Wedding Cake Construction
October 14 - 16, 2008 (1pm - 8pm)
$925
Professional
Donald Wressell
How a wedding cake tastes is just as important as how it looks. Chef Donald Wressell, in his third time at the school, will teach you just that: how to create a cake that tastes extraordinary and is well-constructed even when you are under pressure to produce a high volume. You will focus on the baking, filling, and building of your cakes. He will guide you through flavor profiles and textures, along with a range of cakes and different filling combinations. Once you have all the components, it is time to build your cake ensuring the structure is safe and stable. Chef Wressell will share with you invaluable tips and tricks to producing high volume quality cakes in the shortest time possible.
 |
 |
 |
|
 |
|
Chef Wressell is currently a private consultant for a leading chocolate company after spending 19 years as Pastry Chef at the Four Seasons Beverly Hills. During his career at the Four Seasons, Wressell created wedding cakes for many Hollywood celebrities and even prepared desserts for the Oscars. Chef Wressell has represented the United States three times in the National Pastry Cup competition, and has twice been named by Chocolatier and Pastry Art & Design one of the “Ten Best Pastry Chefs in America”. Wressell was named Pastry Chef of the Year at the World Pastry Forum in 2005 in Phoenix, Arizona.
