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 teaches you the techniques needed to create foam type cakes, better known as sponge and genoise cakes. You'll learn about cake formulas, mixing methods, when fats should be used, how to scale, pan, bake and be successful at creating wonderful tasting sponge and genoise cakes. Chef Arleen teaches the class takes place on March 7th, 2011 at 6p.m.
*Bring an apron, closed toe shoes, 2 cookie sheets with sides pans and containers to carry your creations home.