Teen Baking Camp : Aug 4, 2014 - Aug 8, 2014
Get ready to prepare some sweet and savory favorites as we cover the foundations of baking. Learning basic techniques and organization skills will take the stress out of baking and make it a fun and enjoyable experience! BRING: a sack lunch the first four days and we’ll provide pizza on the last day.
Day One: Cookies Creamy peanut butter chocolate bars; soft and chewy sugar cookies; raspberry thumb print cookies.
Day Two: Quick Puff Pastry Individual fruit Napoleon’s (pastry cream andchocolate ganache); cheese sticks; chicken pot pie pockets.
Day Three: Bread Classic French bread; homemade bagels and Italian bread sticks.
Day Four: Pies Caramel apple crunch pie; mini pecan pies and mini fresh fruit tarts.
Day Five: Cake Cake and cupcakes: moist yellow cupcakes filled with chocolate ganache; cookies and creme cupcakes with Oreo creme frosting; lemon curd filled cake with buttercream frosting. BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.
It is understood, that by registering your child for classes, that Western Reserve School of Cooking is not responsible for any injuries that may occur during a class. We make every effort to ensure the safety of your child, but accidents do happen in the kitchen.
On-line Registration Note:
To register more than 1 person for a given class, you need to add each person to your cart individually until we can correct the issue. Sorry for any inconvenience.
Instructor: Catherine St. John Time: 10:00am - 2:00pm Cost: 325