Bakedbyjayllyz

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Block 2 Chocolates, I didn’t think a human could consume so much sugar in three weeks the way I did 😅
07/27/2025

Block 2 Chocolates, I didn’t think a human could consume so much sugar in three weeks the way I did 😅

My final project faux 4 tier fondant cake with gum paste flowers and gold accents
06/10/2025

My final project faux 4 tier fondant cake with gum paste flowers and gold accents

Confectionary arts Block 1 made a sugar sculpture, four sided cake with fondant and royal icing decorations and Gum past...
06/09/2025

Confectionary arts Block 1 made a sugar sculpture, four sided cake with fondant and royal icing decorations and Gum paste flowers

I fell in love with gum paste flowers

Block 1 Confectionary Arts A box made of chocolate with cocoa butter painted lid and modeling chocolate roses and hand p...
06/05/2025

Block 1 Confectionary Arts
A box made of chocolate with cocoa butter painted lid and modeling chocolate roses and hand piped butter flies

Wrapping up my externship at Stein Eriksen with one final tasting—a tasting for my chefs that truly showcased everything...
06/03/2025

Wrapping up my externship at Stein Eriksen with one final tasting—a tasting for my chefs that truly showcased everything I’ve learned over the past four months in Utah.
During this time, I grew not only as a chef but also in confidence, creativity, and technique. For my final tasting, I had 4 hours to design, prep, and plate a menu that reflected that growth.
Here’s what I created:

Morir Soñando Tres leches:
Vanilla cake soaked in fresh orange and lime juice with milk with a touch of vanilla, topped with whipped cream and a kisses of passion fruit gel with a segmented orange slice.

Soursop Entremet
Hazelnut white chocolate feuilltine, almond daquoise, soursop fruit mousse, soursop lime glee, topped with a mango whipped ganache

Piastachio brown butter chocolate chip cookies topped with maldon sea salt

As an aspiring chef, you quickly learn that being able to execute a dish that looks and tastes great, on time, while sta...
01/06/2025

As an aspiring chef, you quickly learn that being able to execute a dish that looks and tastes great, on time, while staying organized both in your head and at your station, is a true accomplishment. But that’s just the beginning!

As part of my externship program, I was tasked with preparing a tasting for my chefs. With a 4-hour time limit, I chose to create the following:

Blackberry Balsamic Tart
A tart filled with blackberry balsamic jam, set on a crème fraîche biscuit soaked in basil simple syrup, topped with mascarpone whip and fresh blackberries.

Espresso Brown Sugar Panna Cotta
A brown sugar panna cotta paired with caramel gelée, milk chocolate espresso crumble, and espresso whipped cream.

practice chocolate piping
12/12/2024

practice chocolate piping

Final block class baking and classical cakes 🎂 Black magic cakeChocolate cake Filled with chocolate pate bomb With cocon...
12/12/2024

Final block class baking and classical cakes 🎂

Black magic cake
Chocolate cake
Filled with chocolate pate bomb
With coconut buttercream 😋

Café savory pt 3/3 Strawberry cheesecake and graham cracker waffles with mini cheese filled potato pancakes Monte Cristo...
10/19/2024

Café savory pt 3/3

Strawberry cheesecake and graham cracker waffles with mini cheese filled potato pancakes
Monte Cristo turkey burger

Cafe savory pt 2/3 1/4I filleted my first 🐠 close to perfection the fish was Flounder 2/4Saffron Risotto with pan fried ...
10/19/2024

Cafe savory pt 2/3

1/4I filleted my first 🐠 close to perfection the fish was Flounder

2/4Saffron Risotto with pan fried Flounder and sautéed veggies
3/4Steak with Bearnaise sauce and Cajun seasoned fries
4/4Roasted chicken with Dutch Pom potatoes and pan gravy

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