We baked today!

Most kids love to cook. Its a way to teach fractions (1/2 cup), simple math, textures, colors - and you get to eat your results! If you don't mind a mess even little kids can pour, measure, stir, sift and scrape the bowl. Instant pudding is a good low risk way to start. Danielle has been cooking for years. She can make crepes, brownies, pies, macaroni & cheese and lemonade. Amanda enjoys stirring or watching the mixer when we use it.

First we made a 1 egg cake - without a mixer so it came out a bit flat. We accidentally used two 9" pans, instead of 8" pans. Amazingly, it still was spongy & light  - and delicious!

It's a simple, basic recipe that only requires ingredients most people have around the house. You can use any flavoring if you don't have vanilla (almond, orange, lemon...)

ONE EGG CAKE RECIPE

• 1 3/4 cups flour
• 1 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup softened butter
• 1 cup milk
• 1 egg
• 1 teaspoon vanilla

  

  The 1 egg cakes

Preheat oven to 375 F.

Sift together dry ingredients. Combine with wet ingredients. Pour into two greased 8" cake pans. Bake for about 25 minutes until a toothpick inserted in the center comes out clean.

Next we made a low fat banana cake. If you cut it into 9 pieces it only has 217 calories a slice. It came out perfectly!


LOWFAT BANANA CAKE RECIPE

• 1 3/4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2/3 cup sugar
• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup milk
• 1/4 cup canola oil or applesauce
• 1 teaspoon vanilla

Low fat banana cake

Preheat oven to 350 F.

Sift together dry ingredients. Combine with wet ingredients. Pour into a greased 9x9" pan. Bake for about 28 minutes until a toothpick inserted in the center comes out clean. 

This is what you get when you let two four years olds decorate a cake!