Join Certified Master Baker Austin Scoles for a live demo of Italian Cream Cake built two ways: a traditional version for the retail case and a modern, entremet style presentation for a higher end bakery. Chef Scoles will use LorAnn's Bakery Emulsions to carry flavor through both versions, from batter to filling to finish.
Sponsored by LorAnn Oils.
About LorAnn Bakery Emulsions
LorAnn® Better Than Extracts™ Bakery Emulsions give you bold, consistent flavor that holds up during baking. Unlike traditional alcohol-based extracts, which can lose flavor as the alcohol evaporates, Bakery Emulsions are formulated to maintain rich flavor in finished baked goods. Emulsions are water-based, allowing them to blend smoothly into batters, doughs, and frostings.
About Austin Scoles, CMB, CEPC
Austin Scoles is currently an Instructor at Johnson & Wales University. Chef Scoles is a Certified Master Baker, Certified Executive Pastry Chef, and a member of ACF Team USA 2028. He has worked in private clubs and hotels including The Westmoor Club, Augusta National Golf Club, and Kalahari Resorts & Conventions. Chef Scoles looks forward to sharing his passion for pastry and helping students and professionals advance their own pastry journey.
Registration pricing:
FREE for RBA members / $30 for non-members
Click "More information" below to register.