We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Chocolate Sponge Cake
Maple Meringue Frosting
Rich Chocolate Ganache
Frosted Cranberries

Shopping List:

Produce:
fresh cranberries

Dairy:
heavy whipping cream
eggs

Dry Goods / Pantry:
baker’s sugar or granulated sugar
all-purpose flour
cocoa powder
powdered sugar
baking powder
kosher salt
neutral oil (like canola, vegetable, or safflower)
vanilla extract
maple syrup
bittersweet or semisweet chocolate (not chips – Trader Joe’s has many good chocolate options)
milk chocolate (not chips – Trader Joe’s has many good chocolate options)

Equipment List:
Rimmed sheet pan (11×17 is ideal but anything close will work just fine)
2 clean kitchen towels (slightly larger than the sheet pan)
Parchment
Pastry brush
Cooling rack
Stand mixer or hand mixer
Sifter
Medium bowl
Small bowl
Silicone spatula
Offset spatula
Whisk
Slotted spoon
Scale
Measuring cups and spoons
Saucepan and heat-safe bowl (or bowl from stand mixer) to make a double boiler
Instant read or candy thermometer (a meat thermometer will work, too)
Fork
Serrated knife (or sharp chef’s knife)
Platter or cutting board for finished buche de Noel