Individual Small Cakes Class – Sweet Artist Academy

Individual cakes class

I am very glad that it is a long weekend here in Western Australia. Some weekends are just so full of activities that I often feel like I need an extra day to just be at home, do all the chores around the house and recover from my weekend. This weekend has certainly been like that, although it has been very enjoyable.

In addition to a rehearsal on Sunday for a local musical I will be playing a lead role in that will be on in July, on Saturday I attended an all day class at the Sweet Artist Academy – Patisserie Training Centre in Joondalup Western Australia. It was my first time at Sweet Artist Academy, and I will certainly be going back again.

The Sweet Artist Academy is run by Patrick Vuaillat with a number of one day courses available on weekdays or weekends including chocolate work, sugar work, pastries, cakes, bread, cake decorating, macarons and even more. Patrick, originally from France and with over 35 years in the pastry industry, started an apprenticeship in pastry at the age of 15 and has worked as a pastry chef all over the world before falling in love with Perth and starting his on patisserie which he ran for 16 years before setting up the Sweet Artist Academy. Loving baking and patisserie as I do, I was thrilled to find someone with so much experience offering classes in Perth and was really looking forward to my class. Click here for more

A collection of cooking classes – Summer Swirl cupcakes, Lamb butchery and pasta making

No matter how much you think you may know about cooking, there is always some new trick or technique that you can pick up from a cooking class and I continue to learn new things whenever I go. You can read about the technique of pasta making, for example, but until you actually feel the pasta dough, you never know exactly what the end result feels like for the best pasta. Over the past few months I have attended a few cooking classes from cake decorating to meat butchery and thought it was  time I shared them with you, before I head off to the next one tomorrow.

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Cheese making class

This weekend, I attended a cheese making class in the Swan Valley with my Dad, run by The Cheese Maker, which was a Father’s day present for Dad. In the class we got to make our own Camembert to take home as well as learning how to make cream cheese, quark and mascarpone (which seem surprisingly easy). Aside from the starters, rennet and calcium chloride that you have to add in small amounts (depending on the cheese), all of the cheese are made with shop bought milks and creams, so they are possible to replicate at home. I really enjoyed the day, and I think my Dad did too.

Warming the milk and cream with calcium chloride

Dad and I were in different groups (each group of 4 did a batch), I made a white camembert while Dad made a blue one (the only difference is the mould spores you use). The photos are from my group.

We had a lovely lunch (cheese board – I liked the cheese so much I bought them to take home) which was included in the class cost. We also got to taste a cheese from a previous class and it was surprisingly good, so hopefully our’s will turn out just as well.

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