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Jan 12 2020

Cake Baking & Decorating with Tess Kelly

  • 1:00pm
  • 37b north front street, kingston, ny 12401

THIS WORKSHOP SO SOLD OUT.  email kitchen@bluecashew.com to be added to the waitlist.

It’s 2020 friends–the future apparently is already here–and it’s time to shift your cake-bakery into the next gear!  Gone are the days of slathering a can of that preservative-laden poison onto a boxed cake mix and jamming a few non-local raspberries around the edges like you know what’s up.  We like clean whole foods and our cakes should be no exception to the rule!

Under the direction of Tess Kelly, we’ll start by learning to bake a fail-safe butter cake, then whip up a Swiss meringue buttercream from scratch before shifting hard focus onto pastry bag decorating techniques and candying edible flowers….plus, we’ll learn to make the perfect crumb and how to frost the elusive ‘naked cake.’  We’re gonna have lots of fun while we learn some nifty tricks of the trade!

$85 per student includes 3hr workshop and recipes PLUS eat or take home what you decorate!

845 514 2300 to book or click the link to purchase tickets now.

ABOUT THE CHEF
Tess Kelly is a pastry chef and founder of Séraphine Workshops. She relocated to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine.

After working for several years in the restaurant business in New York City, she opened Séraphine Bakery in 2014.  Since then Tess has developed hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes.

She currently teaches both private and public workshops in New York, and in France.  Be sure to check out details on next summer’s Culinary Adventure in France by clicking HERE.

 

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