What are we about here at Bakeroose?

Chef Stephanie Petersen is know as Chef Tess Bakeresse. She is joined in her cooking adventures here on the Bakeroose blog by her two sons, Little Man and Face. We also have regular posts from other Little Chefs who share their cooking adventures. Our kid's blog is a help to moms, grandmas, grandpas and caregivers. We want to help a whole new generation of cooks get excited about the culinary world. If you cook together and have the desire to join our Bakeroose, feel free to send an email to Chef Stephanie Petersen (chef-tess@hotmail.com). If we like what we see, we'll add your story! That simple. If you homeschool, welcome! We have a twice monthly bakeroose class that will be highlighted on this blog as a way to incorporate food science into your child's education. We hope you want to come back again and again. Even better, we hope you like it enough to want to share your cooking experiences and anything you learn along the way! We are so excited to hear from you! Chef Stephanie's main blog is http://www.cheftessbakeresse..com/

Cooking class information can be found here:

Kids Cooking Classes

Any class Chef Tess teaches with kids will usually be added here automatically! So...how cool is that?!

Monday, August 30, 2010

CAKE DECORATING!!! Part 1

This is Ema Bug everyone.

So, last week, we did cake decorating at our house. We had to make our own cakes and at my house we were out of boxes of cake mixes, so I had to make mine by scratch. I got the recipe of our friends blog, Chef Tess. We haven't eaten the cake quite yet but it looks really good. Here's the recipe:

My Chef Tess Cake mix
dry ingredients:

The dry ingrediants

4 1/2 cups all purpose white flour
1/2 cup cornstarch
2 1/2 cup sugar
2T baking powder
1T salt
1 cup shortening (or butter )
1T double strength vanilla
Sift flour, cornstarch, baking powder, and salt through a flour sifter at least once to remove extra lumps. Combine shortening (or butter) with dry ingredients and vanilla in a Kitchen Aid type mixer with paddle attachment. Mix until well combined.


The dry ingredients mixed together

If you don't have a mixer, it also works to cut the shortening into the flour as you would for pie crust and then run the mix through a hand held flour sifter to make the mixture more smooth. The metal flour sifters are available to purchase at most grocery stores and baking sections of Wal-mart or Target.


Yields 9 cups cake mix. If you use butter, please keep your mix in the fridge!

4 1/2 cups mix equal to one boxed cake mix:


The wet ingredients
Combine with 3 eggs
1/3 cup oil
1 1/3 cup water
200 strokes by hand or 3 minutes medium speed.

Bake time 350 degrees:
Pan size: 2 8 inch 33-35 minutes
The wet ingredients mixed together
2 9 inch 28-31 minutes
13 by 9 inch 32-35 minutes
bundt 38-43 minutes
24 cupcakes 18-21 minutes
High altitude: stir 1/4 cup all purpose flour into mix. Mix as directed.


More cake mixes to follow as experimentation continues.

My next post I'll post what I did with the cakes.
SMILE people!!!

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