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Cooking With Lydia: Ongoing Cooking/Baking Class
Twice per week
over 1 week
learners per class
per learner - per class
How does a "Multi-Day" course work?
Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries
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In this 2 day camp you will learn how to make a chocolate chip cookie cake decorated with buttercream frosting. Day 1: We will learn a tried and true chocolate chip cookies recipe that makes the perfect cookie cake. We will measure/mix/bake ingredients together and complete the base of the cake- the cookie! Students may or may not have the cookie completely baked by the end of class. I will show pictures of finished product and guide all of the steps up until the full hour. Day 2: We will...
Students will learn to make a chocolate chip cookie cake with skills on mixing/baking also being taught. We will also learn how to decorate our cookie cakes on day 2.
I am a bakery owner for over 10 years and have taught many classes on how to bake and decorate cookies. I am also a mom of 5 kids ranging from age 3-12. We love to bake together and especially love eating our goodies.
No homework required. There will be additional dough to bake on your own time for extra practice.
Day one ingredients: -1 1/2 cups flour -1/2 cup butter -baking soda -baking powder -vegetable oil -1/2 cup brown sugar -1/4 cup white sugar -1 egg -1 TB corn starch -1 cup chocolate chips optional: sprinkles, different flavors of chocolate chips Day 2 ingredients: -1 cup butter/crisco (or combination of each) -4 cups powdered sugar -Vanilla flavoring (optional) - 3T cup milk/cream Equipment/Utensils: -Oven -Stand mixer with paddle attachment (preferred). Hand mixer will works as well -Rubber spatula -Measuring cups: 1 cup, 1/2 cup, 1/4 cup -Measuring spoons: Teaspoon and Tablespoon -Butter knife and spoon -2 additional bowl (cereal bowl size) -Metal spatula - Cookie sheet, spring form pan or round pizza pan -Parchment paper (optional but recommended) -Oven mits - piping bags preferred (zip lock bags will do in a pinch) optional: cooling rack, zip lock back/storage container for finished cookie, foil to cover cookie
1 hour 50 minutes per week in class, and maybe some time outside of class.
Students will need to know how to use the oven, remove pans from the oven and use a mixer.
Andrea RogersBaking Instructor and Bakery Owner
17 total reviews
13 completed classes
Hello! I have been in the baking business for almost 11 years and teaching classes on anything from baking basics all the way up to very detailed royal icing techniques. My specialty is sugar cut out cookies decorated with royal icing. I also...