I am a firm believer in the importance of being that lifelong student. Whether it’s going back to school, taking a class on Coursera (my newest obsession) or attend a class at the local cooking school – it keeps you fresh and inspired. And what better place to have fun with food and get inspired than the Institute of Culinary Education (ICE) in New York City. ICE is a fabulous center for professional cooking and baking education that happens to offer recreational courses for us hobbyists on the weekends!
Our Lemon Curd – Coconut Cream Crepe Layer Cake
Today’s class was Decadent Crepe Cakes taught by Kathryn Gordon who is a graduate of Vassar and an alum of top kitchens like Le Cirque and Le Bernadin. The course focused on making crepes, pastry creme and flavored filing that would then be assembled into a beautiful layer cake. Among all the students, we made four different types of cake (Lemon-Coconut, Green Tea, Banana, and Chocolate-Raspberry) and each student gets to practice making crepes. And let me tell you – practice is key because those delicate suckers are fickle!
Chocolate curls for days at ICE!
Today’s class is just one of many fantastic classes that ICE offers – including the awesome Knife Skills, and I can’t recommend them enough. Keep your eye posted for discounts a few times a year – typically around major sale times like the holidays. Find a friend or get your significant other and sign up today – there’s nothing more fun than cooking in a professional kitchen where somebody else is doing your dishes! Worth every cent. 🙂
Chocolate curls go with everything, right?
Those chocolate curls look mighty fine!!
Here’s to more learning and practicing, Ahu joon!!
Pinky JJ
Thanks!
Being a lifelong student is what we have in common, Ahu jan.
I have two condensed cake decorating classes coming up in the next two weeks. I took a similar classes many years ago, but time to refresh or rather relearn is long over due. Crêpe cakes are so delicious, but a time consuming effort. Was that the case for you in the class? I am planning to make crêpe Suzzete one of these days, when it is not raining and I can take photographs as beautiful as yours (they can never be as beautiful as yours) as in here. 🙂 Fae.
I wrote a whole comment but it was lost! 🙁 The crepe cakes are not only laborious but also technically demanding (crepes aren’t easy!) but delicate and delicious. Not sure I’ll be making them at home but it was a great experience.
Wish I could take your class with you!!!
My chocolate curls never came out so neat! Great job, Ahu.
Haha thanks Angie! I can’t take full credit – it was a team effort 🙂
I remember you telling me about ICE when we met in New York! This crêpe class sounds like so much (tasty) fun! xo, David
Yes! Great memory. Hope we can do a class together one day – either in NY or AZ!!!
You and my partner both. Not only does he each at UCLA, but he’s constantly taking classes there too. I wonder if UCLA offers a Crepe Cake Class? GREG
That is awesome! Teaching must keep him just as sharp, if not sharper!
Chocolate curls definitely do go with everything! Your cake is just beautiful. I think we’re all “lifelong” students. I’m addicted to TED Talks because I can learn about just about anything in the car, on the treadmill, or while I’m cooking. I could really use a knife skills class in person though — I’ll have to find out what’s available near Baltimore.
Elizabeth – I love TED Talks also! They’re one of my favorite plane activities to pass the time. 🙂 There’s gotta be some good classes out in your neck of the woods! I highly recommend it – I learned a lot. In fact I am debating on taking it again 3 years later!