The French Macaron French Macarons are elegant almond meringue cookie, sandwiched together with a light buttercream. They are the perfect small bite to serve with coffee or after dinner and they freeze well. In this hands-on class, learn the tricks to mastering these naturally gluten-free cookies and a go-to-recipe for a creamy Swiss buttercream you will want to use for frosting all your cakes. Previously the pastry chef at Poppy, Chef Thanh Tang will share the techniques for making the perfect macaron batter, how to pipe, fill and flavor the evenly-sized cookie.You will make: Classic Almond Shells with Decadent Chocolate Ganache and Nostalgic Orange Creamsicle Sample in class then take the rest home to impress family and friends.
Kids in the Kitchen – Main Street Bakeshop – Dessert Favorites This 5 day camp is designed for kids ages 8-12. MONDAY, August 15th to FRIDAY, August 19th FROM 10:00 AM to 12:00 PM, EverydayCome join Chef Lee Baker to learn the fundamentals of baking. Chef Lee will guide you through a hands-on experience creating some of your favorite baked goods and desserts. Each day we will learn new culinary terms, ingredient functions, measuring, mixing, decorating and so much more. By the end of the week you will be a confident baker and have so many goodies to taste and share! Monday – Lemon Bars, Candy Blondies, Monster Cookies Tuesday -Summer Berry Hand Pies, Jam filled Glazed Pop Tarts Wednesday – Vanilla Cupcakes with Strawberry Buttercream and Sprinkles, Striped Meringues Thursday – Mini NY Style Cheesecakes, Red Velvet Whoopie Pies Friday – Cream Puffs two ways with Pastry Cream and with Chocolate Mousse, Raspberry Sauce All classes are taught by a culinary professional, with 2 assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs. We will follow current king country covid guidelines.
Teens at Whisk – 1 Day – Carrot Cake This camp is designed for teens ages 13 and up. This day camp is designed not only for teens who want to learn how to bake but also those who love spending time elbow-deep in flour, sugar and piping bags. Pastry Chef Thanh Tang will share his secrets to professional baking and decorating of cakes that look as good as they taste including hints and tips for how to adjust a basic recipe for endless variations. From the beginner to the advanced, you’ll leave this camp with professional tips, loads of new skills and cakes you’ll be proud to take home and share. WEDNESDAY, April 13th FROM 2:00PM – 4:00PM Carrot Cake with Orange-Kissed Cream Cheese Frosting All classes are taught by a Culinary Professional, with 2 adult assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back, wear closed toed shoes and a mask. Students will be working with milk, flour, butter and eggs so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Teen’s at Whisk – 1 Day – Tuxedo Cake This camp is designed for teens ages 13 and up. This camp is designed not only for teens who want to learn how to bake but also those who love spending time elbow-deep in flour, sugar and piping bags. Pastry Chef Thanh Tang will share his secrets to professional baking and decorating of cakes that look as good as they taste including hints and tips for how to adjust a basic recipe for endless variations. From the beginner to the advanced, you’ll leave this camp with professional tips, loads of new skills and cakes you’ll be proud to take home and share.Tuesday April 12th from 2;00 – 4;00 PM Tuxedo Cake with Vanilla Buttercream All classes are taught by a Culinary Professional, with 2 adult assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back, wear closed toed shoes and a mask. Students will be working with milk, flour, butter and eggs so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Pâte à Choux – Sweet and Savory Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze! Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères. Students will learn to make a versatile choux and turn it into: Gougères – The Classic French Cheese Puff with Gruyere and Parmesan Cheese Savory Gougères – Filled with Smoked Salmon Mousse Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze Sample some here and take a few dozen home to share!
Mastering French Breads While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. In this hands-on class you will make and enjoy: Baguettes au Levain (Baguettes with a Natural Sourdough Starter) Light, Rich Brioche a Tete Couronne Bordelaise (Whole Wheat Crown Bread) You will take home your own decade old Sourdough starter courtesy of Chef, with 2 Baguettes, Crown Bread and Brioche Loaf and Rolls.
The French Macaron French Macarons are elegant almond meringue cookie, sandwiched together with a light buttercream. They are the perfect small bite to serve with coffee or after dinner and they freeze well. In this hands-on class, learn the tricks to mastering these naturally gluten-free cookies and a go-to-recipe for a creamy Swiss buttercream you will want to use for frosting all your cakes. Previously the pastry chef at Poppy, Chef Thanh Tang will share the techniques for making the perfect macaron batter, how to pipe, fill and flavor the evenly-sized cookie. You will make: Classic Almond Shells with Decadent Chocolate Ganache and Nostalgic Orange Creamsicle Sample in class then take the rest home to impress family and friends.
Cheesecake Workshop Have you ever wanted to bake a cheesecake but don’t know where to begin? Join us in this hands-on workshop where you will learn everything there is to know in order to bake the perfect cheesecake. Chef Thanh Tang will go over troubleshooting and share his techniques to achieving the perfect balance of texture and flavor. Students will create two styles of cheesecakes, crusts and a fruit topping, all to be enjoyed at home…but not before snapping a picture of your delicious creations to show off on social media. Say Cheese!Recipes in this class: New York Style Cheesecake with Passionfruit Mango Topping decorated with African Violets Citrusy Chèvre (Goat Cheese) Cheesecake with Cardamom Sablé
All About Piping In this hands on class you will learn how to make some of the most beautiful eye catching cakes ever pinned! With the expert direction of Pastry Chef Thanh Tang you will start whipping up a French Buttercream frosting. Then its practice make perfect! You will learn about the different options of tips, how to properly fill a piping bag and most important of all, the art of piping. Once you are an expert piper, you can move on to decorate on your very own multi-layer cake. You will learn how to frost a cake, pipe borders using; shells, reverse shells, stars and rope, and decorate with basketweave, lace, ruffles, drop flowers, rosettes and leaves.Using the skills you just learned, you will decorate your own cake* to take home to wow your family and friends!*Whisk will provide a 6″ cake for each student to decorate. Buttercream demo and recipe will be provided in class. This classes emphasizes cake decorating techniques.
Mastering French Breads While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy: Baguettes au Levain (Baguettes with a Natural Sourdough Starter) Light, Rich Brioche a Tete Couronne Bordelaise (Crown Bread) Take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.