Day 4: These Cupcakes Take the Cake!

Cupcakes, a sweet treat loved by almost everyone. With the hundreds of ways to make this yummy confection, it is among the most popular desserts in the United States.

We made two types of cupcakes, butter pecan and red velvet. The butter pecan cake was soft and creamy, complemented by a fresh crunchy taste of pecans. The pecan bits were coated in pure butter and folded into the batter. The cupcakes were then baked to perfection and were joined by a sweet buttercream icing that was rich and sugary. The red velvet cupcakes were a mouth-watering combination of chocolate and cream cheese. True to its name, these cupcakes tasted as smooth as velvet. Accompanying the cake was a fluffy cream cheese icing that leaves you craving for more.

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Quiche and fruit tart written blog

Today we made quiche and fruit tarts. First, we had to prepare and bake a pie shell. Then we had to prepare the garnishes and flavoring ingredients and add them to the pie shell. After that, we had to prepare a custard and add it to the pie shell which included eggs, and heavy cream. Last, we had to bake the quiche until it reaches 160 degrees. The dough we made was used for both the quiche and fruit tarts. To make the dough we had to cut the better in medium squares and then sift flour in a bowl. We had to whisk together the eggs, salt, and water in one bowl and combine the liquid mixture until the dough holds together. Next, we covered the dough with plastic wrap and let it sit in the refrigerator. When the dough was chilly enough, we took it out and put some flour on the table and rolled it out. Finally, we baked the dough for 10-15 minutes. After everything was done, we had some fruit that we had chopped up earlier and we decorated our quiches and fruit tarts.

Day 6: The Macaroon Grind

We started our second week by making macaroons, a small desert made from almond flour, sugar, and a filling. They were very complicated to make and it took a lot of precision during the mixing process. Since we were only making deserts, we had sandwiches for lunch. We began by making a meringue mixture and heating sugar in a sauce pan. We also added flour and sugar in a bowl, and separated egg whites from eggs. We had to be careful with this step, as any egg yolk in the mixture could mess up the final macaroon. After the process of mixing all of the ingredients together, we began to pipe the macaroons on to our trays. We learned a bit more about the mixing process and what can go wrong, as a portion of our batch was lumpy and not cooked properly. From the look of this batch, is seemed we would've had to make a major error in the cooking process, but the only error was that we mixed this last batch for a bit too long. The mixture dried out slightly and completely altered the fina...

Day 8: Piece of Cake

During the last day of cooking, we decorated vanilla cakes with icing, fondant, marshmallows, etc. We were told to bring our lunch or to make lunch out of leftovers from the previous days. Our first thoughts were that this was going to be simple and easy to complete. Man were we wrong. We each were told to cut our cakes in half horizontally in order to make two equal circular halves and to cut the top of the cake off. We had extra cakes and were able to make three-tiered cakes. We took some of the Italian buttercream leftover from the day we made cupcakes and filled each of the layers with it. Next we crumb-covered the cake in order to make sure none of the crumbs would fall off and as it chilled for about 20-30 minutes. After it chilled we put one more layer of icing on and chilled it again, making sure the icing was almost solid. Afterwards, we started decorating. We measured, rolled out and cut the fondant in order to completely cover our cakes. Some of us made animals such as a...

Art of Cooking, Spring 2018

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