Today I’m sharing some photos of the amazing things we made at culinary school!
It was a fantastic experience and I learned such a great deal, I loved it and would highly recommend it to anyone who is serious about baking.
It is also the end of an era, so I thought I would pair it with an announcement -
Butter is soon going to be moving to its own website!!!
I will be self-hosting, which is daunting in itself, but I also need to move everything from here over to my new home. Gah.
I am told all of my email subscribers will be coming with me!
But if you are a WordPress.com user and have hit “Follow” to get my updates in your WordPress reader, I will lose you 
so make sure you subscribe by email to keep following when I make the move!
It’s all very exciting and a bit nerve racking! Enjoy the photos 
Above is a vanilla parfait with chocolate garnish.
Semifreddo and brandy snaps.
Chocolate souffles.
Vanilla souffle and strawberry sorbet.
Coconut macaroons.
Bob the stiff sourdough starter. He made so much amazing bread!
Knot rolls.
Baguettes.
Lemon macarons.
Cold set vanilla cheesecake.
Passionfruit gateaux.
Raspberry delice.
Ice cream trio in an almond tuille coupe.
Marzipan fruits. These killed me.
Honey saffron torte.
Chocolate hazelnut torte (Esterhazy torte).
Mini pavlova.
Marzipan birdhouse and flowers.
Marzipan wheelbarrow filled with fruits and vegetables.
Giant marzipan chocolate chip cookie.
Tiramisu torte.
Chocolate and banana pudding with caramel sauce.
Mini custard filled donuts and creme anglaise.
Cookie monster, cookie jar and cookies made from marzipan.
Chocolate Delice – a brownie, caramel mousse and creme brulee torte. Amazing.
Passionfruit tart. Probably one of the best things we made.
Carrot cake with cream cheese frosting. Recipe coming to the blog soon!
Salted caramel macarons. Oh my gosh.
Creme brulee. The best I have ever eaten. This recipe is also coming to the blog soon!
Fruit-filled giant chocolate macarons. Yum!
Chocolate tart, poached pear and vanilla ice cream quenelle.
Delicious fruit danishes!
Yay! Congratulations on the move.
I hope you like it!
And all those goodies look yummy but hooray for it being done with!
Thanks Erin! I hope it works and that I like it too!!
Hahaha yes hooray for it being done with but I LOVED it!
Every best wish for the coming year Natasha.
Regards………….Jen N (Mum”s friend ex Peter Mac)
Thank you so much Jen! And thanks for following
I’m moving to self-hosting too in January, bit daunting but exciting! Lovely photos
Oh I’m so excited for you! Keep in touch Joy I want to know how you’re finding it and maybe we can help each other out
because I totally don’t get any of that IT speak!
I will do! I totally don’t get any of the IT stuff, am getting a new design and help transferring over, but I really need to learn stuff about ‘backing up’ and preventing spam comments…arrgh! Would be great to help each other
Yeah the backing up stuff is definitely interesting… looks to me like we have to pay for everything now, with Vault Press ans Akistmet for the backing up and the spam. Gah! Keep me updated on how you’re going and I’ll do the same!
Brilliant – looking forward to it!
I don’t think I breathed until I got to the last photo….magnificent! Congratulations!
Haha Roma that is awesome! Thank you very much
That is awesome news!! I’ve been thinking about self-hosting too, but can’t seem to get myself together to actually do it
Please let me know your experiences with the transition.
Wow, those are some amazingly beautiful desserts! The passionfruit tart, OMG…can you post that recipe?? We used to have lots of passionfruit growing on our fence…now we have friends that give us some of theirs
My mom makes lilikoi (the hawaiian word for passionfruit) butter out of it, so yummy! I love the sweet tart combo.
Hope you’re having a great day, Natasha!
Oh yay! So you know what really happened? I had been thinking about self hosting for ages, but also couldn’t get myself together… and then I woke up yesterday and noticed at the top of my dashboard that the domain butterbaking.com had become available. I took it as a sign and bought it and a year of hosting. I will definitely let you know how the transition goes, I’m mostly nervous about losing my followers and google ranking, but we shall see! But I would say get onto it sooner rather than later, because the bigger your blog and following, the harder it is going to be.
