Cake Shoppe Confessions – Black Forest Devils Food Cake

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, rich,fudgy and supermoist cake layers and tips to decorating like a pro.

You will be baking and decorating a

  • Lost Little Devil Cake” – a  Triple Layer Black Forest Devils Food Cake with Chocolate and Cherry Chantilly Cream Frosting.

Each student will take home their own 6″sweet creation layered cake filled and frosted to perfection.

The French Macaron

French Macarons are elegant almond meringue cookies 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 that you will want to use for frosting all of your cakes.

Pastry Chef, Thanh Tang, will share his techniques for making the perfect macaron batter and teach how to pipe, fill and flavor the evenly-sized cookie.

Sample in class, and then take the rest home to impress family and friends.

You will make:

Pumpkin Spiced Macaron Shells

Smoked Vanilla Buttercream

Caramel Buttercream

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)

You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.

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)

You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.

The Croissant Workshop

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.

  • Croissant Dough, Master Recipe (Butter Croissant)
  • Pain au Chocolat  (Chocolate Croissants)
  • Croissant au Jambon  (Ham and Cheese Croissant)

You’ll take home baked croissants from dough the chef pre-made that you shape, as well as the prepared dough you made to shape and bake the next day or freeze for future use.

The Croissant Workshop

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 Croissant)
  • Pain au Chocolat  (Chocolate Croissants)
  • Croissant au Jambon  (Ham and Cheese Croissant)

You’ll take home baked croissants from dough the chef pre-made that you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.

The Croissant Workshop

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 Croissant)
  • Pain au Chocolat  (Chocolate Croissants)
  • Croissant au Jambon  (Ham and Cheese Croissant)

You’ll take home baked croissants from dough the chef pre-made that you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.

The Croissant Workshop

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 Croissant)
  • Pain au Chocolat  (Chocolate Croissants)
  • Croissant au Jambon  (Ham and Cheese Croissant)

You’ll take home baked croissants from dough the chef pre-made that you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.

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.

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 boarders 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.