Terri Bakes Academy

I’ve officially lost count of how many Bundt pans I own… but they’re all so unique, I can’t help myself! 🎂

Does anyone else out there collect baking tools or have a special kitchen obsession? I’d love to hear what baking gear you just can’t resist adding to your collection! 🍰

Exciting news, friends! 🎉 I'm enrolled in culinary school to complete my degree in Baking and Pastry! 🍰 I will teach private classes at home, but there will be limited availability. Any dates that are not available will be on my calendar. Contact me at [email protected] for class scheduling information.

I will share my journey with you, so hang on for some baking overload!

You might wonder why I am going back to school. Well, it's never too late to pursue your dreams. Age is just a number; your dreams don't have an expiration date. Here's to following your passion and sharing the love of baking! 👩‍🍳

Hello, September! 🌻 Even though the heat is still holding on, we're praying for cooler temperatures to arrive soon. 🍁 It's officially time for caramel apples, homemade candy corn, and all things cozy. Let's embrace the fall spirit, even if we have to wait a bit longer for that crisp breeze!

Want to learn to make Caramel Apples and homemade Candy Corn? I can help with that ! Contact [email protected] 🍏🌽

🍂

The inside story! Light, airy, and simply divine—Angel Food Cake is the epitome of elegance in dessert form. This cloud-like cake is made from whipped egg whites, sugar, and a touch of vanilla, creating a delicate texture that melts in your mouth with every bite. Perfectly sweet and beautifully simple, it’s the ultimate treat for any occasion. Whether enjoyed on its own or topped with fresh fruit and cream, Angel Food Cake is pure, sweet perfection! 🍰😇



Pan from Old Country Kitchenware

Oh baby! Delish 😍🥰

The inside story! Light, airy, and simply divine—Angel Food Cake is the epitome of elegance in dessert form. This cloud-like cake is made from whipped egg whites, sugar, and a touch of vanilla, creating a delicate texture that melts in your mouth with every bite. Perfectly sweet and beautifully simple, it's the ultimate treat for any occasion. Whether enjoyed on its own or topped with fresh fruit and cream, Angel Food Cake is pure, sweet perfection! 🍰😇



Pan from Old Country Kitchenware

When it’s time to serve your Angel Food Cake, use a serrated knife or an angel food cake comb to ensure each slice stays light and fluffy. These tools glide through the delicate cake without compressing it, giving you perfect, airy slices every time. Pro tip: Using a serrated knife, gently saw back and forth, and when using a comb, insert straight down and rock side to side with minimal pressure to maintain that beautiful, cloud-like texture! 🍰 ✨

After baking, it’s crucial to immediately invert the angel food cake pan. This step ensures the cake maintains its airy, delicate structure as it cools. If your pan doesn’t have built-in feet for elevation, carefully place the center of the pan over a bottleneck to suspend it upside down. This method allows the cake to cool without collapsing, preserving its light and fluffy texture. Be sure to let the cake cool completely in this position before attempting to remove it from the pan to avoid any risk of deflation or sticking.
Pan from Old Country Kitchenware

🍰 Heaven on a Plate! 🍑

Introducing my latest sweet treat: Angel Food Cake with Brown Sugar Bourbon Baked Peaches and Chantilly Cream! This dessert is the perfect blend of light, airy cake, warm, caramelized peaches with a hint of bourbon, and a cloud of silky Chantilly cream. It's a match made in dessert heaven! 😍 My pan came from Old Country Kitchenware

Trust me, this is a must-try for your next gathering—or just because you deserve a little indulgence! ✨

Who's ready for a slice? 🍴

Angel Food Cake Recipe

Makes 1 (10-inch) tube cake
Ingredients
1½ cups Swans cake flour
2 cups granulated sugar, divided (I use caster sugar)
2 cups egg whites, room temperature (from about 14 large eggs)
1 teaspoon of tartar
½ teaspoon fine kosher salt (I use baking salt)
2 teaspoons vanilla extract ( I use vanilla bean paste)

Instructions
Preheat oven to 350°F
In a medium bowl, sift together flour and 1 cup sugar. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt at medium-high speed until foamy, about 1 minute. Add the vanilla bean paste, and slowly add the remaining 1 cup of sugar. Increase mixer speed to high and beat until soft peaks form, about 2 minutes.

Transfer the egg white mixture to a large bowl. (You will need a large bowl to give yourself lots of room to fold the dry ingredients into the whites.) Using a large balloon whisk, fold the flour mixture in four additions until combined. Gently spread the batter into an ungreased 10-inch removable-bottom tube pan. Run a knife through the batter to remove air pockets and smooth the top.

