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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Day 6: Macaroon Photos

Anna mixing ingredients for the best macaroons made by high schoolers Chef Jessica demonstrating how the batter should look when it's finished Tyler piping the macaroon batter into perfect circles Ren scooping icing into an a piping bag while Nathan and Andrew bicker about whether or not the macaroons still taste like play-do David painting his macaroons with edible glitter Finished macaroons!

Day 5: Oh the Wonderful World of Pizza

Pizza, a delicious dish conceived in Italy. Possibly their most famous culinary creation alongside it's rival, pasta. Pizza, despite it's simple appearance, has a rich history. Starting all the way back in good ol' Rome. Roman Rome, not Italy Rome, if you understand. With the focaccia, a flatbread known to the Romans as panis focacious, onto which toppings were added. You can likely see how this stemmed off into pizza, as more toppings were added, more it shaped up into the dish we know and love. The first ever pizza is recorded to have been made in Gaeta, an italian city, in 997 AD. Since then pizza has gone international, becoming so regular here in the US of A that it's considered at home next to American made dishes like burgers. I believe what led to this explosion of pizza popularity would have to be how customizable it is. Dream it up and you can probably put it on a pizza. Ham, sure! Pineapple, go for it. Chocolate, I think. Basketballs, technically. Anyway,

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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