🍩🍫 .:: Kemo ::. 🐕🍰
@kemowilddawg.bsky.social
( 34 | NB | They/Any | African Wild Dog | 💖 )
| 🎨 Artist | 🚗 RL Player | 🍩 Pastry Chef | 🦋 Bug Lover | 🍫 Chocolate Connoisseur | INFP
I'll be posting school life blurbs, art, random thoughts and other interests here!
Hamilton ON, Canada
| 🎨 Artist | 🚗 RL Player | 🍩 Pastry Chef | 🦋 Bug Lover | 🍫 Chocolate Connoisseur | INFP
I'll be posting school life blurbs, art, random thoughts and other interests here!
Hamilton ON, Canada
Still need to fill up on stickers, but I took the time to reorganize. Goes to show you how easy the pages are to finesse stickers off and move them. 💜
June 19, 2025 at 7:46 AM
Still need to fill up on stickers, but I took the time to reorganize. Goes to show you how easy the pages are to finesse stickers off and move them. 💜
I gotta echo here. The pages are so easy to move your stickers around and rearrange however you like. And I've become more inclined to buy stickers now that I have a safe place for them. It's a mess for now, but with more stickers, I'm gonna do themes for each page. I love my sticker book!💜
June 19, 2025 at 6:05 AM
I gotta echo here. The pages are so easy to move your stickers around and rearrange however you like. And I've become more inclined to buy stickers now that I have a safe place for them. It's a mess for now, but with more stickers, I'm gonna do themes for each page. I love my sticker book!💜
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4 Finale)
We made two-barrel cakes for our last week (basically wedding cakes). A fun project we were able to critique and grade ourselves. I could've done better. I did a tropical theme for my cake as I'm well more than ready for summer to be here.
We made two-barrel cakes for our last week (basically wedding cakes). A fun project we were able to critique and grade ourselves. I could've done better. I did a tropical theme for my cake as I'm well more than ready for summer to be here.
April 18, 2025 at 7:19 PM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4 Finale)
We made two-barrel cakes for our last week (basically wedding cakes). A fun project we were able to critique and grade ourselves. I could've done better. I did a tropical theme for my cake as I'm well more than ready for summer to be here.
We made two-barrel cakes for our last week (basically wedding cakes). A fun project we were able to critique and grade ourselves. I could've done better. I did a tropical theme for my cake as I'm well more than ready for summer to be here.
Found more pictures from the event from my colleague who was also working the table. Left to right, my lemon macadamia bon bons + the espresso gianduja, spiced pear cardamom and cheese canape, then our blackberry almond dacquoise in the back, and our cucumber cheese sandwiches.
April 17, 2025 at 3:07 AM
Found more pictures from the event from my colleague who was also working the table. Left to right, my lemon macadamia bon bons + the espresso gianduja, spiced pear cardamom and cheese canape, then our blackberry almond dacquoise in the back, and our cucumber cheese sandwiches.
I sadly couldn't get many photos, especially my mini endive salad boats that were completely gone within the first hour of the event. I also made two chocolates, espresso/gianduja, and a white chocolate lemon macadamia, made in honor of my mother.
April 13, 2025 at 10:39 PM
I sadly couldn't get many photos, especially my mini endive salad boats that were completely gone within the first hour of the event. I also made two chocolates, espresso/gianduja, and a white chocolate lemon macadamia, made in honor of my mother.
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
This week was FULL of things to do. First, we had to do a themed charcuterie board for our cheese and wine class as our final. Then, for our skills class we stretched our muscles and served mini bites to almost 200 guests in the building.
This week was FULL of things to do. First, we had to do a themed charcuterie board for our cheese and wine class as our final. Then, for our skills class we stretched our muscles and served mini bites to almost 200 guests in the building.
April 13, 2025 at 10:29 PM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
This week was FULL of things to do. First, we had to do a themed charcuterie board for our cheese and wine class as our final. Then, for our skills class we stretched our muscles and served mini bites to almost 200 guests in the building.
