Mix It Up: The Science of Baking
NEW!
In this hands-on class, you will learn the science behind your favorite baked goods. Experiment with ingredient interactions and learn the rules to follow for successful cakes, rolls, and muffins. Your instructor will guide you through the structure of a baking recipe, teaching you to alter recipes in various ways and create new ones from scratch. You'll learn professional techniques for making the three main types of batter: angel food, sponge, and the tricky and delicate chiffon batter. You will also work with with different types of buttercream, covering Italian meringue buttercream, Swiss meringue buttercream, French buttercream, and ermine buttercream, as well as practice professional frosting techniques. We'll bake and enjoy alternate, allergy-free versions of various cakes, muffins, scones, sweet breads, and brownies, learning the rules for gluten-free, egg-free, dairy-free, and nut-free substitutions that can be applied in different situations. A $40 food fee is payable to the instructor at the first class.
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