So my little cookie launch finally came. It was a crazy week leading up to it where I didn't get a lot of sleep in between work, school and icing and packaging my little treats. I have to say though......it was a lot of fun. I had one late night putting the finishing touches on the cookies, and the only reason I was up so long doing it was because I was enjoying myself too much to sleep.
I really don't think I would have made it though this hectic week without all my lovely friends though. My cooking parter at school joked with my throughout all our classes, which cheered me so much and helped to keep me awake. We were both sleep deprived and overworked leaning over big marble benches trying to temper chocolate perfectly and not eat all the treats we made.
On the day of the little launch a heap of my wonderful friends came in to visit me and buy cookies. It was so lovely, and I felt so supported in my venture. Its wonderful to have such kind people in my life. Even one of my guy friends came in to show his support buy purchasing a little cookies decorated like a pink frilly dress. All these wonderful people warm my heart.
So the cookies will be selling at all the Little Cupcakes shops in Melbourne from now on. Check out this sight to find one near you!!
On top of all of this I had my last day at placement this week, and to be honest, I'm really going to miss that place. Once I got used to the five am starts, and the intimidating head chef, I actually fell in love a little bit with the quiet of that tiny pastry kitchen, where I would pipe, glaze, and bake pastries all day. I love the sweet hearted ladies who worked alongside of me and taught me so many little tricks, always offering my chocolate croissants for a mid morning snack. I think I'll really miss being about to have conversations that go:
Me: Hey, when you make macaroons what meringue type are you using? Italian
Pastry Chef: No I use french meringue in it.
Me: Oh I have never used french meringue in my macaroons.
Pastry Chef: Yeah then you don't have to boil the sugar to 180 degrees. I find its much more stable this way.
Me: What about regular meringue, without icing sugar? I find that never works.
Pastry Chef: No this is really good I'll give you the recipe.
I WILL MISS THOSE CONVERSATIONS! Because to me, they really ware the best sort of conversations.
I really do wish I had a recipe to share with you today........but lets be honest, I am much too tired for such things and I really need to start thinking about starting my next batch of sixty sugar cookies. For now though, I'll leave you with some little pictures of the cake I made for one of my lovely friends birthdays this week. Its super retro, and I like it because it reminds me of an old ladies swimming hat.