【Workshop(s)】Christmas strawberry whipped cream cake. Physical dessert course. Small class teaching

People say that "Chiffon Cake" is also called "Crazy Cake" Because I often get pissed off when I do it🤣 To be honest, I have failed dozens of times... I have encountered them all, including meringue defoaming, collapse when baked, concave bottom, and waist shrinkage. Even so, I still love eating soft chiffon Especially the strawberry cake, I will definitely make at least one for myself every year! So I kept checking information. I remember that I was still checking frantically several times before going to bed. After constant experimenting, testing, and redoing, finally! Success 🥹 Every production is like a scientific experiment, as long as there is a slight oversight Even if it’s just the temperature difference between winter and summer, or even the order in which ingredients are added, The results will be very different! Concave bottoms and collapses are common Only by understanding the production principles behind it is it possible to avoid failure! This time I will show you how to make this "Crazy Cake" from a scientific perspective You will never get mad again after learning this🤣 In addition, we will also teach you how to change it into other flavors: chocolate, black tea chiffon, etc. This time, in conjunction with Christmas, we have specially launched "Strawberry Snowman Fresh Cream Cake" Super cute, only available this month, if you miss it, wait until next year! 【Course Focus】 ➤Principles and techniques of whipping meringue ➤Making a fluffy chiffon cake that is delicious on its own ➤Chiffon cake flavor changes ➤Using and storing vanilla pods ➤Made with vanilla Chantilly (exclusive formula that is durable and not easy to collapse) ➤Cake frosting skills (including production key points, remedies, etc.) ➤Fresh Cream Flower Tips [You can take it back after class] 6-inch strawberry whipped cream cake 2 small chiffon cup cakes (Gift box and bag provided) 【Teacher presentation】 ➤Popular pastry chef with over 17,000 IG followers ➤Founder and chef of Minna Cake Studio ➤Self-taught pastry experience for more than five years ➤Give up an engineer position with an annual salary of one million, just to pursue natural delicious food ➤Use an engineer’s logical reasoning to teach you how to succeed in baking ➤Taught hundreds of students to successfully make desserts 【Our Features】 ➤Full practical course, every step can be made by yourself! ➤ Small class teaching of 4-8 people. In addition to watching the teacher's demonstration at close range, the teacher will personally guide the students when they are practicing. Even if you have no experience at all, you can successfully make it! ➤When students are practicing, teachers will visit the class and provide one-on-one guidance ➤Experience sharing and Q&A after class ➤You can join the teacher’s private baking community after class. If you have questions when you go back to make, you don’t have to worry about no one asking. The teacher will reply in detail, which will benefit you for life. ➤The recipes and methods are all based on easy production, high success rate, and easy-to-obtain ingredients. ➤No flavors or colors are used, only made from natural ingredients 【something else】 ➤Full practical course, two people work in groups and operate parts individually ➤The course may be delayed depending on the actual progress of the day. It is recommended not to arrange other itineraries later. ➤It is recommended to bring your own coolant and cold storage bag (21x21x more than 20cm high) on the day of class ➤For the address, please search for "Good News Taichung Church (No. 10, Lane 27, Furui Street, Xitun District, Taichung City)" to navigate to the correct address. Since the classroom is upstairs, if you arrive early, you can sit on the wooden chairs in the building first. The helper will go down and bring everyone up before class😊