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.
Spring & Summer Menu:
Lemon Meringue Tarts - pie crust at high attitude & making citrus curd
Pate à Choux - for cream puffs, eclairs, profiteroles or gougeres, getting them to puff
Mini Cocolate Raspberry Pavlovas - working with meringue
Berries & Cream Layer Cake - cakes that rise and do not sink
Instructor - Linda Lewis Elbert
Duration - 4 hours. Please bring a snack if desired..
Class Categories - Hands On; Adults & Ages 10+; Taste in Class and Take Some Home