- $50.00 - Non-Member
- $40.00 - Member
Do you know what a crumb coat is? What about a bismarck tip? Or how to make a cake circle? Learn all this and more in this foundation class for novice cake bakers and decorators. We will explore the advantages of buttercream, rolled fondant and marzipan. All while learning how to pipe braids, shells, basket-weave designs, bi- and tri- color ribbons, drop lace, chocolate writing and more!
This class meets on the main level in the Education Wing.
Our cooking classes are held in our commercial kitchen. You will be seated at a counter on countertop stools, so please wear comfortable clothing. Layers are best, the temperature fluctuates often.
Anabel Ressner went to the Culinary Institute of America and worked specializing in pastery in New York City at a variety of restaurants including Campagna, Monkey Bar, Zoe, and Blue Smoke. She taught pastry at The New York Restaurant School and opened a small cafe in upstate NY. Anabel then changed careers and entered the world of middle/high school ELA all while continuing to keep her hand in baking. Today you can find her at her pie stand at the Wellfleet Farmer's Market, catering, and creating specialty cakes to-order.
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