BOXBORO, MA — The day before our best friend’s (hi Katelyn!) graduation from Saint Anselm College, I had the chance to interview my dear friend, Kristen Bauer who happens to be a baker! When I sat down (while she baked), she was working on the frostings and fillings for the cake: a strawberry filling with a white chocolate ganache.
In order to make the ganache, she steams some cream until it boils then pours it over white chocolate chips for 5-10 minutes. “The ratio of the cream depends on how you thick you want it [the ganache] to be,” says Bauer.
The day prior to this interview, she made a fresh strawberry jam. She did this by cutting up some fresh strawberries, pouring a cup of sugar, two tablespoons of lemon juice, and let it simmer for two hours for the rich, thick, and savory flavor! Alongside the jam, she makes a whipped cream frosting which she will then decorate with pink and purple coloring.
Kristen has essentially been baking her whole life! Just like (almost) every other little girl, she had an Easy-Bake Oven, which sparked her passion for baking. She also adds, “I have a really big sweet tooth! And something about making desserts is a lot more satisfying to me than making other ‘creations.'”
“Normally, when I have problems with the logistics of my cake, I brainstorm with my mother […] she understands that this is a passion of mine and that I care about the minute details. For this cake, for instance, I’m trying to figure out how many layers I should make. I originally made two vanilla layers and cut them in half to make four layers. So, with that, you would get a different ratio of the jam and the white chocolate ganache. So I need to figure out what would be best for this cake, but also not ruining the structural integrity which is very important because if I do attempt to cut these two layers into four, I could very much destroy this cake, and we would have nothing!”
You can follow Kristen’s creations on Instagram @sprinkled_by_kristen .
And look at the finished product, everyone! It was scrumptious!
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