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Summer Basic Baking Program for Junior High and Intermediate students. All recipes are
designed for beginner bakers and can be adjusted for group sizes.
SESSION 1: CHOCOLATE CHIP
COOKIES
Ingredients (makes ~24 cookies):
1 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
Instructions:
1. Preheat oven to 175°C (350°F).
2. Cream butter and sugars until fluffy. Add eggs and vanilla.
3. Mix dry ingredients in a separate bowl, then combine with wet ingredients.
4. Fold in chocolate chips.
5. Scoop onto a baking tray and bake for 10–12 mins until golden brown.
Note: Please bring the following materials: parchment paper, apron and hair net food container
with
cover
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SESSION 2: BANANA MUFFINS WITH
OREO / choco chips
Ingredients (makes 12 muffins):
1 1/2 cups mashed ripe bananas (about 5 bananas)
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
1 1/2 cups all-purpose flour
½ Cup crushed oreo or choco chips
Instructions:
1. Preheat oven to 175°C (350°F). Line muffin tin.
2. Mix mashed bananas and melted butter. Add sugar, egg, and vanilla.
3. Sprinkle in baking soda and salt, then add flour gradually.
4. Pour batter into muffin cups. Bake for 18–22 minutes.
Material Needed: muffin paper
🎂 SESSION 3: VANILLA CUPCAKES +
BUTTERCREAM FROSTING
Cupcake Ingredients (makes 12):
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, softened
2 eggs
2 tsp vanilla extract
1/2 cup milk
1 1/2 tsp baking powder
1/4 tsp salt
Instructions:
1. Preheat oven to 175°C (350°F). Line a muffin tin.
2. Cream butter and sugar. Add eggs and vanilla.
3. Mix dry ingredients and add alternately with milk.
4. Fill cupcake liners 2/3 full. Bake for 18–20 mins.
Buttercream Frosting:
1/2 cup butter (softened)
2 cups powdered sugar
2–3 tbsp milk
1 tsp vanilla extract
Mix all ingredients until smooth and pipe onto cooled cupcakes.
Materials Needed : muffin paper, plastic pastry bag or piping bag, food color
🍞 SESSION 4 and 5 : BASIC BREAD
ROLLS
Ingredients (makes 12 rolls):
2 1/4 tsp (1 packet) active dry yeast
1 cup warm water (not hot)
2 tbsp sugar
2 tbsp oil or melted butter
1 tsp salt
2 3/4 to 3 cups all-purpose flour
1 egg (for egg wash)
Instructions:
1. Dissolve yeast in warm water with sugar. Let sit for 5–10 mins (until foamy).
2. Add oil and salt. Mix in flour gradually to form a dough.
3. Knead 5–7 mins until smooth. Let rise 1 hour.
4. Punch down, divide into rolls, and place on tray.
5. Let rise 30 mins. Brush with beaten egg and bake at 180°C (350°F) for 15–20 mins.
🥧 SESSION 6: MINI FRUIT TARTS
Pastry Crust:
1 1/4 cups all-purpose flour
1/2 cup cold butter, cubed
2–3 tbsp cold water
1 tbsp sugar
Pinch of salt
Instructions:
1. Mix flour, sugar, and salt. Cut in butter until crumbly.
2. Add cold water until dough comes together.
3. Roll out and cut into circles. Press into muffin tin.
4. Prick with fork. Bake at 180°C (350°F) for 12–15 mins.
Filling:
1 cup vanilla pudding or custard (store-bought or homemade)
Assorted fruits (mango, strawberries, grapes)
Custard:
Ingredients
4 large egg yolks
1 2/3 cups whole milk or alpine will do
1/2 cup sugar, divided
2 tsp vanilla extract
3 tbsp cornstarch
2 tbsp soft butter, unsalted
¼ cup condensed milk
Instructions
1. In a large pot pour milk and half of the sugar and bring to a boil. Reduce heat
to medium.
2. Keep the milk at low simmer. In a bowl whisk egg yolks. In a separate bowl
combine the remaining sugar and cornstarch. Add egg yolks to the sugar and
cornstarch mixture and whisk to combine.
