Ever followed a cake recipe's instructions and wondered why the author has asked you to mix the cake in that particular way? In this class, we'll discuss the various techniques to mixing cakes and the results of those mixing techniques.
Ever followed a cake recipe's instructions and wondered why the author has asked you to mix the cake in that particular way? In this class, we'll discuss the various techniques to mixing cakes and the results of those mixing techniques.
You will learn the basics of pound cake, genoise, and chiffon cake along with tips for baking them for optimum height and crumb. Some learning, a little science and a lot of fun will have you creating beautiful cakes in one lesson.
About Laurie
Despite years of training and experience, Pastry Chef Laurie Pfalzer still remembers being a home cook, toiling away in her kitchen discovering the art and craft of pastry and making a lot of mistakes.
She once baked her way through Baking with Julia (Greenspan) so that she could systematically learn each and every pastry. Her introduction to the well-made pastry was as a child in her mother's kitchen, learning to make her mother's legendary pies and cakes.
Her childhood cooking lessons have remained ingrained in her, later combined with the knowledge and skills acquired in culinary school and professional kitchens across the United States.
Laurie has worked with Master Baker Jeffrey Hamelman at the King Arthur Flour Company in Norwich, Vermont, where she learned the fine techniques of creating croissants and baguettes, among many other pastries and breads.
Laurie has also created pastry in kitchens at The Wauwinet Inn on Nantucket Island, MA and Baby Cakes Bakery and Cafe in Poughkeepsie, NY.
Laurie returned to the Pacific Northwest in 2006, joining the pastry team at the Salish Lodge and Spa in Snoqualmie, WA. As the Pastry Chef at Salish, Laurie's greatest joy was working with new pastry cooks, guiding them through the learning process while infusing her passion and knowledge about baking and pastry, Northwest produce and artisanal products.
In 2010, Laurie created Pastry Craft to make learning how to create great pastry, bread and confections approachable and attainable by the home cook.
Laurie encourages lively discussions with students about baking and pastry technique, seasonal produce and specialty products, and she is passionate about teaching not only the “how,” but the “why” of baking and pastry.
She believes that beautiful pastries, whether simple or elaborate, can be made in your own home with a little knowledge and dedicated, hands-on guidance.
Laurie is a graduate of the Culinary Institute of America in New York, where she achieved top honors. She also holds a bachelor's degree from the University of Washington.
She is a member of Seattle Chef's Collaborative and Slow Food. She teaches around the Puget Sound area, including for PCC Cooks at PCC Natural Markets.
Laurie is proud to work with many non-profit organizations including Youth Eastside Services, the Starlight Foundation, Seattle Children's Hospital, Shoreline High School Robotics Club, Seattle Waldorf School, and Meadowbrook Farmers Market.
But have you ever rolled a cake before?! Swiss Roll cakes are versatile because you can easily switch up the flavor or the filings. What we love about this cake is it's beautiful to share with guests and it's not as intimidating to make as you'd think. So come to class and let's work on some baking...
Cake Baking class is offered by Cooking With Joni. Joni brings fun into the kitchen! You leave your classes with the confidence to replicate the recipes and experience them in your own kitchen.
It's time to get the kids into the kitchen. What's more of a fun way to do that than to have a party?
Cake Baking class is offered by Kitchen Window. Designed for the home chef, Kitchen Window’s Cooking School offers a variety of cooking classes on everything from the basics to gourmet.Â
This is the foundation for all Wilton Method Courses. Build buttercream skills you can use for all decorating projects-from cupcakes to cakes for any occasion.
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