And thank you
the desserts were pretty amazing. That tart was the bomb, I might make it for christmas dessert and post it afterwards 
definitely a recipe worth sharing. Would be amazing with home-grown passionfruit! And passionfruit butter?! YUM!
Thanks Maura, hope you have a good day too
That is a sign if I ever heard of one!!
Hooray for butterbaking.com!
Hahha thanks Maura!
Recipes pleaseeee. Particularly the sourdough starter & bread.
Hi Sarndra. I made these a while ago and haven’t taken photos to post recipes! Hopefully I will get around to it but with the blog move it may take a while. The sourdough starter is equal parts flour and water that is fed every few days with equal parts flour and water (throw 3/4 of it out, feed the remaining 1/4).
oh my gosh! i can’t wait until you share these recipes! (how selfish of me!) everything looks delicious! also, I am excited for you and your move to a self-hosted site.. I’ve been itching to do that myself and am too nervous to take the plunge. let me know how it all goes! any advice would be most welcome!
Haha! I will get onto sharing some of them soon, after the Christmas season is over. I will let you know how it goes! Am a little nervous myself so cross your fingers for me!
absolutely wonderful, must have been lot of hard work creating these. look forward to the recipes, please post the recipe for the fruit danishes as well.
thanks.
Hi Anisha, thanks so much! The danish recipe is complicated to post, especially with explaining the shapes, so if I make them again I will post them
Which culinary school did you go to? It is my dream to go to patisserie school once I finish uni!
Hi Liz! I went to William Angliss in Melbourne
where do you live?
I live in little old Adelaide! The only places I can learn patisserie here (that I know of) are Le Cordon Bleu or Tafe! I’m sure there might be others that I haven’t heard of…would you recommend William Angliss? I would love to move to Melbourne
Oh okay! I would totally recommend William Angliss, but it is technically a tafe, which specialises only in food, hospitality and event management. But Cordon Bleu should be amazing? Go there!
The only problem with Cordon Bleu is the price (I think the whole diploma costs about $40,000!!) – but I’m definitely thinking of looking into tafe. Did you do your patisserie course at the same time as uni?
I know right! Crazy! You don’t need a diploma though, just a cert 3 or 4. I did my bachelor’s first, but withdrew from one unit and deferred it to avoid paying the full fees for patisserie upfront. Then in second semester of pat I did my final arts unit at the same time, and the whole thing was covered by hecs that way. Make sense?
[...] of my goals for 2013? To self host Butter (which I’m now in the process of! Yay!). To work in a pastry kitchen. To love, laugh and be happy. To travel. To make more creme [...]
Oh I loooove your blog *following* and quite honestly, I am a bit jealous of you doing Culinary School
That is also my secret (or not so much secret) dream, but so far, I am just too afraid of making such a big step in life, and such things are just really expensive unfortunately 
So for now, it is learning by doing for me 
haha! I guess you enjoyed it a lot and learned so much?
Take care, Rebecca
Hi Rebecca! Thank you so much! Culinary school was pretty awesome, and if you can do it, I would most definitely recommend it! I loved every single day there and learnt a great deal
In the meantime, baking at home is also a great way of learning! Hope you continue to enjoy it and follow along 
I think for the moment I will stay with home baking and try to learn as much as possible
But this dream will definitely continue, so who knows 
But thanks for showing us what we could learn if we are brave enough to go this road 
That sounds like a great plan! Start baking things that challenge you – like croissants and gateaux – and watch how much you will learn! Best of luck
Haha, croissants actually are still on my list
But I got Julia Child’s book last Christmas, so I guess no excuse anymore 
Will definitely be happening soon 
Oh Julia Child’s recipe! Let me know how that goes for you!
Definitely will
Almost a bit scared about it, haha 
Don’t be! Confidence is key! And the recipe on my blog is great too – one from Burke St Bakery in Sydney
I just love your blog *following* and to be quite honest, I am a bit jealous of culinary school… how I would love to do that, too… secret wish of mine (or not that secret…). I guess you had the time of your life! I guess I am just not ready yet to make such a big step in life, and then there is the money unfortunately … But the pictures look fantastic, thanks for sharing them with us *dreaming*