Cake Baking Essentials 2: The Layer Cake

  • Baking, Baking Certification
Feb 25 2021
Feb 04 2023

Schedules

Saturday, Feb 4th 9:30-1:30PM (02/04/2023-02/04/2023) Registration closed

In-Person Class
$250.00
In-Person Class with Baking & Pastry Fundamentals Toolkit
$410.00
  • Sun 
  • Mon 
  • Tue 
  • Wed 
  • Thu 
  • Fri 
  • Sat9:30 am - 1:30 pm

Description

This class is taught in-person at our Flagship Manhattan location.

*Please note, a one-time purchase of our Baking & Pastry Fundamentals toolkit ($160) is required for this class. Once you've purchased the toolkit, you can use it in any of the 10 Baking & Pastry Fundamentals classes. If you have already purchased this toolkit, please select the class only option when registering.

Registration period

Registration for this schedule starts on 07/28/2021 and ends on 02/03/2023

Restrictions

Participants must be 18 years or older when the program starts..

Description

Easily the most important showpiece for avid decorators, the classic layer cake provides a grand stage for a cake decorator’s most imaginative creations! In the second of five Cake Baking Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, you’ll uncover the secrets to achieving a layer cake that “stacks up” in taste and structure. Learn the steps to frame cake in frosting, which contributes to good cake engineering—balancing the physical limits of each component while maintaining its integrity. Guided by our expert instructors, you’ll master the hi-ratio mixing method to create fat-based cakes as well as techniques for cake assembly and piping. Learn to work with high-temperature sugar, flavor buttercream, and make an Italian Meringue buttercream all before putting your new skills to the test with a Glazed Marble Pound Cake and a layered Hi-Ratio Buttermilk Cake with Italian Meringue Buttercream.

What You’ll Learn:

  • The hi-ratio mixing method
  • Pairing cakes & frostings
  • Difference between common cake types:

    Egg foam-based

    Fat based

    Hybrid
  • Various types of frosting:

    Buttercream

    Ganache

    Boiled

    Whipped cream
  • How to make an Italian meringue buttercream
  • How to flavor buttercream
  • Working with high-temperature sugar
  • Piping & cake assembly techniques

What You’ll Bake (and Taste!):

  • Glazed Marble Pound Cake
  • Hi-Ratio Buttermilk Cake with Italian Meringue Buttercream

*Please note, a one-time purchase of our Baking & Pastry Fundamentals toolkit ($160) is required for the in-person class (recommended for live virtual class). Once you've purchased the toolkit, you can use it in any of the 10 Baking & Pastry Fundamentals classes. If you have already purchased this toolkit, please select the class only option when registering.

Included in the Baking & Pastry Fundamentals Toolkit:

  • Apron

  • Brush, Pastry 1-in

  • Knife Bag

  • Knife, Paring

  • Knife, 8-in Chef's

  • Measuring Spoons

  • Peeler, Vegetable

  • Piping Tip, Open Star No. 824

  • Piping Tip, Open Star No. 825

  • Piping Tip, Open Star No. 826

  • Piping Tip, Plain Round No. 802

  • Piping Tip, Plain Round No. 804

  • Piping Tip, Plain Round No. 805

  • Piping Tip, Plain Round No. 806

  • Piping Tip, St. Honore

  • Scissors

  • Scraper, Bench, Rounded

  • Scraper, Smooth Plastic

  • Spatula, 10-in Silicone

  • Spatula, 10-in Straight

  • Spatula, 4.25-in Offset

  • Spatula, 8-in Offset

  • Strainer, Hand

  • Whisk, 12-in French Wire

Registration closed.
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