I was extremely impressed with myself. They don't even look demented! And this was freehand.
Then I looked around the room. Uh. Chestnuts with cross hatching on the bottom. Fleur de lys. An entire cat. Suddenly my hearts looked more like a pre-school experiment with play dough.
I forget how artsy and crafty everyone is here until moments like this. Chef told us that 90% of people going to pastry school have an end goal of making wedding cakes (at least, this is their goal when they start). This is not me. Judging by the way I sketch, paint, and decorate, you'd never guess that I have opposable thumbs. In high school, we had to take art, but I was in the most remedial of remedial classes (Calligraphy -- it wasn't even real art). I was so bad that I never even got to the capital letters.
Luckily I have other strengths. Many of these artsy/craftsy folk don't understand that if you need 4 9-inch dough patties, eyeballing the flour, sugar, and salt will not somehow magically add up to 36 oz. Arsty-craftsy people don't always understand that even though a blueberry pie recipe calls for a half ounce of nutmeg, in actuality, this would taste about as delicious as a tuna and fluffernutter. At the end of the day, baking is based on math, science, and understanding flavor combinations -- a perfect pie-dough kitten can't cover up a miscalculated recipe and beautifully piped chocolate won't make a bad cake taste better.
At least this is what I tell myself as I practice cutting kittens shapes with my razor blade in the privacy of my own apartment.
We really got rolling with the pies today (no pun intended, har har). My apple-apricot pie came out pretty well. We made a salted pecan crumble for the top. See a picture below!
I don't think I could eat a pie with a Kitten (much less a cat) on top - I prefer your hearts
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