Baking my way to the End!

I cannot believe that my baking journey has ended. I started this journey in January and completed my last project for the class in April. I have definitely grown fond of a few creations and I will continue to bake them at home, but there are some things that I will leave for the professionals, and purchase from a store or local baker!  

During my journey, I realized the art of baking and how much skill is involved. It is a craft! I enjoyed almost all of my projects; I did struggle with some more than others. My goal when I started this learning project was to see if I could make my own cake for my wedding. I can confidently tell you that I will leave the wedding cake for someone else to make! I also was just interested in learning how to BAKE! I was not good at almost everything so I tried to do a wide variety of options to keep me on my toes and keep it interesting.

I used many resources to help me learn how to bake, but I definitely used Pinterest the most! I also spent A LOT of time googling questions: “Why do you boil bagels?” “What happens when you forget to add the butter for your doughnut dough?” “What is heat treated flour?” and I am sure many many more searchers were had. I was also able to try new technologies along the way. I used Animoto, Loom, Zoom, and Laura’s highly recommended Canva.

Lets check out my baking creations week by week!


Week 1:

 This week I started by sharing that following recipes and directions are why I am not a good baker. I outlined what I envisioned my process being: starting with something simpler and working my way into the more difficult baking tasks. I also said how I choose baking as my learning project because I thought I could make my own wedding cake at the end of this process.

-I shared a Tik Tok video and created a poll on my blog.

I ended my post with a baking tip that I continued throughout the semester (it added a little personal touch to my blog).

Week 2:

This was my first week in the kitchen baking, I made brown butter cinnamon buns, by a local business that shared their recipe on their blog/website. The Everyday Kitchen! I used pictures to document my experience with an app called “layout” which is created by Instagram. I continued using layout for the remainder of my baking projects this semester.

I liked that I was able to find a local bakery to try make their recipe.

Week 3:

This week I made stuffed pizza buns! I found a recipe on Pinterest that I liked and I also embedded a YouTube video that had baking tips for beginners.

here is an example of what one of my #baking tips looked like.

Week 4:

This was a bonus baking post as I completed it before our class and found out we needed to incorporate a new technology for our next #learningproject post.

I was able to bake Valentines day sugar cookies with one of my best friends and she taught me her tips and tricks. She also brought her stand mixer (I don’t have one and now really want to get one). She shared with me her recipes which you can find on my post. It was a lot of fun baking with her and she taught me about “flood” icing which I don’t think I could have mastered without her! Our Conversation Heart cookies were a success.

Week 4 Part 2:

This week, I used Loom to record myself baking Cotton Candy Cupcakes from the Jenna Rae Cakes Cookbook (highly recommended purchasing this baking cookbook). I actually pre made a batch of cupcakes, so I could record myself doing the whole process. From making the batter to decorating the cupcakes. I enjoyed using Loom and think it is an easy casting tool (I however need to work on my acting skills). I also started including “Pexel” pictures into my blogs at this point.

Week 5:

This week I made chocolate brownie batter stuffed cookie sandwiches. I used a recipe from Jenna Rae Cakes Cookbook, so unfortunately I could not share it. I used a new form of technology called “Animoto” for this learning project post. I enjoyed using this tool to create my video, but struggled uploading it to my desktop. I also included a meme on this blog post.

Week 6:

This week I would say was my favorite week! I made something that has been on my bucket list! BAGELS! I once again used Pinterest for my bagel recipe and this recipe is amazing. I used “Layout” to create my photo collages to post on my blog. I have also started sharing my blog posts to my personal Facebook page and the interaction with my friends and family has been great.

Week 7:

This week I made not one, but two cakes for my 30th birthday! They were both the same kind of cake, but different recipes. both recipe were from Pinterest and we taste tested to see which one we liked better. I also finally figured out how to add my Bitmoji character to my blog posts and added it as a Chrome Extension.

Week 8:

DONUTS! this week I made donuts and they turned out pretty dang awesome. I used a new website for my recipe called Delish. I actually follow Delish on my Facebook account. This is one of the weeks that I forgot to take the butter out of the microwave and didn’t add it into my dough. A few quick Google searches and I was back in business. On my post throughout the semester I also signed off with “Stay Sweet – Miss Blenkin.” I thought it was a nice personal touch to my blogging.

