Hands-on Baking at Kiss My Bundt Bakery
Kiss My Bundt Bakery (8104 West 3rd Street Los Angeles, CA 90048)
- Full Price:
- $48.00 - $105.00
- Our Price:
- $24.00 - $63.00*
* Additional fees apply.
All offers for Baking Classes have expired.
The last date listed for Baking Classes was Tuesday July 27, 2010 / 7:30pm (Myth-Busting Chocolate & Red Velvet Cake Baking).
Goldstar Member Tips
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Goldstar Member on What to Wear
No worries if you don't have an apron.
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janelane017 on What to Wear
Casual is best!!
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Tracy Gutierrez on Where to Eat
Refreshements served and in addition, you eat the cakes you make.
122 Goldstar Member Reviews
Karen Parks
Great fun! We learned more than we expected and are ready to try what we learned at home. Lots of information during a hands-on class ... and a delicious outcome. We'll be back for more.Written on May 03 2010
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Goldstar Member
Had a great time, and learned a lot of new things about baking. Excited to try and experiment at home. Crysta was very informative, and I would definately consider taking another class.Written on Mar 08 2010
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Goldstar Member
A great way to spend a Saturday night with my best friend from out of town. Over wine and great conversations, we put together the most amazing chocolate creation I have ever tasted. It was all done in a very intimate setting of 12 people broken out into groups of 6. It was very hands on and very informative, as I am not an expert baker. It was a such a fun time but better yet, you get to take the recipe home and some samples. I am so excited about baking now and looking forward to taking another class!Written on Jan 28 2010
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Julia Johnson
Chrysta and her fellow instructor were incredibly nice and they gave very informative explanations of things (like the chemistry of cooking) that were easy to understand and interesting. I've probably made about 5,000 cakes in my lifetime, but I still learned great stuff about how to figure out changing a recipe without messing it up.Written on Jan 25 2010
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More Information About Baking Classes
Website
http://school.kissmybundt.net/
Description
Learn the fundamentals of successful baking at Kiss My Bundt Bakery, by selecting the baking class of your choice.
Making Custom Flavored Cakes and Frostings from Scratch
Students will start the class with a complimentary beverage and Bundt Cake Samples. Students will receive their recipe packets, and get an overview of the underlying food science behind the recipes, such as what the creaming method, what baking powder is vs. baking soda, etc. After breaking into small groups of 4-6, students will learn to take a "blank canvas" cake recipe and convert that recipe into their own custom flavor of cake using a combination of flavors that include: fruits (such as banana, strawberry, orange) spices (such as chile or cinnamon) beverages (such as coffee, bourbon, rum) herbs (such as mint, basil) While the bundt cakes bake, students make American Buttercream in a customized flavor that will compliment their cakes. Proper frosting techniques are taught, including how to fill and use a decorating/pastry bag. Students will walk away with food science tips, stellar recipes, and a box of mini bundt cakes to take home.
Baking with Bacon: Hands on Baking Class Featuring Bacon
Kiss My Bundt is famous for a few of its desserts that it makes with…bacon. You will be famous too, once you learn how to master the smoky, salty, savory and sweet combination of the recipes made in this class.
Students will be greeted in class with refreshments and will receive their recipe packet. After a brief introduction and a review of basic food science, students will split into groups to tackle the recipes.
What you'll make:
Candied Bacon, aka "Pig Candy," Sweetened Bacon Sprinkles, Chocolate Bacon Cake, Belgian Chocolate Buttercream, Pancakes and Bacon Cake, Maple Glaze, Maple and Butter Buttercream
Citrus Lovers Baking Class
Warm weather and lemonade are the perfect pair. So, it's not surprise that citrus desserts are equally great for warm weather. Not heavy like chocolate cakes, citrus cakes are a nice way to integrate sweets into the season. Class begins with a complimentary beverage and Bundt Cake Samples. Students will receive their recipe packets, and then get an overview of the underlying food science behind the recipes. Students will break into small groups and make the following recipes: Lemonade Cake, Fresh Orange Cake,Tart and Tangy Lemon Glaze, Blood Orange Glaze, Not-too-sweet Vanilla Bean Buttercream, Stabilized Citrus-scented Whipped Cream
Students will also learn how to integrate grapefruit and lime into their cakes as well. Students will learn to to frost, fill and decorate their cakes using simple piping techniques.
Young Bakers Hands-On Baking Class 1: Yeast Doughs and Custom Cake Development
Students Aged 10-17 are invited to Kiss My Bundt Bakery for an all day baking camp.
Day 1: Monday, June 21st, 2010. 9:30am-5pm. Students will learn how to make yeast doughs and will make cinnamon pecan rolls, homemade sundried tomato and basil pesto, and savory pizza rolls. They will round out the class with a cake-baking component, learning how to create custom flavored cakes from scratch.
Apron, recipe packet, head bandana, and lunch provided.
Myth-Busting & Red Velvet Cake Baking
Is Red Velvet Cake just a type of Chocolate Cake? This class tests whether or not the myth is true.
Students will start the class with a complimentary beverage and Bundt Cake Samples.
Students will receive their recipe packets, and then get an overview of the underlying food science behind the recipes, such as what a high-fat cocoa powder is and why it's essential for decadent chocolate cake, or what baking powder is vs. baking soda, etc.
