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TEENS-Cake Baking 4: Chocolate in Cakes

Step into the rich world of chocolate through this hands-on baking experience! Teens learn to work with chocolate in cakes, custards, and ganache while building techniques for roulades and layered cakes. With expert guidance, they create a decadent chocolate roulade with custard and a chocolate layer cake with ganache frosting. A must for chocolate lovers and aspiring pastry chefs!

  • All levels
  • 12 and older
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  • 118 W 22nd St, New York, NY
  • 4 hours

Express Checkout – $250

Sat. Feb 6, 2027, 3pm ET


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Class Description

Description

For anyone who appreciates chocolate, this comprehensive exploration of cocoa applications in cake baking is an excellent opportunity to expand your pastry skills. This course, the fourth module in the Cake Baking Essentials Certificate series presented by NY Cake Academy's Baking and Pastry Fundamentals program, delves into the versatility of chocolate as both a foundational ingredient and a sophisticated finishing element. From cake bases to silky custards and luscious ganache toppings, chocolate transforms baked goods into something truly special.

Following an introductory segment on working with various chocolate products and varieties, you will master the technique of preparing a traditional stirred custard known as creme anglaise, gaining an understanding of the essential steps for creating a properly emulsified ganache. Professional instructors will guide you through assembly techniques that elevate your finished cakes, including specialized approaches for creating elegant roulades and managing larger sheet cake formats. By course completion, you will have created both a Chocolate Roulade featuring Chocolate Custard and a sophisticated Chocolate Layer Cake with Chocolate Ganache Frosting, executing these recipes from conception through final presentation.

What You'll Learn:

  • Techniques for incorporating various chocolate products and forms into cake batters and toppings
  • Proper methods for preparing a stirred custard (creme anglaise)
  • The critical role of ingredient functionality in achieving the perfect ganache consistency and texture
  • Professional assembly and finishing techniques, including sheet cake assembly strategies
  • Specialized rolled cake construction methods and tips for achieving excellent results

What You'll Bake (and Taste):

  • Chocolate Roulade with Chocolate Custard
  • Chocolate Layer Cake with Chocolate Ganache Frosting
School Notes: Please note, if you require a gluten free option for your baking class, you must alert the school in advance and there will be a +$15 fee applied for each gluten free substitute which will be collected directly by the school. Please contact them or CourseHorse to arrange this.

Refund Policy

Classes are not eligible for refunds, however classes are transferable.

  • Students may reschedule their class to an alternative date up to 4 business days prior to the class date for in-person classes.
  • All deposits & fees are forfeited for no shows.
  • We do not provide make-up classes.

The school reserve the right to cancel a class due to low enrollment up to 48 hours before the class date. The school reserve the right to change class schedules. If for any reason the school should cancel a class, a full refund will be offered to the student. However, we do not accept responsibility for any other expenses incurred such as hotel or airline cancellation penalties.

Cancellations or changes can be made through email at [email protected]. Please be sure to include the full name of the registered student, and class registration confirmation.

If a class is cancelled due to inclement weather, or other circumstance beyond our control (facility issues, power outages, etc.), we will contact you with as much advanced notice as possible by email or telephone, and issue you a refund to the original form of payment. We will make every effort to run the class as long as it is safe to do so. If we make the decision to run a class during inclement weather and you make the decision not to come, you will not be able to get a refund, we will offer only a credit for future use.

Credits are valid for a 12 month period of time.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

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NY Cake Academy, founded by renowned cake decorator Joan Mansour over 25 years ago, has evolved into a premier one-stop-shop in Manhattan for all baking needs. With a 5,000 square foot store, it offers a vast array of supplies, runs a cake decorating school, and is recognized for its excellence in the industry, earning accolades from ZAGAT and the New York Press.

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