About this Event
Join us for a half-day baking and building your own layer cake from start to finish! In this workshop you'll make a light and fluffy pumpkin spice cake and learn how to cut, stack and crumb coat it. You'll also learn how to make a luscious Swiss meringue buttercream and a tangy cream cheese buttercream for filling and frosting. We'll also make delicious toasted pecans to use in the filling. You’ll learn professional frosting and finishing techniques and how to make a gorgeous caramel sauce for a beautiful finished drip effect.
Everyone leaves class with a whole 6'' cake. Cake keeps for up to one week in the fridge.
No refunds for this class, but you can give your ticket to a friend or family member if you cannot use it.
Event Venue & Nearby Stays
The Pastry Project, 165 South Main Street, Seattle, United States
USD 161.90