Cooking Studio

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The Best of Carole: Favorite Sweet Treats for Valentine’s Day

In this hands-on class, the recipes that I will teach are among my favorites in my baking repertoire. I always save them for special occasions. The Blackout Cake is my adaptation of Ebingers renowned chocolate cake. The cake is covered with a thick pudding-like frosting and thickly coated with toasted black chocolate crumbs. The Old Tavern restaurant in Newark, NJ was famous in the 1940's for a Toasted Coconut Cream Pie. Patrons traveled from far and wide to eat this airy, vanilla chiffon pie topped with crunchy toasted coconut. Many renditions of this pie exist, but I assure you, this is the authentic one. Anne's Crustless Cheesecake is one of the finest cheesecakes that I have ever eaten. The delicate Snowball Melt-A-Ways made with chopped pecans are a family favorite and are sure to be a favorite with your family as well. Students will learn techniques including: preparing oil-based cake batters, working with chiffon pie fillings, making cooked custard frostings, and secrets for making a no-crack cheesecake. They will also learn how to make "fail proof" flaky pie pastry, how to blind bake a pie shell and tips and hints on assembling and frosting 3-layer cakes and trimming with baked cake crumbs.