All About Piping – Cake Decorating In this hands on technique 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 learn about the the various piping tip options, how to properly fill a piping bag, how to frost a cake, and pipe borders using; shells, reverse shells, stars and rope, and decorate with basketweave, lace, ruffles, drop flowers, rosettes and leaves. Using the skills you’ve learned and practiced you will decorate your own multi-layer cake to take home that is sure to wow family and friends! Whisk will provide a 6″ cake and buttercream frosting for each student to decorate This classes emphasizes cake decorating techniques
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 too! 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. Pastry Chef Thanh Tang will share the techniques for making the perfect Macaron batter, how to pipe, fill and flavor the evenly-sized cookie. Sample in class then take the rest home to impress family and friends. You will make Classic Almond Shells Nostalgic Orange Creamsicle Buttercream Decadent Chocolate Ganache
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 (with a Natural Dough Starter) Brioche a Tete Couronne Bordelaise (Crown Bread) You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.
Kids in the Kitchen – Passport to Sweetness – 5 Day Camp This session is designed for kids, ages 8 to 12! MONDAY, August 12th to FRIDAY, August 16th FROM 10:00AM TO 12:00PM everydayJoin this engaging kids cooking camp and travel around the world experiencing the best pastries from various countries. We will learn about five international regions known for their love of delicious sweets and why these chosen flavors make each region unique. In this hands-on camp, Pastry Chef Thanh Tang will teach your kids baking techniques; measuring for consistency, mixing processes, best ingredients to use, piping, rolling, baking and cooling techniques to get foolproof results. Along with hints and tips for how to take a basic recipe and adjust it to give endless variations. Each day they will learn a bit of geography, history and culture as they discuss the country while making a few recipes that highlight it. This is going to be the best trip that you’ll take your taste buds on! Monday: Taiwan Almond Cookies, Pineapple Tarts Tuesday: France The Bee’s Knees Madeleines, Paris-Brest Wednesday: USA New York Cheesecake with Passion Fruit Glaze Thursday: Japan Strawberry Mochi, Green Tea Dorayaki Friday: England Victorian Sponge Cake with Fresh Berries All classes are taught by a Culinary Professional, with 2 adult assistants. No prior experience required, just an interest to learn. Please tie long hair back, wear closed toed shoes and a mask. Students will be working with flour, butter and eggs so we are unable to accommodate students with allergies to working with gluten, dairy or eggs.
The French Macaron – Mom + One – Bonne Fête des Mères Celebrate Mother’s Day by teaming up with your child to make French Macarons, which are elegant almond meringue cookies, sandwiched together with a light buttercream. They are the perfect small bite to serve with coffee or after dinner, or a anytime snack. 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 that you will want to use for frosting all of your cakes.Join Pastry Chef Thanh Tang as he shares techniques for making the perfect macaron batter, how to pipe, fill and flavor the evenly-sized cookie.You will make, bake, fill and airbrush; Macaron Master Recipe White Chocolate Buttercream Madcarons, sprinkled with crushed rose petals Orange Creamsicle Macarons Buy 1 ticket for 2 people, Class is for adult plus child 8yrs and above
The Art of the Pie There are few desserts that are more loved than homemade pie. Whether it’s a sour cream crust bursting with fruit and topped with a lattice of flaky pastry or a coconut sugar crust filled with smooth lemon curd and topped with fluffy meringue, these recipes from Pastry Chef Thanh Tang are sure to please any guests lucky enough to be invited for a slice. In this hands-on class, you will learn the secrets to making flaky pie dough, the best way to line a pie dish, how to properly weave the perfect lattice top, make a smooth lemon curd and fluffy vanilla bean meringue, and how to use a blowtorch to toast your meringue.You will make 2 desserts to take home: Strawberry Rhubarb Pie with Sour Cream Crust Lemon Meringue Tart with Coconut Sugar Crust Just in time for your Memorial Day festivities! The strawberry pie may be baked here or frozen for future enjoyment. The lemon tart cannot be frozen.
The French Bakery – Croissants Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through the croissant making process. Your guests will be left wondering if you took a quick trip to France for them! In this hands-on class, you will make the détrempe and beurrage, then learn how to properly shape, fill and bake to achieve flaky, delicate croissants. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development and flavor formation. Recipes in this class include: Croissant Dough Master Recipe (Butter) Pain au Chocolat (Chocolate) Croissant au Jambon (Ham and Cheese) You’ll take home baked croissants from dough the chef pre-made that you shape, and the prepared dough you made to shape – bake the next day or freeze for future use.
The French Bakery – Croissants Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through the croissant making process. Your guests will be left wondering if you took a quick trip to France for them! In this hands-on class, you will make the détrempe and beurrage, then learn how to properly shape, fill and bake to achieve flaky, delicate croissants. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development and flavor formation. Recipes in this class include: Croissant Dough Master Recipe (Butter) Pain au Chocolat (Chocolate) Croissant au Jambon (Ham and Cheese) You’ll take home baked croissants from dough the chef pre-made that you shape, and the prepared dough you made to shape – bake the next day or freeze for future use.
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 (with a Natural Dough Starter) Brioche a Tete Couronne Bordelaise (Crown Bread) You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.
Cake Shoppe Confessions – Sweet and Nutty Join us in this hands-on workshop where Pastry Chef Thanh will confess his secrets to baking, filling and frosting the perfect cake. Students will learn the importance of creaming the ingredients, how to bake even, fluffy cake layers and tips to decorating like a pro. You’ll bake something sweet and nutty: Buttermilk Coconut Cake with White Chocolate Buttercream Frosting, Toasted Coconut and Rose Petals. Each student will take home their own sweet creation – a 6” triple layered cake filled and frosted to perfection to share.