Week 9:

This week I took to Twitter and Facebook and asked people what they wanted to see me bake next. A ton of people suggested something with pastry since I never made anything like that yet. I decide I would try make a pie. It honestly was the most challenging learning project of the semester my pastry crust just wasn’t working out for me. I also used Canva to create my presentation and really loved it. The simplicity of it and it is just like PowerPoint, but on steroids’. Click here to see my Canva presentation.

Week 10

My last baking project. Hands down the most fun! I signed up for a Zoom class, put on by my favorite Jenna Rae, the owner of the cook book I have and used a few times this semester. I made an Easter cake. It was 6 inches tall and turned out better than I expected. #howtocakeit was the website. You can sign up for different classes through them. It was an hour and a bit zoom class through a private Facebook group made, I will have access to the “workbook” and zoom video forever! This is the project that I also realized I will not be making my won wedding cake. It would be way to stressful during an already stressful week!


I really enjoyed the baking aspect of my #learningproject, but I also loved that I tried different technologies that I normally would have never used! Loom was one of my favorites, if I ever decided to try my own baking or cooking I would use Loom to capture it. It was a great tool and I liked that you can interact with the video when you are watching it with “thumb ups” or “hearts” <3. I also thought Canva was amazing. It will be a resource I will use in my future classroom. I liked that you could share the presentation so more then one person can be working on it at a time. (I am new to Gmail and all the cool features google has, so tools like this are so far advanced from Microsoft). I do wish I included more video’s whether it would have been Tik Tok’s or You Tube videos. Looking back That is something I will add if i keep this baking blog moving forward.

Baking was very enjoyable and I will definitely be making more bagels in my future. (I have made them 3 times since my first try). The cake turned out really well, but it was so much work and patience. I think I would make them again, but for a close friends or families special occasion nothing too serious. I am glad I choose baking because my skills were not good before class and now my baking is edible. I will be attending more online baking classes, but can’t wait to take an in person class as well.

I also went to mention that I just learned about Snipping Tool from our Slack group. If you can or cannot tell I really like it. I used to use “Alt and PrtSc” to take my screen shots, but I much prefer snipping tool.

This class was amazing and I would highly recommend it to more Ed students. Thank you to my classmates for interacting and making my learning project more enjoyable with your kind words!

Bitmoji Image

One last time, (maybe – I do plan to continue posting my baking journey)


Miss Blenkin.


Bitmoji Image

WOW, I cannot believe that this is my last baking experiment, for this class anyways! Our #learningproject’s are coming to an end and I am kind of sad about it, but happy to not have so much tempting sweets and goodies around and get back into a healthier nutrition and workout schedule.

This week was FUN! I decided that if I was actually thinking of trying to make my own wedding cake like I talked about in my first #learningproject blog post then I better take a cake class! As you all know, I am obsessed with my Jenna Rae Cakes Cookbook and when I got an email saying Jenna will be hosting an online Easter cake/decorating class I was all in. I signed up for the class and was invited to a private Facebook page where we were given our class workbook and instructions to prep before the “Live” Zoom class that would happen. ( I missed the live zoom, but could catch it later and will have it forever which is pretty cool.)

Steps to do before the live Zoom class:

I went out and bought my ingredients I needed and baked my first cake on Monday. I am not sure if I did something wrong because the recipe said it would make two 6 inch by 3 inch cakes. I could only get one cake from the recipe that was given to us. So I ended up baking the second cake on Wednesday after our class. After I baked the cakes I wrapped them in saran warp and placed them in the freezer.

The cake will be a 4 layer vanilla cake with chocolate mini egg buttercream filling and vanilla buttercream on the outside.

I had everything measured out, so I wouldn’t forget any ingredients.
The baking process! the bottom two pictures are the start to the chocolate buttercream.

Saturday was caking decorating day. I got both my vanilla butter cream and chocolate buttercream ready. I watched the zoom video on Friday, so I had a better idea of what would be happening on Saturday. I am really happy that I watched the video before I got started. I felt more confident and ready to tackle this decorating masterpiece.

I was smarter and used my blender to crush up the mini eggs for in the chocolate buttercream. Way easier then using a knife.
This is my vanilla buttercream dyed teal (robins egg blue)
I had my counter space organized and ready to watch the zoom video.

During the zoom, I did have to pause it and go back to re watch something, but I enjoyed having that options. (I didn’t make this cake during the live zoom). During the live zoom if you had any questions you could ask them and Jenna would answer them while her cakes were cooling.

