Summer Courses in Cake Decoration

Photo above: Sugarpaste peony bouquet

SUGARPASTE FLOWERS WORKSHOP I - THE PEONY

This summer, CKCA is pleased to offer two amazing classes in cake decoration.

The first course is "Sugarpaste Flowers Workshop I - The Peony."
It will be offered on two consecutive Mondays, June 14th & 21st, from 6:30 - 10:30 pm.

The class is an introduction to the art of creating life-like flowers out of sugarpaste. In this two-day workshop, Chef Ruth Drennan will teach the class how to turn sugarpaste and luster dust in to a stunning bouquet of peonies and lilacs. Each student will create his or her own bouquet. Tuition for class includes a student kit that contains all of the tools we use in class. The cost of the class is $175 -- CALL TO REGISTER, 718.758.1339

A little about our chef instructor: Chef Ruth Drennan is an accomplished pastry chef and master cake decorator. She was one of the original stars of the Women's Entertainment Network reality TV show “Amazing Wedding Cakes”. Her work has been featured on CBS’s “As the World Turns,” and “Whose Wedding Is It Anyway?,” and in all of the top wedding magazines. To see her stunning cakes, visit www.ruthdrennancakes.com.

MASTER CLASS IN CAKE DECORATING

The second course offering in cake decoration at CKCA this summer is the "Master Class in Cake Decoration," and it will be offered in both the morning and evening, to accommodate lots of schedules.

The dates are as follows:

MORNING: Mon - Fri, June 28th - July 2nd, 9 am - 12 pm

And

EVENING: Monday evenings, June 28th, July 5th, 12th, 26th, Aug 2nd, 7:30 - 10:30 pm



Master Class in Cake Decoration is appropriate for beginner to intermediate cake decorators. The price of the class includes a student tool kit.

If you are serious about learning how to make exquisite, professional looking cakes, this intensive hands-on class is the one you’ve been waiting for. Over the course of five weeks (or 5 consecutive days), we will teach you how to create cakes and decorate with fondant in order to create your very own stunning three-tiered masterpiece.

Topics covered include:

-How to ice a cake with rolled fondant
-Rolled fondant techniques including bands, bows, pearls, ropes,
swags, sponging, embossing, crimping and more.
-How to make pareve buttercream
-How to bake, ice, fill and assemble a 3-tiered cake
-How to slice cake layers evenly
-How to bake, fill, and build a three tiered cake.

The cost of the class is $375 -- CALL TO REGISTER -- 718.758.1339

Chef Michelle Doll is a sugar artist who is redefining the realm of cake decorating. Renowned for her distinctive style and elegant designs, Michelle has become one of the most sought after cake designers in New York. She has been featured on the Food Network and Style Network as well as in numerous magazines and radio. Check out her work at http://www.michelledollcakes.com

Summer Apple Berry Pie

In honor of our upcoming June 6th recreational course, Summer Pies and Tarts, with Lynn Kutner, we are sharing an amazingly delicious recipe for summery, sweet-tart apple berry pie.

Here's a little about the class:

With summer comes fresh fruit and with fresh fruit come fresh pies! Join pie maven Lynn Kutner and CKCA for a workshop on making fresh fruit pies and tarts. Menu for the morning to include blueberry pie, strawberry-rhubarb pie, free-form peach tarts, custard fruit tarts, chocolate cream tarts. We will make several types of crust in the process including classic pie crust, almond tart crust, and graham cracker crust. Go home with your very own pies and tarts and the knowledge that will enable you to make them all summer long.

The cost for the class is $70. CALL TO REGISTER, 718.758.1339.

And here's an incredible recipe for Summer Apple Berry Pie, sure to excite your tastebuds and bring applause to your table!

Apple Berry Pie Dough:

2 and 1/2 cup Pastry Flour
1 and 1/2 cup plus 4 tbsp Shortening
12 tbsp Cold water
2 tsp Salt
4 tbsp Sugar

Fresh Pie Filling:

3 cups peeled and sliced apples (Granny Smith, Winesap, Rome, Pink Lady, or Golden Delicious)
1 pint fresh blackberries or raspberries
2 tbsp butter or margarine
6 tbsp sugar
4 tbsp cold water
1 and 1/2 tbsp cornstarch
7 tbsp sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp lemon juice
1 and 1/2 tsp butter or margarine

Add flour to mixing bowl. Rub or cut in shortening; for flakier dough, rub until shortening pieces are the size of peas. Dissolve salt and sugar in the water. Add the water to the flour mixture and mix only until water is absorbed. Shape the dough into a disk, cover with plastic wrap, and refrigerate for at least four hours (this is what makes pie crust very flaky).

Roll out pie dough to approximately 1/4 of an inch and roll a bottom crust into a pie pan. Prick with a fork all over and cover with foil. Add weights (such as dry beans) and bake at 350 degrees for 10 minutes. Then remove the beans and return pie crust to the oven for approximately 10 to 15 minutes, until the crust is lightly browned.

Saute the apples over low to medium heat in the first listed amount of butter or margarine. Add sugar and berries as the apples cook. Mix the water and cornstarch together until smooth and add to the apple mixture. Boil briefly, until the liquid is thick. Remove from heat and add the remaining ingredients. Taste and correct seasoning if necessary. Stir gently and cool completely.

Fill the pie shells, cover with a second layer of pie crust, and cut a hole in the top for heat to escape. Brush the rim of the pie with egg wash to seal the two pie crusts, and bake at 425 degrees for 30 to 40 minutes.