December 12, 2021
Class Bundle Price
Includes: 3 Classes, and a code for 50% off a fourth class in our holiday season (December 2021)
December 12, 2021 10:00 AM
Our own star baker Larry Harris will be joined by his son Joseph for this seasonal virtual baking class on how to make Choereg, an Armenian braided sweet bread that is traditionally served at Christmas and Easter. Larry and Joseph will share family stories as well as the recipe that Larry learned from his Armenian mother-in-law. Similar to Challah, Larry's festive bread dough is enriched with eggs, milk and sugar and scented with Mahleb, an aromatic spice made from the seeds of a species of cherry. If you love baking bread, don't miss out on this opportunity to learn how to make this aromatic enriched sweet bread for the holidays.
December 18, 2021 10:00 AM
A German Christmas classic, our Stollen is as perfect for an edible gift as it is for a Christmas day treat. During his virtual baking class Aditya Raghavan will walk you through making the yeasted fruit dough for your Stollen, and while it rises he'll show you how to make your own Marzipan filling too. Then you'll learn how to bake and ice your Christmas treat so it's ready to eat just two days after your online baking class. Your Stollen will keep for two weeks, perfect for enjoying throughout the holiday season. Addie's recipe makes three Stollen, so you can keep one for yourself and gift the others!
December 21, 2021 5:30 PM
The Bûche de Noël (aka Yule Log) is a French Christmas classic. Join Larry Harris for this virtual baking class and learn to make your own homemade roulade cake, filled and covered with a chocolate icing and decorated to resemble a log, then finished with meringue mushrooms, berries and icing sugar snow. Larry's class will take you through every step of creating your own Bûche de Noël, so that you end your class with a Yule Log that is ready to serve at your Christmas table this year.
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
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