June 22-25, 2010
Ever since my first day at Baked, I’ve been working the mid baking shift. I’ve made like a ton of cookie dough and cinnamon buns and all that stuff, but I’ve never really done anything else.
Until now.
This week I got to “work” in the front with the baristas, and I finally got to do some decorating. I was hoping to decorate an actual cake, but I guess cupcakes are close enough for now. Of course, some of the icing was so insanely loose that it was kind of like piping water on top of cupcakes. I think I got the hang of it eventually. Important lesson #8: I was not born to pipe icing on top of cupcakes.
“Working” out front was pretty awesome. The baristas didn’t have anything for me to do, so they were just like “We don’t need to train you to work out here because you won’t be doing it normally.” Important lesson #9: Always wear makeup to work in case you’re called upon to “stand there and look pretty.”
This week, I said goodbye to the thing that has been my enemy for the past month: cinnamon buns. I was told that I will never have to make them again because they’re so horrible. Unfortunately, I also made some new enemies. The coconut macaroons from week one came back to haunt me. Apparently I did scoop them wrong; they needed to be packed tighter. Now I had to shape them into triangles and they all wanted to fall apart. They turned out kind of ugly. I also made galettes for the first time. They’re like little pie things full of almond cream, berries, and pure evil. The dough was so thin that I accidentally ripped the bottom of one open as I was sliding it onto the sheet pan. But no one noticed while I was still there, so it’s all good.
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