Assistant to the Pastry Chef

This past weekend, I was hired to help out with a big baking project. Cameron got a gig baking a wedding cake (and cupcakes and cookies) for her boss' daughter's wedding. I did lots of dishes. We made an enormous amount of icing. We also learned how to stack cakes. Turns out that the secret is dowels. Looks good, huh? It's a vegan red velvet cake with butter cream icing. It's crazy delicious.

The cake was accompanied by five dozen coconut cupcakes and one zillion Mexican wedding cookies.

We borrowed my parents' kitchen to do most of the work, which was crucial to our success. Having two ovens, two mixers, and all that counter space really paid off. I don't think we could've done it in our little kitchen.