This class covers how to stack a small tiered cake - a four- or five-inch layer on a nine-inch base. A small cake is the perfect way to practice the stacking technique: the top tier will be lightweight enough for you to easily maneuver it, and your finished project will readily fit in a home fridge without too much juggling of shelves. Your finished cake will serve about 26 modest portions - perfect for a mid-sized birthday, anniversary party or micro wedding. If you’re new to cake stacking, beginning with a small cake is a wonderful way to build up your confidence before moving on to more elaborate projects. These same techniques will allow you to stack a cake of any size, as the theory is the same regardless of the diameter of your cake layers. 
 
The class is accompanied by a 24 page digitial zine featuring a suite of 9 different recipes that will allow you to make the following cake variations:
 
Olive oil cake with crushed raspberries and whipped mascarpone
Olive oil semolina cake with roasted plums and vanilla bean custard
Super citrus olive oil cake with yuzu curd and pistachio mascarpone cream
 
Note: you'll receive your class in an email with a link to download the PDF of the zine, so make sure you put down an email you have access to at checkout!
 
If you'd like to gift the class to a friend, simply use their email at checkout. 
 
As soon as you receive your confirmation email with the link to the class, download it to your computer as soon as possible - the link will expire after 30 days! I'll always happily send you a fresh link if you need one, too. 
 
The following is a list of tools you'll need for the class:
A stand mixer with a whisk attachment or other electric mixer 
A medium sized pot, for boiling water
A digital thermometer. 
A whisk and a spatula. 
Three 9-inch cake pans.
Three cake pans, either 4-inch diameter, OR a ¼ sheet tray, OR  8-inch or 9-inch square baking pan
A medium sized bowl or two. 
A sturdy cake turntable, preferable with a cast iron base.
A metal cake scraper
A short offset spatula and a long offset spatula.
A tall container that you can use to store your offset spatulas and cake scraper in warm water - perhaps a wide mouthed mason jar, or a tall liquid measuring cup.
Piping bags
scissors 
Wooden dowels or boba straws, for securing the tiers
A small folding saw or a sturdy pair of hedge clippers (if using wooden dowels)
A piece of fine grit sandpaper (if using wooden dowels) 
 
Note: The video portion of this class is not available in Indonesia or China