Our last day at camp saw the students prepare the day’s baking and meals on their own. As usual we started our morning with baking. The group collectively decided to make Boston Cream Pie Cupcakes.

After the cupcakes were baked, we sliced them in half and scooped out a wee hole in the centre for the filing.

This was a team effort

We drizzled the cupcakes with chocolate ganache

and here is the yummy result

Here is Emma getting the chicken prepped for the stir fry

together Tash and Kassidy chopped up all of the vegetables

Elizabeth gets working on prepping the vegetables for the Phad Thai

Vincent works on the tofu and the cooks the Phad Thai


Here is our lunch: Basmati Rice, Ginger Chicken Stir Fry and Phad Thai



After lunch we made irresistible treats. We collected leftover egg whites from the weeks’ work, whipped them up with some sugar and then got to use our piping skills again. Here we are making meringues.


Next we cooked up my favourite brown sugar fudge


We learned lots of candy making skills, especially about how different cooking temperatures affect the texture of sugar. Here we are making popcorn balls (our sugar went to 240F)


We finished our afternoon off with chocolate truffles. It takes a lot of chopping, fortunately everyone was a real pro by this time in the week

Just like the Swiss Master Chocolatiers we hand dip our centres.

And that’s it for camp for the summer. Shortly I’ll post our fall cooking lesson schedule for after school and evenings for both kids and adults.