案例教案成果英文cake decorating with the kids

1、ContentsLets Decorate!Basic Tools and EquipmentSafety in the KitchenRecipes, Fillings and TopsQuty AdjustmentsProjectsFamily CelebrationWhite Christmas Easter Sunday Happy Ha loween Picnic PartyMothers Day Delights Gifts for Teachers Summer FairRainy-Day FunBe My ValentineTechniquesDisplay and Prese

2、ntationrsAbout theAuthors/AcknowledgmentsAll templates can be found atLets Decorate!This book was inspired by our own children, and by the fun weve had making and decorating cakes for the many occasions that suddenly become so important once you have children of your own school fêtes, end-of-te

3、rm celebrations, Mothers Day, family get-togethersFrom left: Jake, Joe, Elena and Ashley Our children have always been keen to get involved with the baking and cake decorating process, and many a happy afternoon or wet weekend has been spent baking cupcakes,cutting out decorations and swirling with

4、brightly coloured icing before eating messily!While there are dozens of books written forchildren that concentrate on develotheirbaking ski ls, we couldnt rea ly find any which went that step further, and helped to guide children along the path of true cake decorating which is, after a l, the most e

5、xciting part!We have divided our book into 10 distinct chapters, with one main project and two subsidiary projects each a l of them pretty, quirky or just plain fun. Each chapter has step- by-step instructions for building beautiful themed cakes, with lots of steps that children can do on their own,

6、 or with a little help from an adult. At ages 10 through to 14, our own children are pretty much able to do everything, but younger children might need a bit of help with some of theprojects. At the end of each project, yourchildren wi l have created (with a little help from you) a beautiful co lect

7、ion of cakes, cupcakes, whoopie pies or cookies of which they can feel justly proud, and that wi l garner praise and accolades from a l sides (and who doesnt welcome praise after a job we l done?). The only thing we cant promise is that you wi l have any help clearing up the kitchen afterwards we ne

8、ver quite managed to persuade ours to get involved in that bit!We have loved creating this book with our children, and hope that you wi l also enjoy making a l the lovely designs with your own children.Happy decorating!Ji l & NatalieBasic Tools and EquipmentIf you enjoy baking and cake decoratin

9、g, youprobably aly have a l the equipment youneed for the projects in this book, and morebesides. The lists that follow provides ofeverything you need and can be dipped into aspart of the basic equipment listed in every project.Baking Equipment Kitchen scales accurate weighing ofingredients is essen

10、tial Measuring spoons for measuring sma lquies Mixing bowls for mixing ingredients Wooden spoons and spatulas for mixing and folding Electric mixer makes short work of a l your baking but if you dont have one, you can always use a mixing bowl, a wooden spoon and a bit of elbow grease! Cake tins (pan

11、s)/cupcake tins/baking trays for baking cakes, cupcakes and cookies Greaseproof (wax) paper or re-usable baking parchment for lining tins (pans) and melting sweets Cupcake cases a variety of styles tosuit your projects Wire cooling rack for resting cakes and cookies as they coolCake DecoratingEquipm

12、ent Rolling pins large and sma l, for rolling out sugarpaste and petal paste Sma l non-stick plastic board for rolling sma l amounts of sugarpaste and petal paste Plastic dowels for supporting tiered cakes Edible pens for marking dowels and for quick-and-easy decoration Paintbrushes a variety of dif

13、ferent sizes are useful for painting and sticking Edible glue for sticking sma l pieces oficing together P(pastry) bags sma l for piroyal icing and large for pibuttercream Cutters a variety of shapes and sizesare useful for different projects Chocolate moulds for creating fun and easy chocolate deco

14、rations Drying mat a great place to dry sma lsugarpaste pieces and cut-out shapes Ptubes (tips) also known asnozzles, a variety of different types andsizes are useful for fi ling, pidecorating cakesand Palette knife for lifting delicatesugarpaste piecesPaste food colourings and edible glittersCraft

15、knife for accurateed cuttingCocktail sticks (toothpicks) great foradding tiny amounts of colour Sugar shaker for dredging icing (confectioners) sugar onto your surface toprevent sticking Sprinkles for easy decoration Icing smoother for smoothing cakes that are covered in sugarpasteSafety in the Kitc

