Ballet and baking have more in common than their first two letters. As in the studio, sometimes you attempt something new in the kitchen and it works out great.
And, sometimes, it fails spectacularly—an outcome that New York City Ballet corps member Jenelle Manzi is no stranger to in baking. "The first time I tried to make vanilla cupcakes with this strawberry rose frosting, I was using essential rose oil," she recalls, "I put two drops in an entire batch of icing and I realized I needed about a quarter of a drop. They tasted like perfume. They were completely inedible."