Saturday April 21, 2012 – Saturday May 5, 2012

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Description:

Includes 3 Day Class: Saturdays, April 21, 28, May 5th

European style cakes are composed of many layers which contrast in texture and provide a variety of challenges to a baker as far as scheduling the preparation of the various components. Classic desserts will be the focus for these classes as students will learn pate sucre’, pate a choux, baked meringues, and cooked sugar techniques.

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