There’s No Crying in Holiday Baking

A heaping cupful of sugar, two eggs, a dash of salt, a pinch of nutmeg, a splash of milk, and a nip of vanilla equal a fantastically failed soufflé. An enthusiastic you, chef Katherine Cardoso, and the beautiful instructional kitchens at the Biltmore’s Culinary Academy equal the Holiday Baking class,...

By Raina McLeod

December 17, 2009

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A heaping cupful of sugar, two eggs, a dash of salt, a pinch of nutmeg, a splash of milk, and a nip of vanilla equal a fantastically failed soufflé. An enthusiastic you, chef Katherine Cardoso, and the beautiful instructional kitchens at the Biltmore’s Culinary Academy equal the Holiday Baking class, AKA your savior from the embarrassment that a Publix pumpkin pie would bring down on your entire family. This year, try dusting off your mixing bowl and dirtying your paws with flour. The friendly folks at one of the nation’s oldest and most spectacular hotels are offering a class where you’ll learn how to make an exquisite cake, your next favorite cookie, and the type of napoleon that will leave your guests feeling like they have sugar-plum fairies dancing on their tongues. Because baking is more of a science than an art, hit the Yule log after class — you’ll need your wits for this one.
Sat., Dec. 19, 10 a.m., 2009

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