Welcome to Terri Bakes!

I am a baking and cake decorating instructor, teaching in retail, community and private in-home instruction.  Where there’s a whisk, there’s a way- I can bring the class to you.  My goal is to teach the next-generation-bakers.  What is learned in baking goes far beyond the kitchen walls. Baking gives you confidence and focus and the knowledge to combine butter, flour, sugar and eggs to create something wonderfully delicious.. it’s love made edible.

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 my blog post, “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.


Recent Posts

In 2017, We learned a bunch!

When I began teaching baking and decorating classes, I had no idea how much I would learn! In 2017, I branched out from being a vendor at a local farmer’s market and a bespoke baker and began teaching public and private classes.

While I continue to teach  decorating at Michael’s using the Wilton Method,  I have made the progression to teach baking, confectionery and a series of beginner baking classes; called Next-Generation-Baker.  It’s on the class information page.

In 2017, we learned to make pies, homemade candy corn, caramel apples and decorated gingerbread cookies and sugar cookies. We made cupcake bouquets, mother’s day cupcake flowers, father’s day craw-daddy cupcakes, pie filling, witch brooms and shoes and black cats. We made small-tall cakes decorated with purple Louisiana Iris and cakes decorated with succulents. We torted, filled and frosted cakes and cupcakes.

I attended a baking workshop at King Arthur Flour in Norwich, Vermont.  I took classes on how to make the flakiest pie crust and the tastiest filling, temper chocolate and make truffles and ganache and how to choose the right chocolate for a recipe.

What is my take-a-way in 2017? I learn from doing and what I love to do is teach. When you teach a person to bake, you give them life and social skills and they attain self-confidence through their ability to bake.  What is learned in baking goes far beyond the kitchen walls.  Bakers not only bake for themselves, but also bake for others. When a person, especially a young person, bakes for their family and friends, they are sharing a part of themselves – their love of baking- through communication that is personal, one-on-one, face-to-face; not electronic.

We learned a bunch in 2017 and we’re sharing our love…

  1. 30 days has September but November has Pie. Leave a reply
  2. It Started With A Lemon Meringue Pie Leave a reply
  3. Witch Way to the Party? Leave a reply
  4. Sharing the Love. 1 Reply
  5. The Kindness of Strangers Leave a reply
  6. June Classes Leave a reply
  7. Making Vanilla Extract Leave a reply
  8. The Mantel of Pocking Champion Leave a reply
  9. Amelia, the Maker of Hugs Leave a reply