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I’m cursed. When I make products in class (usually my first time making something), they usually come out great. But somehow – mysteriously – when I have to make things for the practical, they somehow go horrendously wrong.
Exhibit A: Danish. You may recall that I made these last week: 
Cut to five days later, when I’m making Danish for my practical.
Eeeeeek. So not attractive. The apple filling that I used totally shriveled up and the amazing origami folds I made on the dough exploded in the oven because there was nothing to weigh them down. The chef laughed maniacally as I pulled them out of the oven, his eyes wide and round like the zeros he was about to give me on my practical. Crap.
As I am a magna cum laude graduate of the “Fake it til you make it” school, I started grabbing everything I could find in an attempt to disguise this heinous looking pastries.
Oh LAWD! This is only getting worse. Piped pastry cream didn’t do much to fix it, did it?
I grabbed the biggest fruit that I could find to try and cover up maximum surface area. Peaches. Throw a little glaze on there and it didn’t look half bad: 
Ta-daaaa! Not my finest work, but definitely a good save.
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