The French Pastry School
Luxurious Cakes & Buttercream Techniques
Date: Jan 22 - Jan 24, 2019 (4:00 pm - 9:00 pm)
Chef: Alissa Wallers, Chef Instructor
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Beautiful buttercreams and the finest fillings accompany this couture cake course at The French Pastry School. Over the course of three days, Chef Alissa Wallers will teach you all aspects of creating French cakes—from sponges and fillings to frostings and buttercreams. You'll explore the art of cake architecture and how to balance flavors and textures in beautiful and delicious cakes, all while constructing a one-of-a-kind cake to take home. Finally, they will show you how to apply easy and classic decorating techniques that will elevate your design from simple, to stunning. Join The French Pastry School for this hands-on workshop!
Course Detail:
  • Simple and classic buttercream flowers
  • Advanced buttercream flowers
  • Texturizing buttercream
  • Painting on buttercream
  • Ombre buttercream application
  • Drip cakes
  • Liquid buttercream techniques
Alissa Wallers is a full-time chef instructor at The French Pastry School. Following her culinary graduation in 2005, she moved to New York City to work and study under renowned Pastry Chef Francois Payard. Upon returning to Chicago, she worked as assistant pastry chef at the Sofitel Water Tower Hotel then led the pastry department in the opening of Chicago’s Five Diamond-rated Elysian Hotel, now the Waldorf Astoria. After five years as a pastry chef in the finest kitchens in Chicago, she went on to become the lead chef at Parties That Cook, teaching cooking classes to large corporate groups and hosting culinary events throughout the city. Most recently, Wallers held the position of product promoter for Barry Callebaut.  
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.