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.

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Fudge, The Intern (Part III): Taste Test Round-Up

If you read my last post, you probably saw the picture above. You also probably saw that I said I’d give you the low down of everything, so here we go!

Grasshopper Bar

A 3-layer bar of brownie, mint buttercream, and chocolate ganache. This is one of my favorites; you’d think it would be heavy, but the brightness and lightness of the mint elevates the bar to a whole new level. Yum!

Boston Cream Cupcake

Vanilla cupcake with chocolate ganache and vanilla cream-custard filling. I love the bakery’s vanilla cake recipe, so I was sold before I tried it. The cream-custard filling definitely added a nice surprise to the whole package, making the cupcake even more moist.

Soda Fountain Fudge

Chocolate fudge with white chocolate chips. The fudge is definitely chocolatey, ever so slightly boozy due to the good amount of bourbon vanilla extract. I made this fudge pretty well, If I do say so myself :P. Not sure why it is called “soda fountain,” but I will find out for you all later.

Donut Muffin

If you read my last post, you can read exactly why I’m in love with this pastry. I just needed to mention it again because it’s that good.

Cranberry-Orange Scone

Even though it was a day old, it still held true to what a scone should be: buttery, flaky, tender, and ever so slightly sweet. Cranberry and orange is always a great combo, so this scone was a hit with me. It’s definitely something my mum would love.

Oatmeal Raisin Cookie

Exactly what you think it is, except with pecans! It tastes like childhood.

Snickerdoodle Cookie

I love the present yet not overpowering cinnamon flavor and soft, pillowy texture of this cookie. What else can I say about it? It’s just an awesome cookie.

Wow, what an overload of sweets…I think it’s time to take a rest from it all. Until tomorrow, readers!

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.