The basis of all pastry & baking principles can be learned through the art of crafting cookies! In the first of five Pastry Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, you’ll discover that cookies can be organized into “families” representing various preparation methods. Learn the similarities in mixing and baking within each group, as well as the impact of ingredient functionality on your baking. Master a large variety of cookie styles including drop, rolled, bar, and piped/molded cookies. Gain a wealth of techniques to perfect your cookies from start to finish, under the instruction of experts with years of industry experience. Plus, you’ll make enough dough to share batches of chocolate brownie chip, cinnamon shortbread, lunette, and spritz cookies!
What You’ll Learn:
What You’ll Bake (and Taste!):
*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:
Brush, Pastry 1-in
Knife, 8-in Chef's
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
Scraper, Bench, Rounded
Scraper, Smooth Plastic
Spatula, 10-in Silicone
Spatula, 10-in Straight
Spatula, 4.25-in Offset
Spatula, 8-in Offset
Whisk, 12-in French Wire
Please contact NY Cake Academy if you have any questions.