Online Class

Classic Techniques for Contemporary Layer Cakes

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Become a layer cake tastemaker! Confidently create a harmony of luscious cake flavors, sumptuous fillings, enticing textures and more.

Skill Level


What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Kathryn Gordon
  • Closed captioning available (web only)

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.

Class Overview

Create your own exquisite layer cakes! Learn how through two layer cake recipes: a caramel chocolate banana cake and a vanilla grapefruit cake — each featuring their own decadent layers. With pastry chef Kathryn Gordon as your guide, you'll first find out how to plan a layer cake so that the colors, flavors and textures pair perfectly. With this essential skill covered, you'll create the chocolate base and delicious sponge cakes for both your entremets. Then, Kathryn will show you how to make a crunchy meringue dacquoise and a variety of candied fruit accents. Move on to whipping up a rich white chocolate crémeux and a sumptuous salted caramel chocolate crémeux. Plus, master techniques for assembling cakes in perfectly even layers, then glazing for a beautiful finish!

Lesson Breakdown

1. Layer by Layer
Meet pastry chef Kathryn Gordon and preview the two decadent layer cakes you'll make in class. Deepen your understanding of how a sophisticated layer cake, or entremet, is created and learn how to plan yours ahead of time, balancing the colors, flavors and textures of each layer. Then, practice making dark and white chocolate pâte à glacer for both cakes.
2. Chocolate & Vanilla Base Cakes
3. Dacquoise & Macarons
4. Caramelized & Candied Fruit Accents
5. Vanilla Grapefruit Crémeux
6. Salted Caramel Chocolate Crémeux
7. Finishing Touches

Taught by

Kathryn  Gordon
Kathryn Gordon
Kathryn Gordon took her first cake decorating class to earn a badge in the Girl Scouts. Years later, she gave up a career on Wall Street to follow her heart into the kitchen. Kathryn earned her honors certification from L'Academie de Cuisine before working at leading restaurants such as Le Bernardin, Le Cirque and more. She has been teaching at the Institute of Culinary Education for more than 10 years. Kathryn is the author of Les Petits Macarons: Colorful French Confections to Make at Home.

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