Small Group Workshop: Growing, Baking & Decorating with Flowers

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the menu:

• Olive Oil Cake with Whipped Cream Frosting
• How to Grow, Source and Decorate with Flowers

  Forget fondant and set aside the sprinkles: our favorite way to decorate a cake is with fresh flowers. Bronwen Wyatt of Bayou Saint Cake and Megan Bayha of Baby T-Rex Farms are friends, collaborators and your instructors at this livestream workshop where you’ll get to pick the brains of a great baker and a professional flower farmer. You’ll learn important distinctions between flowers that are edible vs. ones that are nontoxic and hear why you should never use grocery store flowers on cakes. Bronwen will share her top ten favorite edible flowers for baked goods and Megan will get into the nitty-gritty details of growing, including her favorite sources for seeds, containers, potting soil and more. Not a gardener or grower? No problem. Megan and Bronwen will share their network of smaller, family-run farms all over the country where you can find flowers that are safe and beautiful for decorating. However you get your flowers, you’ll want to know their tips on how to clean, store and prepare them for use on cakes.

  Then, it’s time to bake. Bronwen will walk you through her tender, versatile Olive Oil Cake with Whipped Cream Frosting. You’ll learn why temperature is key when applying your crumb coat and final coat. Then, with your cake perfectly frosted, it’s time to turn your new baking and floral knowledge into one stunning finished product. Bronwen will cover why she’d be happy using pansies for birthday cakes but would turn to zinnias for a wedding cake. She’ll teach you her characteristic swoop technique and encourage you to play around with the shape and texture of your frosting. Most importantly, you’ll get Bronwen & Megan’s permission to try and try again until you have a cake you love.

  About Bronwen & Megan: Bronwen Wyatt is a pastry chef and owner of Bayou Saint Cake. Known for her whimsical layer cakes garnished with edible flowers, Wyatt is constantly inspired by the Louisiana seasons, using local produce to create inventive, contemporary sweets. She lives with her wife and two cats in a 100-year old house in New Orleans. Megan Bayha planted her first seeds while serving as a Peace Corps Volunteer in the Fiji Islands. She fell head over heels in love with agriculture, and after returning to the US, she worked on farms in Northern California. Growing up as a city kid, she knew she wanted to start an urban farm someday to help connect people in cities to growing food, nature, and seasons. In 2017, she started Baby T-Rex Farms, an urban flower farm in New Orleans. Understanding that soil biology is the basis of health for a farm, she’s devoted to implementing beyond organic practices that build the diversity of microbes in the soil. She’s loved working with chefs to bring seasonal edible flowers and herbs to their creations. She’s excited to bring her knowledge of growing and sourcing safe edible flowers to your craft.

Our small-group Workshops are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.

Want to give this class as a gift? You can purchase gift cards here.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.

After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don’t hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from live stream cooking classes and workshops support Milk Street’s non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.