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…