Master Bakeshop Specialties, Create Premium Products
Instructor: Joey Prats · Level: Beginner · Students enrolled: 787 · Rating: 4.9/5 from 46 reviews
This online class was designed to equip the learner with the necessary knowledge and skill to prepare three all-new, exciting, and best-selling cakes that make the perfect offering for a home-based bakeshop. These are: Black Forest Cherry Cake (an authentic version of the German classic using dark sweet cherries, kirschwasser, rich cream and lots of real dark chocolate), Banana Caramel Pudding (our unique take on the world-famous Magnolia Bakery dessert, made richer and more heavenly with the addition of a glorious caramel sauce), and Mango Magnifico (an ambrosial and yes, magnificent tower of crisp cashew meringue layers, caramel custard, sweet juicy mangoes, and lots of whipped cream frosting). The lessons focus on the fundamental techniques associated with the production of different dessert components, assembled into masterpieces that are nothing short of works of art. The recipes are exquisite, all of which possess a delicate balance between visual and gustatory appeal. They are, without a doubt, timeless classics. The easy, step-by-step tutorial, coupled with our signature fool-proof recipes allow every student to prepare each cake with ease and confidence. Valuable tips on mise-en-place, ingredient and equipment identification, storage and shelf life of the finished products, as well as advice on costing are also included in this much anticipated and sought-after class.
1. Introduction to Bakeshop Specialties 2. Ingredient Identification 3. Equipment Identification 4. Making the Black Forest Cherry Cake - Chocolate Chiffon Cake - Dark Cherry Filling - Whipped Cream Filling and Frosting - Techniques for Assembling the Cake 5. Making the Banana Caramel Pudding - Vanilla Wafers - Caramel Sauce - Pudding - Techniques for Assembling the Dessert 6. Making the Mango Magnifico - Cashew Meringue Layers - Caramel Sauce - Caramel Custard - Whipped Cream Frosting - Techniques for Assembling the Cake 7. Chef's Tips for Success 8. Advice on Storage and Product Shelf Life 9. Advice on Presentation and Costing
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