Learn how to create your own stacked, floral celebration cake! In this workshop, students will learn how to bake a wonderfully tender chiffon sponge cake made using stone, milled, whole grain Spelt from Carolina Ground; how to make the most velvet Swiss meringue buttercream, delicately flavored diplomat cream (a common filling made of pastry cream with whipped cream folded in) and a bright fruit filling to tie it all together. Using previously baked sponge cakes, students will then learn the process of stacking, filling, crumb coating and final coating a cake. We’ll also go over some common piping techniques that students will then use to freely decorate their own 6” cake along with some locally sourced, organic florals. Students will take home a packet containing all recipes and procedures, the chiffon sponges baked in class for future use, as well as their fully decorated cake!
Learn how to create your own stacked, floral celebration cake! In this workshop, students will learn how to bake a wonderfully tender chiffon sponge cake made using stone, milled, whole grain Spelt from Carolina Ground; how to make the most velvet Swiss meringue buttercream, delicately flavored diplomat cream (a common filling made of pastry cream with whipped cream folded in) and a bright fruit filling to tie it all together. Using previously baked sponge cakes, students will then learn the process of stacking, filling, crumb coating and final coating a cake. We’ll also go over some common piping techniques that students will then use to freely decorate their own 6” cake along with some locally sourced, organic florals. Students will take home a packet containing all recipes and procedures, the chiffon sponges baked in class for future use, as well as their fully decorated cake!
