Students learn the art and science of baking complex French cakes with multiple flavors and textures.

Cake layering and flavor building at its best

Students learn to bake and build fine cakes by combining both texture and flavor. This student made a cake consisting of layers of coconut Dacquoise (a meringue base cake layer), almond lemon Genoise (cold process using nut powders) and filling the cake with layers of Meyer lemon Mousse, freshly poached peaches and Tahitian vanilla creme Anglaise folded with meringue butter. The cake was finished with Italian meringue buttercream. Are you hungry yet?

Eat The Art students learn to layer fresh fruit in their Dacquoise and Genoise cakes.

Poached peaches layered into a coconut Dacquoise and almond lemon Genoise.

Students learn to make Vanilla, Lemon, Peach and Almond Dacquoise and Genoise in their cake building classes.

Tahitian Vanilla Creme Anglaise and Meringue Butter layer.

Coconut Dacquoise and almond lemon Genoise come together in this fabulous cake created by an Eat The Art student.

A baking student tops off her Tahitian vanilla, lemon, peach, almond and coconut cake.

For information on baking and decorating lessons and camps, contact Chef Heather at 615 948 7732.

 

 

 

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About Heather Longpre

Chef Heather Longpré is a graduate of the French Pastry School of Kennedy-King College in Chicago, Ill. She studied sugar art with Nicholas Lodge, Mike McCarey, Scott Green, Sebastien Canonne M.O.F., Jacquy Pfeiffer, among other very accomplished Chef-Artists. She is also a Professional Chocolatier having graduated from Ecole Chocolat in Vancouver, Canada. Heather loves to use her skills as a sugar artist to create fun and fantastic cakes and edible art that showcase chocolate, gumpaste, pastillage, fondant, poured, pulled and blown sugar sculpture. In addition to being a chef, Heather teaches baking, chocolate making, sugar art and cake decorating classes.