Above: Chef Arleen Lloyd.
In the cake world there are two types of cakes; high fat or shortened cakes and low fat or foam type cakes. This hands on class continues on the subject of the techniques needed to create foam cakes such as chiffon and angel food. You'll learn about cake formulas, the mixing methods, why fats are not used, how to scale, pan, bake and be successful at creating wonderful tasting butter cakes. The class takes place on June 15th, 2011 at 10a.m.
*Bring an apron, closed toe shoes, two angel food tubed cake pans and containers to carry your creations home.