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Cake Baking Essentials: The Layer Cake

Uncover the secrets to crafting exquisite layer cakes at NY Cake Academy's Baking & Pastry Fundamentals class. Master the art of balancing taste and structure while learning frosting techniques and cake assembly tricks from expert instructors. Elevate your baking skills with hands-on experiences in a vibrant kitchen setting.

  • All levels
  • 12 and older
  • $250
  • 118 W 22nd St, New York, NY
  • 4 hours

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  • $250
  • NY Cake Academy @ 118 W 22nd St, New York, NY 10011
  • 4 hours
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Class Description

Description

What you'll learn in this cake class:

Easily the most important showpiece for avid decorators, the classic layer cake provides a grand stage for a cake decorator’s most imaginative creations!

In the second of five Cake Baking Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, you’ll uncover the secrets to achieving a layer cake that “stacks up” in taste and structure. Learn the steps to frame cake in frosting, which contributes to good cake engineering—balancing the physical limits of each component while maintaining its integrity.

Guided by our expert instructors, you’ll master the hi-ratio mixing method to create fat-based cakes as well as techniques for cake assembly and piping. Learn to work with high-temperature sugar, flavor buttercream, and make an Italian Meringue buttercream all before putting your new skills to the test with a Glazed Marble Pound Cake and a layered Hi-Ratio Buttermilk Cake with Italian Meringue Buttercream.

What You’ll Learn:

  • The hi-ratio mixing method
  • Pairing cakes & frostings
  • Difference between common cake types (Egg foam-based, Fat based and Hybrid)
  • Various types of frosting (Buttercream, Ganache, Boiled and Whipped cream)
  • How to make an Italian meringue buttercream
  • How to flavor buttercream
  • Working with high-temperature sugar
  • Piping & cake assembly techniques
What You’ll Bake:

  • Glazed Marble Pound Cake
  • Hi-Ratio Buttermilk Cake with Italian Meringue Buttercream

All supplies and materials included, classes are hands-on, interactive experiences. So, please dress accordingly. We recommend wearing casual clothing that you won’t mind getting a little sugar on, and flat comfortable shoes. Open toed shoes and sandals are not recommended as this is a safety concern when working within a kitchen. Long hair should be tied back.

Refund Policy

Classes are not eligible for refunds, however classes are transferable.

  • Students may reschedule their class to an alternative date up to 4 business days prior to the class date for in-person classes.
  • All deposits & fees are forfeited for no shows.
  • We do not provide make-up classes.

The school reserve the right to cancel a class due to low enrollment up to 48 hours before the class date. The school reserve the right to change class schedules. If for any reason the school should cancel a class, a full refund will be offered to the student. However, we do not accept responsibility for any other expenses incurred such as hotel or airline cancellation penalties.

Cancellations or changes can be made through email at [email protected]. Please be sure to include the full name of the registered student, and class registration confirmation.

If a class is cancelled due to inclement weather, or other circumstance beyond our control (facility issues, power outages, etc.), we will contact you with as much advanced notice as possible by email or telephone, and issue you a refund to the original form of payment. We will make every effort to run the class as long as it is safe to do so. If we make the decision to run a class during inclement weather and you make the decision not to come, you will not be able to get a refund, we will offer only a credit for future use.

Credits are valid for a 12 month period of time.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

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NY Cake Academy

N.Y. Cake & Baking Distributor first opened its doors known as the Chocolate Gallery more than 25 years ago. It was founded by Joan Mansour renowned cake decorator and gold medal award winner by the Societe Culinaire Philantropique. She not only was awarded National teacher of the year, regional...

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