16、henBaking and decorating cakes with kids is enormous fun for everyone but of course when working with kids it is always important to make sure that they understand the importance of beingsafe in the kitchen.Rules and RegsFood safety is a constantly evolving subject, with new rules and regulations be

17、ing brought in all the time. An example of this is that edible glitter, while non-toxic and completely harmless, has recently been classified as a non-food item, and is therefore not recommended for consumption. We therefovise removing all glittered objects before eating your cakes.Tips to Help Stay

18、 Safe Wash hands thoroughly with soap and water before starting and often during each decorating session, as its almost impossible to resist putting little chocolately fingers in mouths!Sticky fingers! Make sure a l surfaces, bowls andutensils are clean and dry.the whole recipe before you begin ther

19、e are often rea ly good tips at the end! Keep pets out of the kitchen. Tie up long hair and wear an apron to keep clean and avoid transferring germs to food. Clean up as you go an exce lent discipline to learn as this avoids accidents caused by spi ls and prevents foreign bodies finding their way in

20、to the food. Always ensure an adult uses the oven and handles any hot tins (pans). Make sure a l cakes and cookies are completely cool before decorating, as icing melts very easily! Be vigilant when using knives sharp knives are often not necessary, other thanfor carving cakes or cutting aroundtempl

21、ates, and these aspects are best done by an adult or much older child. For cutting sugarpaste, use old-fashioned flat-bladed bone-handled knives or plastic pointed knives, which are safe for children to use.As a general rule though, children shouldalways bely supervised when usingknives or scissors

22、in the kitchen.Mind your fingersRecipes, Filling andTopsRecipesWe are firm believers that a cake should taste as good as it looks and it should look amazing!A l these recipes have been meticulously tried and tested and always produce fantastic results if fo lowed carefu ly, ensuring that you wi l be

23、 absolutely thri led when you bite into yourcreations.Classic Vanilla Sponge CakeThis deliciously light yet moist sponge cake is a must in any bakers repertoire. It is so simple to make and always produces exce lent results. It isalso very easily adapted to produce other classicflavours (see Flavour

24、 Variations).Ingredients 275g (934oz) unsalted (sweet) butter, softened 275g (934oz) caster (superfine) sugar 5 medium eggs 5ml (1 tsp) vani la extract 275g (934oz) self-raising (-rising) flourPreparation time: 20 minutesBaking time: 5560 minutesMakes: 20cm (8in) round cake or 2024 cupcakeseat the o

25、ven to 180°C (350°F / Gas 4).1 P2 Grease and line a 20cm (8in) round tin (pan) with a little softened butter and baking parchment.3 Cream together the butter and sugar until lightand fluffy using an electric whisk ormixer.standing4 Add the eggs one at a time, beating we l between each addi

26、tion. Add the vani la extract. 5 Sift the flour into the mixture and fold in gentlywith a large spatula until incorporated.6 Tip the mixture into your prepared tin (pan) and level the surface with the back of a spoon. 7 Bake for approximately 55 minutes or until a skewer inserted into the centre of

27、the cake comes out clean.8 A low to cool in the tin (pan) for 5 minutes before transferring to a wire rack to cool completely.Alternatively, the same recipe wi l make perfect cupcakes. Spoon or pipe the mixture into cupcake cases so that they are two-thirds fu l. Bake for 2025 minutes (depending on

28、the size of your cupcakes) until the cakes are lightlygolden and springy to the touch.Flavour VariationsChocolate: for each egg in the recipe, replace 10gApple and Maple Syrup CakeThis cake is delicious for any occasion but we think it works particularly we l as the base for the Apple for the Teache

29、r Cake or the Toffee AppleCake Pops (in Projects: Gifts for Teachers).(38oz) flour with 10g (38oz) cocoa powder (unsweetened cocoa)Lemon: replace the vanilla extract with lemon essenceOrange: replace the vanilla extract with orange essenceIngredients 100g (312oz) unsalted (sweet) butter, softened 90

30、g (3oz) soft brown (light brown) sugar1 large (US extra large) egg 5ml (1 tsp) vani la extract 80g (234oz) maple syrup225g (8oz) self-raising (-rising) flour5ml (1 tsp) bicarbonate of soda (bakingsoda) 5ml (1 tsp) ground cinnamon 220g (734oz) apple sauce Preparation time: 25 minutes Baking time: 40

