Friday

Friday was my last day at ICASI, and it was a lot of fun. First, I helped Chef Tim set up for his 8 hour BBQ boot camp that he held on Saturday. We cleaned the grills, moved stuff around, set up a tent, and made sure everything was ready for the event. After we were done with that, Chef Stefanie needed me to bake a cake for a charity event. She gave me the recipe for a pineapple and ginger cake with a cream cheese frosting. I gathered the ingredients, went through step by step and made the cake. It looked really good but I didn't get to try any, but she gave me the recipe so I could make it again, and I want to share it with you guys.
Here it is:

• Cake Ingredients
• 2 eggs
• 2 cups granulated sugar
• 2 cups AP flour
• 1 20 oz. can crushed pineapple with liquid
• 2 teaspoons baking soda
• 1/2 teaspoon ground ginger
• 1 Tablespoon pure vanilla extract
• 1/8 teaspoon sea salt
• Directions
• preheat oven to 350 degrees F
• Prepare two 8x2 baking pans, put parchment paper on the bottom of the pan, grease with cooking spray
• cream together sugar and eggs. add vanilla and pineapple with juice.
• "cream" means to put the sugar and eggs in a mixer (with a whisk) and mix them together, then add other ingredients
• in a bowl mix together flour, baking soda, salt, and ginger
• Add flour mixture to egg mixture until incorporated. Don't overmix
• Pour batter into pans
• Bake until golden brown and spongy firmness in center, approx. 30-40 mins. allow 30 mins to cool
• Spread frosting only after cake has cooled. Put decorated cake in fridge, serve cold.
• Ginger Cream Cheese Frosting Ingredients
• 2 8oz. package cream cheese, softened
• 8 oz. unsalted butter (2 sticks), softened
• 1 cup powdered sugar (use more if needed)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground ginger
• Whip ingredients together until desired frosting consistency is reached.