Just Cakes 4 Week Series

We think Julia Child said it best: “A party without cake is just a meeting.” Whether vanilla, chocolate, simple, elaborate, layered, bundt, or otherwise, cake holds a special place in our hearts. Join our cake-only techniques series to learn new techniques, styles, and recipes for cake preparation and decorating. From classic to modern and everything in between, practice decorating with butter cream, whipping up genoise, or creating luscious fillings to brighten every event with the ultimate symbol of celebration.
 
Week 1 –  Butter Cakes: Butter cakes, (such as classic pound cake), are made with significant quantities of butter and a chemical leavening product such as baking soda or baking powder to build up heft. Our butter cake recipes include jams, ganache, buttercream fillings, and frosting to create showstopping centerpieces.

Subject matter this week includes:

• Creaming Method
• Classic butter cake bases
• Swiss Buttercreams
• Cake Decorating

Week 2 – Foam Cakes (Genoise and Separated Sponge): Foam cakes are light, airy cakes made of flour, sugar, eggs, and in some cases butter. The fluffiness comes from beating air into egg whites, which lets any subtle flavors shine. We love these cakes at tea time! 

Subject matter this week includes:

• How to create light fluffy cake bases
• Italian Buttercreams
• Soaking Syrups and internal garnishes (such as fruit)

Week 3 – Dacquoise Tortes (Flourless Cakes): These naturally gluten-free cakes make dessert accessible to our gluten-intolerant friends and those with Celiac disease. We also love them for their rich, decadent flavor and versatility. *This week contains tree nuts and coconut bases.*

Subject matter this week includes:

• How to create dacquoise layer
• French Buttercreams
• Chocolate Ganache

 
Week 4 – Composed Cakes: Taking what you have learned over the past weeks, you will recreate a classic, multi-component cake.

Choose from one of the following:

• Julia Child's 85th Birthday Cake
  • Butter Cake
  • Raspberry Mousse
  • Chocolate Ganache
• Boston Cream Pie
  • Genoise
  • Pastry Cream
  • Chocolate icing
• Sambuca Sin
  • Separated Sponge
  • Sambuca and Whipped Cream Mousse
• Chocolate Orange Dobos Torte
  • Separated Sponge
  • Chocolate French Buttercream
  • Orange Glaze and Hard-crack Caramel
• Marjolaine
  • Almond and Hazelnut Dacquoise
  • Chocolate Ganache
  • Praline French Buttercream