Welcome to Terri Bakes!
I am a baking and cake decorating instructor, teaching in retail, community and private venues. Where there’s a whisk, there’s a way- I can bring the class to you.
As a young girl, I was fascinated by the beautiful towering cakes made by my Great-aunt Fronnie. It was like watching a magician as she pulled the delicious cake from the oven as the mouth-watering aroma filled the air. She then would crack and separate eggs and pour sugar and whip up the most beautiful white frosting that would be perfectly swirled upon evenly divided chocolate layers of deliciousness. I was in Love! I spent hours going through my mother’s Southern Living Magazines only stopping to closely examine any articles about baking. I tore off every cover that had a showstopping creation gracing the cover.
Learning to bake and sharing my love of baking has taught me that sharing my knowledge with others and the next generation is so important. The experience is just as important as what is being learned – and what is being learned through baking goes beyond the kitchen walls. Lasting memories are created, fundamentals can be applied to other tasks and we learn to communicate with others. In a world where technology rules, the basic skills of traditional baking are being lost. In my way of thinking, baking warms the heart and feeds the soul. It is something to be valued and shared.
Today, I watch the Food Network, the Great American Baking Show and the Great British Baking Show with great admiration for those who make the cut and for Mary Berry and “no soggy bottoms”. I love, love, love King Arthur Flour in Norwich, VT. I travel to KAF every couple of years for classes.
Collecting cookbooks is an obsession of mine, especially any out of print or vintage books. I have almost every year of the Southern Living Annual Recipe books. I recently discovered “Let’s Bake” with Beulah Ledner: A legendary New Orleans Lady” while combing through the State Library of Louisiana online catalog. This tiny lady, a housewife and a mother living in New Orleans introduced us to the multi-layered French Doberge. I used her recipe to make my birthday cake. See “It started with a Lemon Meringue Pie.”
I live in my hometown Moss Bluff, LA with my patient husband who has come to accept you can never have too many bundt pans.