Bake until the cake is firm to the touch and an instant-read thermometer inserted near the center registers 205°F to 210°F, about 40 minutes, but check at 25 minutes. Immediately invert the pan (onto a bottle if your pan doesn’t have feet) and let it cool completely. Using an offset spatula, loosen the cake from the sides and bottom of the pan. Invert onto a cake plate.

When you are ready to cut the cake, use a serrated knife or angel food cake comb to prevent squishing the cake while slicing

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Oven Baked Peaches with Brown Sugar and Bourbon

3 peaches, sliced
¼ cup brown sugar packed
¼ cup unsalted butter
2 tablespoons bourbon
1 teaspoon vanilla
¼ teaspoon salt
Instructions

Preheat the oven to 375°F.
On the stovetop, in an oven-proof skillet, melt the butter and brown sugar until they boil. Add the salt, vanilla, and bourbon. Remove from the heat and add the peaches.
Bake for 20 minutes or until the peaches are tender but remain firm enough to hold their shape.
Transfer peaches and syrup to a bowl to cool.

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Chantilly Cream for Cake

1 cup cold heavy whipping cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla bean paste or extract
In a medium-sized bowl, use an electric or stand mixer with a whisk attachment and beat all ingredients at low speed until combined. Then, increase the mixer speed to high and beat until soft peaks form. Cover and refrigerate until ready to serve.

So I am thinking 🤔 that tomorrow…I will try out the new square pan and make an Angel Food Cake. Recipes and details coming tomorrow. 😁

Chocolate cakes covered in rich, creamy chocolate buttercream.😍 We had 1-, 2-, and 3-layer cakes. 🤩 These ladies are so much fun and always bring joy and lots of smiles!

Hey Y'all! Here's what we are making tomorrow - delicious Chocolate Cakes! 😀😍

Mixed Berry Mini Pies

These little pies are so easy to make. I used Pillsbury Mini Pie Crusts to make quick work of these delicious treats. I used a combination of frozen blueberries, blackberries, and raspberries in this recipe.

Filling
2 cups mixed frozen berries
2 tablespoons packed brown sugar
¼ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
Dash ground nutmeg

Crumble Topping
4 tablespoons butter
¼ cup brown sugar
½ cup all-purpose flour

1. Place frozen mixed berries in a medium-sized bowl. Add cornstarch, sugars, and spices in a small bowl and mix until well combined. Sprinkle this mixture over the frozen fruit and toss until all fruit is covered. Set aside.

NOTE: Parbake the crusts following the directions on the box.

2. Remove the cupcake pans with crusts from the oven and preheat to 375 degrees after parbaking the crusts. Fill each crust with the berries. If there is any sugary liquid in the bottom of the bowl, spoon it over the berries.

3. In a bowl, combine sugar and flour. Cut the butter into the flour until there are no large pieces of butter, and the mixture can be pressed together between your thumb and first finger. Top each pie with the crumble and bake until the pies are bubbly about 30 minutes.

4. Bake the pies in cupcake pans and use Pillsbury Mini Pie Crusts for this recipe. The box contains 14 crusts, so you will have two spare crusts to patch up spots if needed.

Did you watch it? I hope you did! Today on KPLC Midday, we talked about Mini Mixed Berry Pies, Key Lime Icebox Cake, Red, White, and Blue Bundt Cake, and Brown Butter Rice Krispie Treats.
The new studio is nearly ready, and I am very excited for the new adventures to come. I am so grateful to be able to share my love of baking with all of you and very thankful for two of the sweetest ladies I know, Marie and Amie, Love Ya both! ❤ 😊🍰🎂🥧🍓🍋🍫

They love these at KPLC Midday, and you will too! 😊👍

Brown Butter Rice Crispy Treats

2 sticks unsalted butter
1 teaspoon vanilla extract
2 10-ounce bags of mini marshmallows
¼ cup milk powder (if using)
1 9-ounce box of crispy rice cereal
Flaky Sea Salt - to use taste
Line a 9×13-inch pan with nonstick aluminum foil.
Spray a wooden spoon with nonstick cooking spray

First, Brown the Butter:
Use a pan with a light-colored bottom, like stainless steel. This will allow you to see the butter better as it browns, making it easier to avoid burning it. Start by cutting your butter into uniform pieces. This helps the butter melt evenly. Place the butter pieces in the pan and melt over medium heat. Stir the butter gently as it melts to ensure even heating.

