Fudge, The Intern (Part VII): Yum.

Feet throbbing, back aching, and head pulsating, I stepped out of the bakery today missing the spring in my step that I arrived with earlier in the morning. Perhaps it was the longer hours today, or maybe it was the fact that there were six bakers in the kitchen when there usually are about three. Truthfully, it probably was just me being hypersensitive after a sugar crash.

None of this means that I don’t love what I do, however; baking is one of my huge passions and the opportunity to intern here is worth all the ephemeral aches and pains. However, I’m going to let the pictures do a little more of the talking today, if that’s alright with you all.

The day started out with some pecan pie bars (which I actually didn’t get the chance to photograph! So sorry, I’ll make it up to you all) while N sliced up and plated some brownies.

You’ve got your classic fudge brownies…

…your Scout Brownies (with Girl Scout cookies inside of them!)…

…your Peanut Butter Brownies (which look beautiful with the designs on them)…

…and your Fudge Walnut brownies…

These are actually some of my favorite brownies in the shop–although the salted caramel ones still reign supreme for me. I love the varied texture and nutty (duh) flavor that the walnuts give the brownie.

Now, this was a sad cupcake. An under-baked orange cupcake, it proved unable to be frosted with its orange buttercream counterpart due to the huge indentation in the middle. However, a quick piping job fixed the whole situation. Happy cupcake.

Oh yeah, lots of cookies today.

Also, lots of ice cream sandwiches.

But I digress.

Now, there were two real blg standouts for today. You saw a bit about the first in the first photo in the post. I cannot take credit for those cupcakes; one of my fellow bakers, “Q,”
did the beautiful piping and fondant job for those cupcakes. She even went into little minute details like the tiny fondant ladybug. Great job, Q!

The second was something of my creation. By the end of the day, I was thinking of things I hadn’t attempted yet. As my eyes scanned the room, I saw the industrial mixer.

“…Buttercream?”

I had frosted, yes, but never had I actually made the frosting. Luckily, G was more than happy to show me the ropes. The first batch started off a little rocky–a new mixer, an oral recipe–but after my first two very successful batches, I’m glad to say that I can officially make buttercream!

Tomorrow, my time as an intern officially ends (although I will be going in again on Tuesday to bake some things for a presentation). However, my time there hopefully won’t have to end as my internship concludes–fingers crossed! I’m hoping for the best tomorrow.

Lastly, I just wanted to say: thank you all to those who have been following my journey in the bakery these past two weeks. I really do appreciate your readership; I mean it!

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Fudge, The Intern (Part IV): So…Much…Frosting…

Yes, I made a few batches of cookies. Yes, I made 7 dozen mini cupcakes. Those I had done before, those were simple. However, today really started with this:

One perfectly frosted cupcake. Smooth, uniform, suave, it has the signature “swoop” in the middle found on all of my bakery’s cupcakes. What follows was my first attempt at frosting a cupcake immediately before the tutorial…

…and immediately afterwards.

As you can tell from the photos, I’m obviously a master froster.

This, my friends, is what we call in the bakery world, “bad.” Frosting tools and buttercream in hand, I set off to perfect my frosting technique because, as we all know, practice makes perfect. I hope.

By my third attempt, I started to get somewhere. Everything began to smooth out just a bit, the characteristic “swoop” finally somewhat emerging.

“Keep on frosting,” I said, “Just keep on frosting. You’ll get it soon, I promise.”

It was then that I realized that I was talking to myself about frosting cupcakes and that I may or may not have been focusing way too hard on doing it. After multiple tries at frosting, scraping, and refrosting, as well as two red velvet practice cupcakes later, I finally ended up with a rough version of what we usually put out in the shop.

All the elements are there. Rough, but there. It seems that in the battle of frosting vs. Fudge, frosting had the upper hand and was victorious.

Suddenly, I heard kids’ voices over the whirring of the mixers. Suddenly, there was an influx of children in the bakery! I realized that they were all having a field trip to learn about baking and a little about the science behind it. They were all so cute and eager to know about everything that was going on; I even helped them scoop cookies :).

After a few hours of cupcakes and kids, I was done for the day. The frosting won the battle today, but I know that I’ll triumph over it next week. Even though it won the battle, I think I won in terms of the spoils of victory…Those red velvet practice cupcakes with the pink frosting? Yeah, the frosting used to be white buttercream.

Fudge, The Intern (Part I): First Day at the Bakery

Well, readers, today was an awesome way to start off my internship at my local bakery. Within 10 minutes of entering the door, I was already measuring out and mixing ingredients for my first assignment: cookie making!

Working in a restaurant, I already know what a professional kitchen looks and feels like, but to actually be preparing food in one is just a blast. Also, baking in a professional kitchen is even that much better when what you’re making is a bunch of delectable sweet :).

Today, I made three types of cookies: Chocolate Chip, Sugar, and Reverse.

This is the only picture of the chocolate chip cookie I have right now...a better picture is on its way!

Chocolate chip cookies were my first foray into the professional baking world. With this recipe, I learned all about safety, mise en place, cookie scoops, convection ovens, all different types of ingredients…you name it, I probably learned it. Also, never drop a metal bowl full of cookie dough in a metal sink more than once in a minute; there’s no harm done to the dough, but you will be teased about it.

Great thing about making these chocolate chip cookies (and the other two recipes) is that I had to scoop and bake a test cookie to check the batter. Guess where those test cookies went?

Well, home with me, of course. Except for the chocolate chip cookie…that one was in my belly long before home. The chocolate chip cookie was irresistibly gooey and chocolatey with just the right crumb. I’m digging the recipe I used for it! It taught me a lot in my search for the best chocolate chip cookie recipe (note: I’m on my 8th batch right now, I believe).

Sugar cookies were my second batch. This time, I had gotten the hang of weighing, measuring, mixing, and baking in this kitchen, so these came out pretty well if I do say so myself ;). These cookies are bright, buttery, and light, all meshing into a near-perfect cookie.

Finally, the reverse cookie. The reverse cookie is exactly what you probably think it is: A chocolate cookie with white (and dark) chocolate chunks in the batter. It’s a riff off of the classic chocolate chip cookie of which I’m particularly fond of for its intense, dark chocolate, not-too-sweet flavor. This recipe did not disappoint; I could hardly contain myself from reaching into the oven and eating it because the aroma was so great!

Well, that’s my first day at the bakery. Tomorrow I’ll update you about my second day and about something in particular I’m looking forward to: finishing off the fudge I made today :).

A snack that one of the bakers (we'll call her "N") and I made: a mini vanilla cupcake stuffed with lemon curd and frosting. Delicious.