The Coffee Cake: That’s The Way The Cake Crumbles

May 1, 2011 11:00 am
May 1, 2011 2:00 pm
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Ger-Nis Culinary & Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

The Coffee Cake has been noshed on at social gatherings since the 1600s, making a splash at European afternoon coffee breaks over which people would relax and catch up on the latest gossip. The coffee cake has evolved to include a variety of different ingredients and individualized styles due to its rapidly spreading popularity through Europe and beyond. It’s crumbly signature style has us all curious. So what does a coffee cake in contemporary Brooklyn look like, smell like, and taste like? Find out how while we add new twists on an old family favorite! Learn to perfect your own signature coffee cake. While coffee cake is no diet food, there is no reason to skimp on baked goodness given the occasion and even less of a reason when you’ve whipped up the cake yourself using whole ingredients. When company calls, the coffee cake is an essential go-to dessert loved by and easy to make given the right tips. Good, old-fashioned spoon and a bowl staples like this give everyone something to smile about. Come whip up this classic with us today, and enjoy good company as well as some coffee and tea!

Recipes:Blueberry Sour Cream Coffee cake; Cardamom & Dried Cherry Crumb Cake Bars; Pecan Cinnamon Swirl Streusel Coffee Cake

Class Type: Individual, hands-on cooking class

Class Notes: Sip on some organic fair-trade Dallis Bros Coffee, while we bake!

Shawona Jones

Shawona Jones is a trained painter/ 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.

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