Classic Techniques for Contemporary Layer Cakes
Kathryn Gordon
Class Preview
1:25
- In-depth Instruction; over 168 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Layer by Layer
18:29
Meet pastry chef Kathryn Gordon and preview the two decadent layer cakes you'll make in class. Deepen your understanding of how a sophisticated layer cake, or entremet, is created and learn how to plan yours ahead of time, balancing the colors, flavors and textures of each layer. Then, practice making dark and white chocolate pâte à glacer for both cakes.
Chocolate & Vanilla Base Cakes
28:19
Perfect your technique of making moist, spongy joconde cakes to layer in the caramel chocolate banana and vanilla grapefruit entremets. Kathryn walks you through each important step, demonstrating the proper techniques for browning butter, whipping egg yolks to the right consistency and making soft-peak meringue.
Dacquoise & Macarons
19:59
Learn the secrets to creating a crunchy dacquoise meringue layer and decorative macarons for your caramel chocolate banana cake. Get expert instruction on making dual-purpose batter, and see Kathryn's easy-to-learn method of piping the dacquoise and macarons into large and small circular shapes.
Caramelized & Candied Fruit Accents
23:47
Add more layers of flavor to your entremets with fruit accents! Discover how easy it is to make candied grapefruit and vanilla beans -- lovely garnishes for any cake. Then, find out how to caramelize bananas, grapefruit and puffed rice cereal using the wet and dry caramel methods.
Vanilla Grapefruit Crémeux
27:20
With Kathryn's guidance, learn how to whip up a rich white chocolate crémeux for the vanilla grapefruit cake. After making this creamy filling, you'll get step-by-step instruction on assembling each layer of the cake for mouthwatering results!
Salted Caramel Chocolate Crémeux
22:56
Apply the techniques you learned in Lesson 5 to make a sumptuous salted caramel chocolate crémeux for the chocolate cake. In addition, you'll discover an innovative way to assemble your entremets, resulting in perfectly even layers -- and a professional look.
Finishing Touches
26:17
Turn your layer cakes into the stars of the dessert table with Kathryn's tips and tricks! Learn the best methods for unmolding your cakes, and see how to make and apply two types of chocolate glazes. You'll also get expert advice on embellishing your desserts with decorative macarons, chocolate panels and caramelized fruit.
Create your own exquisite layer cakes! Learn how through two layer cake recipes: a caramel chocolate banana cake and a vanilla grapefruit cake – each featuring their own decadent layers. With pastry chef Kathryn Gordon as your guide, you’ll first find out how to plan a layer cake so that the colors, flavors and textures pair perfectly. With this essential skill covered, you’ll create the chocolate base and delicious sponge cakes for both your entremets. Then, Kathryn will show you how to make a crunchy meringue dacquoise and a variety of candied fruit accents. Move on to whipping up a rich white chocolate crémeux and a sumptuous salted caramel chocolate crémeux. Plus, master techniques for assembling cakes in perfectly even layers, then glazing for a beautiful finish!
Kathryn Gordon
Kathryn Gordon took her first cake decorating class to earn a badge in the Girl Scouts. Years later, she gave up a career on Wall Street to follow her heart into the kitchen. Kathryn earned her honors certification from L'Academie de Cuisine before working at leading restaurants such as Le Bernardin, Le Cirque and more. She has been teaching at the Institute of Culinary Education for more than 10 years. Kathryn is the author of Les Petits Macarons: Colorful French Confections to Make at Home.
Bonus materials available after purchase