Each course begins with education on the importance of handwashing to prevent illness and kitchen safety to prevent injury. We will discuss methods to keep cutting boards from sliding, how to use a knife safely, awareness of a hot burner, and wiping up kitchen spills immediately to prevent slipping. If your child is using a knife for the first time, I will work individually with your child to ensure safety. In the beginning, I will remove baked goods from the oven, while providing instruction on proper oven mitt use, to avoid burns until your child is comfortable. I am intentionally keeping the class size small to keep your child safe.
There are two goals in this course:
For each class, we will accomplish as much as we can during the allotted time!
Course I: So many cookies so little time! We will start with four basic drop cookies: chocolate chip, ginger, oatmeal white chocolate cranberry and deep chocolate with peanut butter chips.
Course II: Let’s get Rollin’! Rolled cookies: In this class, we roll out special doughs and cut out different shapes. Cookies include: sugar cookies, linzer (light spice flavor filled with raspberry jam), chocolate cookies with cream filling (white filling like Oreos or coffee-flavored). After assembling the cookies, we will decorate them.
Course III: Baking up Brownies and Bars: Make the richest chocolate-chocolate chip brownie ever! Nuts are always optional. We will make lemon bars with freshly squeezed lemon juice and peanut bars: my homemade version of the PayDay candy bar!
Course IV: Super Awesome Filled Cookies: In this course we will learn how to make my version of the classic Maine whoopie pie, carrot cake cookies filled with cream cheese frosting, and ginger cookies with lime cream filling.
Course V: Gotta Have a Galette…or a tart!! Tarts are simply elegant and galettes are simply rustic. You will first learn how tart pans work; it so easy to separate the pan from the crust. Then you will prepare a lovely dough that works well with tart pans. Variations in tart fillings include chocolate-orange, pastry cream with fresh berries, caramelized almond, lemon, and chocolate coconut pecan. A galette is a free form, all-natural sort of looking dough. You will roll out the dough, fill the center with a berry, apple or nectarine filling, then simply fold the sides in and bake! We will use seasonal fruits whenever possible.
Course VI: Easy and Essential small cakes: Cupcakes, Cheesecakes, Molten Lava Cakes: In this course you will learn three very different, but essential cakes. We will prepare cupcakes with an easy buttercream icing that can be flavored in several ways, individual cheesecakes with a graham cracker crust, and a molten chocolate cake, with an oozing center of Belgian chocolate goodness!
Course VII: The Getting Fancier Class! Custard-based desserts/Sauces/Garnishes: Here you will learn the secrets of a silky crème brulee with its classic burnt sugar coating or chocolate pot de crème with a touch of whipped cream. Both desserts begin with a base of eggs and cream. Then it’s time to get fancier with a special homemade sauce: caramel sauce and/or chocolate sauce. We will whip up some cream, make multi-shaped tuiles and chocolate shavings. We will accomplish all that we can in the allotted time!
Course VIII: The Last course: The Ultimate Dessert Presentation. In this course, you will make a composed dessert; that is, one dessert with many components. Your final plate will include a mini molten chocolate cake with homemade ice cream and caramel sauce, a chocolate raspberry ganache tartelette with raspberry sauce, vanilla bean crème brulee, and a tuile (a very thin cookie that can be shaped many ways).
Specialty classes will run periodically and can be found on the monthly calendar. I will post updates on my Facebook page. Most are 2 hours long and the cost is $38.
French macarons: Pretty pastel almond-based cookies with chocolate ganache filling.
Pate a Choux: Eclairs & Cream Puffs: This is a classic French pastry term which literally translates into lightning as the batter puffs up quickly during the baking process. In this class, we will learn how to make eclairs, cream puffs, and pastry cream filling. Once prepared, we will dip the eclairs in chocolate ganache and fill the puffs with ice cream.
Sugar Cookie decorating: Delicious sugar cookies with homemade buttercream in seasonal themes.
A full week of baking fun! Includes bottled water and snacks!
$275 per weekly session, 10% sibling discount. Please see the top of my Facebook page for the schedule and details!
After school courses ages 7-12: More to come on this! I am reaching out to the Waterville school district to see if bustransportation can be provided. Students from other towns will most likely require their own transportation. Snacks will be offered.
Monday-Thursday 2:45-4:45: Price TBD. There will have to be some flexibility with arrival and pick up times due to different school release times.
Mondays: cookies, Tuesday: brownies/bars Wednesday: Tarts and Galettes Thursday: cupcakes/cheesecake Friday: series class. If repeat students sign up, I will continue to change the dessert menu.
I offer a special 8-week dessert series course where students begin with drop cookies and progress to a beautifully composed dessert. This class will run every Saturday from 10-1. $38 per class, $304 per 8-week session. You may pay weekly or in one sum.
You must pick either Friday or Saturday series. Saturday series students up to age 16.
Birthday Parties: Call or email if you are interested in having a private baking fun birthday party. Your child can make his or her own birthday cupcakes. Up to 10 children including the birthday child. Two-hour class. $35 per child for cupcakes; $40 per child for mini layered cakes.
Cooking camps will be offered the week of school vacations: December, February and April to follow the Waterville/Winslow school district calendar. Please check back for updates.
Adult courses: Various offerings throughout the year.
The above classes are not suitable for children with food allergies or gluten-free needs. If your child has a nut allergy, we can have a nut-free class day.