Sweets for the Sweet Baking Class

February 13, 2011

The Blue Willow Pantry held Sweets for the Sweet II baking class February 5, 2011 at St. Andrews Lutheran Church in Cape Girardeau.

Laura Simon

LAURA SIMON~lsimon@semissourian.com Betty Brooks, Kathy Taylor, and April Morris watch instructor Cheryl Reinagel assemble the innards of the petit fours Saturday, February 5, 2011. The innards consist of cream cheese pound cake and raspberry jam.

LAURA SIMON~lsimon@semissourian.com Careful notes are taken on the assembly of petit fours Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Chocolate and white chocolate coated red velvet cake balls cool on a rack Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Melted chocolate is drizzled over a red velvet cake ball Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Chocolate is carefully drizzled over red velvet cake balls coating them in yummy goodness Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com The paper shell is carefully removed, leaving a white chocolate cup to be filled with goodies Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com A great chef always taste tests. Betty Brooks, left, and Kathy Taylor taste the cream cheese pound cake for the petit fours Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Ellie Foote, 9, Charity Worley, and Amy Essner create chocolate cups Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Flour, wooden tart tampers, icing, and tart dough wait for assembly Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Looks like the breakfast of champions! Finished products wait to be sampled and shared Saturday, February 5, 2011. Red velvet cake, Texas Millionaires, caramels, red velvet cake balls, brandied eggnog cookies, and a chocolate cup.

LAURA SIMON~lsimon@semissourian.com Sheri Vaughn shows off the completed white chocolate bag to her classmates and instructor Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com The finished and decorated bag made entirely out of white chocolate Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Melted white chocolate is transfered to the inside of a baking bag Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com "Junior chef" Ellie Foote, 9, samples the red velvet cake balls Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Sugar is carefully measured for the poured fondant Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Marzipan is carefully rolled out into thin sheets to top petit fours Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Sheri Vaughn, left, and her daughter Jamie Obermann inspect the progress of the white chocolate coating inside a baking bag Saturday, February 5, 2011. Several layers of the white chocolate line the inside of the bag, which will later be peeled away, leaving a white chocolate bag.

LAURA SIMON~lsimon@semissourian.com Barb Lewis, left, and Harriet Benline question the creation of a chocolate bag Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Caramels are sliced, diced, wrapped, and sampled Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Melted semi-sweet chocolate is added on top of cooled white chocolate to create a duo affect to the chocolate cup Saturday, February 5, 2011.

LAURA SIMON~lsimon@semissourian.com Red velvet cake with cream cheese icing Saturday, February 5, 2011.

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The Blue Willow Pantry held Sweets for the Sweet II baking class February 5, 2011 at St. Andrews Lutheran Church in Cape Girardeau.

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