31、minutesMakes: 20cm (8in) round cake or 1520 cake popseat the oven to 180°C (350°F / Gas 4).1 P2 Grease and line a 20cm (8in) round tin (pan) with a little softened butter and bakingparchment.3 Cream together the butter and sugar until lightand fluffy using an electric whisk ormixer.standin

32、g4 Add the egg and vani la and beat we l, followed by the maple syrup.5 Sift together the flour, bicarbonate of soda (baking soda) and cinnamon and stir half into the mixture, folding in gently with a large spatula until incorporated.6 Fold in half of the apple sauce followed by the remaining flour

33、mixture and the remaining apple sauce.7 Tip the mixture into your prepared tin (pan) and level the surface with the back of a spoon. 8 Bake for approximately 40 minutes or until askewer inserted into the centre of the cakecomes out clean.9 A low to cool in the tin (pan) for 5 minutes before transfer

34、ring to a wire rack to cool completely.Cereal CupcakesKids go crazy for these fruity cupcakes theres just something magical about putting your breakfast cereal into your cupcakes!The perfect size every timeIngredients 220g (734oz) unsalted (sweet) butter, softened 220g (734oz) caster (superfine) sug

35、ar 4 medium eggs 3.75ml (34 tsp) vani la extract 190g (634oz) self-raising (-rising) flour 30g (1oz) fruity loop-shaped cereal (such as Froot Loops), crushedPreparation time: 20 minutes Baking time: 2025 minutes Makes: 12 cupcakeseat the oven to 180°C (350°F / Gas 4)1 Pand line a muffin ti

36、n (pan) with cupcake cases.2 Cream together the butter and sugar until lightand fluffy using an electric whisk ormixer.standing3 Add the eggs one at a time, beating we l between each addition, then add the vani la extract.4 Sift the flour into the mixture along with thecrushed cereal. Fold in gently

37、 with a large spatula until incorporated.5 Spoon or pipe the mixture into the cupcake cases so that they are two-thirds fu l.6 Bake for approximately 2025 minutes or until the tops spring back when lightly touched.7 A low to cool in the tin (pan) for 5 minutes before transferring to a wire rack to c

38、oolcompletely.Vanilla Cake PopsDelicious fluffy cake and soft sweet buttercream, a l ro led into a ba l and stuck on a stick what could be more perfect? Cake pops are fun and easy to make, and kids wi l love getting their hands into the mixture!Dip and tap Ingredients 20cm (8in) round Classic Vani l

39、a Sponge Cake (in Recipes) 325g (1112oz) Vani la Buttercream (inFi lings and Tops) 1 pack white chocolate Candy Melts(400g/14oz) 1530ml (12 tbsp) sunflower oil (if needed)You wi l also need:Ice-cream scoopTa l thin microwaveable container 1520 lo lipop sticksFlorists oasis or polystyrene blockPrepar

40、ation time: 20 minutes Baking time: 30 minutes Makes: 1520 cake pops1 Removing any crusty edges, crumble the cake in a food processor or by hand, until you have fine crumb-like consistency.2 Mix in the buttercream (initia ly with a spoon, but then best done with your hands) until themixture a l come

41、s together smoothly.3 Use an ice-cream scoop to measure out the mixture and then roll each scoopful into a ba lwith your hands. Place the ba ls on a baking trayin thezer for 15 minutes to harden.4 Meanwhile, melt the Candy Melts in a ta l thin microwaveable container, following the instructions on t

42、he packet. Add a couple of spoonfuls of sunflower oil to the melted chocolate to thin it if necessary, and stir.5 Dip about 1cm (38in) of each lollipop stick into the melted chocolate, insert into the cold cake pops and set aside to harden.6 Leave to rest for around 10 minutes beforedipeach cake pop

43、 into the chocolate. Try todo this in one fluid motion, ensuring the cake popis fu ly covered before removing it from thechocolate. Tap the stick gently on the side of the container to remove any excess chocolate.7 If decorating with sprinkles, do so immediately otherwise they wi l not stick properl

