• 13:37

    Tips for Baking with Chocolate (Plus a Delicious Brownie Recipe!)

    Don’t let all the cocoa percentages and varieties of chocolates in the baking isle confuse you! Join pastry chef Colette Christian in this lesson to gain the confidence you need to choose the right chocolate for your next baked creation! Colette provides valuable insight into how chocolate is produced and what each percentage means. She…

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  • 21:07

    How to Cream Sugar & Alternative Sweeteners for Baking

    We have all heard that baking is a science, but do you know how sugar functions in your baked goods? Join pastry chef Colette Christian as she shares everything you need to know about sugar and helps you understand how it effects flavor, color, tenderness, texture, and even the rise of your baked goods. Explore…

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  • 19:06

    Recipe: Chocolate Cake & Five Flavor Variations

    If you love chocolate, this cake class is a must! Join Jenny McCoy as she whips up a decadent, moist chocolate cake using the easiest cake mixing method available: the all-in-one method. All you need is a large bowl and a whisk to mix up this delicious super dark chocolate cake batter. Along the way,…

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  • 5:24

    Prepping Pans

    Preparing your cake pans is a vital step to ensuring your cakes come out of the pan in one piece and don’t end in disaster. In this free video, cake designer Rachael Teufel demonstrates three ways to prep your cakes pans before scooping in any batter. First, she discusses the more traditional and slightly more…

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  • 8:27

    Cake Pans

    Beginning cake designers have a variety of options when it comes to selecting baking or cake pans. They come in a variety of shapes, sizes, depths and materials including metal, stainless steel and silicone. With the right pan, bakers can create anything from a multi-tiered wedding cake to a symmetrical ball or even an intricate…

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  • 5:35

    Wrapping and Storing Cakes

    Don’t waste time aerating, mixing, and baking beautiful cakes for them only to dry out and become flavorless while decorating and storing. In this free lesson, cake designer Rachael Teufel explains the big impact storage can have on your finished product. After your cakes have cooled, Rachael shows you how she wraps them to store…

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  • 5:00

    Cooling and Removing Cakes

    Once you remove your cakes from the oven, it is important to follow proper cooling techniques to ensure your cakes maintain their moisture and desired texture. Without this important step, your cakes can turn gummy, soggy, or even crack and dry out. In this free lesson, cake designer Rachael Teufel shares her tips and tricks…

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  • 10:51

    Trimming and Leveling Cake Layers

    Have you ever noticed that two cakes baked in identical cake pans in the same oven can vary in shape and size? Everything from uneven rises with domes and sinking middles to shrunken and bulging sides and edges can occur. In order to end with a perfectly iced cake, it’s important to start with level…

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  • 12:10

    Stacking and Trimming Cake Layers

    Hiding underneath those perfect buttercream and fondant coatings lies beautiful layers of cakes, buttercream, and silky fillings. However, in order to achieve a smooth cake with a level top and straight sides, you must first start with a properly stacked and trimmed cake. Head into the kitchen with cake designer Rachael Teufel as she teaches…

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