This week was FULL of things to do. First, we had to do a themed charcuterie board for our cheese and wine class as our final. Then, for our skills class we stretched our muscles and served mini bites to almost 200 guests in the building.
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We did a few different plated desserts this week, with caramelized banana, vegan pavlova, lychee sorbet, coconut cream, and passionfruit flavors. I sadly snapped one of the pavlovas plating the ice cream, but my chocolate was perfect temper! ✌️
We did a few different plated desserts this week, with caramelized banana, vegan pavlova, lychee sorbet, coconut cream, and passionfruit flavors. I sadly snapped one of the pavlovas plating the ice cream, but my chocolate was perfect temper! ✌️
March 25, 2025 at 6:09 PM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We did a few different plated desserts this week, with caramelized banana, vegan pavlova, lychee sorbet, coconut cream, and passionfruit flavors. I sadly snapped one of the pavlovas plating the ice cream, but my chocolate was perfect temper! ✌️
We did a few different plated desserts this week, with caramelized banana, vegan pavlova, lychee sorbet, coconut cream, and passionfruit flavors. I sadly snapped one of the pavlovas plating the ice cream, but my chocolate was perfect temper! ✌️
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We made lots of goodies, including dulche de leche bon bon made with goats milk, rice crispy bars with caramel, little entrements with sable (cookie) and almond gianduja we processed ourselves, and finally, a huge assortment of fruit jelly chews!
We made lots of goodies, including dulche de leche bon bon made with goats milk, rice crispy bars with caramel, little entrements with sable (cookie) and almond gianduja we processed ourselves, and finally, a huge assortment of fruit jelly chews!
March 18, 2025 at 5:46 PM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We made lots of goodies, including dulche de leche bon bon made with goats milk, rice crispy bars with caramel, little entrements with sable (cookie) and almond gianduja we processed ourselves, and finally, a huge assortment of fruit jelly chews!
We made lots of goodies, including dulche de leche bon bon made with goats milk, rice crispy bars with caramel, little entrements with sable (cookie) and almond gianduja we processed ourselves, and finally, a huge assortment of fruit jelly chews!
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We got to use an Enrobe Machine for the first time! We made marshmallows with a Tahini ganache on a hazelnut cookie, and we hand-dipped some chocolates made with a strawberry jelly and gianduja ganache. My milk chocolate temper wasn't great tho.😩
We got to use an Enrobe Machine for the first time! We made marshmallows with a Tahini ganache on a hazelnut cookie, and we hand-dipped some chocolates made with a strawberry jelly and gianduja ganache. My milk chocolate temper wasn't great tho.😩
March 11, 2025 at 6:12 PM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We got to use an Enrobe Machine for the first time! We made marshmallows with a Tahini ganache on a hazelnut cookie, and we hand-dipped some chocolates made with a strawberry jelly and gianduja ganache. My milk chocolate temper wasn't great tho.😩
We got to use an Enrobe Machine for the first time! We made marshmallows with a Tahini ganache on a hazelnut cookie, and we hand-dipped some chocolates made with a strawberry jelly and gianduja ganache. My milk chocolate temper wasn't great tho.😩
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We made lots of mini things, including a coconut financier, a caramelized white chocolate mousse mini-cake with pear jelly cubes, and a reconstituted gianduja sable breton. We were kind of rushing so my gianduja piping didn't come out so well.😩
We made lots of mini things, including a coconut financier, a caramelized white chocolate mousse mini-cake with pear jelly cubes, and a reconstituted gianduja sable breton. We were kind of rushing so my gianduja piping didn't come out so well.😩
March 6, 2025 at 4:42 AM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We made lots of mini things, including a coconut financier, a caramelized white chocolate mousse mini-cake with pear jelly cubes, and a reconstituted gianduja sable breton. We were kind of rushing so my gianduja piping didn't come out so well.😩
We made lots of mini things, including a coconut financier, a caramelized white chocolate mousse mini-cake with pear jelly cubes, and a reconstituted gianduja sable breton. We were kind of rushing so my gianduja piping didn't come out so well.😩
I'm into my second half and final semester of culinary college. I make pretty things.💜
March 2, 2025 at 3:36 PM
I'm into my second half and final semester of culinary college. I make pretty things.💜
I cooked the shoulder for roughly 5 hours with a 30 min cool down and used some peaches I preserved last year for the BBQ sauce. I didn't follow any recipe during this process, only referencing them for flavor addition ideas. Then I made little sliders for me and my partner for Valentines Day. 💜
February 22, 2025 at 2:19 AM
I cooked the shoulder for roughly 5 hours with a 30 min cool down and used some peaches I preserved last year for the BBQ sauce. I didn't follow any recipe during this process, only referencing them for flavor addition ideas. Then I made little sliders for me and my partner for Valentines Day. 💜
✨I have a mini home episode for you all!🐕🍽️
I had a spur of inspiration and curiosity recently. Using my learning skills from school, cross referencing techniques, and my understanding of flavors, I was able to achieve my own honey peach BBQ sauce and a brown sugar spice rubbed pork shoulder.
