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