HO HO HOLIDAY - The Dessert Stand
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CAKE BAR CLASS
GRAB YOUR APRON AND GET READY TO
DECORATE UP A STORM TOGETHER!
LIVE! FEBRUARY 27TH, 2020
5PM MST
FACEBOOK GROUP:
WWW.FACEBOOK.COM/GROUPS/792712607992041
CODE: CAKEBAR2021
HO HO HOLIDAY
COOKIES 'TIS SEASON DECORATING TIPS GIFT-GIVING 101
BEFORE THE LIVE DURING THE LIVE QUESTIONS?
Review the workbook Have Fun! The PERFECT place to
Have my cake baked Be supportive of other reach The Dessert Stand is
Have my filling made & people on the in our private Facebook
ready to use (check out live/group Group. There will be
the video in the Understanding practice plenty of Admin's to help
announcements tab for makes perfect... and answer your questions.
help) know that we are here
Make sure I have good to help you every step Alternative contact:
internet connection of the way Lauren@thedessertstand.com
The Live will be After you have made OR Call
recorded so, if you your creations- Tag 303.550.9726 X 4 & leave
cant watch right #dessertstandclass so a message and we will call
then, you can go we can see your you back.
back and watch it masterpiece & share!
later!
#DESSERTSTANDCLASS
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STAND
CHECK LIST & TOOLS
PRE STREAM
CHECK LIST
U
Y thi
O s!
1-6in Cake baked & cool
Filling made & ready to go
(How-to video under
announcement tab) Got
by Howard Jensen Boyle
Knife
Scissors
Sprinkles
TOOLS FROM
HOME LIST
Mixer w/ paddle attachment
1- 6in cake pan
Microwave safe bowls- for
mixing chocolate colors
Rubber Spatula
Tip Silicone mold
Off Set Spatula OR Butter
Many of the tools we use in knife
our classes are available for Sprinkles
purchase on our website! Tipless piping bags
T heDessertStand.com/supplies
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STAND
INGREDIENT LIST
(IF YOU DIDNT PURCHASE THE LOCAL BAKE IT EASY KIT)
Pantry Perishables
2 2/3 Cups Granulated Sugar
2lbs Powdered Sugar 8 Eggs
4 Cups All-Purpose Flour 1 Cup of Butter
3 Tablespoons Vanilla Extract 28 Tablespoons of Butter (1 3/4 Cup)
1 teaspoon Salt 2 Cups Buttermilk
2 teaspoon Baking Powder 2+ Tablespoons Milk
1 teaspoon Baking Soda
1 Cup Crisco
White Melting Chocolates
Chocolate Melting Wafers
Silicone molds-- To purchase exactly
what we use visit
www.thedessertstand.com/supplies
Bake It Easy!
Optional
Visit www.thedessertstand.com/supplies to
purchase our favorite products!
Gel OR Dust Food Coloring
Edible glitter
Sprinkles
Purchase your baking kit
and we will provide the 1 baked 6 in Vanilla
cake, 6oz of Chocolate & White Chocolate.
(Kit does not include coloring chocolate OR
supplies from home checklist)
Check out:
TheDessertStand.com/supplies
(must be in the Denver area for local pickup)
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STAND
CAKE RECIPE
Vanilla Butter Cake
Yield- two 6 in pans
2 cups All Purpose Flour
1 teaspoons Baking Powder
½ teaspoon Baking Soda
1/2 teaspoon Salt
14 Tablespoons Butter
1 1/3 cups Sugar
4 large Eggs
1 Tablespoon Vanilla
1 cup Buttermilk
Directions
Pre-heat oven to 375 degrees
Wisk together in bowl: flour, baking powder, baking soda and salt.
Set aside
In Mixer Bowl, Cream together butter and sugar until well blended
and light in color. Scrape down bowl and beater. Add eggs and
vanilla, beating well until blended.
With mixer on low speed, alternately add flour mixture and
buttermilk. Scrape down bowl and beater, then beat until batter is
creamy, smooth and thick.
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STAND
BUTTERCREAM RECIPE
Vanilla Buttercream Recipe
1 cup Crisco Shortening
1 cup Butter, softened
1 Tablespoon Vanilla
2lbs Powdered Sugar
2+ Tablespoons Milk
Directions
1. Start with Mixer at Speed 2.
2. Beat together Crisco, softened butter and vanilla. Let mix for 2
minutes.
3. Scrape down bowl. Turn mixer down to Speed 1. Add in 1
measuring cup of powdered sugar. Let mix for 2 minutes.
4. Repeat Step 3 until all powdered sugar is used.
5. Scrape down bowl. Turn Mixer to Speed 2, beat for 2
additional minutes.
6. Scrape down sides-- This is your buttercream base!
7. Once combined you can store the buttercream base in an air
tight container in the fridge for 1 week. Take buttercream out of
fridge 2 hours before the class.
8. Gradually add milk to the buttercream base a tablespoon at a
time to make a smooth, easily spreadable consistency
buttercream. You are looking for a smooth consistency.
9. At this point you can add color!
TIP: Don't beat your milk and buttercream base on high-- this will
add air to your buttercream, and it wont be smooth-- Low & Slow!
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STANDFILLINGS
Chocolate Ganache
1/2 cup heavy whipping cream
1 cup milk chocolate chips or semi-sweet
Slowly warm up heavy whipping cream and chocolate mix until
smooth
S'mores
Marshmallow fluff
Hershey bars (or 2 regular chocolate bars or milk chocolate
chips)
Other Ideas:
Nutella
Oreo
Your Favorite Jelly/Jam
Strawberry
Apple
Raspberry
Grape
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STANDLETS BE SOCIAL!
#DESSERTSTANDCLASS
Post pictures of your experience on social media and use
hashtag #dessertstandclass-- that is how we will find you and
Repost! We love seeing all of our participants creations!
Our pages Instructor pages
Instagram: Instagram:
@thedessertstand @racyredheadandco
Facebook: @sweetbarbells
www.facebook.com/thedessertstand Facebook:
Website: www.thedessertstand.com www.facebook.com/racyredheadandco
IMPORTANT INFO
All recipes and ideas are exclusive property of The Dessert
Stand. Purchasing a class gives only the purchaser the right to
recipes and intellectual property. Content may not be shared,
posted or distributed without express written consent of The
Dessert Stand, Inc.
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STANDYou can also read
