"It's all about layers" said IET's Chef Pavel Taras at the Pastry and Cake Decorating Techniques event held by the IET Savoy Place.He talked and showed how cake moulds can be glazed to create sophisticated desserts. Covered in velvet sprinkles, drizzling with goulash, smooth hot chocolate and passion glaze, Chef Pavel walked and talked the audience on the arts of cake and pastry making.


His spider glaze technique demonstrated the technicalities involved - get the wrong temperature and the web will not appear. He explained that extremes in different temperatures and viscosity are how the spiders glaze effect is created. Similarly, he demonstrated the art of food spray-painting and showed how fine granules of chocolate-coco-butter droplets can be sprayed onto a cake to create an amazing layered effect.


We see the same layered effect in Cyber Security, specifically in SIEM solutions. Having an alert fed into your SIEM solution from an Active Directory server is great, but by having complementary logs feed into your system across different hierarchical network levels (DHCP, scanners and perimeter devices) your SIEM dashboard can better represent a layered snapshot of activity on your network. So should you need to investigate asset activity across your network, your artfully created dashboard, will show you all the technical layers that demonstrate the health status of an asset.


After the demonstration by Chef, we had the opportunity to do some decorating ourselves ... See photos!


An interesting fact presented was that chocolate is tempered to melt three types of crystals. Two melt in low heat, and the third type melts at high heat – this process makes sure your chocolate stays yummy. This was a fun event that demonstrated just a few techniques involved in cake decorating.


Harbour and Jones are the IET's in-house caterers, you can read more about them here.