Learn to create a stunning dessert centerpiece for your holiday party. In this hands-on class, students will learn how to make a traditional Yule Log, or Bûche de Noël, along with garnishes like meringue mushrooms. Students will start with by making the sponge cake foundation, then whip up Swiss meringue buttercream frosting, mousse, and candied cranberries. The skills gained in this class will not disappoint!
This class will be taught by Chicago pastry chef Kelly Dull. Kelly has worked at multiple bakeries and restaurants around the country, including Magnolia Bakery in Chicago and North Bakery in Providence, R.I. She has also taught a variety of pastry classes for Sur La Table in Illinois.
Refund/cancellation policy: A full refund will be provided for cancellations requests received from customers up to one week (seven days) before the event. No refund or store credit will be provided for cancellation requests received less than a week before the event.