Foundation Series - Baking for Kids

Service Description

Saturday, October 10 — The Muffin Method Banana Bread & Blueberry Muffins Students begin with one of the most approachable baking methods: combining wet and dry ingredients. They’ll learn why overmixing can make baked goods tough, how to fold ingredients together properly, and what creates a tender muffin or quick bread. Saturday, October 24 — The Creaming Method Chocolate Chip Cookies & Snickerdoodles Students explore the role of butter and sugar in baking and learn how creaming creates structure, texture, and lift. They’ll see why ingredient temperature matters and use the same fundamental method to make two very different cookie doughs. Saturday, November 7 — The Cut-In Method Double Chocolate Scones & Cheese Biscuits This hands-on method teaches students how to work cold butter into flour while keeping it cold, why a light touch matters, and how technique creates a tender, flaky texture. They’ll use the same method to make one sweet bake and one savory one.