Poem
Welcome back my wonderful friends. It’s so good to be with you. Can you believe this will be our last time baking together?
The Road Not Taken
By Robert Frost
Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;
Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing there
Had worn them really about the same,
And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,
I doubted if I should ever come back.
I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I—
I took the one less traveled by,
And that has made all the difference.
Rebus
1: Rebus (last one…. drumroll please…)
And why is that our last one, you might ask? Because to put it simply that is what you are!
2: Vocabulary words
Vocabulary Word Instructions:
This week we will be playing games with our years worth of splendiferous vocabulary words. Please review these well;)
- Discombobulated
- Flabbergasted
- Magnanimous
- Bumbershoot
- Befuddled
- Collywobbles
- Bafflegab
- Farlek
- Bamboozle
- Triskaidekaphobia
- Kerfuffle
- Gobbledygook
3: Unjournaling
I hope that you have enjoyed writing at least a little this year. You get to choose ANY prompt you would like. But please complete it and bring it with you to class to share with the class.
All Things Baking
I have to say that I am a little bummed that this will be our last class. But then again, when one thing ends other amazing opportunities are sure to appear!
For this final class, I wanted to give you a chance to do something that YOU think would be fun too create using all the knowledge you have obtained throughout this year (and perhaps even a smidge more). This week you will be baking and decorating a cake or cupcakes of your choice. You will need to bake, store, thaw and transport your cake to class WHERE you will be displaying, presenting and SHARING your cake with your fellow class mates and mentors.
Here are the rules:
1- The cake and frosting must be made/baked from scratch with buttercream or equivalent (meaning no crisco in the frosting) and No store bought delicacies of wonderment.
2- It must be edible.
3- Hands must be washed, hair must be pulled back and counters must be clean at the time of baking AND decorating AND afterward. Because you will be sharing this with others, don’t bake on top of last nights stir fry and make sure your hair doesn’t fall into the batter. Complete disclosure, one time I made an AMAZING batch of rice crispy treats. They looked AMAZING! I brought them to a family reunion. Everyone was “ooing and awing.” No joke, the FIRST person to eat one pulled out a huge hair– FROM HIS MOUTH and from THE FIRST BITE– right in front of me. hahaha. Oh I was both disgusted and highly mortified. No one wanted any after that! True story.
4- Be sure that you make enough cupcakes/ cake for about 20 people.
5- It must have some sort of “filling.” Fillings can be buttercream, thick puddings, jams, buttercreams, buttercreams with cookies, fruit, fruit purées or even candys or sprinkles. Do some reasearch on line. Cakes by Courtney has some tasty fillings and her ratios are usually spot on. If you make cake with filling, be sure to pipe a dam of frosting. If you are doing cupcakes, find some tutorials on line on “how to add filling to cupcakes.”
6- These will be judged by the seniors and senior mentors. Be sure that you calculate backwards when you will need your cakes to be nice and eatable– not to cold, not a melty mess. (hint… unless it’s cupcakes, you will need to have your cake finished, in the fridge by Tuesday and sitting on the counter by Wednesday. If you are doing cupcakes, you can freeze them but they will need to go through the same time line for defrosting EXCEPT, you will want to keep them covered in a tuperwear (both in the fridge and on the counter. Also remember that cakes will absorb flavors from other things around them. Be careful what you put it by. If you put it by garlic… garlic cake it will become!
Other than that the sky is the limit. Have fun. Research something new. Try something new. Try a new filling. Try marshmallow fondant. (I’ll add a video below if you would like to see how to make that. Fondant isn’t always my favorite. But if I do it… I go for marshmellow pretty much every time. I personally think it has a better flavor and texture.) You don’t have to have an outer frosting layer. These are called “naked cakes.” Kinda funny, huh? If so, perhaps you want to pipe a stiff heavy whipped cream on the top and add fruit. If that’s the case, you may want to wait until thursday morning to add the fruit and I would not make the cake until Wednesday night and then I would keep it in the fridge until time for vangaurd. I can’t wait to see what you can come up with.
Just for fun, you can watch one of my favorite shows, BEST CAKE WINS. It’s a fun tv show on BYU-tv and helps you see how creative you can get when decorating cake and how creative a baker can be when they are given “parameters.”
Love you guys. It’s been my privilege to be your mentor this year!
Happy Baking
Jinger
List of what to do and what to bring to class:
- Rebus answers
- Your unjournaling assignment
- Your mind filled with our new words for the year
- Your cake of wonderment with a description for the judges of what you have done
- Your sweet tooth
