Alexandra Gerenda spent six months learning about cakes.

The studies were part of a project required by her school, but the 15-year-old used what she learned to benefit charity.

“I read about the Eliza DoLittle Society in the newspaper,” said the Somersfield Academy student. “We’ve learned how, as times become harder, there are people out there who are still in need and so there’s no reason to stop giving, even though the giving season is over.”

Alexandra studied the history and culture of cakes. She then spent hours in the kitchen testing her baking and design skills.

She’s made 18 cakes over the past six months. Invited guests sampled five of her creations as part of a fundraiser for the Eliza DoLittle Society last week.

Alexandra hoped to raise $1,000 through the event.

The proceeds will be used to forward the charity’s mission of providing food for needy people on the Island.

“I’ve grown up in Bermuda, I’ve been here most of my life,” she said.

“I’m not Bermudian but this is my home and I’ve always been a big fan of community service so I love doing anything that helps people.”

Students at the Devonshire school are required to complete a personal project in their senior year. They must achieve a pass if they want to then enter the International Baccalaureate programme.

“It’s a project about something you feel attached to or something you want to learn more about,” Alexandra explained. “It’s a very heavy report that’s due [as part of the project]. It’s a really well-rounded project as it tests your research, creativity and communication skills.

“I’ve always had a passion for baking food. I love exploring countries and their national foods and I love to be creative so I chose this project because it really held my interest and also enabled me to help the community at the same time.”

The young baker admitted there had been some mistakes as she discovered her way in the kitchen.

“Some were real disasters where the whole thing did not turn out well,” she said. “My biggest mistake, probably, was when I added too much baking soda. The oven was a mess; cake overflowed the pan. It was a disaster but I learned from that mistake. [It became a] really great lesson in problem-solving — how to overcome mistakes and know what to do next time.”

Her trials included traditional chocolate, red velvet, vanilla, Bermuda rum and Bermuda banana cakes. She found most of the recipes online and then adapted them.

Chocolate is her favourite flavour.

“The whole project is about trying to be versatile so I’ve made all different sorts — chocolate, fondant, and buttercream icing,” she said. “There’s such a variety of things you can do and no limit as long as you put your mind to it. Each one was very time consuming. I’ve made some that were very complex and some that were quite simple. There’s been a lot of weekends where I’ve been getting up early and being really dedicated to the whole project.”

The history of cake making has also proven fascinating, Alexandra added.

“I’ve learned that cake baking goes back thousands of years. Each cake has a rich history and a story to tell. One of my favourite is of a wedding cake. The cakes are traditionally tiered. [The story goes that] if the bride and groom kiss over it and knock it over, it’s bad luck. If it was still standing after the kiss it meant good luck and good fortune for the marriage.

“But one of the most gratifying things is how the community appreciates a cake and how people react when you give it to them. To think that you’re putting a smile on someone’s face with work you’ve done is one of the most gratifying feelings.”