How do you serve your delicious creations without knowing how to safely handle food? For the first two hours of class, we had Chef Tim giving us lecture on sanitation. That makes you, future guinea pigs, safe to eat everything we make and not to worry about getting sick. :)
After we had our family dinner, which once again, was another amazing dinner, we assembled our genoise cake with the buttercream made on Monday. A great cake assembly lesson 101: Evenly slice the cake layers, soak with flavored simple syrup, add filling, stack cake layers, crumb coat, cover the cake, decorate, and of course, EAT. May I just tell you how amazing the cake tasted after soaking with dark rum simple syrup? Simply, W.O.W.
Here are some photos from class. Chef Cynthia putting extra buttercream and simple syrup away and cutting her demo cake to share with the class.
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