Today was my first master class and I must say I am really happy I finally did it! Well thanks again to Navine and Lucie from The Coffee with an Expat Club for organizing this event. Without you guys, I would most probably still haven’t done it.
Thank you to everyone who participated in the class. I truly hope you enjoyed the class and I am now looking forward to more classes in the near future.
To round up this newsletter, shortly about what we talked about in class.
I introduced the ladies to the raw cakes concept. The main points we discussed were:
- what raw cakes are
- how they are different to traditional baked cakes
- are they good for everyone
- benefits of eating raw desserts
- downsides of raw desserts
- what equipment to use
- what products are used in raw cakes
- are they easy to make or not
- the secrets to making great raw cakes
And much more.
The next 4 hours of the class I demonstrated how to make raw carrot cake from start to finish.
The ladies also were involved in the preparation process which made it even more fun for everyone! 😊
At last, I answered questions that class participants asked. Some of which were :
- what equipment is recommended
- substitutes to some ingredients
- recommendations on ingredients
- shelf life of raw cakes
- how to decorate raw cakes
And so on.
All class participants got a fully detailed cake recipe as well as a free gift - our own in-house gluten-free, sugar-free and oil-free Chocolate buckwheat granola.
Well done ladies! Great questions, great participation in class, great vibe!
Thank you all and looking forward to the next one! ❤️
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