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.
Spring/Summer Class:
Ricotta Chocolate Chip Pound Cake - this cake is baked in a loaf pan. Except for banana bread, which typically does just fine, loaf cakes and quick breads usually end up with a riverbed down the center. Learn how to get a loaf bake to rise.
Pâte à Choux - Getting cream puffs, eclairs, profiteroles or gougères to puff
Berries & Cream Layer Cake - Creating beautiful cakes that rise and do not sink
Duration - 4 hours. Please bring a snack if desired..
Class Categories - Hands On; Adults & Ages 10+; Taste in Class and Take Some Home
AVAILABLE TO GROUPS OF 1 TO 8