Step into the enchanting world of macarons—a delicate and delectable French pastry that has captured the hearts and taste buds of dessert enthusiasts worldwide.
Duration
Step into the enchanting world of macarons—a delicate and delectable French pastry that has captured the hearts and taste buds of dessert enthusiasts worldwide.
Daria is our executive Pastry Chef that is coming all the way from Europe. At the age of 22 years old she completely decided to dive in into the world of pastry and create a company that is dedicated to make every occasion worth having a dessert. With extreme dedication and hard work Oh My Cake was created by following a dream.
The dream of making you happy by providing high quality, delicious, fresh pastries and desserts that you deserve. We want to create a community that celebrates and prioritizes quality, flavor, and authenticity.
Our products are handcrafted and 100% made from scratch, without preservatives and any artificial flavoring. We proudly partner with suppliers of fresh ingredients from France and Belgium, that makes a major impact on our quality and taste.
Daria is the pastry chef that always makes sure to go above and beyond to create the most memorable cakes and desserts you have ever tasted.
Starting with a standard pâte à choux dough, we’ll mix, fold and fill several tasty French pastries in this delectable class. First up, a batch of savory Gruyère gougères with thyme. Filled with a firm, tangy cheese, these bite-size puffs pack a satisfying flavor.
A flaky, sweet, buttery crust can separate a professional tart from an amateur one - and after this class, your tarts will certainly stand out from the rest! Let experienced ICE pastry chefs guide you through creating the perfect tart crust from scratch.
Ever wondered how to make the french pastry Choux? It’s the base of a lot of pastry and savory dishes.
Learn to make delicious French macarons in this baking seminar taught by master pastry chef Sandrine Wallace.
The Croissant is a beloved classic and French favorite. Warm out of the oven, this pastry is best when flaky on the outside and soft and buttery on the inside, as it seems to melt in your mouth.
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