This class meets every Saturday 5 PM ET/2 PM PT for the first 3 weeks, then both Saturday and Sunday, same time, for the next two weeks.

Week 1: An elevated cookie recipe. This week will highlight the creaming method.
Week 2: A meringue leavened cake. Chef Wodder will teach how to make a cake using meringue and Pâté à bombe folding techniques.
Week 3: Candies/Brittles. This will focus on sugar and caramelization, and we’ll make a couple of recipes.
Week 4:—Amaro Glazed Cinnamon Buns. Day 1: brioche dough, proofing, and filling. Day 2: roll dough, shape, proof, bake, glaze.
Week 5:— Composed dessert, start to finish. Day 1: semifreddo, granita, sauce, crunch. Day 2: meringue, cut semifreddo, plate up.
Week 6: Virtual ‘Bake-Off’ with Georgia.

About the Chef: Chef Georgia Wodder is an Executive Pastry Chef at one Michelin starred New York restaurant, Del Posto. Del Posto is counted amongst the top 3 Italian restaurants in New York. She also previously worked at several elite restaurants across the globe in France, Singapore, Ireland and Belize.