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- Spring Cake - Fraisier - April 6th @ 1:00 PM
Spring Cake - Fraisier - April 6th @ 1:00 PM
PLEASE READ COMPLETELY FOR IMPORTANT DETAILS!!!!
This 3-hour class is designed to provide participants ages 13+ with the knowledge and skills to make, tort, fill, and decorate a 6" sponge cake using quality ingredients, professional techniques, and tools.
Instructed by Chef Dayleen Coleman, Le Cordon Bleu, London Alumnus, and the owner of D'liteful Chocolat.
Goals:
Ingredients scaling & knowledge - Sponge Cake, Pastry Cream, and Strawberry Puree.
Equipment knowledge & decorating skills - Cake making, torting, filling, and Decorating.
Included:
ALL needed equipment, tools, and ingredients are provided to create a 6" cake.
Please arrive 5-10 minutes early to allow time to check in. For health and safety, please tie long hair back and wear closed-toed non-slip comfortable shoes.
Note: At check out, please include any allergies or special requirements we should be aware of in the 'note to seller' section of the form. We will do our best to accommodate.
Please note that there are no refunds or credits for late cancelations or no-shows. A refund, less a 20% service fee, will be given if the refund is asked no later than 7 days before the workshop. WRITTEN POLICY About Us