It's a proud day here at Kitchen with Kids.
I've got my first guest blogger!
She's truly savvy when it comes to desserts
and she's come to school you on a summertime favorite:
You all know her.
You all love her.
My first guest blogger, Bug!
Normally a sidekick, today head chef!
I'll be helping narrate, but really, this is all hers...
She'd like to start with making the whipped cream,
which in her words (and mine, and many of yours), is the best part.
It is recommended that you chill the bowl and whisk, but
we never have the patience for that and it never seems to matter.
Bug is using granulated, but superfine or powdered works well too.
If you'd like additional flavor, and a teaspoon or two of vanilla. "This is gonna be so good!" If using a stand mixer, lock the arm into the down position...
...and begin whipping!
soft peaks begin to form. If the cream splashes at first, start on low
speed and then progress to higher speeds as it thickens.
Overwhipping leads to butter, and we didn't make biscuits,
so keep an eye out for soft peaks.
Now Bug would like to talk about the
For our purposes on this particular evening,
we baked a nice yellow sponge cake.
Any cake you like will do.
Pound cake, yellow cake,
angel food cake, or even it's
And since no filming is complete without an outtake,