44、y. If decorating with cut-outs, leave the cake pop to set in an oasis or polystyrene block before securing the decoration with a dab of meltedchocolate.Flavour VariationsCake pops are wonderfully versatile and can be using any combination of cake andbuttercream flavours (see Fillings and Tops). Howe

45、ver, be sure to keep the same ratio of cake to buttercream, otherwise your cake pops may be too greasy or may crumble.Mint choc: chocolate sponge cake with peppermint buttercreamSt Clements: orange sponge cake with lemonVanilla Whoopie PiesWhoopie pies are the latest craze in the cake world little m

46、ounds of cakey goodness sandwiched together with delicious, gooeyfi lings. If you manage to resist them long enoughto decorate, they are the perfect shape forbuttercreamToffee apple: apple and maple syrup cake with maple syrup icingTip.If your cake pop is too cold when you dip it in the chocolate, i

47、t may crack on hardening. If this happens, simply dip it in the chocolate again to cover the crack.making the vibrant red ladybirds in LadybirdWhoopie Pies (in Picnic Party).Ingredients 275g (934oz) plain (a l-purpose) flour 2.5ml (12tsp) baking powder 5ml (1 tsp) bicarbonate of soda (bakingsoda) 11

48、5g (4oz) unsalted (sweet) butter, softened 200g (7oz) caster (superfine) sugar 1 large (US extra large) egg 7.5ml (112 tsp) vani la extract 2.55ml (121 tsp) paste food colouring in your desired shade (optional) 225ml (8fl oz) buttermilk 600g (1lb 5oz) vani la buttercream or other fi ling of your cho

49、ice (see Fi lings andTops)Preparation time: 20 minutes Baking time: 1012 minutes Makes: 12 whoopie pieseat the oven to 180°C (350°F / Gas 4).1 P2 Grease two whoopie pie tins (pans) with a littlesoftened butter.3 Sift together the flour, baking powder and bicarbonate of soda (baking soda) a

50、nd set aside. 4 In a separate bowl, cream together the butter and sugar until light and fluffy using an electricwhisk orstanding mixer.5 Add the egg and vani la and beat until we l combined.6 If colouring your whoopies, add the paste food colouring to the buttermilk and stir we l.7 Fold in half the

51、flour mixture, followed by half the buttermilk. Repeat with the remaining ingredients.8 Drop a level sma l ice-cream scoopful of batter into each we l of the tins (pans).9 Bake for approximately 12 minutes or until thewhoopies feel just firm to the touch.10 A low to cool in the tins (pans) for 5 min

52、utes before transferring to a wire rack to cool completely.11 Spor pipe vani la buttercream (or anyother fi ling of your choice) over one whoopiehalf and sandwich together with the other half.Vanilla Sugar CookiesBaking cookies is a fun (and delicious!) activity to do with the kids, as even the youn

53、gest can getTip.If you enjoy making whoopie pies, check out our previous book Bake Me Im Yours Whoopie Pies for lots more recipes and decorating ideas.involved with the ro ling of dough and cutting out of shapes. This recipe can easily be adapted tosuit everyones tastes (see Flavour Variations).Ingr

54、edients 200g (7oz) unsalted (sweet) butter, softened200g (7oz) caster (superfine) sugar 1 medium egg2.5ml (12 tsp) vani la extract400g (14oz) plain (a l-purpose) flourPreparation time: 20 minutes + 2 hours chi ling timeBaking time: 812 minutesMakes: 1215 large cookies1 Line two baking trays with bak

55、ing parchment.2 Using an electric whisk orstanding mixer,cream together the butter and sugar until light and fluffy (about two minutes). Be careful not to over beat at this stage or the cookies may spduring baking.3 Beat in the egg and vani la extract.4 Sift in the flour and beat with a wooden spoon

56、 until the dough just comes together.5 Tip the dough onto a floured work surface andbring together into a ba l, handling it as little as possible at this stage.6 Wrap in cling film (plastic wrap) and refrigerate for an hour.7 Roll the dough out evenly on a floured surface to approximately 4mm (18in) thick. Cut shapesusing cookie cutters and place them on the linedbaking trays. Gather up and re-roll the trimuntil a l the dough is used up.s8 Refrigerate again for an hour. Halfw