Big life news (!) that has nothing to do with making this cake but everything to do with cake in general.
When I first created this blog my main goal was to be featured on Bon Appetit’s website as one of the people who cooked the cover. Thanks to the lovely Kelly Vu’s photography, that happened pretty quickly, so I needed a new goal. I was in college majoring in something I liked but didn’t love the way I loved food, so I updated my goal. From July 2012 to October 2015, my blog bio read: “In an effort to be happy, take risks, and save my soul from becoming a corporate slave, I have started this blog.”
Soon after, I left college, entered the corporate world, and maintained my love of food, food writing, and food exploration, which grew through keeping this blog. And while I enjoyed my time in corporate America, I knew I was growing increasingly unhappy with the path I had taken. So, in an effort to be happy, take risks, and go after what I truly love, I left my job in consulting and am now a Professional Pastry Arts student at the International Culinary Center in New York!
!!!!!!!!!!!!!!!!! celebration emojis !!!!!!!!!!!!!!!!!
I’ve been in school for one month now, and it’s going great! Really quick, here are some answers to the questions you may be asking:
- How long is the program? 6 months. I graduate in March!
- What do you learn about? We cover a range of pastry techniques and recipes, from cookies to wedding cakes. Here is ICC’s curriculum information for the pastry program.
- What are the classes like? The classes are not like in college where you sign up for courses and have a schedule. Basically I am in one room with one set of classmates and two instructors (who will change as we move through different levels). We learn through a mix of terminology and practical learning.
- Do you like it? I do! It’s different than I expected, and challenging, but all in a good way. Whether or not you want to hear more about school, I will definitely be writing about it in the coming months (and posting pictures). Get ready.
And since I haven’t talked about this delicious cake once – here’s a little info. I got the recipe from Smitten Kitchen. It’s a yellow cake with chocolate frosting and little ball sprinkles – my choice cake for any birthday I ever had growing up. My only note is to follow her instructions on baking pan size/times. I made mine in a different sized pan and definitely over baked a bit.
Back to me now.
*I call this one, “baking without your shirt on”/ “what happens when you ask your sister to take a cute picture of you.”*
Thank you to my friends, my family, friends of my family and family of my friends for all of your love and support. It was extremely nerve wrecking and frightening to leave something I felt secure in and jump into something completely new, where I could potentially fail. I’m lucky to have such a strong support system that lets me be scared and somehow feel secure at the same time.
I’m excited to share this adventure with you all over the next six months!
If you didn’t catch the link above:
Until next time,