Day Eleven

I got right to work once I entered the bakery - Tammy had me do some math and divide the recipe into a smaller amount, then convert everything into ounces. Once I calculated all the new numbers, I measured everything and used to mixer to basically make the red velvet batter all by myself. The batter was very messy and went everywhere as well as stained my hands. When I finished mixing the batter according to the directions, I lined about ten sheets of cupcake pans. Six of them were mini, and four of them were regular size. I used a small scoop to fill the mini cupcakes, and measured 38 grams of batter into the regular sized cupcakes.

While they were baking in the oven, Tammy explained to me that we were preparing to help one of her friends with an event since he owns a catering business and needs desserts, mainly cupcakes. To add to the amount, we took more chocolate and carrot cake cupcakes from the freezer and arranged them on the large tray. Tammy went out back and got a large bowl of cream cheese frosting, which we piped on the carrot cake cupcakes, and eventually also on the freshly baked red velvet cupcakes. We used pink buttercream for the chocolate ones.

After we wrapped the trays and prepared them to be given to her friend, I finally got the chance to meet Paige, Tammy's daughter who is also attending Middlebury College next year!