Baking   

Join us for a delightful fall cupcake decorating class that will spark your creativity and indulge your taste buds. Our fall cupcake decorating class is designed to help you create beautiful, seasonal treats that capture the essence of the autumn season. During the class, Selvia will guide you through various decorating techniques to make buttercream roses, sunflowers, and succulents. Learn how to make adorable pumpkin buttercream and autumn-inspired decorations. Not only will you learn valuable decorating skills, but you'll also get to bring home delicious cupcakes to enjoy with your loved ones. This cupcake decorating class is suitable for all skill levels, from beginners looking to learn the basics to experienced decorators seeking new techniques. Whether you're attending alone or with friends, it's a wonderful opportunity to immerse yourself in the seasonal spirit, unleash your inner artist, and have a great time.

Giant soft pretzels are fun to make and delicious for everyone in the family to enjoy. In this part demonstration, part hands-on class, we will bake soft honey wheat pretzels from scratch and taste them with three different dipping sauces. First, we will explore the microscopic world of yeast, watching the dough come to life in front of our very eyes, and you'll understand the science behind rising bread. While the dough rises, we will whip up a few dipping sauces, from super simple to more challenging: a honey mustard dip, a cinnamon chocolate drizzle, and a pepper jack cheese sauce. Then we will roll and shape pretzels and practice the proper baking method. At the end of class, you will sample the dips with freshly baked pretzels and also take a few pretzels home with you.

 

Recipes:

• Big Soft Honey Spelt Pretzels
• Honey Mustard Dip
• Cinnamon Chocolate Drizzle
• Pepper Jack Cheese Sauce

The perfect fall houseplant! No sun or watering is necessary because it’s for eating instead of growing. You will learn to make the tempered-chocolate flowerpot, the chocolate ganache, the fruity filling, and the chocolate sable cookie “soil.” Finally, you will “plant” a sprig of mint to bring your dessert to life. You will take home one scrumptious plant and all the recipes needed to recreate it to impress your friends and family.

Tarts, the French version of American pie. In this part demonstration, part hands-on class, we’ll make three seasonal tarts, using pate sucree, the buttery rich tart dough. The rich caramelized walnut tart is based on the Swiss Engadiner Tart. We’ll make and roll the pate sucree for our tart shells followed by the rich caramelized walnut filling and almond cream. Finally, we’ll fill the tart shells, top them with almond cream and bake until golden brown. Our second tart, Pear Tarte Bourdaloue, is from France and is usually made in winter. The tart shells are filled with almond cream and topped with thinly sliced pears. We’ll garnish it with cranberries and almonds making it the perfect Thanksgiving dessert. Finally, for a more classic Thanksgiving dessert, we will make a Sweet and Spicy Pumpkin Custard Tart. Once the baked tart is cool, we will decorate it with whipped cream and candied pumpkin seeds.

This class is mostly demonstration. Each person will take home three small tarts (about 2.5 in each).

If you want to better understand the science of sourdough, start or save a starter, or manage some baking mishaps, this crash course is for you. Sourdough bread baking is as simple as it is complicated. Through science and theory, live demonstration, experiential learning, and collective troubleshooting, you will make sense of sourdough. You will leave the class with a "starter" and the knowledge and inspiration for how to care for it. You will learn Chef Laura’s  tested foolproof recipe for baking the perfect sourdough boule. You will learn no-waste methods for developing and nurturing your sourdough starter so that it nurtures you for years to come.

What could be a prettier centerpiece for your holiday table than a traditional Bûche de Noël or Yule Log? You'll learn how to make and assemble every component of this festive creation, from the chocolate buttermilk sponge to the rich buttercream and the dark chocolate ganache used to decorate it.