Enhance your skills with these delightful treats that have a continental influence. You will learn the secrets of some great timeless Bettys classics.
Each student will work individually, preparing and making the following items to take home:
- Individual Engadine Tortes - a classic cake from our Swiss heritage. Layers of crisp, nutty meringue biscuit, sandwiched together with almond & kirsch butter cream and topped with crisp almond caramel snap.
- Florentines - honey and butter caramel confections, textured with candied fruits and nuts then finished with Bettys finest dark chocolate.
- Medici - wafer thin crisp caramel and almond discs, ideal to crown your Engadine Tortes.
- Carrot and Cardamom Cake with Orange Mascarpone Frosting - a deep moist cake subtly spiced with cardamom and textured with carrot, luxuriously frosted with orange and mascapone cream and finished with crystallised orange and carrot threads.
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Date & Time
Friday 01 March 2019
09:00 - 16:30
This course is for anyone aged 17 years and over.
Bettys Cookery School