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Réka Horváth posted an update
Poppy seed & cherry entremet – my own recipe inspired by a Hungarian dessert utilising bread and poppy seeds, and the pictorial side of it is one of my first attempts to food photography 🍰
[I am an amateur baker, teaching myself professional-level pastry at the moment, so helpful comments, opinions are very welcome! 🙂 ]
Eduart Stafa, Maku Oya and 5 others11 Comments-
Delicioso
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Thank you 🙂
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I have prepared many modern cakes with mirror glass and it’s a slow, hard and painful process 😂. This looks real fine
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Thank you, that’s good to hear! 🙌
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Sous Chef
Tiene muy buena presencia
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Thank you 🙂
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Scoolinary Team
Welcome to the community, Réka! 👋
This entremet looks beautiful, the glaze has a lovely shine and that marbled effect is very eye-catching. The slice shows clean layers, and the contrast between poppy seed and cherry feels well thought out. For the photos, you could try a slightly softer light to reduce harsh shadows and bring out more detail in the textures.We’d love to know more about your journey and what you’re hoping to achieve as you teach yourself professional-level pastry. What are you looking to get from Scoolinary right now, and is there anything we can help you with along the way? 🍰
You can earn Scoolipoints every time you share photos, win a Challenge, complete lessons, comment on other members’ posts and more! 🎖️
It’s all part of the Scoolinary Masters Game—where your passion for cooking turns into real rewards.
👉 Click here to learn more:
https://www.scoolinary.com/es/masters-game
Big hug! Hope to see you around, collecting points and flavor 🙌✨-
Hi Sol! Thank you for this elaborate opinion – it is helpful, and I am glad that overall you like the cake. For the photos, I’ll look into how I can edit differently next time – I think it is right that the textures could have popped more!
I suppose the main reason I am doing this is because I enjoy baking a lot, but even more so it is a creative outlet for me that also brings a next challenge all the time. My goal – though far away now – would be able to reach the skill level of a good pastry chef with an ability to make my own recipes or even come up with interesting techniques myself. (On the side, I would be very happy if I ever got to the level that I could create Michelin star desserts by myself, but this is more for the sake of testing and pushing limits in my abilities than to actually ever work in a Michelin star restaurant.) So essentially I am here to be inspired/to see techniques I haven’t encountered before and absorb. I suppose there are things I would be interested in taking courses on that are not available yet (or I haven’t seen) – is there a platform to make suggestions on topics or people we’d be interested in learning from? 🍰-
Level:
Scoolinary Team
@rekahorvathr-e2c3b8 Hi! 😊 It’s lovely to read your reflection, and the way you describe baking as both a creative outlet and a challenge really resonates with the spirit of the community.
Your goal of reaching the level where you can create your own recipes and even develop techniques is such a beautiful journey to be on. And honestly, that curiosity you have, the desire to test limits and keep learning, is exactly the mindset that great pastry chefs share. Little by little, experimenting, observing textures, flavors, and presentation, you start building that creative voice of your own.
About your question, yes, this is actually a great place to share suggestions. We truly love hearing what our Scoolinars would like to explore next, whether that’s specific pastry topics, techniques, or chefs you admire. It helps us understand what inspires the community and what could be valuable to bring to the platform.
Now I’m curious, which chefs would you love to see teaching here? Or is there a particular pastry technique or dessert style you’d be excited to dive deeper into? 🍰
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this looks so god for an amateur baker..well done
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Thanks a lot! 🙂
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