December 2021
This months theme: CHCOLATE
December Q&A
Member Exclusive
Our monthly Q&A where we catch up to see what else you've been baking and answer any questions you may have regarding baking, your membership, past classes, and more. Plus a live reveal of our next month of classes!
November Q&A
Member Exclusive
Our monthly Q&A where we catch up to see what else you've been baking and answer any questions you may have regarding baking, your membership, past classes, and more. Plus a live reveal of our next month of classes!
September Q&A
Member Exclusive
Our monthly Q&A where we catch up to see what else you've been baking and answer any questions you may have regarding baking, your membership, past classes, and more. Plus a live reveal of our next month of classes!
August Q&A
Member Exclusive
Our monthly Q&A where we catch up to see what else you've been baking and answer any questions you may have regarding baking, your membership, past classes, and more. Plus a live reveal of our next month of classes!
Chocolate Strawberry Ice Cream Sandwiches with Homemade Sprinkles
Click here for the deets…
June Q&A
Member Exclusive
Our monthly Q&A where we catch up to see what else you've been baking and answer any questions you may have regarding baking, your membership, past classes, and more. Plus a live reveal of our next month of classes!
Raspberry White Chocolate IceBox Cookies
What is it? An enriched butter cookie filled with white chocolate and freeze-dried raspberries.
Have you ever wanted fresh cookies, but it's like 3 am? During this class, we'll unlock the key to getting fresh cookies anytime you want. Throughout the class, we'll talk about the 3 ways to avoid freezer burn. We'll discuss the importance of ingredient temperatures, and the order in which we add them. Lastly, we'll cover some plating ideas to truly bring these IceBox Cookies to life!
Lemon Crumble Cake
What is it? Lemon Sponge layered between bright and tangy cream cheese frosting and lemon crumble for contrasting textures.
In an effort to get in one last cake before the summer heat takes over, during the first class of the month we'll craft this Milk Bar-inspired cake. We'll first make the sponge, an iconic baking staple, followed by a bright cream cheese frosting, and zingy lemon crumble. We'll discuss what makes a sponge cake so unique then see what effect ratios have on a recipe, lastly, we'll talk assembly and cover the "how to's" and "what not's" for a truly polished cake.
May Q&A
Member Exclusive
Our monthly Q&A where we catch up to see what else you've been baking and answer any questions you may have regarding baking, your membership, past classes, and more. Plus a live reveal of our next month of classes!
Strawberry Rhubarb Crepe Cake
What is it? A thin, delicate, buttery crepe stacked between layers of subtly tart strawberry rhubarb jam, fresh creme Chantilly, and lemon zest.
In the last class of the month, we'll compose another French classic. We'll start by making, then discussing the science behind this classic stovetop strawberry rhubarb jam. Then, we'll make the crepes- the pancake's slimmer, French cousin. We'll see what the presence of fat has on the recipe, then talk about the effect ratios can have on a recipe. Lastly, we’ll finish with a few assembly tips for a picture-perfect cake.
London Fog Tart
What is it? Crisp pate sucree crust with layers of almond frangipane and infused caramel. Finally, topped with a loose quenelle of silky smooth earl grey cream.
In the second class of the month, we'll focus on the 3 key components of any good tart. We'll start by making a classic french tart shell, followed by the creamy frangipane filling. We'll discuss the science behind the chemical reaction that forms what we know as caramel, then finish by crafting a flavor-filled earl grey cream.
Southern Croque Monsieur | Lunch Class
What is it? A southern take on a classic French sandwich (désolé, mes francophiles) An ultra-flakey gruyere biscuit, sandwiched between a savory bechamel sauce, ham, and cheese. Served warm with a light sprinkling of herbs de provence.
In our very first savory class, we'll go outside the box when making this iconic french sandwich. We'll start by making and discussing the science behind this truly flakey gruyere biscuit. Then make one of the 5 French "mother sauces"- bechamel. Lastly, we'll assemble and discuss a few tips for a truly flavorful sandwich.