Honestly, I surprised myself with how this cake turned out. It looked so much better then I imagined. I learned throughout this experience that decorating is not my favorite thing to do! The cake taste component was not my favorite, but I am very proud of what my cake ended up looking like. I will be searching for a good vanilla or chocolate cake recipe if I do decide to get this fancy again.

You could say this was not a “Pinterest fail”

I keep saying “I don’t know if I would make a cake like this again” but now that I have the tools and skills I think the second go would be easier and they would continue getting easier each cake I try. I give credit to all the bakers out their that do this for a living or a hobby. I would definitely do another online zoom baking or cooking experience. I would actually love to go to an in person learn how to “smoke” class. We have a smoker and I want to master it!

Reflecting on this project I will not be making my own wedding cake, it would be way to stressful to incorporate that into a busy wedding week!

I encourage you to try an online cooking or baking class. I am sure there are many of You Tube that you do not even have to pay for.

Stay Sweet,

Miss Blenkin

Baking tip #11- “A cold cake is happy cake” (Jenna Rae Cakes). When you are decorating a cake it is best to make sure that your cake always stays cold during the process.

The Trouble with Pie

Today, I decided was the day I would venture into pie making! After a crazy amount of suggestions on Facebook when I reached out to family and friends to ask what I should make next… Many said pie because I haven’t tackled any pastry dough yet!

Now, I am not a fan of fruit! You could almost say I have a fruit phobia! ORANGES = puke (legit puke… the smell of an orange makes me gag- I tell people I am allergic because it makes it easier then saying I don’t like how they smell ha-ha), apples = heck to the NO, Cherries = I think I might have tried them once, Saskatoon’s = never have had one, Banana’s = it’s the texture that does it for me. Another no!


HOWEVER, I do like raspberries, strawberries, and pears of all things. So I have decided a raspberry pie. I have actually never heard of a raspberry pie before so of coarse I went to trusty Pinterest and found a recipe by Shelly and her website Frugal Family Home. It seemed easy enough with few ingredients and a well-organized description of the recipe. It even had a video showing how Shelly makes her pie step by step.

The process:

Pie dough, it should be easy! Shelly’s recipe was only 4 ingredients: Flour, salt, shortening (I used laird), and water. I measured my ingredient’s I watched Shelly’s video then I tried! TO NO LUCK! My dough rolled out nicely but when I tried to pick it up to put it into my pie dish it broke apart!

So, I did want anyone would do and I called my Gramma! She asked what I used and what the problem was. She tried helping me trouble shoot! She also shared her pie dough recipe with me, which was completely different with eggs and vinegar! Then she said some words that had me worried, “sometimes when I decide to make pies, I wonder why I even got out of bed in the mornings.” I took her advice and tried adding an egg and water into my dough! To no avail.


I decided I would make the filling which was raspberries, cornstarch, sugar and I added a bit of vanilla and pumpkin pie spice! If all else fails I have store bought graham crust that it will taste good in. I think! If not this taste pretty delicious on its own, as I had to test test a few berries.

I was just about to take to Pinterest again when I remember I received a family cookbook from an old coworker. I went flipping through the book and found a “No Fail Pie Dough Recipe” – I laughed to myself and said “ya, we shall see.”

Dough attempt #2- This recipe called for flour, laird (good thing I bought 2 at the store), salt, and COLD 7-UP?!?!? What the?? I only have sprite so I sure hope it works! After I cut in the laird for the second time. It seems to be going better! I hope! I then added my cup of cold sprite and waited for the dough to chill for a half hour. YOU GUYS! It worked! I was able to roll my crust out without it sticking and I was able to make my pie. I have the Tupperware pizza cutter that has two different cutters so I could create a cool design for the top of the pie crust. (If you need any Tupperware, hit me up I have been a consultant for the last 5 years 😉 )

I decided this week to take Laura’s advice and use Canva to create my learning project. CANVA is awesome Laura is right! I really enjoyed using the program to create a professional looking slideshow. I was able to use a “Making pasta template” and change it to making my pie. I signed up for the free 30 day trail which allowed me access to all images, fonts and more. I will definitely use Canva in the future especially as an educator to create lessons, posters, and teach my students what can all be done on the site. Here is my Canva presentation called “Baking with Shana Blenkin


Ill be honest this has been one of the first times a struggled with my baking learning project and it had me frustrated. It is difficult to judge how textures should be if you have never attempted them before. My first crust felt and looked like playdough before I even added any liquid to it. I knew I was in trouble from the start! I am happy I didn’t give up on this learning project, I had a bought pie crust staring at me, but I attempted it for the second time and although it was far form perfect my crust turned out and I am proud of myself! I also am happy I tried a new digital tool (Canva) I loved the program and will be using it again. If it wasn’t for this class I don’t think I would have tried it!

here is a final picture of my pie, but please check out my Cavna presentation to see my journey! (not only of the pie, but also using Canva).

