Making ahead for baking - advice

[wewearshortshorts]

Hello. My children are at an age where they both like making and eating cake, as do I, but I find the weighing out and washing up a bit of a faff.

In my mind, I am formulating a plan to make baking kits of pre-weighed ingredients as well as freeze things like cookie dough.

I know this all sounds terribly unhealthy, but a weekend and midweek cake would be preferable to buying something in, I think.

Does anyone do this and have any tips?

I used to freeze cookie dough in logs. If I fancied some home-made biscuits I would just slice off as many as I wanted, and bake them from frozen. Most recipes that require you to rest the dough are suitable. Happy to share one, if you like.

But, apart from that, you are missing the point of baking with children: they learn from you. It’s not just maths that they are practicing, it’s life skills that will make them easier to live with as they grow into independence. Mess is inevitable as they develop the motor skills, but it reduces with practice, and they learn to clean it up, too. These are important life skills to learn. Even more important than the actual baking.

Thank you. I would like the recipes if you have them. I can’t think of a time when I have rested the dough!

ps I don’t think I am missing the point of baking with my children, but this is for when the outcome is all or nothing!

Custard Creams

For the biscuits:

2 sachets less 1 heaped tbsp (~150g) instant custard powder
~ 350g plain flour (ie make up to 500g)
150g icing sugar
300g butter, soft at room temp
2 egg yolks
1 tsp vanilla extract

For the filling:

300g icing sugar
150g butter, soft at room temp
>1 heaped tbsp instant custard powder
2 tsp vanilla extract

BISCUITS

Gently use dough hook to mix all biscuit ingredients together just until they make a smooth paste. Scrape down bowl frequently.

EITHER:

Shape the dough two blocks, wrap in clingfilm and chill until firm.

If the dough is too firm, let it soften on the counter for 10-20 minutes.

Working with half a block at a time, roll between clingfilm to 3-5mm thick. Use cookie cutter to make shapes - press only, do not twist.

OR:

Line terrine tin or similar with cling film, press mixture into it, fold cling film over and smooth to make a very even brick of dough.

Chill in fridge until very firm.

Working with half a block at a time (return other half to fridge), slice into 2mm slices with thin sharp knife. 3mm ok if not sandwiching.

THEN;

The biscuits can be placed 1cm apart as they spread very little.

Bake at Gas4 180C for ~10mins, or until the edges begin to turn a pale golden-brown colour. Allow to cool on the tray for a few minutes before transferring to a wire rack to complete cooling.

FILLING

Cream butter, gradually add sugar and custard powder, and finally vanilla extract. Spread filling onto the base of a biscuit and top with another biscuit. Repeat until all the biscuits and filling has been used up. The biscuits will keep in an airtight container, but filled biscuits will soften after a few days.

_

The filling is optional. The biscuits are perfectly nice unfilled.

If you want to reduce processed food even further, use regular custard powder. I prefer the instant one in the filling.

The terrine tin is also optional. I use it to ensure my logs are even and equally sized if I want to fill and sandwich the biscuits. Otherwise I just make logs 3-4cm wide. Any thicker and they become difficult to slice frozen.

Enjoy 😋

If they’re at an age where they like making cake, are they able to do some of the washing up for you?!