When Lynn Kutner made yeast-raised jelly doughnuts for her Hanukah Feast class, we decided they were the best doughnuts we'd had in years. A perfectly baked cake is the foundation of the pastry chef's art. Students learn proper techniques for baking a variety of cakes including chiffon, butter, genoise, chocolate, and pound cakes. Each cake gets a complementary filling and frosting. Linda L. Dann Limited to 12.
Students learn decorating for wedding and holiday cakes.
Piping gels and royal icing are also demonstrated and practiced. Linda L. Dann Limited to 12. Students obtain hands-on experience in the basic techniques used to mold gumpaste, a flexible sugar dough, into lifelike flowers and foliage. Also included is a demonstration of the arrangement of gumpaste flowers into a corsage that can be used on a special occasion cake. No previous decorating experience is necessary.