Cake Baking Essentials 4: Chocolate in Cakes

  • Baking, Baking Certification
Mar 11 2021
Feb 18 2023

Schedules

Saturday, Feb 18th 9:30-1:30 PM (02/18/2023-02/18/2023) 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 02/17/2023

Restrictions

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

Description

If you love chocolate—and let’s be honest, who doesn’t—you’ll feel right at home in this comprehensive class on cocoa-based cakes! Learn how this versatile ingredient can be used for everything from cake bases to custards and ganache frostings in the fourth of five Cake Baking Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals. Following an introduction on how to work with various chocolate ingredients, you’ll learn to prepare a stirred custard (créme anglaise) and understand the proper steps to create a ganache. Our expert instructors will guide you through techniques for cake assembly, providing you with tips for making a roulade (jellyroll) and working with sheet cakes. Bring all of your skills gained in this class to complete a Chocolate Roulade with Chocolate Custard and Chocolate Layer Cake with Chocolate Ganache Frosting from start to finish!

What You’ll Learn:

  • How to work with various chocolate ingredients in cakes
  • Preparing a stirred custard (créme anglaise)
  • Importance of ingredient functionality when making a ganache
  • Techniques for cake assembly including tips for assembly with a sheet cake
  • Tips for making a roulade

What You’ll Bake (and Taste!):

  • Chocolate Roulade with Chocolate Custard
  • Chocolate Layer Cake with Chocolate Ganache Frosting

*Please note, a one-time purchase of our Baking & Pastry Fundamentals toolkit ($160) is required for the in-person class (recommended for the 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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