Anniversary special Cherry Blossom Workshop Recording

In this workshop, chef Priyasha, founder, The Cinnamon Kitchen, will be teaching you her signature Cherry Blossom cake. This cake has a moist chocolate sponge made with millets, it is then coated in an intense chocolate ganache topped with vegan vanilla custard and cherry jam.

The cake is completely vegan, gluten free and refined sugar free

The recipes covered are:

Award Winning Chocolate Millet Sponge

Learn to make the chef's award winning millet and dark chocolate cake sponge- Awarded by PETA India as 'best chocolate cake'. You will also learn how to make a brownie variation using the same batter!

Vegan Custards

Chef's own invention- her light, buttery, delicious and healthy vegan vanilla custard! This custard is oil free, corn flour free and can be piped for firm peaks and used for fillings in cakes and tarts alike. You will also be learning flavour variations of the same, so you can switch it up whenever you feel like!

Seasonal Fruit Jams

You will be taught a basic fruit jam recipe which can be used to create any all jams your heart desires.

Vegan Chocolate Ganache

Learn how to coat cakes using the chef's signature intense vegan chocolate ganache and also how to use ganache in cakes.

This is a live video recording of the autumn desserts workshop that has previously been conducted.