Students will break into small groups and make the following recipes from Owner/Chef Chrysta Wilson's new cookbook:
Decadent Chocolate Cake, Award-winning Red Velvet Cake, Cream Cheese Frosting, Easy Vanilla Bean Buttercream, Rich Chocolate Buttercream
Students will learn to frost and decorate their cakes using simple piping techniques.
The Scarlet Recipe
"The Scarlet Recipe" is our Red Velvet Cake recipe. Come learn the "lore" surrounding Red Velvet, the variances in various bakeries' versions of Red Velvet, and dive in to make your own "Southern-style" Red Velvet Cakes. Students arrive to complimentary bundt cake samples and beverages. Students will get an overview of food science before breaking up into small teams of 4-6 people to make Kiss My Bundt Bakery's signature Red Velvet Cake that the Los Angeles Times called "amazing". Students will also learn to make Cream Cheese Frosting and Vanilla Bean Buttercream learn simple frosting techniques for the final presentation of their cakes. Students will leave with the knowledge of making Kiss My Bundt Bakery's award winning confections and a box of cakes made in class.
Recipes learned and made in class: Red Velvet Cake, Cream Cheese Frosting, and Vanilla Bean Buttercream.
Chocolate Decadence
Students will start the class with a complimentary beverage and bundt cake samples. Students will then receive their recipe packets, and get an overview of the underlying food science behind the recipes, such as what a high-fat cocoa powder is and why it's essential for decadent chocolate cake, or what baking powder is vs. baking soda, etc. This class reviews the history and origin of chocolate just before students engage in a hands-on baking class where the following recipes from Owner/Chef Chrysta Wilson's new cookbook are prepared: Decadent Chocolate Cake, Easy 4-Minute Dark Chocolate Ganache, Rich Chocolate Buttercream, and Filled Cupcakes. Students will learn to frost and decorate their cakes using simple piping and glazing techniques. Students will then taste their chocolate cakes and will take home a box of chocolate cakes covered in ganache and chocolate buttercream.
Lost Marbles: Making Marble Cakes
Bakery Owner and Senior Pastry Chef Chrysta Wilson believes that Marble cake is a lost art--very few bakeries in Los Angeles make marble cake today. Perhaps this is why marble cake is one of Kiss My Bundt Bakery's best selling types of cakes.
Marble cake is simply 2-4 types of cake batter that are swirled together. The contrast of colors and flavors is perfect, especially to please a crowd. Students will start the class with a complimentary beverage and bundt cake samples. Students will receive their recipe packets, and then they will get an overview of the underlying food science behind the recipes, such as what is the creaming method, what baking powder is vs baking soda, etc.
In this class, students will learn to take a "blank canvas" cake recipe utilizing the creaming method, and then break into small groups to convert that recipe into the following flavors of cake: Chocolate, Vanilla Bean, Banana, Orange, Lemon, Lime, Coffee, Strawberry, and Mint
Students then learn an easy marbling technique and make a variety of marble cakes. While cakes bake, students make American buttercream frosting in flavors to compliment their cakes. Proper frosting techniques are taught, including how to fill and use a decorating/pastry bag. Students will walk away with food science tips, stellar recipes, and a box of mini bundt cakes to take home.
Irish Inspired Cakes
Chef/Owner Chrysta Wilson loves Ireland. This class was inspired by the popular beverages she drank all over Ireland!
Students will start the class with a complimentary beverage and bunt cake samples. After receiving their recipe packets, Chrysta will provide an overview of the underlying food science behind the recipes, such as what the creaming method is, the use of baking powder vs. baking soda, and so forth.
Students will then break into small groups to learn the following recipes:
Bailey's Irish Cream Cake
Bailey's Irish Cream Buttercream
Sticky Toffee Pudding Cakes
Toffee Sauce with Irish Butter
Students will walk away with food science tips, stellar recipes, and a box of delicious mini bundt cakes to take home.
Bundts and Booze
In the March 25th, 2010 edition of the Los Angeles Times, Chef Chrysta Wilson was recognized for her skill in developing delicious cakes infused with beer. Come learn how to make your own bundt cake infused with booze. Students will start the class with a complimentary beverage and bundt cake samples. Students will then receive their recipe packets, and get an overview of the underlying food science behind the recipes, such as what is the creaming method, what baking powder is vs. baking soda, etc.
After breaking into small groups, students will learn to take a "blank canvas" cake recipe and convert that recipe into their own custom flavor of booze-infused bundt cake. Choice of booze includes: beer (such as Guinness or Tecate), liqueur (such as Bailey's Irish Cream or Chambord), hard alcohol (such as rum or bourbon), or wine (such as Riesling or champagne).
Special focus will be on homemade syrups and concentrates. While the bundt cakes bake, students will make American buttercream frosting in a customized flavor that will complement their cakes. Proper frosting techniques are taught, including how to fill and use a decorating/pastry bag. Students will walk away with food science tips, stellar recipes, and a box of mini bundt cakes to take home.
About the Ticket Supplier: Kiss My Bundt Bakery
Kiss My Bundt Bakery's Owner and Senior Pastry Chef, Chrysta Wilson, believes that baking from scratch is fun and easy, with the right tips and tools of the trade. Join Chrysta and her exceptional staff of pastry chefs all hailing from the prestigious Le Cordon Bleu and learn how to make (and eat) the best bundts and confections!