Wedding Cake Day Playlist

Many things are important in the process of creating a wedding cake. There's the tasting, the sketching, the planning, the stalking of wedding blogs and videos for examples - and that is all before the dust even comes close to coming off of my kitchen aid. When I really think about it though, one of the most important things that goes into a successful Wedding Cake Day is the playlist. Whenever I've accomplished anything particularly notable in life, there's always a solid playlist on in the background. Be it running, studying or piping homework, the second that my iPod dies is the second that productivity goes out of the window.

Next weekend is Memorial Day and I have possibly the most exciting wedding cake I've ever made coming up for Molly and Michael. So this weekend I'm finishing up all preparations to make this cake day go off without a hitch, and the playlist is on the top of my list! When baking, I need a good mix of 'positive vibes', 'heart pounding' and 'sing-your-heart-out-into-a-whisk' kinds of music. Here's what I have so far for next weekend:

1. I Would Walk 500 Miles: Kenny and the Scots (Stuck in our heads during bakeshop these days)
2. Mirrors: Justin Timberlake (Okay, so the rest of his new album too...)
3. Stir It Up: Bob Marley (Should have seen that one coming)
4. Crystalize: Linsey Stirling (Girl KILLS it on the violin)
5. Sweet: Dave Matthews Band (A pick me up)
6. Radioactive: Imagine Dragons (Jammin' out while decorating)
7. Only You: Ellie Goulding (Latest obsession)
8. Brown Sugar: The Rolling Stones (Never hurts to hear this one while baking)
9. Stronger: Britney Spears (One that is sacred to the bride and I)
10. A few selections from the Julie and Julia soundtrack for good measure.

What do you like to listen to when you bake/cook? Check back this week for updates on how this cake is coming together!

Classic Raspberry Linzer Torte

Portfolio Expansions

My first semester in culinary school at the CIA is just about over (what?!) and I'd like to take the chance to share what I've been up to other than cake. I have learned more in the past 15 weeks than probably the past 15 years of baking at home by myself. We learn how to do, why we do, another way to do, and what we can use to do. I am now an encyclopedia for all things sugary, flour-y, fruity and chocolate-y. Just ask my poor sister, who made the mistake of asking me the simple question of can she substitute baking soda for baking powder in cookies (twenty minute explanation later, I finally told her 'no'). Between my awesome class and my awesome instructors, everyday here is a learning experience and a chance to improve. Here's a small sampling of what I've been up to:

Marble and streusel pound cake

 Sugar cookies

Roulade (aka jelly roll) sponge cake with raspberry jam filling

Buttermilk biscuits

Angel food cake

Pies on pies on pies...blueberry, pecan and apple from top to bottom

Eclairs 

Creme caramel - the first dessert we actually sent to the dining hall to be eaten

Croissants and pain au chocolate 

Lemon merengue pie

The "CIA" cake. We have to do this for our skills test and my second term practical before I will leave for externship. You didn't hear this from me, but this is possibly the grossest cake I have ever tasted...

Chocolate pot de creme 

Creme brulee

What our bakeshop looks like after a successful day in rotations. Each row of tables makes about four different things for critique every Wednesday!

My oh-so-talented sisters. I spend just about every waking moment with these beautiful ladies.

Although these products are not cake, I can apply just about every technique I learned making them to making cakes, frostings, fillings and decorations. These products were all made in my Baking Techniques course, which was my production class for the past 13 weeks. My class is two weeks, one final and one skills test away from our second semester at the CIA. Much more deliciousness to come!

Welcome to the World's Premier Culinary School

And so the adventure as a Culinary Student begins. Every morning that I wake up in New York I still have to remind myself that this is real. Culinary school is something that I have been dreaming about (and effectively putting off) since I was 12 years old, and to finally be here - at the Culinary Institute of America no less - is a surreal experience to say the least.

Over the past week I've had all kinds of information, regulations and expectations thrown at me. Sometimes it's been along with some encouraging support, other times with a can't-wait-for-you-to-mess-this-up-so-I-can-yell-at-you tone. This school is for real, ya'll. I walked in thinking, "Hey I'm back in college, I know how this works," and quickly realized that I have no idea what is going on here. We're the 'newbies', the ones without real uniforms yet, and no one cares what you did before you came here or where you think you're going after. Everything down to your fingernail length is regulated. With the exception of moving day, if you wear anything besides business casual or your chef's whites into the dining hall, you won't be served food. Let me tell you, I have never felt so out of place in a college dining hall wearing yoga pants.

That was the first four days. Then they give you your knives and your uniform and all of a sudden you belong, and you're a part of something special. It's crazy and it's fast paced but it's passionate. Everyone is here because they want to be and because they love food. My favorite part is being surrounded by people who don't think it's weird to think about food all day long. And oh the food. I use the term 'dining hall' extremely loosely. All of the culinary students prepare meals in every class, and the rest of us swipe at the kitchen door and come away with a three course dinner. It's magical. And filling. The gym here is really busy...

I have my first official day of classes today- Baking and Pastry Techniques. The first time I walked into the bakeshop I never wanted to leave. Although the first week has been a whirlwind, I have never once second guessed my decision to come here, which says a lot in my book. It's going to be 21 months of the hardest I've ever worked and the most I've ever learned, but I've never been more excited for anything ever. While in school, I will definitely be continuing my cake blog although it will be changing to be more about school and the process of baking, than my latest cake orders. Please email me or comment below with any questions you may have! I will still be taking wedding cake orders, just on a case by case basis.

Here's me "blending in":