AND THE WINNER IS: Ash Nieman took first prize for her vanilla cupcakes in the Princeton High School Baking Club’s June bake-off, which raised funds for Cornerstone Community Kitchen.
By Anne Levin
Blame it on the pandemic, but home baking has evolved from a nostalgic pastime to a documented trend. Among the enthusiastic participants are members of Princeton High School’s (PHS) Baking Club, who have held competitions over the past two years to raise funds for the local nonprofit Cornerstone Community Kitchen, which were presented on August 12.
The club’s most recent effort netted $100 for the nonprofit, which provides free nutritious meals, clothes, and groceries at Princeton United Methodist Church. This year’s event saw the introduction of an onsite bake-off inspired by The Great British Bake-off and similar reality baking shows.
Preparations began in February, when club members sought sponsorships from local bakeries, restaurants, and other businesses. Nomad Pizza, LiLLiPiES Bakery, the bent spoon, Rita’s Italian Ice, Small World Coffee, Princeton Soup and Sandwich Company, and Olives stepped up, providing such prizes as cookbooks, gift cards, and coupons for participants.
The first round of the competition was held at PHS on June 1. A group of 15 bakers presented their entries to some 20 to 30 students and teachers who volunteered as taste testers during a lunchtime gathering.
“There was a lot of variety,” said Sunny Cui, president of the club and currently a senior. “We had things like cinnamon rolls, pork floss cake, and strawberry cheesecake bars. Then the top three were chosen — vanilla cupcakes with raspberry jam filling and cream cheese frosting, macarons, and mocha tres leches cake.”
Two days later, the three finalists tested their skills in a timed bake-off in the kitchen of Princeton Middle School, preparing their entries in front of 10 judges. Ash Nieman’s cupcakes won first prize, followed by Kalina Tacheva’s macarons and Novella Zeng’s tres leches cake.
“My dish was inspired by my dad. Ever since I was 8, I’ve had lemon cake with lemon filling and cream cheese frosting, so I wanted to put my own spin on it by adding raspberry, my favorite fruit. I’m really happy everyone enjoyed it,” said Nieman in a press release from the club.
“It was fun to see what everyone brought and go around tasting everything,” said student volunteer Jonina Hou. “There was so much variety, everyone was so talented, and it was nice to see students and teachers come together over something everyone could enjoy.”
As a former server for Cornerstone Kitchen dinners, Cui was familiar with the nonprofit and pleased that the baking club has designated it as a recipient of fundraising efforts. In the coming school year, the club hopes to expand its fundraising and donate to additional nonprofits as well.
“We are truly grateful for all of our sponsors, high school and middle school administrators, and student and teacher participants, especially our club adviser, Dr. Danvers, who continuously supported us throughout the entire process,” Cui said. “This event would not have been possible nor so memorable without them. I’m also really glad we could give everyone a chance to relax and enjoy some good food amid the busyness of high school life.”