Come out and find your sweet side as we teach you how to make restaurant quality desserts at home. A great dessert makes a fine end to a meal in the same way spring’s robin choirs make a fine start to the day. With that said, the dessert is a key component of any well-rounded meal, making life a little sweeter. Put your minds and bodies at ease as we take the guilt out of indulgence; these desserts are made with whole, real ingredients– no box mixes here. Whether made for a special occasion or celebration, a dinner party for friends, or simply to make someone’s day a little more enjoyable, a dessert should showcase handcrafted elegance and be made with extra love and care– hey, they exist in the name of pleasure, after all. Become competent in the art of dessert making, and you might end up the local dessert deity in the eyes of your friends and family. Learn how tasting good can feel good and how to spread the wealth.
Desserts: Molten Chocolate Cake with Citrus Mascarpone Chantilly Cream, Grand Marnier Soufflé, Banana Caramel Mille Feuille
Sauces: Crème Anglaise, Salted Caramel Sauce, Raspberry Caramel Cream & Raspberry Puree
Class Type: Individual, hands-on cooking class
Class Notes: Learn how to make dessert sauces that will compliment any sweet confection!
Shawona Jones is a trained painter and sculptor with a passion for sweets. She took her art background and placed it in a mixing bowl with sugar and spice to create a small cake decorating business with flair. Her painting skills shine through in her cakes with every new design. From anniversaries to weddings, she brings an artistic element to her cakes as well as great flavor. She believes in bold flavors to compliment the bold designs. Shawona combines her Pratt Institute days with those she cherishes at the Institute of Culinary Education every time she gets a new cake order. Her motto is to make a cake look too good to eat, but taste too good not to. You can see her latest creations online at Cake Epiphany.