What makes a cake perfectly tender and moist? Barb Nack shares the hows and whys of baking cakes with proper measuring and mixing techniques, pans and pan prepping, frosting the cake, and the role that leavening agents, flours, fats, acidity, flavorings, chocolates, and sugars play in the outcome of a cake. Discover the difference between baking a two-layer cake and cutting a single layer cake into two layers with a cake leveler, as Barb bakes a moist golden cake with chocolate walnut frosting, and a deep dark chocolate cake with cherry Chambord butter icing.
Classes from now through April 24 are being rescheduled to new dates. This class is available on August 20. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Thu, Apr 23, 6:30 pm to 9 pm