Recent random bakes

Ever since I graduated from the Culinary Institute of America, I’ve been doing a few side jobs/ special orders for people in my spare time. I’m very proud of a few of them, and I’d like to post some photos!

Enjoy!

The Rocky Mountain High program at Spring Canyon celebrated it’s 30th Anniversary this summer on July 6. My friend from culinary school and I were asked to make a dessert for the barbecue. We decided an America themed cake was only fitting, considering the weekend the party fell on. So, flag cake!

Rocky Mountain High 30th Anniversary celebration cakes!

Vanilla buttermilk cake and red velvet….. the American Flag! (it was 4th of July weekend)

Rocky Mountain High has a program that they do over the summer called Father Teen adventure. It’s a wonderful chance for fathers and they’re teenage son or daughter to spend a week with just each other; no mother or siblings, just father bonding. There are typically two weeks for father’s and sons, and one for fathers and daughters. For the father daughter week, they have a “date night.” It’s a fancy dinner provided in a very nice setting. Your father gives a blessing, and you dance. It’s a wonderful night.

My friend from culinary school and I were also asked to provide desserts for this event. This is what we came up with!

Chocolate Chip Cheesecake with raspberry sauce, fresh raspberries, and a sugar tube decoration

Just a week ago, my brother married the woman of his dreams and his best friend! And I got a new sister! They asked me to do their wedding cake, a great honor. It was a small, simple cake, but still a great experience and lots of fun! Here are some photos of what I made:

white chocolate modeling chocolate circus roses. i ran out of time and had to make them in the car on the way to the city!

the finished cutting cake w/out the topper.
Devil’s Food cake, dark chocolate chantilly filling, vanilla Italian butter cream, and white chocolate roses

w/ the topper on the cake cutting table

all set up!

one of the two sheet cakes, for serving to the guests:
one vanilla buttermilk cake with raspberry filling and Italian Buttercream,
the other Devil’s food with dark chocolate chantilly filling and Italian Buttercream

At my new workplace, I’ve once again been asked to introduce the clientele to Parisian Macarons.  And oooohh how they’ve improved since I moved back to sea level. You wouldn’t think that elevation could affect all of your products, but I digress; 9,000 feet will affect anything.

Anyways, each time I bake them, I’ll make a new, interesting flavor. Here are my two most recent! Fall themed:

Jack-o-lanterns: a ring of cinnamon Italian buttercream with pumpkin butter filling, and then decorated with pumpkin faces!

Caramel Apple: apple buttercream with caramel filling and a caramel drizzle