Day One

Today was the first day for my internship at The Art of Cake!

When I first arrived at the bakery, Tammy, my supervisor, owner, and baker of The Art of Cake, and I were talking a little bit to get to know each other. It turns out, her daughter is a senior at River Dell High School and is also going to Middlebury College! It was so coincidental to find out that her daughter is going to the same school as me, because whenever I tell people I'm going to Middlebury they always ask where that is since they have never heard of it. Eventually I'll meet her and I'm so happy I'll know someone once I arrive at school next year.

Tammy was asked to bake dessert for the River Dell track team's pasta dinner this Thursday. We tried to stay more on the healthier side, so we made large quantities of carrot cake and gluten-free oatmeal chocolate chip cookies. I got to try both and they were delicious. I helped measure out all the ingredients before pouring it into a giant mixer. When the carrot cake batter was done, I used a scale and poured exactly 6.2 ounces of batter into small cake trays, and then filled about a hundred cupcake liners with exactly 44 grams of batter. With the raw cookie dough batter, I scooped small spoonfuls of cookie dough onto four trays to be put in the oven, and then scooped small spoonfuls very close together on another tray, to be put into the freezer for whenever Tammy might need them again.