CAKE DECORATING WORKSHOPS

It’s time once again for pastry fun. We will be offering two workshops this summer where you can learn about the architecture of cake building, the secrets of a perfect buttercream and the artwork of decorating.

On July 30th from 3-5:30 pm, we will host a basic cake decorating class focused on icing a cake, finishing with rosettes, ready-made flowers, sprinkles and writing. Participants will leave with a fully decorated 6″ vanilla cake ready to enjoy.

Our next class on August 13th from 3:-5:30 will focus on perfecting buttercream flowers and learning piping techniques. Participants will add their own flower creations to the mini cupcakes we will have baked in advance and take those cupcakes home with them.

Both classes will be taught by our fabulous in-house pastry chef, Emily Hayward. We are limited to 8 openings in each class, and these classes fill up quickly. The cost is $55.00, which includes a $15.00 materials fee. Each class stands alone and no previous experience is necessary. Pre-registration is required, and you can do so by calling the bakery at (860) 391-8687.

fleur-de-lise-page-divider-2

JILL’S OATMEAL COOKIES

Jill’s offering this scrumptious cookie recipe, lovingly adapted from Dorie Greenspan’s Crash-O-Cookies. And yes, this is the same recipe as the cookies everyone loves in the bakery 🙂 Enjoy.

anatomy-of-an-oatmeal-cookie(Yield 2 dozen cookies)

1-1/2 cups old-fashioned oats
3/4 cup all purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. ground cinnamon
pinch grated nutmeg
4 oz (1/2 stick) butter, softened
1/2 cup light brown sugar
1/3 cup white sugar
1 large egg, room temperature
1 tsp vanilla
3/4 cup cranberries or raisins

 

 

Combine oats, flour, baking soda, salt, cinnamon and nutmeg. Beat butter and both sugars until smooth and fluffy. Add eggs one at a time, then add vanilla. Add flour mixture and mix on low speed until combined. Add dried fruit and mix until combined.

With a medium portion scoop (1-1/2 Tbls.), scoop dough onto baking sheet evenly spaced apart and bake at 350 degrees for 12-15 minutes or until golden brown on top.