DO NOT MIX THE sugar, egg yolks and cornstarch too far in advance, do it
when the milk is starting to boil and you are ready to add them to it.
Add 1 cup from the warm milk and carefully mix, then add mixture to the
remaining warm milk and heat gently (on medium/high heat), stirring with a
wooden spoon or a whisk. Keep stirring until custard thickens, or for 3-5
minutes. This custard needs to be cooked to 185 F in order for it to become
thick and not turn wattery in the fridge.
1. Turn off heat and add butter, which will thicken the custard even more, after it
cools down. Add vanilla.Stir again and remove from heat. You can strain
custard to get rid of any lumps.
3. Transfer to a bowl and cover tightly with plastic wrap on top. Cool to room
temperature.
4. Serve at room temperature or cold.
1. Cool crusts. Spoon in custard, top with fruits.
2. Chill until ready to serve.
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🥧 SESSION 7 and 8: 🍰 Classic Vanilla
Chiffon Cake with caramel frosting
Ingredients:
For the cake batter:
2¼ cups (280 g) cake flour (sifted)
3/4 cups (150 g) granulated sugar (divided)
1 tbsp baking powder
½ tsp salt
7 large egg yolks
¾ cup (180 ml) water
½ cup (120 ml) vegetable oil
1 tbsp vanilla extract
1 tsp lemon juice or white vinegar (optional, enhances flavor)
For the meringue:
7 large egg whites
½ tsp cream of tartar (or 1 tsp lemon juice)
¾ cup (150 g) granulated sugar (divided
For the caramel:
2 cans Alaska condensed milk
1 box All purpose cream
Instructions:
1. Preheat oven to 325°F (160°C). Prepare an un-greased 10-inch tube pan or chiffon cake
pan.
2. Mix dry ingredients:
o In a large bowl, whisk together cake flour, 1 cup sugar, baking powder, and salt.
3. Add wet ingredients:
o Make a well in the center. Add egg yolks, water, oil, vanilla, and lemon juice.
Whisk until smooth.
4. Make the meringue:
o In a clean bowl, beat egg whites and cream of tartar on medium speed until
foamy. Gradually add the remaining ½ cup sugar and beat on high until stiff peaks
form.
5. Combine:
o Gently fold ⅓ of the meringue into the batter to loosen it. Then carefully fold in
the rest in two batches using a spatula. Do not deflate the meringue.
6. Bake:
o Pour batter into the pan (do not tap or smooth). Bake for 50–60 minutes or until a
skewer comes out clean.
7. Cool upside down:
o Immediately invert the pan (on a bottle neck or pan legs) and cool completely (1–
2 hours). This prevents the cake from collapsing.
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SESSION 9: Chocolate Revel
Bars
Yield: 24 bars
Ingredients
Oatmeal Batter:
3 cups quick cooking oats
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
Fudge Filling:
1 (14 ounce) can sweetened condensed milk
1 ½ cups semisweet chocolate chips
2 tablespoons butter
½ teaspoon salt
½ cup chopped walnuts
2 teaspoons vanilla extract
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2. Make the oatmeal batter: Combine oats, flour, baking soda, and salt in a bowl.
3. Beat brown sugar and butter with an electric mixer in a large bowl until fluffy. Mix in eggs and
vanilla. Stir in flour mixture until combined.
4. Make the filling: Heat condensed milk, chocolate chips, butter, and salt in a medium
saucepan over low heat, stirring frequently, until smooth, 5 to 8 minutes. Remove from the
heat and stir in walnuts and vanilla.
5. Pat 2/3 of the oatmeal batter into the bottom of the prepared pan. Spread filling evenly over
top, then dot with remaining batter.
6. Bake in the preheated oven for 30 to 35 minutes. Remove to a wire rack and let cool
completely before cutting into 24 bars.
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SESSION : Frosting Activity on
cup cakes using whip it
Please bring the following
two pieces monde cup cake
Whippit frosting
1 Nestle cream.
Materials needed: disposable piping bag and decorating tips.
🏆 SESSION 11 and 12 : BAKE-OFF
Students can choose one recipe to recreate or remix with creative toppings, fillings, or
decorations.
Optional theme: "Rainbow", or "Chocolate Lovers"