Stay Sweet,

Miss Blenkin

Baking Tip # (I cannot remember): When in doubt call your gramma or someone for advice. It was nice to just chat and listen to how she makes her pies.

DONUT Underestimate a Baker!

Bitmoji Image

This week I tackled DONUTS! I have been enjoying the website Delish for searching up my baking recipe’s. I found this super simple to follow home made donut recipe and took my butter out the night before to prepare for the next day of baking! Let me just start by saying the butter was only one of my issues I had with this adventure in the kitchen.

I got so into the process of making the donuts that I FORGOT to take photos to document the whole process (face palm). The process has been very similar to making the other “dough” creations I have decided to try this semester! Make the dough and let it rise!

Here is the process of making the donut dough

Not only did I forget to take photos to document the whole process, BUT I was done and cleaning up, waiting for the dough to rise. I opened the microwave to heat up some lunch for myself and guess what was sitting in the microwave, waiting for me?

THE BUTTER! Note to self: Double or triple check when you are baking because recipes and following them are IMPORTANT! Reflecting back I should have re-read the recipe when I was making the dough. I am usually prepared with everything sitting measured out and ready to go in front of me! I am going to chalk this up as it just wasn’t my day to be in the kitchen. I did end up adding the butter into the already made dough ball and crossed my fingers, did some google searches and hoped for the best!

Thankfully, the dough did rise! I was able to continue my donut journey and it was not a waste of a baking day. After the dough rose, I got my fiancé to help out and he rolled the dough to 1/2 thick and I cut out the shapes. I let them rise again and started to heat up my oil and make the icing recipe that is also linked with the donut recipe above.

My house still smells like a deep fryer after I fried up the donuts, but they turned out better then I was expecting after I forgot to add the butter to the dough!

Honestly, they were easier then I was expecting and I will most likely make donuts again. I will just take my time and make sure I am not missing any ingredients next time. I am so happy I choose to learn how to bake this semester! It has been a lot of fun and a nice break from staring at a computer screen. I also love how food connects people together and I have been able to shares some of my baking with family and friends!

Final product

Stay Sweet,

Miss Blenkin

Baking tip #8- If you do not have a donut cutter, you can use a drinkware glass to cut out your donut shapes.

The Big Three O!

On Friday it will be my 30th birthday!!!

happy cake day

What better way to celebrate then to test out some new bakeware and homemade cake recipes! Once again, I took to Pinterest to find two different confetti cake recipes.

The two recipes I choose were similar, but the one by Sally’s Baking Addiction used more eggs and the one by Delish used more sugar and also cornstarch.

The recipes were both easy to follow, ill share which one I will definitely be using again in my review at the end of this post!

I was so excited to use my new “Numbers and Letters Cake Pan” from Pampered Chef . Honestly, everyone needs this pan. It can make any number or letter in one pan!

I choose to do Sally’s recipe first and make the number 3!

Ingredients and the wonderful cake pan
There is actually way more sugar in cakes then I thought.
This cake was pretty dense. It tasted great, but for the amount of eggs/egg whites I thought it would be fluffier.
EEK! I love the cake pan!

Next, quickly wash everything up and time to make the “0”. This recipe was from Delish which actually pops up frequently on my Facebook as an ad. It was the same process as the “3”, but with a few different ingredients.

the “0” cake pan.
This cake was more fluffy!
ops! dropped the sprinkle container in the batter.
I am seriously obsessed with this cake pan. BUT it made two gigantic cakes.

If you are wondering how I collage the photo’s together I use a free app on my phone called “layout” it is an app that connects with Instagram.

I then made a vanilla buttercream icing from Sally’s Baking Addiction. I dyed it a few different colors (blue, purple and green) and got decorating. Unfortunately, I forgot to take pictures of this process. I made the icing look like tie dye (in my opinion) which was super easy to do. You just put little globs of colors all over the cake and smooth into one another with a smoothing knife.

