VENETIAN PETITS FOURS:
Pistachio, almond and raspberry gluten free joconde sponges with a pistachio cream and raspberry jam filling enrobed in a dark chocolate ganache.

Saturday, October 11th 11am-3pm
Inspired by the Italian flag tricolor petits fours cakes that you find in every Italian bakery, we are making three marzipan-inspired joconde sponge cakes: pistachio, almond, and raspberry. To sandwich these naturally and delicately colored layers, we will be using a pistachio ganache and a raspberry jam filling. Finally, we will cut them into petits fours and cover them in dark chocolate ganache, decorated with chopped freeze dried raspberries and ground pistachios. As it is so easily gluten free, we are offering it only as a deliciously gluten free option, so more can participate!

In this workshop, we will make:
-Joconde Sponge Cake, three ways: Pistachio, Almond, and Raspberry. All gluten free!
-Raspberry Jam, French-style with only organic raspberries and organic sugar. No pectin!
-Pistachio white chocolate ganache and a dark chocolate ganache style glaze.

Participants will be working in groups of TWO. Each GROUP OF TWO will be making:
-Three joconde sponge cakes: a pistachio, an almond and a raspberry.
-A batch of raspberry jam (with seeds!), pistachio ganache and dark chocolate ganache.

Class registration is non-refundable. While we have a no-cancellation policy, if you do wish to cancel your reservation, we will gladly offer a credit if we can find a replacement for your reservation. 
By registering for the class, you consent to Buttercream & Olive Oil LLC and all affiliated organizations using any photography or videography to be used on their websites, social media platforms, and any other type of printed or promotional campaigns for an indefinite amount of time.