Tag Archives: Cake decorating

Happy Day!

On Tuesday, I had judging for both of my 4H projects. I won first place in both my cake decorating and my yeast bread projects! Now I get to go to our state fair and compete there at the end of July. I will have to make more bread and decorate another cake. Below is the recipe that I used for yeast bread judging(also pictured at the side), they are so very yummy, almost like the restaurant rolls. Today I feel like baking, but what yet, I don’t know. But after I do, I post it up here.

~thechildcooks

Soft and Fluffy Dinner Rolls

Yields 18 Dinner Rolls

4-4 1/2 cups all-purpose flour

2 packets quick-rise yeast

3 tablespoons sugar

1 1/2 teaspoons salt

3/4 cup milk

1/2 cup water

1/4 cup butter plus 1 tablespoon

1 egg

Mix 1 1/2 cups flour with the other dry ingredients. Heat the milk, water and 1/4 cup of butter to 120-130 degrees Fahrenheit. Pour onto the dry mix and stir until incorporated. Add egg and enough of the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 4-6 minutes. Let rest, covered, for 10 minutes. Cut into 18 equal parts and shape each piece into roll shape. Place on a greased cookie sheet. Let rise, covered, for 20-40 minutes more. Heat oven to 375F and bake for 20-30 minutes. Melt the remaining butter and brush overtop the rolls. Cool on a wire rack.

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Filed under 4-H, Breads, Cake Decorating, Yeast Bread

Happy 4th of July

This is a cake that I mentioned baking yesterday. I decorated it as part of my 4h project for a family cook out. Have a happy 4th, everyone! 

~thechildcooks

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Filed under 4-H, Cake, Cake Decorating, Sweet, Uncategorized

Got Cake?

As part of my cake decorating project for 4H, I had to show someone how to bake a cake. I chose to show my sister, who is also taking a cake decorating project, how to make a marble cake. I didn’t realize how some things just come naturally to a person who has been baking for a while, like how I know exactly where things are and how to measure them out. I really enjoyed teacher her though and had a good time doing it. Another thing that I have to do is donate cupcakes to a 4H garage sale, I think I am going to do more of an exotic flavor than vanilla this time. As for my yeast bread baking project, I am also donating bread to the garage sale, but  haven’t decided which recipe I am going to make. Today or tomorrow, I think I am going to make soft pretzels for the project. I will put some pictures of the finished decorated cake up when it gets there.

~thechildcooks

Marble Cake from the Family Fun website

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2 1/4 cups sugar

4 large eggs, at room temperature

1 tablespoon vanilla extract

1 1/3 cups buttermilk, at room temperature

1 cup semisweet chocolate chips

Instructions

Lightly butter a 9- by 13- inch cake pan and dust it with flour, knocking out the excess. Heat your oven to 350º.

Combine the dry ingredients by sifting the flour, baking powder, baking soda, and salt into a large bowl. Set the mixture aside.

Melt the chocolate in the microwave or on the stovetop according to the package directions. (Chocolate chips retain some of their shape when melted, so be careful not to overheat or burn them.) Stir the chips until they are smooth, then cool them to lukewarm, about 9 minutes.

Using an electric mixer, cream the butter and sugar on medium-high speed, adding the sugar gradually, until the mixture is light and fluffy. Beat in the eggs one at a time, first breaking them into a separate dish to ensure that no eggshells get in the batter. Add the vanilla extract and blend briefly.

Add about a third of the dry ingredients to the creamed mixture, beating on low speed until the batter is evenly blended. Next, beat in half of the buttermilk until it is evenly blended. Continue in this manner, adding another third of the dry ingredients, the rest of the buttermilk, then the rest of the dry ingredients, beating well after each addition.

Transfer the chocolate to a medium mixing bowl, then add 2 cups of the batter. Thoroughly fold in the chocolate.

Transfer a little more than half of the remaining plain batter to the prepared pan, spreading it evenly with the back of a spoon. Using another large spoon, make 3 wide, lengthwise rows of chocolate batter on top, as shown. Switch back to the plain batter and use what’s left to fill between the chocolate rows.

To create a swirled pattern in the batter, draw the top edge of a table knife across the rows, working from side to side. For best results, be sure not to remove the knife from the batter as you work.

Bake the cake on the center rack until a toothpick inserted in the center comes out clean, about 40 to 45 minutes

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Filed under 4-H, Cake, Cake Decorating, Sweet, Yeast Bread

My Summer Plans…

Emblem of the 4H organisation.

Image via Wikipedia

…include a lot of baking/ cake decorating. I know this for a 100% true fact because those are the projects that I am taking for 4-H. More Specifically, I will be making yeast breads in multiple manners, and trying out new cake decorating techniques. As part of the two projects, I will post some recipes and decorating tutorials here on thechildcooks. Since next week is my Spring Break, I hope to be doing some baking to get a jump-start on my projects; they are due in the middle to end of July, but it is never a bad thing to finish early. 

Also, if things go as planned, I may, hopefully, possibly be looking at having a bakery job. But the probability of that is slim, as people tend to not hire 14 year olds. Never the less, I have picked up an application and found some people to be my references. Another plus would be that the bakery is within running/ biking distance of my house. I figure the sooner I can start getting experience in the real food industry, the closer I am to my dream of one day owning a restaurant.  

‘Til my next baking adventure,

~thechildcooks

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Filed under 4-H, Cake Decorating, Uncategorized, Yeast Bread