The final products! The cakes were both delicious and a simple process to make. However, the Delish cake was more airy and fluffy and I had my small get together of friends rate the cakes and everyone seemed to like it better! Sally’s cake was still good just very dense. I also read that you can buy sprinkles that don’t leave their color coating throughout the batter. I would consider purchasing different sprinkles for my next confetti cake. I was intimidated to make anything from scratch before this class and I am very much enjoying my time baking in the kitchen.

Baking Tip #7- Get the PAMPERED CHEF pan. YOU NEED IT!

Cheers to 30!

Had a great day ice fishing and enjoying cakes!

Stay Sweet,

Miss Blenkin

Maybe a Food Truck in my Future?!

Orange food truck
Photo by Artem Saranin on Pexels

I have always teased my fiancé that I have wanted to have my own food truck! He would quiz me on what things I would serve out of it. For a long time I figured I would master different lasagna recipes and have a lasagna truck!

Then when we were in Banff last March on a snowboarding trip, we stopped in Canmore at the Rocky Mountain Bagel Co restaurant. We enjoyed some breakfast bagels on our way home. I bought a dozen of their bagel as well. I highly recommend stopping there for a bite to eat if you are ever in the area. With those bagels, I created some interesting combos… butter chicken bagel, pizza bagel, and a favorite in our house, the ultimate breakfast bagel. Sunny side up eggs, bacon, ham, cheese, lettuce and tomato with a secret cream cheese sauce I am not willing to share! (You know, just in case my food truck dream takes off!)

So, for this weeks “baking with Shana” adventure I MADE BAGELS! I spent some time researching recipes on Pinterest for homemade bagels! I came across an account by Sandra, a self taught cook and her blog “Shes not cookin” It is where I found the recipie to use. It honestly had me a little freaked out though it called to BOIL the bagels… As I was laying in bed with Spencer and telling him all about my plan the next day to create these bagels, I told him “I’m so nervous… it wants me to boil them before baking!” I never knew that was a thing to do, when it came to making bagels.

The next morning, I started my day off making my bagel dough! it was easy enough to follow Sandra’s recipe. however, I do wish that she included pictures so I could compare what mine looked like to hers!

adding my yeast to warm water and sugar, then combining all my other ingredients to make the dough.
I then kneaded the dough and placed in a greased bowl to let rise for a few hours. Once the dough was proofed I cut into 12 equal pieces.

The dough was EASY PEASY to make!

Here comes the part that had me a little freaked out! After I rolled my dough into ropes and pinched the ends closed to make my circle with a hole. I let them rest again for 15 minutes. Now, I am boiling 8 cups of water with sugar (the recipe called for 16 cups, but I didn’t have a big enough pot for that). WHY the heck am I boiling these bagel doughs? I needed to know the answer so I took to Google and found this blog post called “Food Crumbles” and learned that when boiling the bagels the starches in the flour of the dough gelatinize. During this process the starch granules absorb water, swell and ultimately break releasing more starch molecules (the same happens when boiling potatoes). This process stiffens the starches and thus the bagel, starting from the outside. By cooking the starch on forehand it won’t loose as much moisture anymore in the oven. As a result bagels won’t get that super crunchy crust that some sourdough breads for instance might get. That tip is also my baking tip #7 for my blog!

Here are my bagels getting ready for a boil bath.
I wanted to make cheese bagel so I shredded some cheese.

I added the shredded cheese to my bagels
Next I egg washed my boiled bagel.

The loaded cream cheese and the finished bagels. I had to try one fresh out of the oven.

Ok, LIKE HOW GOOD DO THEY LOOK? I am so impressed with myself! BUT we cannot have a bagel without cream cheese! I found a recipe on Pinterest that I liked and made it.

These bagels turned out AMAZING! I am so happy with myself and the final product. I was beyond nervous about tackling this adventure, but following the directions and researching when I was unsure made the process so enjoyable. I have come along way in the kitchen. I highly recommend the bagel recipe linked earlier, You can use my pictures for reference since her blog doesn’t include any. I stepped out of my comfort zone and I am so glad I did! This bagel recipe will be a staple in our house hold now! (Or I might tweak it in the future to make it my own:)

The final product!

So yummy!

The bagels were rated 10/10. I do want to let the dough rest longer once I get them formed the next time I make them!

Stay Sweet,


Miss Blenkin

The Struggle is Real!

