arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash


Recipes & Prep Lists - PRIVATE

6 Week Saturday Baking Camp for Kids - Recipes and Prep List

6 Week Saturday Baking Camp for Kids - Recipes and Prep List


Parisian Macarons

Yields: 50 sandwiches 

Equipment:

  • Weight scale (metric, in grams) *the macaron recipe is very precise, therefore everything needs to be scaled to set yourself up for success 

  • Stand mixer with a whisk attachment

  • Rubber Spatula

  • Small saucepan with lid

  • Fork or candy thermometer

  • A few large bowls

  • Piping bags (reusable or 2 disposable) *these can be purchased at Bulk Barn, your local grocery store or online 

  • Piping tip (medium round tip  around 1/4" diameter- we use Ateco #803) *these can be purchased at Bulk Barn or online

  • Baking Sheet with parchment or a silicone mat

  • Pot

  • Whisk

Ingredients for Macaron Shells:

  • 250g of icing sugar

  • 250g of almond flour (Grind icing sugar and almond flour together in food processor and sieve)

  • 60g of water (more may be needed for larger pot)

  • 200g of sugar

  • 200g of egg whites +15g for beginners and bad weather days

  • 100g of sugar (separate to the sugar above)

  • 2 pinches of salt

  • Gel-based food colouring (optional)

Ingredients for Ganache:

  • 250g of dark chocolate

  • 250g of cream 35%

Instructions for Macarons:

  1. Preheat your oven to 315F, no convection

  2. Pour sugar (200g) into the middle of the pot, avoiding the sides. Add enough water to fully cover the bottom of the pot and the sugar. Place the lid on the pot and turn the heat to max.

  3. Place the egg whites in the mixing bowl with whisk attachment. Whip on medium-high speed until bubbles form, then slowly sprinkle (rain) sugar (100g) and turn your mixer down to low speed.

  4. Test #1: Steam test. Wait for steam before you remove the lid on the pot

  5. Test #2:Bubble test. Using your fork, test the syrup's density until thick enough that a bubble can be blown. Once passed, remove from heat immediately.

  6. Turn egg whites on high speed and whip until they are firm and you are able to see the whisk marks

  7. Slowly pour in sugar syrup, aiming the stream between the whisk and side of the bowl.

  8. Continue to mix until egg whites are firm and shiny. Add food color (no more than 1 tablespoon)

  9. Test #3: Meringue Trust Test. With the attachment in, flip the bowl over. Meringue shouldn't fall out.

  10. Fold meringue into TPT in two stages if you’re working with a smaller bowl, or all at once if the bowl is larger. Fold until incorporated. If you are using the extra 15 g of egg whites for bad weather, add it at this time.

  11. Begin macaronage. Continue to mix with spatula, making sure to wipe sides of bowl down to ensure even mixing

  12. Test #4: Figure 8 test. Fold mixture onto itself to form a figure 8. Count to 10 seconds, waiting for the line to disappear.

  13. Fill the piping bag and pipe mixture into small circles on parchment paper. Bang bottoms of tray to remove excess air and bake for 8-12 mins.

  14. Macarons are ready when they come fully off of the tray

  15. Let the macaron shells cool down before filling them with Ganache, jam, or buttercream 

Method for Ganache:

  1. Chop chocolate and place in a heatproof bowl.

  2. Scald cream (do not boil) pour over chocolate and let stand 2 min, stir to incorporate.

  3. Allow to cool before filling macarons.

Unicorn Cake Decorating

Yields one 6’’ unicorn cake

Equipment:

  • large straight edge or offset spatula, 10"+

  • rolling pin or empty glass wine/beer bottle

  • bowls to warm buttercream

  • bendy spatulas/spoons

  • sharp paring (small) knife

  • scissors

  • whisk (recommended)

  • cake turntable (recommended & optional)

Vanilla Cake Ingredients: 

  • 160g or 1 ⅓ cups of all-purpose flour

  • 2 tsp of baking powder

  •  ¼ tsp of salt

  • 2 Eggs at room temperature

  • 120ml or ½ a cup of oil

  • 150g or ¾ of a cup of granulated sugar

  • 1 ½ tsp of vanilla extract

  • 150ml or ⅔ cup of milk at  room temperature

Ingredients for the buttercream:

  • 2 cups or 400g of granulated sugar

  • 4 Egg whites or 1/2 cup or 120g of Egg whites

  • 2 pounds or 2cups or 908g of Butter (soft and unsalted)

  • 2 teaspoons of vanilla 

Instructions for Vanilla Cake:

  1. Using the cake pan, trace the bottom onto parchment. Cut 2 parchment circles. Place circles in the pan so that it lines the bottom. Using 1 teaspoon of butter, grease the sides of the pan.

