Cake Baking 4: Chocolate in Cakes - Mar 23rd | 12:00 PM - 4:00 PM

Mar 23rd | 12:00 PM - 4:00 PM

$250 (Supplies Included)

Chocolate in Cakes

If you love chocolate—and let’s be honest, who doesn’t—you’ll feel right at home in this comprehensive class on cocoa-based cakes! Learn how this versatile ingredient can be used for everything from cake bases to custards and ganache frostings in the fourth of five Cake Baking Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals. Following an introduction on how to work with various chocolate ingredients, you’ll learn to prepare a stirred custard (créme anglaise) and understand the proper steps to create a ganache. Our expert instructors will guide you through techniques for cake assembly, providing you with tips for making a roulade (jellyroll) and working with sheet cakes. Bring all of your skills gained in this class to complete a Chocolate Roulade with Chocolate Custard and Chocolate Layer Cake with Chocolate Ganache Frosting from start to finish!

What You’ll Learn:

-How to work with various chocolate ingredients in cakes

-Preparing a stirred custard (créme anglaise)

-Importance of ingredient functionality when making a ganache

-Techniques for cake assembly including tips for assembly with a sheet cake

-Tips for making a roulade

What You’ll Bake (and Taste!):

-Chocolate Roulade with Chocolate Custard

-Chocolate Layer Cake with Chocolate Ganache Frosting

NY Cake Academy classes are held in our Manhattan flagship at 118 W 22nd St. All supplies and materials included, but if you require any special accomodations please don't hesitate to contact us at custom@nycakeacademy.com. Our classes are hands-on, interactive experiences. So, please dress accordingly. We recommend wearing casual clothing that you won’t mind getting a little sugar on, and flat comfortable shoes. Open toed shoes and sandals are not recommended as this is a safety concern when working within a kitchen. Long hair should be tied back.