Last week we were asked to use a new form of technology for our class assignment where we are teaching ourselves something new! I saw a few of my peers use Animoto! Animoto is a video creating platform that says it is connected to the cloud! which is ideal for someone like me who struggles enough with technology to begin with.

what even is the cloud?

My baking project this week was BROWNIE BATTER COOKIE SANDWICHES! and they were so delicious. I got the recipe from the my Jenna Rae Cakes Cookbook I got at Christmas time. I am truly loving this cookbook. I was never a baker and these recipes are easy to follow and delicious.

I started in the kitchen. Taking photos with my phone at every step! The brownie batter cookie sandwiches are not for the faint of heart. it is a 3 step process and you have to “heat treat” the flour, which I have never heard of or done before. Thankfully that part was super easy.

Baking Tip #6- Heat-treating the flour ensures that the bad bacteria are killed, so that the flour can be used in no bake desserts and more.

The next steps were to edited my photos on the Animoto app, I liked the app because you could add transitions, music and text to your photos! you also had access to how long you want each slide to be shown for.

NOW–> this is where I run into my problems!!! When you create an account it asks you if you want to connect with Facebook, or Google etc. I used my Hotmail account. I am unsure if that is the reason why my video is on my phone, but not in my “video library” when I log onto Animoto on my desktop.

No baking video saved on my desktop 🙁

So, here I am trying to figure out how to display my video on my blog, but it is not in my Animoto site. I was able to save the video from the app to my camera roll. I then uploaded the video to my Facebook. Next I saved the video from Facebook on to my desktop, and the final step was to uploaded it to YouTube. You could say I used a lot of technology for this assignment! A lot more then I intended too!

Here is what the app looks like and the options it gives you for templates.

I am relieved that I was able to share my cookie baking video I created. Check it out!

I like that the app had fun music to choose from.

Thanks for following along on my baking journey! stay tuned to see what “Baking with Shana” has in store for you next week!

Stay Sweet,


Miss Blenkin

Awko Taco (using LOOM for the first time)

I decided that I was going to use a video recording program for a tool or app I have not used yet, to document my baking process!

This is what Loom looks like on a desktop


I first started with Flipgrid, and I quickly realized that I would only have 5 minutes to make my video and I knew that I would need more time. Next, I went to the list provided to us by Katia and thought Fotobabble would be cool! Fotobabble, allows you to take pictures and do voice-overs over top of the picture! I started playing around with the app, but I could not figure out how to make it into a movie or something that gave it some flow! Although, I do think Fotobabble would be a great resource in the classroom for online learning especially if your students were learning how to read. You could have words written and they could try them, but if they could not read them, they could listen to the voice over!

THEN LIGHT BULB MOMENT! I have seen many of my professors use LOOM! So, I downloaded the app and got my baking ingredients prepped to make my video of fame and potentially my new journey into baking videos! (haha, as in my video posted you can sure see how awkward it is to do your first ever baking video recorded!

Pink and white cotton candies
Photo by Julie Luke on Pexels

LOOM was SOOOO EASY! It gives you a step by step how to do it on my phone! I turned on the microphone, allowed access to my videos and pictures and hit record! Three…Two…One…  It was recording and there I was AWKWARDLY talking about cotton candy cupcakes in my cotton candied coloured sweatshirt!

Here is the Loom app on my Iphone. The countdown before it starts recording and when you are done you just hit finish!

Loom would be a great tool to use in the classroom especially for online learning! You could do video presentations of your daily lessons or upcoming assignments so the students have an idea of what is expected! If you were starting the year off it would be a great way to introduce yourself to the students and families ahead of time. You could use Loom to give feedback to your students, instead of typing an email or giving a handwritten note. The other thing I liked about Loom was that it is FREE! Loom can also be used from your phone and it sync’s to your Loom account on your computer! I took my video using my phone and logged into my account on my laptop and it was right there to start sharing!

Now, let’s get into a little bit about the baking process! I decided the best way to make this video as short as possible was to make a batch of cupcakes ahead of time. This way you can show the process and the finished product and you wont be recording for an hour!

The cookbook from Jenna Rae Cakes was SOO easy to follow, very reader friendly, and I highly recommend her baking book after just one use!

Here are some screen shots from my Loom video!

I totally just winged this video because I new if I over thought about it… it would be worse! The next one I would like to do without looking down as much, and less awkward pauses of silence– maybe have music playing!

All in all I enjoyed the simplicity of Loom, the cupcakes taste amazing and I MADE MY FIRST EVER BAKING VIDEO!

ps, the cupcakes were rated 7.5 and 7.9 from the boys! I gave them an 8!

