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**This workshop will be live streamed via Zoom.**
“Buche de Noel” or “Yule Log” has its origins in European Christmas traditions. Made of sponge cake shaped into a Swiss Roll, frosted and decorated to resemble a miniature log. It is a technical recipe with a challenging practice of rolling a sponge, but once you figure out the art to a sponge and Swiss roll, you will be happy to share the beauty of this tradition. This class will be taught in two segments. On the first day we will bake the sponge, make the filling and roll it into a roulade. During the second part of this class we will ganache the cake and decorate it with meringue mushrooms, marzipan leaves and winterberries. You may also add fresh berries, greenery and other small holiday decorations to this festive treat.
This is a live, hands-on cooking class held in your kitchen via Zoom. This class is meant to be as interactive as it would be in the BARN Kitchen. Participants will learn how to bake, fill, and roll a sponge cake, as well as how to make and pipe a crisp french meringue.
Christine Chapman has 20 years of cake decorating experience. She is the owner of Crumbs Cakery, a custom cake studio on Bainbridge Island. Christine is a self taught cake artist and opened her shop 6 years ago on the island. Her work is known for its realistic art projects (dragons, robots, superheroes, etc ) and has been featured in numerous magazines. Check out her Instagram account crumbs.cakery to see her latest work! Visit her website at https://www.crumbs-cakery.com/