Kiss My Bundt Bakery (Los Angeles, CA)
This class will focus on learning to prepare and compare various frosting options for cakes. Students will learn about traditonal buttercream, Italian buttercream, whipped creams, as well as glazes (chocolate and fruit glazes) and ganache. Students will make frostings, then frost, taste and eat cakes in class to compare the textures of each frosting.
Event summary prepared by the Goldstar Editorial Team.
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The last date listed for What's on Top? - Introduction to Cake Frostings was Friday June 19, 2009 / 7:00pm. (view all dates)
Currently at Kiss My Bundt Bakery:
Learn the fundamentals of successful baking at Kiss My Bundt Bakery. Students will receive a demonstration of a fundamental recipe which is the "blank canvas" to creating their own cake flavor and pair off to make their own custom cake flavor and custom frosting. Students will take home secret Kiss My Bundt Bakery recipes, a packet of baking tips, and a box of cakes, including the ones they made in class. Learn More
This class was really fun! The teacher is really nice and she answers all your questions and the cakes and frostings were declicious! This is my second class here (I also took the cake baking class) and it's worth every penny. Most cooking classes in LA are a lot more expensive so this one is very reasonably priced and you get hands on experience. I even baked my own cake at home and it came out great!
Covered important details such as: tempering the yolk, visual definition of a hard peak, how to speed up the cooling process, and the limitations between an Italian and a traditional buttercream.
Tips are provided by Goldstar members and Kiss My Bundt Bakery. Goldstar is not responsible for their content or accuracy.
<p>Students will leave with a packet of recipes as well as a box of cakes.</p>
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!
