I know this week has been a busy one but I wanted to drop you a quick note to let you know the two Virtual Baking Classes in February are almost full. I also wanted to remind you that if you sign up by December 31st there is a 10% discount.
Come Join Me for my Virtual Baking Classes
I'm really excited to announce my step into virtual teaching. As you know I love sharing my baking and pastry experience through my blog, but there is nothing like having access to a real person (me) in a live setting where your questions can be asked and answered.
Small classes of 20 people allow lots of interaction.
Gift certificates are offered so the recipient can pick out their own class to attend. Click here to purchase.
A Waiting List is offered in case you miss the 20 person cut off. I will re-offer the class as the list warrants.
10% discount now through the end of December 31st. I have two classes listed, both in February. I wanted to share them with you now because they are being offered at a discount. On January 1st the price goes up to $50.00 per class.
ANATOMY OF A CAKE
Date: Saturday February 6, 2021
Time: 3:00 CST
Cost: $50.00 $45.00 through December 31st 2020.
Click here to sign up.
This master class tackles everything you ever wanted to know about baking a cake and probably more.
From equipment to the whys and wherefores of ingredients, types of cake makeup, scaling a recipe up or down for a larger or smaller version, pan size conversion, and cake pan prep for baking flat layers are some of the topics covered.
The class will feature one basic cake recipe that can be altered myriad ways giving you a single go to recipe for all your cake needs including white, yellow, marble, and two chocolate cakes as well as lemon and orange.
60 SECOND BRIOCHE
Date: Saturday February 27, 2021
Time: 3:00 CST
Cost: $50.00 $45.00 through December 31st 2020.
Click here to sign up.
French pastries and dough have the unwarranted reputation of being difficult and time consuming to make. Brioche, a masterful basic light yeast dough heavily enriched with eggs and butter is no different. Beaten for 20 minutes in a mixer, it’s enough to burn the motor out.
But I could never understand why it has to beaten so long. So I came up with my 60 Second method in the processor that yields the same marvelous basic dough that I learned from a French Pastry Chef many years ago. In keeping with my goal of simplifying recipes without sacrificing taste or texture I came up with a very easy method for making this French specialty that should be in every bakers repertoire. I have also included a mixer method.
While most known as a dinner or breakfast roll, Brioche is also a basic yeast dough that is infinitely variable as a sweet or savory dish.
This class features:
Lemon Glazed Lemon Twists
Brioche Pizza featuring wild mushroom brie, artichokes and peppers
Rum Fruit and Nut Knots
I hope to see you at one or both of my Virtual Baking Classes.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
Debra Bergstrom says
I haven’t seen the length of the class in any of the descriptions. How long do you anticipate they will last?
Your virtual classes will be a bright spot in the New Year!
hfletcher says
Hi Debra - I was going to mention that in the email that gives you the information to get into the class that will arrive to attendees. The classes will last feom 2 to 2 1/2 hours depending upon the subject, questions, etc. Happy to see you there.
Barb Gerber says
I am a high school FCS teacher and would love to be able to teach more to my foods students. Is there any chance of adding one more person in?
hfletcher says
Hi Barb - I replied to your email.
Carol L deSousa says
Hello,
I just found your blog and missed out on the Brioche class if you can squeeze one more in let me know. Thanks much! Going thru all your recipes now. Yumm!
Carol
hfletcher says
Hi Carol. There is literally one spot open. If you sign up now it is yours. If you miss it there is a waiting list and I will rerun when enough people are on it.
Carol L deSousa says
Well I checked again and it still says sold out. How can I pay ?
Thank you!
hfletcher says
Hi Carol - I have you signed up for the Anatomy but the Brioche class is now full. When I sent the reply back yesterday it wasn't, someone must have signed up before you which I can't control. If you click on the photo it will go to the next page. Scroll down to the bottom and where the pay sign is there is a sign up button to get on a waiting list. If enough people sign up, I will rerun the class.
Carol L deSousa says
I signed up yesterday before I sent you the message here for the waitlist. Thank you anyway.
vera parker says
I think your virtual classes are a wonderful idea but I and my computer are not savvy enough for them. I enjoy receiving your recipes and I hope this message finds you well.
hfletcher says
Hi Vera, I am happy you read the blogs and appreciate your kind note. I am well and I wish a much better 2021 for everyone and that we are able to regain some semblance of a regular life.
Kathleen says
Helen, will these class be recorded so people can go back to them at a later date?
hfletcher says
Hi Kathleen - not at this time.