Class
Three Cakes, Three Ways: Carrot, Coconut & Chocolate
$39.99
$8.00
This product is currently out of stock and unavailable.
At a Glance:
- In-depth Instruction; over 136 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Item:
W0556E
Description
Whether you are a beginner or a seasoned baker, this class will help you hone in on your baking skills in order to master any recipe. Follow along as Rachael Teufel shares three of her favorite cake recipes, each of which uses a different mixing method.
These cakes are each paired with an icing that matches perfectly to create mouthwatering combinations that will add lots of flavor and texture to your recipe collection. You’ll learn how to make a carrot cake using the creaming method and top it with a light cream cheese icing. Then watch a velvety smooth coconut cake come together using a reverse creaming method. Next, Rachael whips up a batch of luscious coconut Swiss meringue buttercream and demonstrates a quick and easy icing technique that takes only a few minutes to complete. And lastly, you’ll enjoy one of Rachael’s childhood favorites, a fudgy chocolate cake with a faux ganache. Along the way she shares several tips for mixing up each batter successfully, ingredient substitutions that will inspire you to explore new flavors, and a few fun decor options to take your cake from the kitchen to the dessert table as quickly as possible.
Class Sessions
Introduction to Mixing Methods
4:38
In this lesson, Rachael explains the basics of combining ingredients to yield a variety of cake styles. First, she will talk you though creaming butter and sugar to create a flavorful carrot cake that is full of texture. Then, enjoy luscious and light layers of coconut cake made with a reverse creaming method. This method yields a fine crumb that melts in your mouth. And lastly, Rachael uses a mixing method to create a crowd-pleasing fudgy chocolate cake. This method is the easiest way to bake a moist and rich chocolate cake.
Carrot Cake Recipe
23:56
Carrot cake is one of those love it or hate it flavors, but Rachael’s recipe uses a secret ingredient that will turn anyone into a carrot cake lover. Learn ingredient substitutions, proper mixing technique, and baking tips as Rachael takes you through each step of the process to prepare this delicious carrot cake using a creaming method. Creaming typically starts with butter and sugar, but Rachael shares a slight variation on the traditional method with this carrot cake recipe.
Cream Cheese Icing and Assembly
24:52
Cream cheese icing is a staple in most bakeries and should be a part of every bakers list of recipes. In this lesson, Rachael shows you how to make a perfectly smooth cream cheese icing that is light in texture, but rich in flavor. Along the way she shares her thoughts on choosing the right ingredients and how to blend them up to avoid clumps. Then Rachael demonstrates how to assemble, ice, and plate this moist and delicious rustic carrot cake.
Coconut Cake Recipe
15:04
In this lesson, you’ll learn how to create Rachael’s favorite coconut cake. This cake is made using a reverse creaming method which creates a light, velvety smooth cake with a fine crumb. Rachael also shares three ways to combat cake dome formation when baking.
Coconut Swiss meringue buttercream recipe and assembly
35:13
Swiss meringue buttercream has a smooth, creamy texture that is melt in your mouth delicious. It is not as sweet as an American buttercream letting the richness of the butter shine through. In this lesson, Rachael takes you step by step through the process of making coconut Swiss meringue. Along the way, she shares her tips and tricks for whipping up a perfect batch every time. Then Rachael assembles a three layer cake using this luscious coconut buttercream demonstrating a crumb coat and quick final coat. And finally, she finishes this cake with a linear rustic decor with toasted coconut.
Chocolate Cake Recipe
12:08
One of the easiest methods for making a cake is the mixing method. It simply requires all of the ingredients to be combined together. No need for any special tools, just a bowl and a spatula will do the trick. Join Rachael in this lesson to see how this moist chocolate cake comes together is just a few simple steps.
Faux Chocolate Ganache Recipe and Assembly
15:50
If you love ganache but struggle with getting the right texture and consistency with real chocolate, check out this faux chocolate ganache recipe. This is a simple recipe that yields a pourable consistency when warm perfect for adding a rich layer of fudge to any cake with no tempering required! This icing can be used for adding a delicious chocolate drip decor as well. And if you prefer a light, fluffy chocolate icing, simply whip it up and use it like buttercream. This faux ganache is very versatile and forgiving.
Wrap Up and Bonus
4:15
Join Rachael as she compares each of the three cakes with each corresponding icing. She evaluates each style of mixing method along with flavor, texture, and crumb that results from each style. You’ll see how these cakes come together in a layered cake style the yields a beautiful look and delicious flavor.
Your Instructor
Rachael Teufel
Rachael Teufel was a physical therapist before she discovered cakes as a creative outlet. In 2006 Rachael started her own company, Intricate Icings Cake Design. Today her work is nationally recognized. She's been featured on the "Food Network Challenge" TV show as well as in top-tier publications such as Brides, Martha Stewart Weddings and The Knot. Rachael was also named one of the top pastry pros in the country by Martha Stewart Weddings.
Bonus Material
Three Cakes, Three Ways: Carrot, Coconut & Chocolate - Resources
Bonus Materials available for download after purchase.
