.
Juicy Roma tomatoes, firm macadamia mozzarella, sweet-tart balsamic syrup, and chiffonaded basil comprised it.
I’m not a fan of Caprese salad (though I adore Capri itself!), and I wasn’t thrilled with my plating, but it was good practice nonetheless.