Cam's Cakes

10/22/2023

10/22/2023

long time no post! I realized I never shared any content from my internship last semester, so here you go!

At Castle Hill Inn, I got to work in a variety of areas, including bread production, fine dining prep, and the fine dining pastry line. I learned so much about baking and gained a lot of confidence here.

I also realized that baking isn’t the career path for me, and made the choice to change my major to Sustainable Food Systems! My classes now focus less on baking, but I will still be taking a variety of culinary labs. I start my first SFS lab, cooking from the farm stand, this week! stay tuned for updates👩🏻‍🍳

12/23/2022

it’s the time of year for my annual buche de noel/yule log!🎄This is a chocolate sponge cake with raspberry whipped cream filling and chocolate buttercream. decor includes chocolate and shortbread mushrooms, m&m “cranberries”, and sugared evergreen sprigs

12/15/2022

advanced pastry applications final buffet! I decided to theme my entremet and eclairs around gingerbread, which is one of my favorite flavors and perfect for the holiday season!🎄

✨entremet: gingerbread cookie crunch, spice cake, cinnamon molasses cremeux, salted caramel bavarian, spiced caramelized chocolate glaze, cinnamon creme parisienne, white chocolate decor, crushed gingerbread cookies, gold leaf

✨eclair: pate a choux shell, caramelized brown sugar pastry cream, cinnamon creme parisienne, crushed gingerbread cookies, caramelized white chocolate decor

With that, my sophomore baking labs are over! I’ll be spending the next semester interning at in Newport, RI!

12/07/2022

frasier entremet🍓

•pistachio crunch, white chocolate sponge, strawberry cremeux, yogurt mousse, white chocolate glaze, strawberry creme parisienne, white chocolate decor

citrus petit fours🍋

•vanilla sable, white chocolate sponge, lemon curd, white chocolate bavarian, white chocolate glaze, dark chocolate decor

12/02/2022

milano entremet!🌰

•chocolate hazelnut crunch, hazelnut dacquoise, espresso cremeux, dark chocolate mousse, dark chocolate glaze, chocolate decor

11/30/2022

framboise petit gateaux!

•chocolate sable, milk chocolate sponge cake, raspberry cremeux, milk chocolate bavarian, milk chocolate glaze, chantilly, and chocolate decor

11/17/2022

tropical entremets!🍍🥥🍋

•vanilla sable, coconut dacquoise, mango passion fruit cremeux, coconut lime bavarian, and lime creme parisienne in the form of glazed petit gateaux, sliced entremets, verraine cups, and a plated dessert!

11/12/2022

our first pastry buffet! desserts included:

-pithivier: puff pastry filled with almond cream
-gateaux st. honore: puff pastry base, creme puffs dipped in caramel, chocolate pastry cream, vanilla creme parisienne
-mille feuille: puff pastry layered with diplomat creme and raspberries, topped with lemon creme parisienne
-paris brest: pate a choux rings filled and topped with hazelnut creme parisienne

11/03/2022

hand laminated puff pastry tarts! manual lamination was quite a process but i really enjoyed it!

fillings include
•whipped goat cheese, tomato, spinach, balsamic
•sour cream/cheese filling, scrambled egg, seasoned potatoes, chives

10/28/2022

My first products in advanced pastry! creme puffs and eclairs with traditional and modern decor. fillings and toppings include:
•vanilla, chocolate, lemon, and coconut creme parisienne
•vanilla pastry cream
•lemon curd
•tempered chocolate decor

10/13/2022

scenes from artisan cafe! This is a culinary focused class for baking students. I haven’t taken many pictures of our products because the lab focuses on learning basics rather than refined presentation. It’s been fun to learn some new skills but I’m ready to get back to a baking focused lab!

1: products from our “egg day”
2: egg tartine
3: blueberry ricotta rolls
4: tofu wrap from my midterm
5: eggs benedict
6: chicken club sandwich
7: breaking down meat! a new skill for me! not one I enjoy!
8: 👩🏻‍🍳