Signature Series: Campus Bakeshops
FSD examines the must-make items at several campus bakeries.
At Brown University, in Providence, R.I., the bakeshop's newest trend is one that is quickly becomeing a signature item: cupcakes.
"We’ve got some cupcakes that we’re really proud of that the students really love," says Christina Smith, bakeshop production manager. "Our S’Mores cupcakes are especially popular. They have a graham cracker crust and are sprinkled with marshmallows and chocolate chips. We pour cake batter over that and then bake them. Then we frost them with a meringue and we torch it and top it with a piece of a Hershey candy bar."
Other popular cupcake flavors at Brown include triple chocolate and piña colada, which is frosted with a swiss mereingue buttercream.
Also new for this school year is a whoopie pie bar, says Smith. Students will be able to choose from several flavors of cake and fillings.
"We’re going to do chocolate, vanilla and pumpkin cakes," Smith says. "Then the fillings are going to be traditional, chocolate cherry, mint, coconut and a cream cheese. We’re hoping to offer that the third or fourth week of school."