Class Description:
Learn to beat egg whites to perfection for the fluffiest cakes imaginable! You will create the classic Genoise cake, a whole-egg, high-volume dessert from Italy which is the basis of many desserts, such as ladyfingers and tortes.
Sessions Offered
| Date |
Hours |
Fees |
Registration |
| May 1, 2010 |
9 am - 4 pm
|
| Registration: | $25.00 |
| Tuition: | $100.00 |
|
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