Beyond Grandma's Cake Roll: One Pan, Six New Cakes
Abby Dodge
Class Preview
- In-depth Instruction; over 159 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Orange-Scented Roll
31:26
Meet veteran baker Abby Dodge and get started with an orange-scented sponge cake with strawberry-goat cheese cream. Learn the four-step process to creating a classic cake roll. Then finish with a modern technique that will help you decorate like a pro.
Pumpkin Spice Roll Cake
25:44
Take your classic cake roll a step further by mastering chiffon cake. In this lesson, Abby guides you to make a pumpkin spice chiffon with honey-cream cheese filling, and a white chocolate and walnut glaze. Plus, find out how to make a decadent white chocolate glaze to top off your cake.
Chocolate Soufflé Stacked Cake
32:25
Shake things up with a stacked soufflé cake! Find out how to expertly cut and stack the cake with layers of rich espresso buttercream in between, then finish it up by lining the sides with dramatic chocolate shards.
Banana Sour Cream Cake
23:39
Next, explore another unique stacking style as Abby teaches you how to make a banana sour cream layer cake that's filled with plush layers of maple buttercream. Afterwards, discover a clever way to turn cake scraps into buttery toasted croutons to crown your showpiece.
Lemon-Poppy Seed Wrapped Cake
25:04
Abby shares a foolproof method for making lemon curd. After that, learn a simple-yet-impressive way to wrap cake layers into a light and creamy lemon-poppy seed spiral.
Toasted Almond Chiffon Wrapped Cake
20:04
Abby wraps things up by showing you how to make a toasted almond chiffon cake base. Learn to make homemade caramel that you'll whip into a rich, salted caramel buttercream. Then top off the cake with toasted almonds, and enjoy the surprise when your guests see what's inside!
Description
Master the simple four-step process to create the perfect cake roll with award-winning baker Abby Dodge. Follow along as Abby shows you how to make six eye-catching cake bases, as well as six different fillings and frostings. Along the way, you’ll learn a variety of decorating techniques, including how to make chocolate shards, cake croutons and more.
Abby Dodge
Abigail Johnson Dodge is a two-time James Beard-nominated and IACP-winning author, baker, food writer and media personality. A longtime contributing editor to Fine Cooking magazine, Abby is the author of 10 cookbooks, including "The Everyday Baker." Her recipes and articles have appeared in dozens of cookbooks, publications and websites. Along with regular appearances on TV and radio, Abby teaches popular baking and cooking classes nationwide. For more information, visit her website, AbbyDodge.com.
Bonus materials available after purchase