As the butter melts, it will foam. Keep stirring gently. The foam is part of the moisture in the butter evaporating.
After the foam subsides, the butter will begin to brown. You'll notice small brown bits forming at the bottom of the pan, and the butter will turn a golden brown. This is the milk solids caramelizing, which gives browned butter its distinctive flavor. Keep a close eye on the butter at this stage, as it can go from browned to burnt quickly. Browning butter usually takes about 5 to 8 minutes after the butter has melted, but this can vary depending on your stove and the amount of butter you're using.

When adequately browned, the butter will emit a nutty aroma and be a rich golden brown. Use your nose and eyes to judge when the butter is done; it should smell toasty and delicious. Add vanilla, marshmallows, and Salt to the pan when you think the butter is brown enough. Reduce the heat to low, stirring constantly until the marshmallows melt entirely. Remove from heat.

Add the rice cereal and stir with a nonstick sprayed wooden spoon until evenly coated. Transfer the mixture to the prepared baking pan, gently pressing about half of it into an even layer. Don't be too aggressive, pressing the mixture into the pan. Don't flatten; you want them chewy.

Sprinkle this layer with flaky Salt to your liking. Add the remaining mixture, again pressing gently and not being too aggressive. These will firm up after they cool. I'm just saying...

Using a gentle hand with this will give you chewy rice crispy treats.
Finish the top of your treats with a sprinkling of flaky sea salt; you decide how much you want - YOU DO YOU!

Allow to cool to room temperature for about 1 hour. Cut into squares and store in an airtight container at room temperature for up to 2 days- if they last this long.

NOTE: Add ¼ cup dried whole milk powder to make these the Ultimate Treat.
Once the butter starts to show some brown bits on the bottom of the pot, turn the heat to low and add the milk powder. Use a flexible spatula to stir constantly, making sure to scrape the bottom and sides of the pot to prevent the milk powder from burning. Cook until it develops a copper color, which should take about 2 minutes. Then, turn off the heat and remove the pot from the stove. Finally, add the remaining ingredients and follow the instructions from the previous recipe.

🎂 Just finished baking a festive red, white, and blue marble Bundt cake! 🇺🇸 Can’t wait to reveal the inside tomorrow on the KPLC Midday Show. Stay tuned to see the delicious surprise! 🎉

Here are two recipes to make this cake; one from scratch and one from a box.

Red, White, and Blue Cake
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2¼ cups sugar
1 cup unsalted butter (room temperature)
¼ cup vegetable oil
4 large eggs (room temperature)
1 tablespoon vanilla extract
1⅓ cups buttermilk
Red and Blue Food Color
Lemon Glaze
3 cups confectioners' sugar
5 tablespoons lemon juice or a combination of water and lemon juice

1. Preheat the oven to 350 °F and spray a 12-cup Bundt pan with nonstick baking spray (such as Pam for Baking or Baker's Joy).

2. whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

3. In the bowl of an electric mixer, beat the sugar, butter, and oil at medium speed for 4 minutes or until light and fluffy. Then, beat in the eggs one at a time and add the vanilla, beating for another 2 minutes.

4. With the mixer on low speed, alternately beat in the flour mixture and buttermilk, making three additions of flour and two of buttermilk, then beat until incorporated.

5. Divide the batter equally among 3 bowls, about 2⅔ cups of batter in each bowl (you can leave one portion in the mixing bowl.) Add about 2 teaspoons of red food coloring to one of the bowls, mixing until thoroughly blended and the color is even. Add more coloring if desired for a deeper red color. Repeat the process with the blue food coloring in the second bowl and leave the batter in the third bowl white.

6. Transfer the red batter to the prepared pan, spreading it evenly using an offset spatula or the back of a spoon. Repeat the process with the white batter and then the blue batter. Try to layer each color evenly without swirling into other colors but expect some imperfections.

7. Bake in the preheated oven for 50 to 60 minutes, or until the cake is puffed and a tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

Box Cake Recipe

Red, White and Blue Cake
1 White Cake Mix
Water, vegetable oil, and whole eggs are called for on the cake mix box
1 ¼ teaspoons red gel food color
1 ¼ teaspoons blue gel food color
½ cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Decorate with Sprinkles or Fresh Berries

Preheat the oven to 350°F. Grease a 12-cup fluted tube cake pan with baking spray that contains flour.

Here are the rewritten instructions for the cake recipe:

1. In a large bowl, use an electric mixer to beat together the cake mix, water, oil, and whole eggs on medium speed for 2 minutes, scraping the bowl occasionally.

2. Take 1 cup of the batter and stir in 1 teaspoon of red food coloring until blended. In another small bowl, take 1 cup of the batter and stir in 1 teaspoon of blue food coloring until blended.

