Last day for orders

5/31/2020 was the last day Bluprint will be taking orders. Learn More

with En-Ming Hsu
Online Class

Modern Methods for Classic Cakes

Get access to every Bluprint class
50% off for a limited time
  • About
  • Projects & Supplies
  • Reviews


Learn accessible techniques for making your best-ever chiffon, traditional sponge and butter cakes with guidance from award-winning baker En-Ming Hsu! First, find out how to prep your kitchen, your ingredients and your batter for best results. Then, En-Ming shows you how to select the right pan, achieve the correct temperature and check for the perfect doneness on a classic chiffon cake. Next, learn how to mix, whip and fold batter for a rich sponge cake and learn which fillings and toppings work best with this crowd-pleaser. The last cake you learn to make is a beautiful vanilla butter layer cake. En-Ming shares troubleshooting tips as you finish this decadent treat with delicious buttercream, candied zest and even edible flowers for a show-stopping result!


  • intermediate
  • 6 episodes
  • 2h45m

Included in this Class

1. Mixing a Modern Chiffon Cake

1. Mixing a Modern Chiffon Cake

Meet En-Ming Hsu, an award-winning pastry chef and teacher and your guide to the perfect cake. In this first lesson, En-Ming will introduce you to the fascinating history of the modern chiffon cake. Then she'll get your kitchen prepped, ingredients mixed, and help you make your batter.

2. Baking a Chiffon Cake

2. Baking a Chiffon Cake

With your batter whipped up, it's time to get baking! En-Ming helps you pick the right pan. Learn how to get the correct temperature for any oven and check for doneness. Plus, discover two easy finishes that perfectly complement a slice of airy chiffon.

3. Mixing a Sponge Cake

3. Mixing a Sponge Cake

Get ready for the moist, rich and delicious sponge cake. Start off by learning more about your ingredients, including the different available cocoa powders. Then watch as En-Ming makes her batter, mixing, whipping and folding until it's just ready to go into the oven.