The Italian Method and fundamentals for creating fully assembled macarons from scratch. The process of making macaron shells along with preparing various assorted fillings. The demonstration of different techniques for decorating macarons and adding finishing touches for creative displays.
Macaron 101 Course
Cake Shots Course
Cake Shots Course
You will learn how to do assorted flavors of cake shoots for dessert tables or any ocassion.
Baking 101 Course
The fundamentals of baking are continued from BAKING 101 with six different cake completely from scratch. The supplementary recipes that will be demonstrated are Italian Cream Cake, Lemon Cake, Orange Cake, Carrot Cake, Caramel Cake, and Mocha Genoise Cake.
Baking 101 Course
Cake Rolls Workshop
Cake Rolls Workshop
A specialized training for preparing four individual cake recipes and their paired fruit fillings to construct flavored Cake Rolls. Students complete a Strawberry Tres Leches Roll, Mango Roll, German Chocolate Roll and Caramel Roll.
Royal Icing Cookies Workshops
A seasonal based workshop that is focused on six royal icing cookie designs. Training includes making a consistent sugar cookie dough and royal icing from scratch. Once cookies are cooled, students learn to decorate their six seasonal cookies.
Royal Icing Cookies Workshops
Fondant 101 Course
Fondant 101 Course
An introduction to preparing one-tier, three layered cake with a seamless fondant decorative layer. Cake assembly applications from Buttercream 101 are utilized to prepare and apply white ganache buttercream. Students train with modern tools and techniques to achieve polished fondant finishes with basic applicable designs.
Puff Pastry
You will do puff pastry from scratch and do napoleon, salty, appetizer, palmier and cheese sticks.
