Pumpkin Caramel Layer Cake & Buttercream

Join us for a half-day baking and building your own layer cake from start to finish! In this workshop you'll make a light and fluffy pumpkin spice cake and learn how to cut, stack and crumb coat it. You'll also learn how to make a luscious Swiss meringue buttercream and a tangy cream cheese buttercream for filling and frosting. We'll also make delicious toasted pecans to use in the filling. You’ll learn professional frosting and finishing techniques and how to make a gorgeous caramel sauce for a beautiful finished drip effect.

Everyone leaves class with a whole 6'' cake. Cake keeps for up to one week in the fridge.

No refunds for this class, but you can give your ticket to a friend or family member if you cannot use it.

Host or Publisher The Pastry Project