Week 5
7/6 - 7/10 Sweet Dessert Studio
Theme: Turning treats into edible art while exploring kitchen science
Description:
Kids explore desserts from around the world while learning creativity, chemistry, and hands-on kitchen skills. They make treats like tanghulu, cake pops, crepes, snowflake crispy treats, and trendy puddings, discovering how ingredients transform through caramelization, emulsification, and temperature effects. This fun, hands-on week builds curiosity, patience, and confidence in the kitchen.
Camp Highlights:
Dessert Science & Recipe Cards: Illustrated mini guides explaining the science behind each treat.
Hands-On Creations:
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Tanghulu – candy-coated fruit skewers
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Cake pops – chocolate melting & tempering
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Snowflake crispy treats – sugar and texture exploration
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Trendy pudding – emulsification & thickening
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Crepes – batter consistency and heat effects
Skills Developed: Creativity, patience, food science understanding, kitchen techniques, and curiosity.
Take-Home Treasures: Edible treats and a mini dessert-science passport documenting their creations.
