Day Three

I walked into the bakery this morning to find another baker, Mary. She is a college student who has been working with Tammy at The Art of Cake for almost two years and was a ton of fun to work with. I started by spraying pans with non-stick cooking oil, making sure to spray the bottom and the lining around the bottom of the pan, but not the sides. Then I filled the pans with the cake batter, using the scale again so they all had the same amount. These cakes were all for the kids' camp in the summer, so after they were baked and leveled off on top, they were cooled and put into the freezer. Some of the cakes that were already frozen were taken out for me to individually wrap each of them in plastic wrap, and then put back in the freezer. 

After, I worked with Tammy again in final preparation for tonight's pasta dinner for her daughter and the River Dell track team. I helped her cut strawberries and a watermelon, which we placed in a big bowl with blueberries to create a fruit salad. We also arranged the gluten-free oatmeal chocolate chip cookies we made the other day onto platters. And lastly, Tammy melted a chocolate ganache and I took sixty cupcakes and dipped each of them in the ganache, to create a small coating on top of the cupcakes. Hopefully, the desserts we made for tonight's dinner aren't too sweet and will still allow the team to run their best at this weekend's state sectional meets!