  2. Move the rack into the middle position of the oven. Preheat the oven to 325F.

  3. In a medium mixing bowl, combine the flour, baking powder and salt, mix together with a whisk and set aside.

  4. In a separate mixing bowl, mix together the oil and sugar until it is well combined.

  5. Whisk in the eggs one at a time, beating well after each addition. Stir in the vanilla.

  6. Alternate adding the dry ingredients and milk, folding together with a spatula between each addition. Mix the batter until combined. Be careful not to over mix, which will lead to a tough dense cake.

  7. Bake the cake for approximately 20-25 minutes.  Each oven at home is different. Use your oven light to check in on the cake, instead of opening and closing your over door.  

  8. Cakes are done when you test your cake with a toothpick in the center and it comes out clean. Let the cakes cool on the counter in their pans. Once fully cool, you can remove them from the cake pans, wrap in plastic wrap and store in the freezer. Do not stack soft cakes.

 Instructions for Swiss Meringue Buttercream

  1. In a large bowl over a double boiler on medium to high heat, combine egg whites and sugar.

  2. Slowly whisk the mixture together until sugar begins to melt and egg white becomes frothy. Be careful of hot steam from the double boiler. I like to wear oven mitts while mixing.

  3. The mixture is ready when the sugar is dissolved (no gritty sugar). The mixture will also be much more runny from when you started the process of cooking.

  4. Transfer the mixture to a bowl of a stand mixer fitted with a whisk attachment. Starting on medium low, mix until mixture has cooled down.

  5. Once there's no visible steam coming from the mixture, turn the mixer to medium-high speed and continue mixing.

  6. The mixture will triple in volume and will become white, fluffy and glossy. You can now add the butter.

  7. Add softened butter gradually and whip until incorporated, then add the vanilla or the flavours of your choice.

  8. Flavour the buttercream however you like, whip in extract, melted chocolate, fruit purees or even Oreo crumbs, let your creativity shine!!!

American Buttercream

Yields enough buttercream to stack and mask a 6” round cake

Ingredients:

  • 900g butter (room temperature)

  • 480g icing sugar (sifted)

  •  Up to 250g whole milk(room temperature)

Method:

  1. Mix the room temperature butter using an electric mixer until the mixture is smooth and fluffy

  2. Add sifted icing sugar in 2-3 parts. Mix each time starting on low speed and mix until the mixture is homogeneous, light and fluffy.

  3. Add milk a little at a time on low speed, thoroughly incorporating any liquid before the addition of more milk and scraping down the sides of the bowl from time to time. You can add more milk for a looser texture or less milk for a firmer texture.

  4. Use buttercream to decorate on the same day or transfer to an airtight container and store in the fridge for up to one week or the freezer for up to three months.  LET’S BAKE!

 TIPS AND TRICKS:

  • you can heat up your milk to room temperature in the microwave or in a saucepan

  • icing sugar is also called “powdered” or “confectioner’s sugar” in some countries

  • granulated sugar can be used in place of icing sugar, but the frosting will be a little bit granular in texture from the sugar crystals

  • pair bold flavors which go well with butter for an ‘American’ buttercream

Witchy Fingers:  Yield 60 cookies 

Equipment: 

  • Mixer, hand help blender, or mix recipe by hand 

  • Measuring cups or a kitchen scale 

  • Paring knife, small knife 

  • Baking tray 

  • Parchment paper (optional) 

  • Rubber spatula 

  • Knife for spreading 

Ingredients:

  • 1 cup butter (226 grams), softened

  • 1 cup (115 grams) powdered sugar

  • 1/2 cup (100 grams) granulated sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 2 2/3 cups (334 grams) all-purpose flour or white whole wheat flour (or a mix of the two) 

  • 3/4 teaspoon salt

  • 3/4 cup (105 grams) blanched almonds

  • 1/2 - 1 cup (118 - 236ml) strawberry jam or raspberry jam

Method:

  1. Preheat your oven to 325°F (165°C) and line a baking sheet with a piece of paper

  2. In a large mixing bowl, beat together the butter and powdered sugar (and granulated sugar, if using) together until fluffy. Add the egg, almond extract, and vanilla extract and mix. When well combined, add the flour and salt.

  3. Keep about a fourth of the dough out and the rest can go into the fridge so it stays cold. begin rolling out the fingers. 

