But you can't take the drive outta me to keep trying new things!

It's been a month since my first ever Baking Class ended and I have not stopped cooking, baking and making tasty treats for myself and my loved ones. I've taken on a massive baking project pretty much every weekend and I have the photos to prove it...I mean share it.

If you follow me on Instagram, you'll have seen these beauts before, if not - follow me on either Instagram or twitter to get the latest updates from my kitchen:

Twitter: @BohemianGroupTO

Instagram: BohemianGroupTO

Now, start salivating...

Order of the pics:

First week outta class, I made my mom's birthday cake! This recipe was from the Globe and Mail and my mom requested it weeks before hand; a pistachio, cardamom, orange zest cake with chocolate buttercream and whipped cream/pistachio topping (I added the chocolate butter cream icing and whipped topping as twists on the original recipe) - cause I had left over chocolate buttercream in my freezer and also, cause look how pretty!!! (Props to my little sis for helping to decorate this beast)
Next weekend, something for my dad: French Fruit Tarts; a big one and mini ones! So much fruit! I went a little crazy at my neighbourhood market - but! Not a single berry was wasted, I froze the rest for nutrient rich smoothies ;)
Mothers day cake (G-momz request): simple (from scratch) devil's food cake with white buttercream; took me back to my childhood and all those b-day cakes my mom lovingly crafted for me growing up :) (Added bonus to this cake was the make shift decor that looked like boobies, cause moms gots boobies.
The following week I had a craving, some peanut butter and some half decent bakers chocolate so I whipped up some home made peanut butter cups - because I gots mad skills and confidence in my abilities yo!!! Totally making these again in a smaller muffin tin I just bought myself this past weekend at the dollar store with more peanut butter and less chocolate :P

Not pictured, is the eclairs and cream puffs birthday dessert I made for my bestie for her b-day this past weekend - still need to perfect those and I didn't have time to make either proper pastry cream OR real whipped cream for the filling - oh well, next time!

Stay tuned for more culinary madness!

XO Kate

Long time no post , but my culinary exploits have continued! I'll be posting a couple blogs today on what's been going on with me over the last few months and hopefully a new recipe will be up by the end of this week. In the meantime, you can also check out my instagram handle; bohemiangroupTO and #cookalongwithkate for almost daily posts of my food adventures.

So! Onto the first of many updates: This past January, I started my first professional cooking course at George Brown College's School of Culinary Arts! With the outfit and the hat and the industrial kitchen equipment and everything! Neato! I'm currently taking 'Intro to Baking Arts'; a 12 week program that covers all the baking basics; breads, pies, cakes, cookies, custards, eclairs etc.

As a savoury cook by nature, baking has always been a bit intimidating for me. I love chemistry and science, but the whole "add a teaspoon more of (blank) and your f***ed and need to start over" thing is terrifying. So, I decided to take a course on baking specifically to broaden my culinary horizons as well as get my confidence up.

We've officially finished half of the class as of yesterday (6 classes done, 6 more to go) and I've learned how to make flaky pie crust from scratch, apple pie, bran muffins, tea biscuits, Bavarian creams, creme caramels, monkey bread and sweet rolls! Still to come are eclairs, cream puffs, cakes and more! I'm so excited, as is my family, who are reaping many of the benefits of my taking this course.

For anyone out there who has considered taking a cooking class, I HIGHLY recommend the classes at George Brown, my chef/prof is amazing, my classmates are quickly becoming good friends and you get to take home all your treats which is a seriously awesome bonus.

Here are a couple pics of me in my uniform, my tool kit (which I'm super proud of), and some of the treats I've learned how to make over the last 6 weeks...