In this online, virtual Zoom class, you'll learn to make all four components of our Boston Cream Pie from scratch and assemble them.
You’ll fold together the fluffy vanilla chiffon cake batter, whisk real vanilla beans into your carefully cooked pastry cream, whip a voluminous egg white meringue for the vanilla Swiss buttercream, and melt dark chocolate to stir into your rich ganache. Put them all together, and you have one heck of a dessert that will be a welcome addition to family dinners, birthdays, and holidays.
**Please note that a stand mixer with a whisk and paddle attachment is required for this class.**
We can’t wait to (virtually!) bake with you! With your registration, you will receive the student guide, a grocery and equipment list, and any associated information for the class. You will also receive a link to the Zoom invite. This is your invitation into the class! Consider adding it to your Calendar.
Day of Class
We ask that you have your ingredients out and ready to scale before class. We can all scale together, just make sure to have ingredients accessible.
Please have a look at the equipment list to make sure you’ve got everything handy.
While not required by BAKE! Law, we highly, highly, highly recommend that you use a scale to ensure the best results and accuracy when baking.
On the day of your class, gather your ingredients and make yourself comfortable. Expect to see your instructor ready to invite you in 5-10 minutes before class starts. We will do (with some tweaking!) carry on our class as we do our in-person public classes...but this time, you’ll bring your own apron!
We understand and expect that we will all work at different speeds, and ask that you be courteous of this in our classes. We have limited our class size to 12 (households, that is, we know there may be more than one of you participating in each home) to ensure that everyone gets the attention and help that they need.
Since this is a new format for us, we’re learning as we go along! Any feedback or suggestions you have can be sent to [email protected]
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