1 file available upon enrollment
Each week, I will post a detailed list of supplies and ingredients needed for the coming week. (For week 1, the supply list will be in your welcome letter.) 

Supplies/Appliances needed:
- Oven
- Freezer
- *Electric mixer (a stand mixer is ideal, but a hand mixer will do). Please see note below!  
- Baking sheets (I do not recommend insulated baking sheets. If that's all you have, though, that's okay.)
- Muffin tins (regular or mini — preferably NOT the insulated kind)
- **Mini loaf pans or plate for ice cream cake
- Toothpicks and plastic wrap may be needed for storing the ice cream cake
- ***9"x13" baking pan (metal or disposable ONLY—glass, ceramic, or stone will be too heavy!) 
- Large mixing bowl
- Small cookie scoop (about 1 tablespoon size)
- (If making regular-sized muffins) Large scoop — about 3 tablespoon size, similar in size to an ice cream scoop)
- Parchment paper (found near the plastic wrap and foil, or in the specialty baking products aisle); you could also use silicone baking mats, if you have them 
- Gallon-sized zipper storage bags (freezer bags recommended, as they are the sturdiest)
- Cupcake liners
- Dry measuring cups
- Measuring spoons
- Small bowls
- Rubber or silicone spatulas
- Spoons 
- Small serving spatula (such as one for serving brownies)
- Scissors for opening bags and packages
- Containers or zipper bags for storage
- Oven mitts (for adult use only)

SAFETY NOTE: It is recommended that only adults take baking sheets/pans in and out of the oven. If your child wants to feel included on this step, you could place the pan on the rack, then your child could wear a long oven mitt and use a stick like this to push the rack into the oven: https://www.amazon.com/Fox-Run-9120-Kitchen-Ruler/dp/B000BRNF7M/ (Do NOT use the stick to remove pan from oven. Again, only an adult should do this.) 

*It is VERY important to have an electric mixer (either a stand mixer or a hand mixer). Two of the recipes (the pumpkin spice muffins and the lemon cookies) have a very stiff batter/dough. 

**You will also need space in your freezer for storing the ice cream cake.

***The cooling process for the pineapple cake requires it to be propped up upside down. Heavy cake pans are too difficult to work with. 

Learners will not need to use any apps or websites beyond the standard Outschool tools.

For your learner's safety, please supervise. Learners will need assistance with opening cans, using a mixer, and using the oven. 

SAFETY NOTE: It is recommended that only adults take baking sheets/pans in and out of the oven. If your child wants to feel included on this step, you could place the pan on the rack, then your child could wear a long oven mitt and use a stick like this to push the pan into the oven: https://www.amazon.com/Fox-Run-9120-Kitchen-Ruler/dp/B000BRNF7M/ (Do NOT use the stick to remove pan from oven. Again, only an adult should remove pans from the oven.) 

ALLERGEN INFO: All the recipes used contain wheat. The lemon cookies and pineapple cake contain eggs. The ice cream sandwiches contain dairy. Nuts are optional. We will be using many packaged foods. Because ingredients vary from brand to brand, please check package labels for allergen information. The ice cream sandwiches and/or the cake mixes could possibly contain nuts, dairy, eggs, or soy. We will be using:

Spice cake mix OR yellow cake mix
Lemon cake mix
Angel food cake mix (the one-step kind)
Whipped topping, such as Cool Whip
Chocolate fudge topping (ice cream topping)
Canned pineapple
Canned pumpkin
Optional: 
- Canned mandarin oranges
- Maraschino cherries
- Coconut