Baking with Children

I like to bake and although cakes are not my specialty I have been practicing this summer.  I'm hoping that by Bryce's birthday in August I have it together enough that I am not a bawling mess just before the party because the cake is falling apart as I frost it.  I have had some success, yay!  And I realize that although buying a cake is easy, it is really important for me to do homemade, I want my kids to remember how I made their cakes and hopefully even when it's ugly they will love it.  The second I get out my mixer both kids start pushing chairs toward the counter so they can "see" too!  Sometimes it's much easier to wait until they are both napping to bake but on the days I have my patient pants on I let them help me.

 Ready mom!

I recently discovered the secret to baking with children is to prepare all of the ingredients before they are aware you are going to bake.  I have had serious stress trying to keep Dietrich from dumping, pouring and mixing while I re-read recipes and measure ingredients.  This also works great for when someone has a melt down, I haven't actually started baking yet and ingredients can sit for quite a while and wait until everyone is ready to move on.

 Lenorah did fall off of her chair once a few weeks ago, but since then she has realized to be careful and fortunately she wasn't hurt.  So while I am aware this might not be super safe, I also think kids can figure things out and learn from their mistakes, and I'm always grateful when mistakes do not include doctors visits.

 "Turn it on now mom!"

 This was one of our best baking experiences to date.  Dietrich was super patient and waiting to add ingredients until I told him.  He was also very careful and didn't spill.  We have had times where half the ingredients end up on the counter and I wonder what kind of crazy person lets her kids help her bake.

 Lenorah helps too!

 After things were mixed up Lenorah had a melt down and Dietrich said he was tired.  So I got everybody off for a nap/rest and was able to finish up on my own.  This particular cake has a meringue topping that bakes on top of the cake.

 Then you add a layer of whip cream and strawberries and the second cake topped with more whip cream and strawberries!  This cake was a little easier than usual since it didn't take any actual decorating, that is always where I lose it, trying to get buttercream frosting to stick to the cake without the cake falling apart.

 We shared this after dinner with Grammy and Papa, Auntie Bekah and cousin Arielle.  Everyone seemed to seriously enjoy it and since Bekah asked where I got the recipe I will share it here for anybody who wants a delicious summery dessert!

(from taste of home magazine)

2 eggs separated

1/4 cup butter softened

1/2 cup sugar plus 1/2 tsp sugar, divided

1/2 tsp vanilla extract

1 cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup 2% milk

2 cups heavy whipping cream

1 pint fresh strawberries sliced

1/2 tsp sugar

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350 degrees. Line bottoms of two greased 8 in round baking pans with parchment paper, grease paper.

2. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy.  Add egg yolks, beating well. Beat in vanilla extract.

3. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.  Transfer to prepared pans.

4. With clean beaters, beat egg whites on medium speed until foamy.  Add remaining sugar, beating on high until sugar is dissolved.  Continue beating until soft peaks form.  Spread over batter in pans.

5. Bake 12-15 minutes or until until toothpick inserted in center comes out clean.  Cool completely in pans on wire racks (cakes will be thin).

6. In a large bowl, beat cream until stiff peaks form (I added a 1/2 tsp vanilla extract for a little more sweetness).  Loosen edges of cakes from pans with a knife.  Carefully remove one cake to a serving plate, meringue side up.

7. Arrange sliced strawberries over top; sprinkle with sugar.  Gently spread with half of the whipped cream.  Top with remaining cake layer, meringue side up; spread with remaining whipped cream.  Top with more strawberries.  Refrigerate until serving.