Baking up here in the mountains generates its own set of challenges… cakes rising too quickly in the oven and then falling, uneven baking, dry or spreading cookies, overbeaten egg whites collapsing….
Learn which recipe types work best and how to adapt recipes to work at high altitudes. Exact recipes vary seasonally.
Fall & Winter Menu:
Pate à Choux - for cream puffs, eclairs, profiteroles or gougeres
Gingerbread Bundt Cake
Raspberry Swirl Pistachio Meringues
***Sign up by February 8 to secure your spot***
Instructor - Linda Lewis Elbert
Duration - 4 hours. Please bring a snack or lunch.
Class Categories - Hands On; Adults & Ages 10+; Taste in Class and Take Some Home