Plant-Based Cakes & Cupcakes
Instructor: Chef Katie Andrews
Saturday, 9/24/16 at 2PM
Approximately 3 hours
This class will guide you in plant-based cake and cupcakes. You'll learn how to build a cake from start to finish, piping and icing techniques, and how to determine design aesthetic and presentation.
Students should walk away from this class with a basic understanding of measuring and mixing techniques, checking for doneness using the senses, building a cake from start to finish properly and how to transport it safely, as well as consistency in portioning cupcakes, buttercream, and time. We will also explore the basics of flavor pairing.
Students will make an 8” round two layer cake that is filled in the center and iced with a plant-based buttercream on the exterior.
Students will also be making one dozen decorated cupcakes. We'll cover how to properly ice a cake, piping techniques for cupcakes, how to write properly on a cake, and determine design aesthetic and presentation.