When: Saturday, April 16, 3 - 5 PM
Where: ROW DTLA
What We’re Doing: Come explore layering flavor, color expression, and textures in this class focused on putting A LOT into a TINY CAKE. Chef Rose Wilde will guide you through techniques to decorate your unique whole grain cakes using seasonal organic ingredients, craft preserves, and florals. Each student will go home with 6 tiny cakes!
ABOUT THE ARTIST:
Rose Wilde is the owner and fermenter behind Red Bread. Rose has worked as the pastry chef of Rossoblu, Rustic Canyon, and Manuela in Los Angeles. Rose has also staged at State Bird Provisions SF, Elske in Chicago, and V. Miller Meat Whole Animal Butchery Sac. Rose has been a regular on Hallmark's Home & Family Channel, The Cooking Channel's Food: Fact or Fiction?, Chopped Sweets, and Tastemade.
Rose has always been captivated by food. She is committed to understanding the science, art, and magic of real food treated with care. Rose is a passionate chef, baker, master of food.
Please note: In the interest of keeping our creative community safe & well as we navigate the pandemic, we are requiring proof of vaccination or a negative test result dated within 48 hours of the workshop date for all class participants, instructors, and staff. Everyone is also to remain fully masked during workshops except when actively eating or drinking. If you have any questions about our policies, please send an email to email@example.com.