Cake-Baking, Donut-Making, or Seasonal-Baking Class for One or Two at Chanterelle Cookery School (Up to 70% Off)

Greenwich Village

Value Discount You Save
$145 69% $100
Give as a Gift
Limited quantity available
Over 30 bought

In a Nutshell

Hone your cake-baking and holiday-baking skills or learn how to make donuts in professional-quality cooking classes

The Fine Print

Promotional value expires 360 days after purchase. Amount paid never expires. May be repurchased every 180 days. Registration required. Subject to availability. Merchant's standard cancellation policy applies (any fees not to exceed Groupon price). Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Six Options

  • $45 for The Cake Shop baking class for one ($145 value)
  • $75 for The Cake Shop baking class for two ($250 value)
  • $45 for Donut Making class for one ($95 value)
  • $75 for Donut Making class for two ($180 value)
  • $45 for Seasonality Series Baking class for one ($95 value)
  • $75 for Seasonality Series Baking class for two ($180 value)
  • Learn more about the classes here.

”####Ganache: Chocolate Soup

If you’ve ever seen a chocolate cake coated in a soft, shiny chocolate shell, you’ve seen the beauty of ganache for yourself. Read on to learn more about this smooth treat.

The simplest ganache is comprised of finely chopped chocolate melted into heavy cream heated to a boil. Chocolatiers often add other ingredients, however, such as butter—which also helps make it shiny—or fruit for a more potent flavor. While it’s still warm, ganache can be poured over pastries and allowed to cool into a flawless shell to protect the cake from hungry children. If allowed to cool before use, however, ganache becomes a spreadable frosting or cake filling or a sweet foundation for truffles. Whatever the form, the rich chocolate treat ups both the elegance and richness of many sorts of desserts.

Bonus Points

  • It’s not clear how ganache was invented, but most texts pin it on 1850s Switzerland or a Parisian patisserie.
  • Ganache can be made with milk, dark, or white chocolate.
  • Advanced chocolatiers mix up their ratios of chocolate to cream to create different textures in their ganaches—for instance, more chocolate is easier to form into truffles, whereas more cream makes for better frosting.”

Customer Reviews

This was a great class. The chefs were very professional learn a lot.
Patricia N. · June 23, 2015
Excellent experience!
Yuefeng L. · June 21, 2015
Great place to go with friends or family.
Maria N. · June 18, 2015

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