Cake Baking Essentials 3: Mousse Cake Construction

  • Baking, Baking Certification
Mar 04 2021
Feb 11 2023

Schedules

Saturday, Feb 11th 9:30-1:30 PM (02/11/2023-02/11/2023) Registration closed

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

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 02/10/2023

Restrictions

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

Description

Whether referred to as a charlotte, mousse cake or modern entremet, these European types of cakes provide the ideal vessel to showcase sponge cakes and mousses. In the third of five Cake Baking Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, you’ll be guided through each component from sponge cakes to various mousse types and the importance of presenting with a glaze. Learn the techniques for making meringues, as well as the separated-egg foam and hybrid mixing methods which are key in achieving the desired texture of a sponge cake. Our expert instructors will teach you about various glaze types, including the very popular mirror glaze, and provide tips for cake assembly and glazing. Complete the class with not one, but two, finished cakes—a Glazed Orange Chiffon and Raspberry Mousse Cake.

What You’ll Learn:

  • The separated-egg foam and hybrid mixing methods
  • Techniques for making meringues
  • Different mousse types & how to make a fruit mousse
  • Various glaze types including mirror glazes
  • Glazing & cake assembly tips

What You’ll Bake (and Taste!):

  • Glazed Orange Chiffon
  • Raspberry Mousse Cake

*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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