You know you have the perfect job (pastry assistant) when you read pastry books on your lunch break (current reads: the not-as-naughty-as-you-think-it-will-be-if you're-not-paying-attention-to-spelling Dessert Fourplay, and the deliciously wholesome Good to the Grain) and draw pastries when you get home.
I love the honeymoon phase of a new job! Comin' in early, stayin' late, being a super-nerd.... And the nice part is that the love affair with a good job doesn't crash & burn after the honeymoon- it matures, and deepens. And maybe, eventually, you even get good at the job and don't spill so much or make the wrong cake recipe!
One day we were talking about a dessert based on Luc Tuyman's St. Valentine, and the challenges involved in avoiding ending up with a grey cake. But I think I'm pro-grey cake! I'm not sure, since I've never had the chance to eat one, but a delicate cloudy gray cake might be lovely.
Or super-gross. Probably gross. I'm new at this.
So I started drawing grey cakes, realizing once again that I don't have a lot of bright ideas about how cakes should be decorated. Dots & flowers & swags: that's pretty much all I've got.