Please enable cookies in your web browser.

Gluten-free Test Kitchen: Cakes

Robin Poppsinger

From dark, rich devil’s food to light and springy sponge cake, come find out the secrets to success with gluten-free cakes. We will focus on the knowledge you need for confidence in creating your own custom combination of gluten-free flours for each baking project and prepare you to convert your own favorite recipes to be gluten-free. You’ll make Lemon Poppy Seed Pound Cake and Chocolate Mint Layer Cake with Meringue Frosting. Vegetarian, with eggs and dairy. Class size limited to 14.

Members: $40, Non-members: $45