Cooking Class: Cake-Baking With a Pastry Chef
Fri, Apr 26th at 4:00PM
Sun, Apr 28th at 10:00AM
Sun, Apr 28th at 3:00PM
Sat, Apr 27th at 3:00PM
After this cake-centered cooking class with Chef Crys, your homemade cakes will never be the same! Demystify the expert methods, techniques and ingredients used to create perfectly-textured, artful-looking cakes with pastry chef Chef Crys as your guide.
Start out with classic pound cake as you combine no-frills cake ingredients to create miniature old-fashioned butter Bundt cakes. Spread a heavenly homemade mascarpone whipped cream over these decadent treats before discovering the most scrumptious secret cake ingredient: olive oil. Using olive oil, you'll create an impressively moist, spongey cake infused with the bright, elegant flavors of rosemary and lemon. Create a tempting praline and pecan icing to wrap up this insightful lesson.
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Old Fashioned Butter Pound Bundtlets
With eggs, powdered sugar, buttermilk and pure vanilla extract
Mascarpone Whipped Cream
With powdered sugar
Lemon Rosemary Olive Oil Cake
With milk
Pecan Praline Icing
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Beginner, Fun, Baking, Cake Baking
Classpop! Guest Reviews for other experiences with Chef Crys
Ivan
03 Sep 2023
My group had an amazing time with Chef Crys she was really informative and the venue was just as amazing wine and pizza making couldn’t top it
Sheila
05 Aug 2023
It was fun and Chef Crys was a great hostess. However for the cost per person, I was very disappointed that the “homemade pizza” did not include fresh made pizza dough. Even using prepackaged dough would have been better than store bought naan bread for $50/person.
Andrew
30 Jul 2023
Awesome class! Super engaging, fun, and educational. Not to mention great pizza
Meet your chef
Chef Crys is a health and wellness coach, chef and pastry chef who has been in the culinary arts industry for 15 years. She is passionate about creating organic, plant-based foods and desserts, and using pesticide-free produce in her dishes. She has even partnered with school districts to teach students the value of organic cooking and transitional eating, priming her teaching skills for leading cooking classes.
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