One Cooking or One Baking Course for One, Two, Four, or Six People at IGA Culinary School (Up to 71% Off)

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In a Nutshell

Gather with friends for a fun, interactive cooking or baking course that teaches you to make delicious sweets or pastries for kids or adults

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Reservation required. Merchant's standard cancellation policy applies (any fees not to exceed voucher price). Limit 1 per person, may buy 1 additional as gift. Valid only for option purchased. May be repurchased every 30 days. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Four Options

  • $33 for one cooking or one baking course for one person ($100 value)
  • $63 for one cooking or one baking course for two people ($200 value)
  • $117 for one cooking or one baking course for four people ($400 value)
  • $174 for one cooking or one baking course for six people ($600 value)

Buttercream: A Piece-of-Cake Frosting

The frostings here don’t just look pretty—they’re also sweet, rich, and creamy. Read on to find out what goes into a perfect buttercream.

Sure, things like spices, fruit, and chocolate are nice, but the irresistible power of most desserts flows in large part from fat and sugar. In fact, that’s all you need to make a buttercream frosting. The “cream” part of the name comes not from the dairy product but from the mixing method: for a basic version, you vigorously blend—or cream—a source of fat into powdered sugar. Margarine and shortening may not taste as rich as butter, but their higher melting point can be an advantage, since the frosting will hold up better under heat.

Buttercreams of the World

Whether you get more complex than that depends on the style you’re working in. French buttercream starts with a thick sugar syrup, which is whipped into a mixture of egg yolks and butter, making for a thick, spreadable meringue. For an airier texture, Italians use beaten egg whites instead, and Swiss meringue buttercream takes the shortcut of whisking the sugar and egg whites together over heat. Some recipes may even call for milk, depending on the consistency desired, and any variety can serve as a filling between cake layers or the mortar of your buildings in a gingerbread earthquake scene.

Bonus Points

  • French buttercreams tend to be least prone to separation because of the natural emulsifiers (substances that help fat and water mix) found in egg yolks.
  • Bakers have a trick for producing ultra-smooth buttercream surfaces: the “crumb layer,” which is created by chilling the frosted cake before adding a second layer of frosting to even things out.

Customer Reviews

My family and I had a great time taking a class with Ronnie! Ronnie is the chillest, in the best possible way. He handled every "crisis" with extreme chillness, patience, and finesse - and please don't confuse the word chill with sloppy. He was very meticulous and knowledgeable. One thing to know - We didn't know what to expect, but this was a LEGIT cooking class. We cooked an amazing three course dinner from start to finish. A previous cooking class I took had everything already prepared for you and you were not responsible for cleanup. That was a cute date night. This, however, was completely authentic... from beginning to end.
Mariana K. · July 2, 2016
Merchant replied
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Thank you MK for your feedback, we appreciate you had a good time with your familiy! We hope you can join to our culinary programs!
Merchant replied · January 9, 2017

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