Join chef and baker Rose Wilde for a slow Sunday morning in the garden celebrating yuzu, jasmine, olive oil, and the bright, floral flavors of citrus season. We’ll also focus on funky out of the box cake toppings like mushrooms and safe floral usage!

Each participant will receive a fully stacked and crumb-coated 6-inch olive oil cake filled with tart yuzu curd, layered with jasmine mousse, and finished with yuzu buttercream and candied yuzu. We’ll focus on composition and learn how to candy citrus for decorating.

Sunday, January 24
10:00 AM–12:30 PM
West Adams, Los Angeles
Limited to 16 participants.

What’s included:

Hands-on decorating instruction for all skill levels
One decorated 6-inch cake boxed to take home
Emailed recipes for the cake, curd, mousse, and buttercream
Drinks and small bites

Book your seat below! Choose regular olive oil cake or gluten-free.