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Enrollment is currently CLOSED for this course as we’re updating and improving its contents. Sign up for our waitlist to be updated when it launches!
Making a cake isn’t too complicated is it? Whereas that’s probably true for the simpler cake varieties, making a good cake can actually be quite complicated since cakes can be highly delicate structures. Get your ratios off or skip a crucial step and a cake might not work anymore.
As we ‘preach’ everywhere on FoodCrumbles.com cooking and baking becomes a lot easier if you know why you’re taking certain steps. If you understand the important role that ingredients play. That also goes up for baking cakes!
Making different types of cakes can feel overwhelming since there are so many types out there. But at their core, every cake has a very similar basis. This course explores this scientific basis to help you understand how and why your cakes work (or don’t) to then make even better cakes!
This knowledge isn’t just helpful when baking cakes by the way. You can learn a lot about our general scientific approach and do very similar analyses on all sorts of foods!
*Please note: this course is still being beta tested – we want you to try it out and give us feedback! By signing up, you give us permission to send you an e-mail requesting feedback on the course.