  4. Roll them out the thickness of your pinky as an example, but a bit longer.

  5. Add an almond to the tip for the fingernail, and press down to make sure it's secure. 

  6. Form a knuckle by squeezing around the middle.

  7. Use a sharp knife for the wrinkles in the knuckles and vary the length. It create a more realistic fingers.

  8. Place on the prepared cookie sheet, leaving about a centimeter between them. Repeat with the rest of the dough until the cookie sheet is full.

  9. Bake for 17 - 22 minutes or until slightly golden.

  10. Let the cookies cool on the sheet, and then remove the almonds from the cookies. Add some jam in the cavities and then put the almonds back, making sure you used enough jam for them to ooze a little. Also, add some jam around the knuckles for extra. Use about 1/2 cup jam and use the rest as "dip."

  11. Refrigerate in an airtight container for up to 1 week

No- Bake Orange Cream Pie with Pretzel Crust: Makes one 9’’ round pie or an 8’’ square pan 

Ingredients for the Crust:

  • Cooking spray for pie dish 

  • 1 ½ cup (150g) finely ground pretzel crumbs (about 3 cups of whole pretzels )

  • ¼ cup packed  (50g) light brown sugar

  • ½ tsp salt

  • 10 Tablespoons (141g) unsalted butter, melted and cooled slightly 

Ingredients for the Filling:

  • 1 cup (237ml) heavy cream 

  • 8 ounces (226g) or one package of cream cheese at room temperature

  • 1 ¼ cup (150g) icing sugar

  • 1 tsp vanilla extract

  • 1 Tablespoon of freshly squeezed lemon juice 

  • ½ cup (118ml) defrosted orange juice concentrate 

Method: 

  1. Grease baking dish with cooking spray, set aside

  2. To make the crust, add the pretzels to a resealable  bag, cover with a tea towel and roll a rolling pin over the mixture until pretzels are ground.

  3. Add pretzel crumbs to a medium size bowl with light brown sugar and salt. Mix together with a spatula or wooden spoon. Add in melted butter and mix until the mixture holds together when squeezed. 

  4. Scrape the crust mixture into your prepared baking dish, firmly press it into the bottom and up the sides with your finger tips  or use the bottom of a 1-cup dry measuring cup. Set aside while you make the filling.

  5. To make the filling add whipping cream to a deep mixing bowl and use a whisk to whisk the mixture until stiff peaks form. Set aside or place in your refrigerator if your kitchen is warm. 

  6. In another bowl mix cream cheese with a wooden spoon or rubber spatula until smooth. Add in icing sugar in increments of 2 until fully incorporated. Add vanilla extract, lemon juice and orange juice concentrate until combined.

  7. Gently fold in the whipped cream into the orange mixture in 2 increments. Don’t overmix.

  8. Scrape the filling into the crust, smooth the top, cover with plastic wrap and refrigerate for 4-6 hrs, or overnight so it can set. 

  9. Pie lasts for up to 3 days in the fridge. 

Sugar cookies with Royal Icing  Yield: 50 small to medium cookies

Ingredients for Sugar Cookie:

  • 1 ⅞ cup or 425g Butter 

  • 1 ¾ cup or 185g Icing sugar 

  • 1 Tablespoon Vanilla 

  • 1 Egg 

  • 4 ½ cups or 560g All purpose flour 

Instructions for Sugar Cookies:

  1. Cream butter and sugar together until light and fluffy.

  2. Add the egg and vanilla and mix until combined.

  3. Add flour in 2-3 rounds for easier mixing. Dough is done when flour is fully incorporated.

  4. Form dough in a round disc, wrap with plastic/saran wrap and chill in the fridge overnight or in the freezer for at least half an hour before using.

  5. Roll cookies out to about ½ cm in thickness and cut out shapes with desired cookie cutters.

  6. Place on a cookie tray and bake for 8-12 mins at 325F.

  7. Let the cookies cool on the tray before decorating with royal icing. 

Ingredients for Royal Icing:

  • 2 cups or 200g Icing Sugar 

  • 4 ½ tsp Meringue Powder

  • 4-5 Tablespoons of Room Temperature Water

Instructions for Royal icing:

  1. Combine all ingredients and mix with a wooden spoon or rubber spatula. Mix until light and fluffy, this should take about 1-2 minutes.

  2. Once the icing is nice and thick take out what you will need for dipping and add it to a bowl. Add enough water to make the mixture runny and dipable. Add food coloring if you would like at this time.

  3. Dip sugar cookies one at a time and decorate with sprinkles. Let cookies dry 2-3 hours before storing in an airtight container. Alternatively you can put icing in a piping bag and decorate. 

  4. Leave on the counter and enjoy cookies for up to 1 week.