Foundation Series - Baking for Kids

Service Description

Saturday, October 10 — The Muffin Method Banana Bread & Blueberry Muffins The simplest of the three methods, also called the blending method. Students learn how wet meets dry, why overmixing kills tenderness, and how to fold without deflating. Saturday, October 24 — The Creaming Method Chocolate Chip Cookies & Snickerdoodles The classic method behind nearly every cookie and cake worth eating. Students learn the chemistry of butter and sugar, why temperature matters, and how creaming builds the structure that makes a great cookie. Two doughs, two flavors — all from the same fundamental method. Saturday, November 7 — The Cut-In Method Double Chocolate Scones & Cheese Biscuits The flakiest method and the most hands-on. Students learn to cut cold butter into flour without melting it, why a light hand matters, and how the same method makes everything from sweet scones to savory biscuits. One sweet, one savory — both bakery-quality.