Calling all chocolate lovers to make Mud Pie and dangerous cookies. You'll learn our newest American hit, the Mississippi Mud Pie. It's decadent for sure and full of new techniques to learn: a new brownie recipe, soft chocolate ganache, and toasted meringue! For a daily chocolate fix to nibble on, we'll teach you our Michigan Double Cookie, made with cocoa powder, melted dark chocolate, and Michigan-grown hard red spring. They're an insider favorite at the Bakehouse and dangerously good.
You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the Mississippi Mud Pie and Michigan Double Cookies you made in class.
In-person: We'll end the in-person class with a tasting of what we made and you'll go home with some great coupons.
Virtual: You'll need a stand mixer with a whip attachment or a hand-held mixer to make the Swiss meringue topping for the Mississippi Mud Pie. A torch for toasting the meringue is helpfully delicious but not required.
My Weigh Kitchen Scale
A scale is the perfect way to take the guesswork out of your measuring, but not all scales are created equal. The My Weigh KD-8000 is one of our favorites, and it's the same version of the scale our instructors use during BAKE! Classes. We like it because it weighs accurately down to 1 gram/0.05 oz, which means even small measurements will be precise. It also has a Baker's Math function that lets you calculate percentages of other ingredients in a recipe based on the total weight of your flour—a great way to figure out your dough's hydration, or to scale a recipe up or down!
The scale is battery-powered (but comes with an AC adapter if you'd rather have it plugged in) and has a weight capacity of up to 8000 grams/17.62 lb. It features a backlit LCD readout with a protective cover, and a removable platform for easy cleaning. The price includes ground shipping.
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