Cake Baking Essentials 5: Specialty Diet Cakes

  • Baking, Baking Certification
Mar 18 2021
Feb 25 2023

Schedules

Saturday, Feb 25th 9:30-1:30 PM (02/25/2023-02/25/2023) 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 02/24/2023

Restrictions

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

Description

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:

  • Understand common specialty diets & go-to substitutes to accommodate when baking:
    Gluten-Free (GF)

    Vegan (V)

    Dairy-Free (DF)*

    Egg-Free (EF)*

    Keto-Friendly (KETO)

    *included within Vegan
  • Discover alternative starches to achieve desired texture
  • How to use xanthan gum to mimic gluten structures
  • How to utilize whole-egg foam mixing method
    Ingredient substitutions for butter and eggs
  • Techniques for cake assembly

What You’ll Bake (and Taste!):

  • Cornmeal Cake (GF, V, KETO)
  • Pineapple Upside-Down Cake (GF)
  • Sponge Cake (GF, DF) with an Aquafaba Swiss Meringue Frosting (GF, V, KETO)

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

Registration closed.
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