Cake Basics Class at LittlemeatsLA
Hooray! I just got the photos from my class photographer, Amanda Crew. Amanda and I met when she shot my desserts for the Spring issue of Zooey Magazine. It was so great working with her, and I'm so glad she reached out to me to photograph my cake class! She is so sweet and fun to be around. I can't thank you enough for these photos, Amanda. Thank you!! As I mentioned in my previous post, the class was loosely broken up in two parts. The first portion covered how to make a vanilla butter cake and vanilla swiss meringue buttercream. For the second portion everyone learned how to torte, assemble, crumb coat, and decorate their own cake. Students had varying experience in baking, but everyone went home with a beautiful cake as you'll see at the end of this post. A lot of questions were asked that I was happy to answer, including where I source my ingredients and supplies. A big part of my class is to encourage using organic and sustainably sourced ingredients, not only because it creates a better product, but for the treatment of workers, animals (such as pasture raised eggs), and the environment.
Everyone went home with their own 6" cake as well as a small goodie bag that included a booklet of recipes and resources. I let the class flow naturally, but before I knew it, four hours had passed! There was so much more I could have covered but it's too much to pack into one class. I might have to add a supplementary course that will go more in depth on how to decorate cakes. (Let me know if you're interested!)
Anyway, I'll let the photos speak for themselves. Hope to see you at a future class!
Cake pinatas! I made these with an Oh Happy Day! tutorial. Demonstrating how to make a vanilla butter cake. Demonstrating how to make Swiss meringue buttercream. Assembling the layered cake. Adding the final coat of buttercream. How to add a rustic finish to the cake. Finishing touches. The final product!
The next cake basics class is being planned for January. I'm also planning a class on wholesome baking with alternative ingredients, such as gluten free flours and dairy and egg replacements. Feel free to email me or comment if you are interested!
All photos in this post are credited to Amanda Crew.