Mastering Continental Cakes
Join us for an exciting one-day hands-on baking workshop where you will learn to create some iconic continental cakes including the rich and indulgent Black Forest Cake and the velvety, decadent Chocolate Mousse Cake.
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Sat 06 Sep
- $85.00 incl. GST
Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Join us for an exciting one-day hands-on baking workshop where you will learn to create some iconic continental cakes including the rich and indulgent Black Forest Cake and the velvety, decadent Chocolate Mousse Cake. This course is perfect for both beginners and seasoned bakers who want to master the techniques behind these classic dessert favourites.
Course outline
- Learn the step-by-step process of making a traditional Black Forest Cake, from the light and fluffy sponge to the perfect balance of whipped cream, chocolate shavings, and sweet cherries.
- Master the art of preparing a smooth and airy chocolate mousse, and learn how to assemble it into a luxurious layered cake.
- Discover key baking techniques such as making sponge cakes from scratch, preparing perfect fillings and frostings, and working with decorations like chocolate curls and fresh fruits.
By the end of the day, you will have a deep understanding of continental cake techniques, and you’ll leave with two beautiful, delicious cakes to share and enjoy. Whether you're looking to impress at your next gathering or simply want to expand your baking repertoire, this course will give you the skills to create these mouthwatering cakes at home.
Key takeaways
- In-depth instruction on Black Forest Cake and Chocolate Mousse Cake and other recipes;
- Expert tips on baking, frosting, and decorating;
- Hands-on experience with the tools and techniques needed to make continental cakes.
Come and unlock the secrets of these beloved continental desserts!
What to bring
A tea towel and containers for taking home goodies.
About your tutor, Mark
For many years I have been the floating Chef Manager for Compass at Elizabeth Knox and St Andrews villages. I moved to Caterplus to run the OnsDorp kitchen as well as continuing with relief work at Elizabeth Knox.
I have held various positions in function centres including three years at the Auckland Racing Club, two years at Walter Peak and as a temp chef for Compass. l ran the kitchen at the Bruce Mason Centre. l have also been a temp chef in Skycity in their functions department as their senior chef de partie temp, including four summers at the ASB Classic, two of them in the players lounge.
For seven years l taught at two cookery schools, Cornell/Pbrs and Aspire2. With PBRS l was the senior chef tutor for Queenston College, teaching British, European and American dishes online for the Halal/Indonesian market.
At the present time, l am a casual chef for Country Club Huapai and Providore.
