Ashcraft - Cake Mix Cooking for Kids

Cake Mix Cooking for Kids

Stephanie Ashcraft

Photographs by Zac Williams

Cake Mix Cooking for Kids

Digital Edition 1.0

Text 2011 Stephanie Ashcraft

Photographs 2011 Zac Williams

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-1918-5

• Always get permission from an adult to use the kitchen. Plan ahead. Read and reread the recipe several times. Make sure you have all the ingredients before you start.

• Wash your hands with soap and water before starting your baking adventure. Continue to wash hands after cracking eggs, handling dough, or touching the trash can.

• Wear close-fitting sleeves that wont accidentally catch fire.

• Get out all of the kitchen tools needed before beginning your project: pans, cookie scoops, bowls, spatulas, oven mittens, measuring cups, and whatever else may be required.

• For best results, follow the recipe exactly.

• Always use oven mittens or pot holders when putting food in or taking it out of the oven. I suggest you always have an adult assist you in placing and removing items from the oven to avoid getting burned.

• Knives are not toys. Always have an adult assist you when you are cutting anything with a sharp knife. Keep your fingers away from the blades of sharp knives.

• Clean as you go. Throw away wrapping and packaging as soon as you are done using the product inside. Wash dishes as you are done with them.

• Turn off burners or oven when you are finished.

• Glass or metal bowls for mixing and holding ingredients

• Set of measuring cups

• Set of measuring spoons

• Rubber or plastic spatula

• Metal spatula

• Knives for cutting

• Butter knives or spatula for frosting

• Cutting board

• Ice cream scoop

• Metal or wooden spoons for stirring or scooping

• Cookie scoops1 tablespoon size (small), 2 tablespoon size (medium), and 3 tablespoon size (large)

• Rolling pin

• Rotary beater

• Baking sheets

• Mini muffin pan

• Muffin pan

• 9 x 13-inch pan

• Cupcake liners

• Oven mittens or hot pads

• Cooling rack

• Powdered sugar shaker

• Wax paper

• Plastic wrap

• Measuring flour and sugarstir flour or sugar in the storage container or bag. Using a large spoon, lightly spoon flour or sugar from the container into the measuring cup. Do not shake the cup and do not pack the flour or sugar. However, if you are measuring brown sugar, you do need to pack the brown sugar in the measuring cup. Using the back of a table knife, level off the flour or sugar even with the top edge of the measuring cup.

• Measuring seasoningsusing a measuring spoon, scoop and then level using the back of a table knife.

• Measuring buttera stick of butter has measuring amounts marked on the sides of the paper wrapping. Just cut where you need to and unwrap the butter.

• Do not over mix the batter when making cupcakes or cakes.

• When making cookie dough, mix until all dry ingredients are worked completely into the dough.

• Always preheat your oven to the correct temperature before baking. When the oven reaches the set temperature, you can place the item to be baked inside. Set timer for the lowest time mentioned on recipe. Bake longer if necessary.

• Bake cookies and bars until the edges start to turn a light golden brown color. Remove and allow cookies to cool on the pan for 5 to 10 minutes. Use a spatula to place cookies on cooling racks.

• Check cakes by inserting a clean toothpick in the center of the cake. If it comes out clean, the cake is done. If not, return cake to oven and bake a couple more minutes. Test again.

• Place baked items on cooling rack while still in the pan, for at least 10 minutes, before attempting to remove from the pan.

• Allow cookies, cakes, and cupcakes to cool to room temperature before frosting and decorating or the frosting will melt and slide off.

• Cut the baked recipe into bars or squares when completely cool unless the recipe specifies differently. This helps prevent the bars from crumbling.

• Store baked items in a tightly covered container or leave them in the pan and cover tightly with aluminum foil. This prevents the treats from drying out. Storing leftovers in the refrigerator will keep items fresh longer.

• Store baked items made with cream cheese, milk, pudding, or whipped topping in the refrigerator before and after serving.