Wholegrain Cakes (March 1, 2026)

Price includes HST.

In this hands-on 1-hour class, students will learn to mix wholegrain cakes:

1. Banana Cake made with Red Fife (Canadian Heritage Grain)
2. Honey Carrot Cake made with Spelt
3. Chocolate Rye Ginger Cake made with Rye

In this class you will learn:

• Understanding the characteristics of whole-grain flours and how they affect texture, flavor, and moisture in cakes

• Learning how to balance whole-grain flours to achieve tender, well-structured cakes

• Knowing how to incorporate sourdough into cake batters for flavor, leavening support, and improved digestibility

• Mastering quick-mixing methods that require no stand or hand mixers

• Recognizing proper batter consistency and mixing cues to avoid overmixing

• Adapting traditional cake formulas to include sourdough and whole-grain flour.
  

• Baking cakes efficiently using simple tools and techniques suitable for home kitchen.

You will leave this class with:

• Sourdough starter 
• Recipe booklet 
• Products baked in class

All ingredients and equipment are provided in the class, as well as the apron and hairnet. 

Due to the workshop being held in a compact microbakery space, spots are limited.

Location: 904 Dundas St. W, Toronto, ON (Moments Cafe)

Date: March 1, 2026 (Sunday)