After becoming cake bakers, the workers at the Anglican Church Farm across the street wanted to learn more. So, to build on their baking skills, we baked scones and biscuits together.
The men did a good job being involved and weren't afraid to get their hands dirty mixing the dough.
The best part of the day was when the biscuits and scones were divided up and passed around for everyone to taste.
At the end, when I asked if there were any questions about how to make these things, the only response was that they were "really sweet!" They were confident that it will be easy to put into practice on their own. Several of the people there even told me they were going to go home and bake some for their family that very night.
The same week, I taught the students from the college about how to make cakes. I'm not sure if I've explained this before, but we use an easily-obtainable plastic cup for a measuring cup. I figured out where to mark the cup for American measurements (1/4 cup, 1/3 cup, etc.). The cups only cost about 15 cents, while American measuring cups (if you can even find them) cost $5-6. Here are some students making measuring cups:
They were very pleased at how well their cakes turned out:
Here's the whole group with one of their cakes and the bowl of pink frosting they made for it:
I see the cake was made in a pot with a lid. Did you use your boiling method? For the scones too?
ReplyDeleteYes, we steamed the cakes, but used a frying pan for the scones. Here's a post that shows pictures of that from a different time: https://anthsara.blogspot.com/2017/02/skillet-baking-with-students.html
DeleteYum! I'm curious- do you significantly reduce the amount of sugar in their cakes compared to recipes from America?
ReplyDeleteI reduced the amount of sugar in all of the cake recipes I share, but a lot of people like maize cake (cornbread) or banana cake (banana bread with 1/4 c. of sugar in it) best!
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