Hi! This was a gluten, dairy and potato free vanilla and chocolate cake with vanilla butter cream frosting I made about two months ago. My parents loved it! The blue flowers turned out, but my pink ones had troubles. Oh, the butter cream is made with a non-hydrogenated margarine and shortening.
I think it would be fun in the future to have my students play around with frosting flowers. I think it would be amazing to see what creations for cakes each would come up with. I will definitely document the whole process. I want to emphasize how deserts can be a bit less harmful to our health when we use organic and natural, for the most part, ingredients.
Any Preschool Teachers, Parents of Chefs out there that have taught young preschool aged children how to bake and decorate desserts? I welcome your experiences, so please share if you like. 🙂
Heidi, The Marigold School of Early Leraning