Online Class

Modern Methods for Classic Cakes

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Make cakes that are moist, tender and absolutely irresistible! King Arthur Flour guest baking instructor En-Ming Hsu shows you how.

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Closed captioning available (web only)
  • Answers from fellow classmates in our virtual classroom

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.


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!

Lesson Breakdown

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
3. Mixing a Sponge Cake
4. Finishing a Sponge Cake
5. Mixing a Butter Cake
6. Finishing a Butter Cake

Taught by

En-Ming Hsu
En-Ming Hsu
En-Ming Hsu is an award-winning pastry chef and King Arthur Flour guest baking instructor. She served as captain of the U.S. team that took the gold medal at the 2001 World Pastry Cup and she received the title of Pastry Chef of the Year at the 2010 World Pastry Team Championship. Her work has been featured in SoGood, Food Arts and Dessert Professional magazines. She is a pastry chef consultant and teacher at the L'Art de la Pâtisserie program at the French Pastry School in Chicago and a frequent guest instructor at the King Arthur Flour Baking Center.

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