Baking Class for Babies

I love to bake! *wink* I begin my first experience on baking cakes and cookies since I am 10 years olds.

When I am in love with my first love boyfriend (now my hubby!), I surprised him with my baking on his birthday.

I made for him “German-Choc Cake“. After that, he trapped with me and I thrilled him with my Choc Brownies, Dark Choc Cookies, Double Layer Choc, Choc Muffin and more Choc stuff *phew* Due to he is a choc-a-holic, same like me *sparkle*

Where did I learn to bake? Of course from the miracle of books and Internet!

Therefore, I really do enjoy having baking class for my little toddler since he is 8 months old. Nowadays, his little sister tracked his interest in cooking.

Below are some pics of our family favorite that we had baked;

Metsuki Baking Class

p/s: Thanks to my hubby for always be my baking professional photographer ;) In addition, my lil price KiruaMi-cHan had invented “Metsuki Balls” by his own ingredient. Very proud of it!

*Metsuki Balls: healthy potato balls mix with chicken, carrot and green veggie; cover up with eggs yolk and sprinkled with breadcrumb

We do our baking class once per week. This is a special family occasion than normal cooking that I’ve done everyday with my kids.

Having them to go to supermarket to buy the ingredients, teaching them how to choose good stuff, how to make payment at cashier, coaching about the nutrient inside the recipes that we will make; were such a heavenly experiences for me.

As soon as arrives at home, I asked my toddler to help me to handle the cleanliness part of the cooking as our first priority, such as; clean up the oven, wash & wipe baking set, plates etc.

Second stage, we preheated the oven, (I’ll told them the right degrees to bake).

Moreover, let them know what will happen if we overheat the oven plus how to use the oven in safe ways.

Third stage, we unpacked our ingredient and start the busy day! *hooray*

Both of my child love this part the most. I allowed each of them to have the same experienced in helping me greased the pan, sift the flour, pour, stir and mix the ingredient in the mixing bowl, batter into pan, cut the choc bars and butter into small pieces for choc frosting, put the mixing in the oven, cooled it and decorated it!

We do it together step by step *oh oh mostly I didn’t do much job here only guiding lesson due too I have them *

Below are some of my tips for my kids while baking:

Ingredients

Measure ingredients carefully.
Use the specified flour.
Always use room-temperature, large eggs, unless recipes calls for other.(If in a hurry, the chill can be removed from eggs by dipping in a bowl of warm water.)
Use the shortening called for in a recipe.
Butter should be at room temperature.

Baking

Must preheated the oven.
Always use the size pans called for in a recipe.(To calculate the width of the pan, measure across the top from inside edge to inside edge)
Shiny metal pans produce the best cakes.
Dark non-stick or glass pans readily absorb heat. Cakes baked in these pans might do better in an oven set for 25 degrees lower than recipe specifies.
Unless otherwise specified, grease and flour pans.
Generously grease the inside of pans, bottom and sides.
Shake pan to evenly coat.
Bake on center rack. Don’t allow pans to touch each other or wall of oven.
Test for doneness 8 minutes prior to recipe directions for doneness.
Use a toothpick to prick the center of the cake.
If the toothpick comes out with just a few dry crumbs, the cake is done.
If the toothpick is wet, continue to bake, checking at 2 minute intervals.

Cooling

Cooling Layered Cakes: Cool for 10 minutes in pan on wire rack. Remove from pan and completely cool on wire rack.
Cool tube pan and snack cakes completely in the pan on a wire rack.
Let cakes completely cool before frosting, unless specified differently in recipe.
Use serrated knife to trim cake layers, so cakes will sit evenly.
Use a 1-inch wide, dry paint brush to brush-off any loose crumbs.

Freezing

Unfrosted cakes can last up to 6 months if tightly wrapped.
Frosted cakes should be placed, unwrapped on a foil lined cookie sheet. Freeze until hard and then tightly wrap cake.
Unwrap and then defrost in the refrigerator.

So mommies, what are you waiting for? Lets do cooking class for your child too.

It’s totally FUN! Good Luck.