Cake Baking 3: Mousse Cake Construction - Jun 17th

Jun 17th | 12:00 PM - 4:00 PM
$250 (Supplies Included)

Mousse Cake Construction

Whether referred to as a charlotte, mousse cake or modern entremet, these European types of cakes provide the ideal vessel to showcase sponge cakes and mousses. In the third of five Cake Baking Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, you’ll be guided through each component from sponge cakes to various mousse types and the importance of presenting with a glaze. Learn the techniques for making meringues, as well as the separated-egg foam and hybrid mixing methods which are key in achieving the desired texture of a sponge cake. Our expert instructors will teach you about various glaze types, including the very popular mirror glaze, and provide tips for cake assembly and glazing. Complete the class with not one, but two, finished cakes—a Glazed Orange Chiffon and Raspberry Mousse Cake.

What You’ll Learn:

-The separated-egg foam and hybrid mixing methods

-Techniques for making meringues

-Different mousse types & how to make a fruit mousse

-Various glaze types including mirror glazes

-Glazing & cake assembly tips

What You’ll Bake:

-Glazed Orange Chiffon

-Raspberry Mousse Cake

NY Cake Academy classes are held in our Manhattan flagship at 118 W 22nd St. All supplies and materials included, but if you require any special accomodations please don't hesitate to contact us at custom@nycakeacademy.com. Our 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.