I had a spur of inspiration and curiosity recently. Using my learning skills from school, cross referencing techniques, and my understanding of flavors, I was able to achieve my own honey peach BBQ sauce and a brown sugar spice rubbed pork shoulder.
February 22, 2025 at 2:14 AM
✨I have a mini home episode for you all!🐕🍽️
I had a spur of inspiration and curiosity recently. Using my learning skills from school, cross referencing techniques, and my understanding of flavors, I was able to achieve my own honey peach BBQ sauce and a brown sugar spice rubbed pork shoulder.
I had a spur of inspiration and curiosity recently. Using my learning skills from school, cross referencing techniques, and my understanding of flavors, I was able to achieve my own honey peach BBQ sauce and a brown sugar spice rubbed pork shoulder.
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We made an almond, candied orange, and dried cherry nougat. My first time doing nougat!!! Also, we made sandwich cookies with a chocolate caramel filling as well as some toffee bites dipped in chocolate and almonds in the back there. So exciting!
We made an almond, candied orange, and dried cherry nougat. My first time doing nougat!!! Also, we made sandwich cookies with a chocolate caramel filling as well as some toffee bites dipped in chocolate and almonds in the back there. So exciting!
February 22, 2025 at 2:09 AM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We made an almond, candied orange, and dried cherry nougat. My first time doing nougat!!! Also, we made sandwich cookies with a chocolate caramel filling as well as some toffee bites dipped in chocolate and almonds in the back there. So exciting!
We made an almond, candied orange, and dried cherry nougat. My first time doing nougat!!! Also, we made sandwich cookies with a chocolate caramel filling as well as some toffee bites dipped in chocolate and almonds in the back there. So exciting!
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
Oops, almost forgot to post this week! This week we made Penuche (tastes like praline fudge), passionfruit mango caramels, and jasmine and rose flavored bon bons. The bon bons failed unfortunately but the caramels and fudge came out nice. Yum!
Oops, almost forgot to post this week! This week we made Penuche (tastes like praline fudge), passionfruit mango caramels, and jasmine and rose flavored bon bons. The bon bons failed unfortunately but the caramels and fudge came out nice. Yum!
February 14, 2025 at 6:43 AM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
Oops, almost forgot to post this week! This week we made Penuche (tastes like praline fudge), passionfruit mango caramels, and jasmine and rose flavored bon bons. The bon bons failed unfortunately but the caramels and fudge came out nice. Yum!
Oops, almost forgot to post this week! This week we made Penuche (tastes like praline fudge), passionfruit mango caramels, and jasmine and rose flavored bon bons. The bon bons failed unfortunately but the caramels and fudge came out nice. Yum!
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We made another mousse cake this week, with white chocolate, blackberry curd, and chestnuts. We also made a lil orange flavored marble cake with espresso ganache and candied mandarin orange slices. Very tasty things this week.
We made another mousse cake this week, with white chocolate, blackberry curd, and chestnuts. We also made a lil orange flavored marble cake with espresso ganache and candied mandarin orange slices. Very tasty things this week.
