Hi Bake Austin Families!
We are off and running! This summer is going to be a blast, we can hardly contain our excitement.
Let’s talk about Baking 101.
Our first camp of the summer, June 1-5, ages 7-17 is right around the corner and we still have a few spots available.
Here’s the thing about baking: it is a science just as much as it is an art.
Every ingredient has a job. Flour gives structure. Eggs bind everything together. Baking powder and baking soda have separate actions, and depending on how you use them, they create the lift that makes a cake rise.
And we don’t just teach kids about it. We show them. Here’s a peek at what that looks like in our kitchen:
Crack an egg and separate the yolk from the white. Whisk the yolk with a little oil and watch it transform into something smooth and creamy. That's emulsification, and it's exactly what eggs do inside your cake batter, binding fat and liquid together so everything bakes up evenly. Without it, your batter would be a separated, oily mess.
Mix flour and water together and then stretch repeatedly. Those stretchy strands you can see and feel? That’s gluten, and it’s the structure behind (almost) every baked good you’ve ever eaten. Too little and your bread falls apart. Too much and your cake turns tough.
Drop some yeast into warm water with a pinch of sugar and just wait. Within minutes it starts to bubble and bloom. Those bubbles are carbon dioxide produced by living organisms eating sugar, and they are what makes bread rise and develop flavor. Baking bread is basically a science experiment you get to eat.
Baking 101 is where foundational skills get honed. It’s the week that makes every other camp make sense. Whether your child is brand new to the kitchen or just needs to sharpen the basics, this is the perfect place to start.
We love helping families find the right fit, so if you’re not sure which camp is the best match for your young chef just reply to this email and ask. We’re happy to help!
With love and sprinkles,
Chef Lucy & The Bake Austin Team
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