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In the Kitchen with Kaitlyn - Bake a Dessert for Younger Bakers

A Super Summer Flamingo Macaron Camp 11-14 Year Olds

Class
Ms. Victoria
Average rating:5.0Number of reviews:(1)
In this two day camp we will learn how to make cute flamingo macarons and a cheesecake filling. On the first day we will pipe the macarons. On day two we will learn how to make the filling and decorate 3 flamingos together.

Class experience

This class is taught in English.
I have been making macarons for seven years. I have a small business in South Carolina called, Victoria’s Macarons. Making macarons is a passion of mine and I love passing down my passion to kids. 
I used to work at a child development center as a teacher and then as the director. I love working with kids of all ages. 
I have two little ones of my own. My oldest always offers to help me make macarons. 
Homework Offered
For homework you will need to bake the flamingo macarons. There is a 45 minute to an hour dry time before the macarons can bake. Once you are finished baking the flamingo macarons you will post it in the classroom so that our class can see how beautiful your flamingo macarons came out. You will need to comment on other classmates pictures to count for participation.
2 - 4 hours per week outside of class
Assessments Offered
Grades Offered
Here is a list of items that you will need for our class. Please make sure everything is out and ready to go as soon as class begins. If items are not out and pre measured I will have to transfer you into another class. This helps to make sure our class runs smoothly and we end on time.

- Stand mixer or hand mixer (if using hand mixer please message me first to let me know the speeds) 
- Wire whisk attachment for stand mixer
- Sifter or stainer. It can be medium or large sized. 
Sifter example: 

https://www.amazon.com/IMUSA-IMU-71133-Plastic-Strainer-6-Inch/dp/B00IA8KNAQ/ref=sr_1_37?crid=3SDLPYQBL93E4&keywords=sifter&qid=1653414439&sprefix=sifter%2Caps%2C94&sr=8-37

- Electronic food scale MUST be able to read in grams 
- Oven 
- Oven racks 
-  You will need a plastic or reusable Wilton piping bags
- Pink food coloring. The squeezable or the non squeezable will work. 
- 1 8 oz Pink candy melts 

https://www.amazon.com/Wilton-Bright-Pink-Candy-Melts/dp/B00IE01V4W/ref=sr_1_3?crid=4QUGLWWAX1JJ&keywords=pink+candy+melts&qid=1653414567&sprefix=pink+candy+melts%2Caps%2C97&sr=8-3

- 1 edible marker 

https://www.amazon.com/Coloring-Pens%EF%BC%8C3PCS-Decorating-Frosting-Edibleink/dp/B07HQWGBM1/ref=sr_1_10?crid=RJ0YBD9ZUI8Z&keywords=edible+pen&qid=1653414693&sprefix=edible+pen%2Caps%2C93&sr=8-10


- 1 Rubber spoon spatula 
- 1 tall glass or bottle (make sure that the piping bag can fit with a little of the bag coming out. This will be used to hold the bag with putting the wet batter into it) 
- 1 non sharp butter knife or a tooth pick (we will use this if the food coloring container is not a squeezable one. This helps take the food coloring out)
- 1 fork 
- 1 scissors 
- 4-5 silicon baking mats or parchment paper
- 4-5 large baking sheet pans 
- Medium portable fan (or can place under ceiling fan) 
- Oven mitt 

- (Bowls will hold each individual ingredient when we weigh them on the scale)

- 1 Big bowl 
- 2 Medium bowls or Tupperware 
- 3 Smaller bowls 

- 1  [ 10 oz ] bag of  Almond flour (can be any kind, I like to use Nature Eats Bob's Red Mill, both can be bought at Walmart) 
- 1 small box [10 oz] of  confectioners sugar 
- 1 small box [72 grams] of granulated sugar 
- 7 regular size eggs sitting out at room temperature. If you are using Large eggs you will need 6. If you are using extra large eggs you will need 5. I like to get my eggs out 2-3 hours to make sure they're room temperature. 
- Salt (will only use a pinch of it) 
Allergy warning: macarons do contain nuts. 
Pre caution: make sure to use heat protective oven mitts when using the oven to avoid burns. 
The macaron shells are gluten free. 
If your learner is not using a squeezable food coloring, please be advised that we will need to use a plastic knife or toothpicks to get the gel color out of the container. Please make sure that it is not a sharp knife for safety. 

Please make sure when baking the macarons, that you use heat safety oven mitts to avoid any burns.

If your student needs help using any of the baking items, please make sure to stand on the side off of this computer screen. 
Average rating:5.0Number of reviews:(1)
Profile
In my classes I teach your learner how to make French macarons. French macarons are very pick and finicky cookies to make. If they do not come out “perfect” I will help as much as I can after class. I will be proud of your learners work, no matter... 
Group Class

$45

for 2 classes
2x per week, 1 week
85 min

Live video meetings
Ages: 11-14
7-7 learners per class

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