Stay Sweet,


Miss Blenkin

Baking tip #5- Use a toothpick to see if the cupcakes are done by sticking it in the middle of the cooked cupcake. If it comes out clean they are baked!

Will You be my Valentine?

Happy valentine s day text on pink surface
Photo by alleksana on Pexels

Why not show off these delicious sugar cookies!!! I made these on Tuesday with one of my best friends Nicole. This was before I knew the new tasks for our #EDTC300, but I learned a lot from that day in the kitchen, so here goes the progress of sugar cookies (which are not for the faint of heart. I give Sydney Kawa credit for taking on strictly sugar cookies/ decorating for her learning project).

Nicole, shared the recipe she has found and loved on Pinterest with me and it makes the perfect, soft, but also chewy sugar cookies! and the best part NO CHILLING! I will link the recipe here:

The Process: first things first, you need to cream the butter and sugar together (the recipe calls for 2 minutes, but we creamed ours for 10 minutes – this is one of Nicole’s secret hacks to make the perfect cookies).

Another hack Nicole shared with me is when adding the other ingredients for the dough, she includes almond extract for flavor!
When adding the flour to the dough, Nicole taught me to use a spoon to spoon the flour into your measuring cup. This leaves the flour light and airy and doesn’t pack it down!
We had a cute pup that really wanted to taste the cookies!! The dough should feel like playdough! You also need to roll it out 1/2 inch thick for larger cookies!

I want to mention that these are my new Pampered Chef cookie sheets! They are amazing. Cookies were cooked perfectly, easy clean up on these non stick sheets! Did I mention they are dishwasher safe?

This is how the cooked cookies turned out! Delicious right!

Ok, so now that the cookies are made we needed to make the icing! I am so thankful that I had Nicole for help during this whole process! I couldn’t of pulled these off without her.

The icing to decorate these cookies is “royal icing” which you add small amounts of water to get the “flood” consistency you desire to decorate. The recipe we followed is from Sweetopia, she has the cutest websites with all kinds of recipes she shares! I will definitely be using her website for future baking adevntours!

Flooding the cookies! You start along the outside then keep going till you fill in the whole cookie!
Our conversation heart sugar cookies! As you can see the yellow flood icing was not “floody” enough, we added more water to the yellow to get it to the right consistency.

I am beyond proud with how they turned out! I also learned how difficult sugar cookies are to make!

The boys rated them 7.5/10 (they both said sugar cookies are not their favorite’s, but they liked how soft the cookies were and the taste!)


Stay Sweet,

Miss Blenkin

Baking tip #4- Scrap off the dough that builds up on your rolling pin! this will make sure that your cookie dough is even and won’t continue sticking to your rolling pin.

“Rising” up to the challenge

Here is a quick video to learn some tips about baking and the importance of ingredients.

Today is the day!

I made BUNS for the first time EVER! Initially, I wanted to stick to local and small business recipes, but turns out they protect their recipes like GOLD and I do not blame them! Baking is not easy, everything is precise and takes time. Some would say years to master a perfect recipe.

So, I took my search to Pinterest and found a recipe by Valentina’s Corner. I won’t lie, I choose this recipe by looking at the ingredient list and I had everything at home already to make it, so it was an easy pick.

When I started the process of making these pizza buns, I noticed that the directions were not as clear, especially for a first timer! I am really happy I made cinnamon buns last week and remembered details like lightly grease the pan you are cooking the buns in, sprinkle flour on the counter before putting the dough down – I did forget to lightly grease the bowl the dough was rising in though! The recipe also didn’t tell you how much pizza sauce, cheese, or meat to put into each bun. I wish there was more visuals on her blog as well, that would have been more helpful for the first time baker.

Now, with all that being said and with the tricks I used from the cinnamon bun recipe, these pizza buns turned out pretty darn good! My taste testers both rated them a 7 out of 10. (they quickly went back for seconds though, so I don’t believe their rating scale).

The process:

The ingredients for the dough and after the dough has risen
Making the filling for the pizza buns, and letting them rise again.
making the top to put on before baking
The pizza buns
They were light and airy, and so tasty!


Stay Sweet,

Miss Blenkin

Baking tip #3 – Remember to remove your jewelry before you start mixing together dough with your hands! (I did not remember this tip and spent some time digging dough out of my ring)