BAKING BASICS
FEBRUARY 18TH & 19TH
Make better cakes in your next batch
Here’s what I’ll share with you:
FREE ONLINE EVENT
BAKING BASICS
The two classes will be at 8pm – UK time (check your time zone)
CLASS 1
FEB 18th (TUE)
Mastering the Foundations
- The essential ingredients & how they impact texture and flavour
- The secret to precision: why accuracy is everything in baking
- Understanding mixing methods: creaming, whipping, chiffon & all-in-one technique
- Temperature control: how to prevent failures before they happen
- Hybrid cakes: making sponges using butter, oil or both
- FOR ATTENDEES: EXCLUSIVE SUPPORT MATERIAL (PDF)
CLASS 2
FEB 19th (WED)
Making Consistently Great Cakes
- Fixing common cake problems: sinking centers, dome formation, dryness & density
- How to develop unique flavours and elevate your recipes
- The key to perfect fillings: consistency, structure & layering strategies
- How to calculate the ideal batter quantity for different tin sizes
- Achieving consistent results in baking
- FOR ATTENDEES: EXCLUSIVE SUPPORT MATERIAL (PDF)
These classes will precede the opening of my course, Flavour & Textures, where I teach perfectly balanced sponges in texture, flavour, and structure that can be made using butter, oil or a mix of both (that’s why I call them my “hybrid cakes”). In this course, I also share my favourite filling recipes and show you how to make delicious combinations.
Enrollment for Flavour & Textures will open on February 19th. Join these free classes first, and prepare to become my student!
Here’s what I’ll share with you:
FREE ONLINE EVENT
BAKING BASICS
The two classes will be at 8pm – UK time (check your time zone)
CLASS 1
FEB 18th (TUE)
Mastering the Foundations
- The essential ingredients & how they impact texture and flavour
- The secret to precision: why accuracy is everything in baking
- Understanding mixing methods: creaming, whipping, chiffon & all-in-one technique
- Temperature control: how to prevent failures before they happen
- Hybrid cakes: making sponges using butter, oil or both
- FOR ATTENDEES: EXCLUSIVE SUPPORT MATERIAL (PDF)
CLASS 2
FEB 19th (WED)
Making Consistently Great Cakes
- Fixing common cake problems: sinking centers, dome formation, dryness & density
- How to develop unique flavours and elevate your recipes
- The key to perfect fillings: consistency, structure & layering strategies
- How to calculate the ideal batter quantity for different tin sizes
- Achieving consistent results in baking
- FOR ATTENDEES: EXCLUSIVE SUPPORT MATERIAL (PDF)
These classes will precede the opening of my course, Flavour & Textures, where I teach perfectly balanced sponges in texture, flavour, and structure that can be made using butter, oil or a mix of both (that’s why I call them my “hybrid cakes”). In this course, I also share my favourite filling recipes and show you how to make delicious combinations.
Enrollment for Flavour & Textures will open on February 19th. Join these free classes first, and prepare to become my student!
The struggles early on: I’ve been there.
I’m Carol Ravagnani, and when I started making cakes at home over 10 years ago, I made mistake after mistake… I struggled with consistency, didn’t understand which filling combinations made sense, and it took me a long time to create consistent cakes that didn’t sink.
At the time, there were no online courses, and all I had were books and you tube. Although I devoured several, and dedicated myself a lot, I soon realized that many important details are impossible to grasp just by reading recipes.
I invested my time, energy, and money, sacrificing nights of sleep. At times, I even contemplated giving up – a feeling I know many people experience as they grow weary and lose steam.
Today, I share my experience because I want to make your journey less solitary, less painful, and less exhausting. I want you to progress faster and more confidently, always knowing that you’re not alone.
The initial steps are always the hardest, but believe me: they will propel you forward. Join two free classes on Baking Basics and prepare to leave them feeling confident and equipped to enhance your cake-making skills.
Do you have any questions about this workshop?
or send an email to: help@aliceandrosa.co.uk