This past weekend, I had the great pleasure of teaching our very first “Old School Cake School” Baking Class at Short Street Cakes. The idea of Cake School is for students to bake a cake from our menu, from start to finish, while getting instruction on the ingredients, tools and methods used, and then to take the cake home with them. (What I forgot to include in the syllabus was the requisite sharing of feelings and emotional processing that comes with people baking together- what we at the Short Street Cakes call the “feelings in the Cake Shop” part of the day- but luckily, all of the students seemed to be okay with that).
Ada chose the Strawberry Cake, Heather chose the Fresh Coconut Cake with Seven Minute Icing (a challenge, which she mastered), and Amy chose the Italian Cream Cake, all venerated items in the Southern Cake Canon.
What resulted was an amazing day where three women who had not previously ever baked a cake from scratch went home with a beautiful, delicious cake, a recipe, and (hopefully) the confidence to continue baking and experimenting with homemade cakes to bake for themselves, their friends and families.