3. Pour the red cake batter into the bottom of the pan. Carefully pour the remaining white batter over the red batter in the pan, and then carefully pour the blue batter over the white batter. The blue batter doesn't need to cover the white batter completely; it should just form a ring in the center of the white batter.

4. Bake for 39 to 44 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven. Let it stand for 10 minutes, then remove it from the pan and place it on a cooling rack. Let it cool completely for about 1 hour.

5. Place the cake on a cooling rack over waxed paper or cooking parchment paper. Place 1/4 cup of the frosting in a small microwavable bowl, and microwave it uncovered on High for 10 to 15 seconds or until it's thin enough to drizzle over the cake. Spoon drizzle the warmed frosting back and forth over the cake in a striping pattern. Divide the remaining frosting between 2 small microwavable bowls. In one bowl, stir in 1/4 teaspoon of red food coloring until well blended. Microwave it uncovered on High for 5 to 10 seconds or until it's thin enough to drizzle. Drizzle it over the cake. Repeat with the remaining bowl of frosting and 1/4 teaspoon of blue food coloring. Sprinkle candy sprinkles on top. Let it stand for about 30 minutes or until the frosting is set. Please make sure to store the cake loosely covered at room temperature.

Looking for the perfect Labor Day dessert? This No-Bake Key Lime Icebox Cake is just what you need! It's refreshing, tangy, and so easy to make. It's a cool, creamy treat to end summer on a sweet note!

We're talking about it tomorrow on KPLCTV at KKPLC Midday

Key Lime Icebox Cake

Ingredients
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon kosher salt
4 large egg yolks
2 cups half-and-half
3 tablespoons butter
2 tablespoons Key lime or Persian lime zest
1/2 cup Key lime or Persian lime juice
45 graham cracker squares
1 cup whipping cream
1/4 cup powdered sugar

Directions
Combine the first three ingredients in a heavy saucepan and whisk together. In a separate bowl, whisk together egg yolks and half-and-half. Gradually whisk the egg mixture into the sugar mixture in the saucepan. Place the saucepan over medium heat, whisking constantly, and bring the mixture to a boil. Boil and continue to whisk constantly for 1 minute, then remove from heat. Whisk in the butter and zest until the butter melts. Gradually whisk in the juice until everything is blended. Pour the mixture into a metal bowl and place the bowl on ice. Let it stand, stirring occasionally, for 8 to 10 minutes or until the custard is cold and slightly thickened.

While the custard is cooling, line the bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over the sides. Place 9 graham crackers in a single layer in the bottom of the pan to form a large square, with the sides touching. The crackers will only partially cover the bottom.

Spoon about 3/4 cup of the cold custard over the crackers, spreading it to the edge of the crackers. Repeat these layers three times with the crackers and remaining custard, ending with custard. Finally, top with the remaining 9 crackers. Pull the sides of the plastic wrap tightly over the cake and freeze it in the pan for 8 hours.

Remove the cake from the pan, place it on a platter, and then discard the plastic wrap. Loosely cover the cake and let it stand for 1 hour.

Using an electric mixer, beat the whipping cream at high speed until it becomes foamy. Gradually add powdered sugar, continuing to beat until soft peaks form. Finally, spread the whipped cream on top of the cake.

NOTE: Use fresh or bottled lime juice.

More to come 😁We’re filming today at KPLCTV for the MIDDAY show. It’s labor day baked and no-baked desserts. 😋

🍏🍂 The perfect mix of warm, nutty brown butter and sweet, tender apples.

Brown Butter Apple Blondies

Ingredients
2 1/2 sticks unsalted butter, divided
12 oz. chopped apples (about 3 c.; from about 1 1/2 apples)
1 3/4 c. packed light or dark brown sugar
2 1/4 tsp. pure vanilla extract divided
Pinch of salt
2 large eggs, room temperature
1/2 tsp. baking soda
2 c. all-purpose flour

Glaze
3/4 c. confectioners' sugar
2 Tbsp. whole milk

In a small pot over medium heat, melt 1 cup plus 2 tablespoons of butter. Continue to cook, stirring or swirling constantly, until milk solids in the bottom of the pot are deeply golden brown, 4 to 6 minutes. Butter foams while it's cooking, so lift it with a spoon to see the solids in the bottom of the pot. You want them brown, not burnt.

Pour the browned butter into a large heatproof bowl, scraping the browned solids from the bottom and sides of the pot. Let it cool to room temperature for about 10 minutes.

Meanwhile, melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Add apples and cook, stirring frequently, until fork-tender, 4 to 5 minutes. Let cool.

