$160 per person

• Classic sponge

• Chocolate Biscuit

• Pastry cream

• Filo pastry

• Curds

• Italian meringue

• Mousse

• Salted caramel

• Chocolate glazes

• Pistachio cream

• Lemon Ricotta cream

• Torta deliziosa (almond and apricot sponge cake)

• Chocolate and Salted Caramel mousse mini tortes

• Filo and Raspberry Meringue tartlets

• Pistachio and Ricotta gateaux

Start with the basics like a perfect light–as-air sponge, or chocolate mousse. Create a traditional crème patisserie and learn how to turn it into delicious tortes and petite gateaux.  Learn how to perfect that chocolate or fruit glaze to take your cakes from ordinary to extraordinary. With just a few recipes and your imagination, you can make simple yet delicious creations suitable for any occasion.

CLASS INCLUDES - Ingredients, tuition, recipes, food styling tips, grazing platter light lunch and take home boxed desserts.

Melina Puntoriero from Manuelina Culinary International is back from Italy for 2 weeks to present a series of cooking classes and a long luncheon at Food I Am and we can’t wait

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Melina Puntoriero from Manuelina Culinary International is back from Italy for 2 weeks to present a series of cooking classes and a long luncheon at Food I Am and we can’t wait!