Baker Profile: Tamarah Smith

In the days leading up to CupcakeCampTO, we thought it’d be fun to introduce you to our bakers by posting baker profiles...
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Tamarah Smith

I’ve been baking since I was a little girl. I used to bake chocolate chip cookies with my mom, and the first thing I ever baked alone was oatmeal cookies. I love baking everything and will use any excuse to bake! I’m going to George Brown in September for Baking and Pastry Arts and then I want to take the Master Cake Decorating course at McCall’s. The cupcakes I’m making for CupcakeCampTO will be chocolate chip cookie dough cupcakes, which are a brown sugar cupcake with cookie dough in the center, streusel cupcakes, lavender iced brownie cupcakes, and cookies and cream cupcakes, which are a vanilla cupcake with crushed Oreos.

Baker Profile: Janet Burnup

In the days leading up to CupcakeCampTO, we thought it’d be fun to introduce you to our bakers by posting baker profiles…
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Janet Burnup

I went to Humber college for the two year culinary management program, graduated with honours, and won the Canadian cutlery leadership award in the first year of college.
Credentials: Red Seal, Food handlers certificate, Master Cake Decorator Certificate McCauls School of Cake Decoration.
Currently the Executive Chef at Churchill Place in Oakville. Won the soup portion of the Revera Company recipe contest
http://www.campbellshealthcare.ca/pdfs/Fall%2009E.pdf

I have my own personal chef business
http://www.janetburnup-personalchef.webs.com/

I can also be seen on Facebook at Janet Burnup Personal Chef

I will be baking something that I have been dying to try (and fiddle with!) It will be a strawberry daiquiri cupcake. A moist vanilla bean cupcake filled with a freshly made strawberry daiquiri filling (yes it will contain rum) and topped with a fluffy strawberry buttercream.

Baker Profile: Andrea Williams

In the days leading up to CupcakeCampTO, we thought it’d be fun to introduce you to the bakers by posting baker profiles…
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Andrea Williams

Andrea is a research archaeologist which means that, no, she doesn’t get to dig very much but she knows a lot about ancient cultures. Her late grandfather was a baker who specialized in wedding cakes and those fanciful dress cakes with the plastic doll standing up in the middle. Andrea’s black sesame matcha cupcakes were well received by the open-minded tasters at the first CupcakeCampTO. This time, she’ll be re-creating what she baked for her Grade 8 cooking contest: a dense chocolate cake topped with chocolate glaze and macadamia nuts.

Andrea blogs about desserts and travel at greentea.tk

Baker Profile: Madalina Paul (Duhlicious)

In the days leading up to CupcakeCampTO, we thought it’d be fun to introduce you to our bakers by posting baker profiles…
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Madalina Paul, Duhlicious

When she was 10 years old, she drafted a business plan for her very own restaurant, Chez Madalina. She made and sold goods from her parent’s kitchen to friends and neighbors. While most kids ‘play’ restaurant; Madalina was ambitious enough to ‘own’ her restaurant.
This drive and passion followed her, but it wasn’t until her second year in university that she considered pursuing a career in culinary arts. She didn’t have the courage to abandon her degree, and instead started her blog, Duh-licious— a temporary substitute.

Madalina is fearless in the kitchen — CupcakeCampTO was just another excuse to experiment with flavors. She will be preparing White Chocolate, Caramel, Macadamia Cupcakes.

Baker Profile: Michelle Bodner

In the days leading up to CupcakeCampTO, we thought it’d be fun to introduce you to our bakers by posting baker profiles…
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Michelle Bodner

I’m Michelle Bodner, and I bake cupcakes that are vegan as well as gluten-free — and look and taste so good, you’d never know they’re not the ‘real thing’. Last year my ‘Vanilla Bean with White Chocolate and Macadamia Nuts’ won Best Twist on a Classic at CupcakeCampTO. This year I’m bringing two new flavours I’m super excited about: Key Lime Pie, a rich graham crumb crust underneath key lime cake, topped with tangy key lime frosting; and Bourbon Caramel Pecan, a sweet brown sugar cake with bourbon and toasted pecans topped with caramel frosting and drizzle. And yes, everything is absolutely vegan and gluten-free!