When: Sat., March 14, 10 a.m.-12 p.m.
This 2nd in a series of three lectures will focus on American Cakes from the 1800s. Find out how new ingredients, new inventions and new growth as an independent nation influenced caking baking in the United States. In Session 2 we will discuss baking powder, railroads, Dolly Madison, Sleepy Hollow, chocolate, cooking schools, the federal government and … oh, yes, have cakes to try! Reservations are required and space is limited - For ages 18 and up