•BAKING (NO PHYSICAL COURSE KIT)
•NO BAKING INSTRUCTION OFFERED IN CLASS
•BUTTERCREAM SKILLS SIGNUP @$20.00
•KIT $40.00
•BASIC CAKE TURNTABLE $14.99
•14 DISPOSABLE PIPING BAGS $14.99
•CAKE BOARDS $ 6.99
•FONDANT & GUMPASTE SIGN UP @$20.00
I know that a lot of you have been considering a career change in the upcoming year but don’t know were to start. Some of you are facing layoffs and a quite uncertain future. Have you considered becoming a professional cake designer?
I am a firm believer in building your own lifestyle. I too was once in the corporate world, working to build a future. But it wasn’t mine. I was an employee. I made good money but I was not enjoying my life. I felt like my time belonged to someone else. I could not take a holiday unless it fit someone else’s schedule. I was scripted as to when I worked, how many hours I worked, and with whom I worked.
I am here to tell you that YOU can change all of that. Just like I did!
Lambert Academy of Sugar Craft is now offering a Four Week Premier Certification program. The New Program will run every other month, Monday thru Friday from 9:00am – 4:00pm each day. It offers over 160 hours of hands on experience and training. Plus a possible posting for another 20 hours practicum.
It will give you all of the hands on skill building and information that you will need to create your dream job or work in your dream profession.
On-going program registrations will commence January 4, 2016, and as previously stated new sessions will run every other month. HOWEVER, we are now creating a wait list as class seating is very limited. This limited seating ensures that your learning experience will better target your individual requirements.
The Professional Cake Designer – Certification Program is designed to provide you with everything you need as a base for YOUR new life!
“What is the difference. Wilton cake decorating classes vs Lambert Academy of Sugar Craft classes?”
I taught Wilton cake classes at the beginning of my career. Based on this experience, I have compiled the following side by side comparison of what both types of cake decorating classes offer, cost wise and time wise, to you, our valued customers.
Wilton cake decorating classes vs Lambert Academy of Sugar Craft classes.
Wilton has been around for a very, very long time and has made itself a household name by assisting the average home baker to be more proficient at decorating cake. A large majority of their business profile is based on the sale of their “specialized” tools. It is widely known that some these tools are extremely pricey. Their classes are offered at your local craft store, usually in the arts and crafts room. They are broken down into 4 modules. The basic class structure is paced at two hours per week over a four week period for each of the 4 modules.
Hello cake friends,
Some of my focus has shifted toward a growing concern amongst many people. It seems that there are many more folks out there with food intolerance, health issues or body management concerns. Yet everyone still loves the indulgence of cake every once in a while. Here is my offering today one of my many gluten free cake recipes that I am sure you will enjoy.
Gluten Free Butter Cake Oven Temp: 350 degrees F
Ingredients:
2 2/3 cups Robin Hood Gluten Free All-Purpose Flour Blend
1 Tablespoon gluten free baking powder (Bob’s Redmill Baking Powder)
1/2 teaspoon fine salt
12 Tablespoons unsalted butter
1 1/3 cups granulated sugar
1 1/8 cups milk, room temperature or 80°F
8 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
Makes one 8” round
Oven temperature: 500 degrees
Prep time: 30 minutes plus 12 hours /overnight refrigeration
Bake time: 8 minutes
11 oz. (310 gm) 90 % cocoa solids dark chocolate (for cake batter)
plus and extra 7 oz.(185 gm) dark chocolate ( for topping)
10 large eggs, separated
Preheat oven to 500 degrees
Line an 8” springform pan with parchment paper. The liner for the pan sides, should be an inch or so taller than the pan to allow for rising.
In a large metal bowl, over a pan of simmering water, melt 11 oz. of chocolate. Do not let the bottom of the bowl touch the water. Stir often.
Once melted, allow the chocolate to cool slightly but not return to solid.
In a large bowl, whip the egg whites to stiff peak consistency. Do not over beat.
Transfer the bowl of warm chocolate to your work surface and gently stir in the beaten egg yolks. Then add a couple of tablespoons of the egg whites to temper this mix. Stir just to combine. Once combined, quickly and gently fold in the remainder of the egg whites until the mixture has the consistency of a light mousse. Do not over mix or you will deflate your mixture.
Pour this mixture into your prepared pan and bake for 8 minutes EXACTLY.
Remove the cake from the oven and allow the pan to cool on a rack for 30 minutes. Place it in the fridge to chill for at least 12 hours.
Turn the cake out of the pan onto a cake plate and pour a thin film of melted chocolate over the surface of it. (Two ingredient Ganache is a wonderful icing to use for decorating!) Still keeping it diabetic friendly.
To serve, dip a sharp knife into hot water and use it to slice the cake.
My personal favorite way to serve (EAT) this is with a few fresh berries and a bit of cognac infused whipped cream. Or if the eat cake, lose weight thing isn’t your schtick and you just want to eat cake, it’s great with ice cream too!