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 for this schedule starts on 07/28/2021 and ends on 02/24/2023
Participants must be 18 years or older when the program starts..
Gluten-free, vegan or keto-friendly pastries are more common than ever before, but matching the standards of your favorite baked goods can be a challenge! We’ve taken the guesswork out of making accommodations for specialty diets. In this final class of the Cake Baking Essentials Certificate, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, you’ll discover the differences between common specialty diet terms and go-to substitutions that won’t sacrifice flavor or texture. Gain the tools and confidence to reimagine classic cake recipes like a Pineapple Upside-Down Cake, with ingredient substitutions that mimic the functionality of their original counterparts. From alternative starches and xanthan gum to sugar substitutes and important mixing methods, you’ll learn the techniques professional pastry chefs use to create delicious and appealing pastries everyone can enjoy. You’ll even make a Swiss meringue frosting using aquafaba, chickpea water, instead of egg whites!
What You’ll Learn:
What You’ll Bake (and Taste!):
NY Cake Academy’s facility is a working kitchen and is not gluten-free, vegan or nut-free.
*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
Please contact NY Cake Academy if you have any questions.