Preheat oven to 350°. Spray a 13" x 9" pan with cooking spray and line with parchment, leaving an overhang on 2 long opposite sides.
Transfer 2 tablespoons brown butter to a small bowl; set aside. Add brown sugar, 2 teaspoons vanilla, and 1 teaspoon salt to remaining brown butter and whisk until smooth. Whisk in eggs, then add baking soda and whisk just until distributed. Using a rubber spatula, fold in flour just until combined. Fold in apples. Dollop dough into the prepared pan; smooth it into an even layer (it will be stiff).

Bake the blondies until golden brown around the edges, 20 to 25 minutes. Let them cool in the pan for 10 minutes. Using a parchment overhang, lift them out of the pan to a wire rack and let them cool completely.

Add confectioners’ sugar, milk, a pinch of salt, and the remaining 1/4 teaspoon vanilla to the bowl with the reserved brown butter. Whisk until the glaze is thick and pourable.
Drizzle glaze over cooled blondies. Let set to let glaze harden for about 5 minutes, then cut into bars.

🍂 **Brown Butter Apple Blondies, Anyone?** 🍏✨

I just made a batch of **Brown Butter Apple Blondies** and couldn't resist gilding the lily by topping them with **Bluebell Homemade Vanilla ice cream** and a drizzle of **salted caramel**! 😍🍨 It’s the ultimate fall treat!

Recipe coming tomorrow—get ready for something delicious! 🍁 Stay tuned! 👩‍🍳

👩‍👧‍👦 **Mom & Me Classes Available!** 👩‍🍳

Does your kiddo have a school holiday coming up? Looking for a fun way to spend the day together? 🎉

Why not book a **Mom & Me baking or decorating class**! 🧁🍪 You and your kiddo can have some sweet bonding time in the kitchen while learning new skills. I can schedule a class just for you two! 💕

Send me an email at [email protected], and let's set something up that's perfect for y'all! 📅

🍰 **Attention Bakers & Decorators!** 🎨

I have a few Fridays available in September and October for **baking and decorating classes**! 🧁 Whether you want to perfect your baking skills or learn new decorating techniques, this is the perfect opportunity to get creative in the kitchen! 🍪✨

📅 **Available Fridays:**
- September: 13th, 20th, and 27th
- October: 4th, and 11th.

Classes are in Moss Bluff.

Contact me at [email protected] for more details or to book your spot! 🎂👩🏼‍🍳🧑‍🍳

This beginner baker emailed me saying she 🤷🏼‍♀️ wanted to learn to make French Macarons…and today she did. 👏🏼👏🏼
First time making meringue, first time piping 😉 (successfully), first time folding (12 o’clock, 6 o’clock, make a quarter turn), lots of firsts. 😁 She thought she could and she did ! 🙌

Good Morning 🌞☀️😃 French Macaron class this morning 🩷 Salted Caramel 😀

Tomorrow, we are making Salted Caramel French Macarons in a private class. These are so good!

I don't know about you, 🤷🏼‍♀️ but when I want to make a quick snack, I want it to be easy. This is my version of the Kraft recipe.
You can use any brand of popcorn you like. I like "Simply Popped Butter" JOLLY TIME Pop Corn. It comes in a box with three 3-ounce bags, so you will need two bags. This recipe makes enough to fill a gallon zip-lock bag.

Here's the recipe

1 pkg (11 oz.) Kraft Caramel bits or wrapped caramels
3 tbsp butter
1 tbsp water
2 bags of air-popped popcorn
1 cup peanuts (optional)
Flaky salt

Heat oven to 300°F.

Spray a large baking sheet or roasting pan with cooking spray. In a large saucepan on low heat or a microwave-resistant bowl in the microwave, cook the caramels, butter, and water until melted, stirring frequently.

Combine popcorn and nuts (if using) in a large bowl. Add caramel mixture; toss to coat. Spread onto the prepared baking sheet or roaster.

Bake for 20 minutes, stirring halfway through. Transfer onto waxed or parchment paper, sprinkle with flaky salt, and let it cool completely. Break into clusters.

Blueberry 🫐 muffins were the second bake 😋 in the class today.
When students are interested in Baking for a career, it’s important to give them insight of the hard work it takes, the process and preparation- not just the fun parts - like eating 😋. It’s a labor of love ! ❤️

Buttermilk biscuits straight out of the oven with Butter and Peach Preserves - for the win 🥇

We have a breakfast baking session planned for tomorrow, featuring two quick breads: classic buttermilk biscuits and delicious blueberry muffins.