February 4, 2025 at 10:48 PM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We made another mousse cake this week, with white chocolate, blackberry curd, and chestnuts. We also made a lil orange flavored marble cake with espresso ganache and candied mandarin orange slices. Very tasty things this week.
We made another mousse cake this week, with white chocolate, blackberry curd, and chestnuts. We also made a lil orange flavored marble cake with espresso ganache and candied mandarin orange slices. Very tasty things this week.
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We made Chocolate Hazelnut Mousse cake with Hazelnut Brittle, and some small Chocolate Orange Vienne cups with Chocolate Hazelnut streusel cubes. I'm so happy with how the smear came out. My first time doing chocolate leaves and feathers too!
We made Chocolate Hazelnut Mousse cake with Hazelnut Brittle, and some small Chocolate Orange Vienne cups with Chocolate Hazelnut streusel cubes. I'm so happy with how the smear came out. My first time doing chocolate leaves and feathers too!
January 28, 2025 at 9:25 PM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
We made Chocolate Hazelnut Mousse cake with Hazelnut Brittle, and some small Chocolate Orange Vienne cups with Chocolate Hazelnut streusel cubes. I'm so happy with how the smear came out. My first time doing chocolate leaves and feathers too!
We made Chocolate Hazelnut Mousse cake with Hazelnut Brittle, and some small Chocolate Orange Vienne cups with Chocolate Hazelnut streusel cubes. I'm so happy with how the smear came out. My first time doing chocolate leaves and feathers too!
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
Episode 2 was unfortunately cancelled because I was very ill last week so my apologies. However, this week we made a lovely vanilla bean raspberry tart, and blackberry macaron cakes. Macaron batter is very hard to get perfect and needs practice.
Episode 2 was unfortunately cancelled because I was very ill last week so my apologies. However, this week we made a lovely vanilla bean raspberry tart, and blackberry macaron cakes. Macaron batter is very hard to get perfect and needs practice.
January 24, 2025 at 11:32 PM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
Episode 2 was unfortunately cancelled because I was very ill last week so my apologies. However, this week we made a lovely vanilla bean raspberry tart, and blackberry macaron cakes. Macaron batter is very hard to get perfect and needs practice.
Episode 2 was unfortunately cancelled because I was very ill last week so my apologies. However, this week we made a lovely vanilla bean raspberry tart, and blackberry macaron cakes. Macaron batter is very hard to get perfect and needs practice.
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
First, we have a very fancy éclair with rose, matcha, lychee, and almond flavors. Next, we have lemon poppy twists. And finally we made a few almond Pithivier, which is puff pastry with an almond paste mixture inside. First week was a success!
First, we have a very fancy éclair with rose, matcha, lychee, and almond flavors. Next, we have lemon poppy twists. And finally we made a few almond Pithivier, which is puff pastry with an almond paste mixture inside. First week was a success!
January 7, 2025 at 7:33 PM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 4)
First, we have a very fancy éclair with rose, matcha, lychee, and almond flavors. Next, we have lemon poppy twists. And finally we made a few almond Pithivier, which is puff pastry with an almond paste mixture inside. First week was a success!
First, we have a very fancy éclair with rose, matcha, lychee, and almond flavors. Next, we have lemon poppy twists. And finally we made a few almond Pithivier, which is puff pastry with an almond paste mixture inside. First week was a success!
We unfortunately had a loss though. I somehow screwed up the cookies and they weren't up to my expectations, so we substituted them from another team. They didn't look bad, but my intention wasn't to make the log cookies literally SOUND like wood when you drop it. Oh, may they rest in peace.☠️
December 12, 2024 at 3:28 AM
We unfortunately had a loss though. I somehow screwed up the cookies and they weren't up to my expectations, so we substituted them from another team. They didn't look bad, but my intention wasn't to make the log cookies literally SOUND like wood when you drop it. Oh, may they rest in peace.☠️
This weeks finale of Baking With Dog™ 🐕🍰 (Season 3)
We managed to pull off our café concept for our final assignment and SOLD OUT. We have honey oat sourdough, a garden salad with cranberry vinaigrette, juicy herb roasted turkey with mushroom rice and a lemon basil and blackberry Napoleon.
