This workshop is a part of CRAFT’s Maker in Residence program. Erika Bruce, owner of Le Beau Gateau LLC is completing a residency this Fall.

Why are my cakes sunken in the middle? How does a recipe I’ve made a million times come out differently all of a sudden? Does the color of my cake pan really matter? What’s the difference between baking soda and baking powder, and why are both used in recipes sometimes? How do I substitute common baking ingredients?

Here’s your chance to have all your baking questions answered in one place. Submit your questions ahead of time or ask them live during a virtual Q&A session with pastry chef Erika Bruce, one of our current Makers in Residence. She’ll walk you through the how’s and the why’s and make you feel much more relaxed in the kitchen.

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If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118.

Refunds will be issued up to 48 hours before the class.

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

Instructor: Erika Bruce

After working for years as a pastry chef in both bakeries and restaurants in the San Francisco Bay Area and Boston, Erika embarked on a 20-year career developing recipes, writing about the process, and appearing as a regular cast member on cooking shows. Most of her work can be found in Cook’s Illustrated, Cook’s Country, and Milk Street Magazines, and she can been seen on episodes ofAmerica’s Test Kitchen and Milk Street TV. She also worked as a food stylist before launching her wedding cake business, Le Beau Gateau. After relocating to Pittsburgh and raising her two young children, she’s ready to re-launch her baking business, this time with a focus on sustainability and community outreach. Her most recent stint preparing meals for 412 Food Rescue’s Good Food Project has been an important reminder of the power of food to do good.