17 pastry chefs who showed their first and last cakes (18 photos)

I suggest you take a look at the curious comparison photos that shared confectioners. On them they showed their first and last work. Progress, as they say, is evident!





When people start to take on something new, they have everything literally falls out of hand. They have no idea what step up. Newly minted masters with great trepidation refer to his first job. As a rule, they put their whole soul into it and Love.

Of course, in most cases, upon its completion, they are comprehended a little disappointment, as they face several what they would like to see. If they have the courage not to abandon their undertaking, they will be fabulously rewarded. What exactly? Pride in own creations.

A year has passed between these photos.



My first cake in 2014 and a cake in 2019





Mirror glaze is one of the most difficult coatings for cake. Confectioners spend a lot of time looking for the right and tasty prescription.

My first cake compared to my last. The difference in 18 months of practice!



Children's cake then and now



Perfect alignment



With a little time, patience and practice, you can do great things.



Confectionery is real chemistry. Only work you need not with reagents, but with sweet ingredients. To learn how to bake worthy products, confectioners should be able to calculate the proportions of all components included in the cake, as well as to know everything about matching flavors.

One of my goals was to learn how to decorate cakes. The left one was my very first June cake, and the right one was made by me. last



From cute cake to real work of art



My cake in 2017 and 2022



My progress is clear



Proud of my progress



You look and the eye rejoices



Pumped up the skill of a confectioner and a decorator



Cool modeling with mastic



Amazing result



Trying something new is always difficult. However, the results are sure to please.



Confectionery is a full-fledged science that can be studied throughout life. Every year in the sweet world there are some innovations, so even professionals cannot relax.

All in your hands