Slideshow photos by Ailsa Moriuchi ’11
Today, the bakers presented their final showstopper bakes to six judges. The Smart Cookies (Dylan, Nai, and Jack) decided to bake strawberry cheesecake cookies. They made a delicious cookie dough and folded strawberries into it. After skillful manipulation, they were able to fill their cookies with a sweet cream cheese filling. The Itty Bitty Bows (Aami, Emilia, and Cloud) used their baking skills to make a pink, decorative, triple-layered, heart-shaped, vanilla cake. By cutting out triangles from the circular cake, they were able to craft their heart shape. GKL Cookies and Cake (Kira, Luca, and Giuliano) made a lemon-raspberry Bundt cake.They carefully sliced lemons and decorated their cake with the slices and berries, along with a vanilla glaze. JuST Cookies (Jamy, Steven, and Ted) made blueberry scones with a strawberry sauce. They made their sauce in a separate kitchen and had it come to a simmer before allowing it to cool.
With The Great British Baking Show’s soundtrack in the background, the groups presented their dishes to Will Miller, Noah Rachlin, Missy Mead, Gina Imperiale, Emily Provine, and Ailsa Moriuchi. Overall, the judges enjoyed each dish and had amazing questions and feedback for the groups. Each group is thoroughly proud of their dishes and ability to incorporate acquired skills from the week into their upcoming baking projects. We had a great week learning and baking together. Keep an eye out for us on the next season of the Great MFS Baking Show!
