Mini Class: PIPING ✩

Photo by Claire Emmaline.

Introducing the mini class series: 30-45 minute bursts to learn a new baking skill!

This mini class will go over piping, a skill that elevates all your baked goods! Piping is all about practice and feeling comfortable with creating different shapes.

Before the class, make a big batch of buttercream to practice our shapes with. Then we’ll go over:

  • how to place a piping tip in a pastry bag correctly
  • filling and refilling a pastry bag
  • methods for holding a pastry bag
  • lots of different shapes with my favorite tips: round tip, open star tip, star tip with short prongs, st honore tip
  • removing the piping tip from the bag

For each piping style, there will be a demo and then time to practice with lots of fun French music in the background.

 

Class time: Thursday, December 4th

7pm Paris | 1pm EDT | 12pm CDT | 10am PDT LIVE on Zoom! for 30-45 minutes

What’s Included:

  • Recipes for: American buttercream
  • A list of equipment recommendations specific to this class
  • Access to a private Facebook group to share your creations, interact with fellow students and ask questions that come up

Ingredients Needed:

Unsalted butter, powdered sugar, milk or cream

Special Equipment Needed:

Piping tips: Specifically a large round tip (Ateco 804 or 806, Wilton 8 or 10), St Honore tip, large open star tip. This piping tip kit is fantastic: HERE.

Piping bags: I recommend large disposable bags.

You can find recommendations for all of these HERE.


FAQ:

What level baker is this for?

ALL LEVELS!!! This is what my classes are all about: Making French Pastry fun and accessible! No matter your level you’ll pick up lots of great tips that you can apply to all of your baking projects.

 

What if I don’t have the ingredients/equipment?

Not to worry! You can choose whether you’d like to simply watch and bake later, or bake along with me.

 

What if I miss the class?

You will be sent a reminder email one hour before the class will start. Unfortunately, if you miss the class, it is non-refundable. You will have the recipes and are welcome to get in touch with any questions you have.

 

Is the class recorded?

The beauty of the class is that it’s live with lots of fun interaction. There will be plenty of opportunities to ask questions and you can always get in touch after the class via email or on the FB group. For privacy reasons, the classes cannot be recorded, so make sure to mark your calendar!

 

How do I ask questions during the class?

You can ask questions during the live broadcast on Zoom either by commenting or talking directly with me! There will be at least 10 minutes at the end of each class for questions and you’re always welcome to get in touch with me before or after the class at mollyjwilk@gmail.com.

 

When do we get the recipes?

The recipes and a list of equipment recommendations will be emailed to you with the Zoom link to your class several days before the class. To get a headstart, you’ll find the ingredients and equipment listed in the description above.

 

What if I have never used Zoom before?

Zoom is super easy. If you haven’t used it before, I recommend clicking on the link a couple of minutes before and Zoom will walk through any necessary set up you need to take.

Can I gift this workshop to someone?

Absolutely! Make a note in the order that this is a gift with their name and email address and I will send them the details for the class and a note saying it’s been gifted.

 

I won’t be paying in euros. How much is this class?

Your bank or PayPal will automatically convert the amount for you after you place the order based on current conversion rates. You can get an idea of how much this would be by simply googling “10 euros to dollars” (for example). Currently 10€ is about 12 US Dollars.

 

What payment methods do you have?

You can pay via PayPal, credit or debit card. To reserve your place, click on the “Book Now” button above.

 


No refunds will be made for virtual classes. 

December 4 @ 19:00
7:00 pm — 7:45 pm (45′)

Versailles

Book Now – 10€


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