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Cake Baking Essentials: Chocolate in Cakes

Indulge your sweet tooth and master the art of incorporating chocolate into cakes in this comprehensive class at NY Cake Academy. Discover the versatility of cocoa-based cakes and learn essential techniques for working with chocolate ingredients. From custards to ganache frostings, elevate your baking skills and create mouthwatering chocolate creations.

  • All levels
  • 12 and older
  • $250
  • 118 W 22nd St, New York, NY
  • 4 hours

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  • $250
  • NY Cake Academy @ 118 W 22nd St, New York, NY 10011
  • 4 hours
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Class Description

Description

What you'll learn in this baking class:

If you love chocolate—and let’s be honest, who doesn’t—you’ll feel right at home in this comprehensive class on cocoa-based cakes!

Learn how this versatile ingredient can be used for everything from cake bases to custards and ganache frostings in the fourth of five Cake Baking Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals. Following an introduction on how to work with various chocolate ingredients, you’ll learn to prepare a stirred custard (créme anglaise) and understand the proper steps to create a ganache.

Our expert instructors will guide you through techniques for cake assembly, providing you with tips for making a roulade (jellyroll) and working with sheet cakes. Bring all of your skills gained in this class to complete a Chocolate Roulade with Chocolate Custard and Chocolate Layer Cake with Chocolate Ganache Frosting from start to finish!

What You’ll Learn:

  • How to work with various chocolate ingredients in cakes
  • Preparing a stirred custard (créme anglaise)
  • Importance of ingredient functionality when making a ganache
  • Techniques for cake assembly including tips for assembly with a sheet cake
  • Tips for making a roulade
What You’ll Bake (and Taste!):

  • Chocolate Roulade with Chocolate Custard
  • Chocolate Layer Cake with Chocolate Ganache Frosting

All supplies and materials included, classes are hands-on, interactive experiences. So, please dress accordingly. We recommend wearing casual clothing that you won’t mind getting a little sugar on, and flat comfortable shoes. Open toed shoes and sandals are not recommended as this is a safety concern when working within a kitchen. Long hair should be tied back.

Refund Policy

Classes are not eligible for refunds, however classes are transferable.

  • Students may reschedule their class to an alternative date up to 4 business days prior to the class date for in-person classes.
  • All deposits & fees are forfeited for no shows.
  • We do not provide make-up classes.

The school reserve the right to cancel a class due to low enrollment up to 48 hours before the class date. The school reserve the right to change class schedules. If for any reason the school should cancel a class, a full refund will be offered to the student. However, we do not accept responsibility for any other expenses incurred such as hotel or airline cancellation penalties.

Cancellations or changes can be made through email at [email protected]. Please be sure to include the full name of the registered student, and class registration confirmation.

If a class is cancelled due to inclement weather, or other circumstance beyond our control (facility issues, power outages, etc.), we will contact you with as much advanced notice as possible by email or telephone, and issue you a refund to the original form of payment. We will make every effort to run the class as long as it is safe to do so. If we make the decision to run a class during inclement weather and you make the decision not to come, you will not be able to get a refund, we will offer only a credit for future use.

Credits are valid for a 12 month period of time.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

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NY Cake Academy

N.Y. Cake & Baking Distributor first opened its doors known as the Chocolate Gallery more than 25 years ago. It was founded by Joan Mansour renowned cake decorator and gold medal award winner by the Societe Culinaire Philantropique. She not only was awarded National teacher of the year, regional...

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