To sign up for the class, click on the link below:
The recipe, ingredients and equipment needed are listed below.
May 22nd - Cake Decorating
I end all my class series with decorating a 5” one layer cake. I love the size, because there is just the right amount of dessert for a family of four. The traditional boxed cake mixes serve way more than the average family can or should eat. I try to teach kids to eat healthy fresh seasonal food, but what is life without a little sweetness, especially right now. So hopefully these tiny desserts can teach self control. For my classes, I either make three 5” cakes from one box cake mix or use the recipe below which also makes three. I have also created a tiny cake recipe for just one 5” pan. Due to time, the SproutChefs will need to create their cake ahead of time and freeze it before class. The cakes need to be frozen, because they are easier to ice. They should do this the day before to allow for mistakes and give the cake time to freeze.
I love letting a new reader make their own cake with minimal supervision. Of course someone should be there to help them safely put the cake in and out of the oven and to answer questions as needed. The box’s directions are simple, often with pictures. Without the young chef knowing it, they will sharpen their ability to read and follow directions. Cake mixes and the ingredients are cheap. If they misread the directions, the cake may become compost, but that’s okay. The can assess what they did wrong and try again.
Equipment list:
Sandwich sized Ziplocks
A small pair of scissors
Cake pan, any size will do, but if you choose to use the 5” one, it can be ordered through Walmart online https://www.walmart.com/ip/Round-Cake-Pan-5-by-2-Inch-Deep/477561321?wmlspartner=wlpa&selectedSellerId=15010&adid=22222222227000000000&wl0=&wl1=g&wl2=c&wl3=42423897272&wl4=aud-834279576206:pla-51320962143&wl5=9003458&wl6=&wl7=&wl8=&wl9=pla&wl10=129420670&wl11=online&wl12=477561321&veh=sem&gclid=CjwKCAjwkPX0BRBKEiwA7THxiPekhKkFSaHVpx8oPgxK1lKY1vKkajeTDNftJueAIWAN-DDK-6JOfRoC3EMQAvD_BwE
Cake plate
Knife for spreading icing
Grocery List:
One frozen cake from a cake mix (any brand will do) I avoid chocolate, because when it crumbles into the icing, it is more obvious than white or yellow. Only one layer. Save other halves or thirds for future cakes.
A can of white frosting (any brand will do)
Food coloring (any brand)
Eggs
Oil
Grocery List for From Scratch cakes:
Flour
Sugar
Baking powder
Salt
Milk
Vegetable oil
Eggs
From Scratch Yellow Cake Recipe
Ingredients:
2 1/4 cup flour
1 1/2 cup sugar
3 1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cup milk
1/8 cup vegetable oil
1/2 (one stick) butter (at room temperature)
1 tablespoon vanilla extract
3 large eggs
Directions:
Heat oven to 350 degrees.
Grease and flour two cake pans.
Measure flour, sugar, baking powder and salt together in a bowl and mix together.
Place butter into a separate bowl and mix on medium for 1-2 minutes until smooth.
Slowly add the flour mixture into the creamed butter and mix until the flour and butter are one.
Add milk, oil, vanilla and eggs and mix for one more minute.
Pour batter into two separate pans.
Bake for approximately 30 minutes or until a toothpick stuck in the middle comes out clean.
Tiny Cake Recipe
Preheat oven to 350 degrees.
Spray a 5” cake pan with cooking oil and sprinkle flour over the oil. The entire pan should be covered with flour and oil.
Put the following ingredients in a bowl and stir together well.
2/3 cup + 1 tablespoon + 1/4 teaspoon Flour
1/2 cup sugar
1 teaspoon baking powder
1/3 teaspoon salt
2. Add the following wet ingredients to the bowl.
1/3 cup milk + 1 tablespoon + 1/4 teaspoon
3 tablespoons of oil
1 teaspoon vanilla
1 egg
3 tablespoons melted butter
3. MIx the wet and dry ingredients together for three minutes, until the batter is smooth. Do not over mix.
4. Pour the batter into the prepared cake pan and bake for 25-30 minutes. Test the cake for doneness with a toothpick. If it comes out clean, it is ready. If not, put it in for a couple of minutes at a time.
Completely cool the cake. It is easier to ice and decorate a cake if it is put in a ziplock and frozen beforehand.