The fraisier cake is a traditional French dessert made in summer that incorporates a plethora of fresh strawberries, mousseline cream and two layers of Genoese sponge making a delicious and refreshing treat.
Date: Saturday 13th February 2021
Time: 9 am - 4.30 pm (including a 1-hour break, lunch is not inluded)
Location: Le Cordon Bleu NZ, Level 2, 52 Cuba Street, Te Aro, Wellington
Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day. Cakebox and recipe book included.
During the workshop, you will learn all the skills needed to make a traditional frasier cake:
- Genoese sponge
- Pâtisserie cream
- Mousseline cream
- Marzipan Roses
- Chocolate decorations