We managed to pull off our café concept for our final assignment and SOLD OUT. We have honey oat sourdough, a garden salad with cranberry vinaigrette, juicy herb roasted turkey with mushroom rice and a lemon basil and blackberry Napoleon.
December 12, 2024 at 3:26 AM
This weeks finale of Baking With Dog™ 🐕🍰 (Season 3)
We managed to pull off our café concept for our final assignment and SOLD OUT. We have honey oat sourdough, a garden salad with cranberry vinaigrette, juicy herb roasted turkey with mushroom rice and a lemon basil and blackberry Napoleon.
We managed to pull off our café concept for our final assignment and SOLD OUT. We have honey oat sourdough, a garden salad with cranberry vinaigrette, juicy herb roasted turkey with mushroom rice and a lemon basil and blackberry Napoleon.
✨Wanted to share with you all the sourdough I made as practice for finals next week. My scoring needs work and I don't have a deck oven so I did my damn best, including a water bath on the bottom and covering it during it's rise. Super happy with this tho. It's tart and tangy from the honey. ✨
December 7, 2024 at 6:39 PM
✨Wanted to share with you all the sourdough I made as practice for finals next week. My scoring needs work and I don't have a deck oven so I did my damn best, including a water bath on the bottom and covering it during it's rise. Super happy with this tho. It's tart and tangy from the honey. ✨
Just a couple more pics. Danish before proofing and filling. And, in production class we got to make... 260 Mini Mincemeat Tarts... :')
December 4, 2024 at 12:47 AM
Just a couple more pics. Danish before proofing and filling. And, in production class we got to make... 260 Mini Mincemeat Tarts... :')
This weeks episode of Baking With Dog™ 🐕🍰 (Season 3)
On this weeks menu, we have Apple Danish, Chocolate Babka, Poppy Seed Bagels, and a Falafel box with a lot of veggie salads and garlic sauce. Today was very tiring but MAN was it worth it for the Babka.
On this weeks menu, we have Apple Danish, Chocolate Babka, Poppy Seed Bagels, and a Falafel box with a lot of veggie salads and garlic sauce. Today was very tiring but MAN was it worth it for the Babka.
December 4, 2024 at 12:46 AM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 3)
On this weeks menu, we have Apple Danish, Chocolate Babka, Poppy Seed Bagels, and a Falafel box with a lot of veggie salads and garlic sauce. Today was very tiring but MAN was it worth it for the Babka.
On this weeks menu, we have Apple Danish, Chocolate Babka, Poppy Seed Bagels, and a Falafel box with a lot of veggie salads and garlic sauce. Today was very tiring but MAN was it worth it for the Babka.
This weeks episode of Baking With Dog™ 🐕🍰 (Season 3)
We made Spicy Chicken Empanadas, Churros, Kouign Amann (Sugared Croissant), and a few other Spanish side dishes. We also had round 2 of Marzipan fruits. Also made Panetonne and Stollen (German fruit bread) in production class.
We made Spicy Chicken Empanadas, Churros, Kouign Amann (Sugared Croissant), and a few other Spanish side dishes. We also had round 2 of Marzipan fruits. Also made Panetonne and Stollen (German fruit bread) in production class.
November 27, 2024 at 1:28 AM
This weeks episode of Baking With Dog™ 🐕🍰 (Season 3)
We made Spicy Chicken Empanadas, Churros, Kouign Amann (Sugared Croissant), and a few other Spanish side dishes. We also had round 2 of Marzipan fruits. Also made Panetonne and Stollen (German fruit bread) in production class.
We made Spicy Chicken Empanadas, Churros, Kouign Amann (Sugared Croissant), and a few other Spanish side dishes. We also had round 2 of Marzipan fruits. Also made Panetonne and Stollen (German fruit bread) in production class.