Indulge your sweet tooth in one of these tasty CFU classes :
On February 22:  Bake and decorate some delicious cupcakes in Cupcake Love. You’ll take home a whole box of gorgeous cupcakes, and the knowledge of how to do it again by yourself. Class is offered  again on May 5 and taught be Chelly Vitry who gets rave reviews.
For all you Anglophiles, learn to bake up a selection of sweet treats and then enjoy them in a classic high tea setting on March 3 in Tea for the Duchess of Bedfordshire .  Instructor Rachel Iacino is a Cordon Bleu trained chef and a native Brit–the perfect combination for a delicious class and a proper high tea!
Everybody loves chocolate, right? You can’t believe some of the fabulous recipes you can make in Chocolate Fantasy . The teacher, Robin Vives, always leaves some treats for CFU staff. The staff all have different favorites, but  I think the recipe for chocolate buttermilk cake with sea salt is probably worth the price of admission! YUM!
More on this chocolate thing….you can’t go wrong with Chocolate and Wine Pairing: Find a Bit of Heaven on Earth . What a combination! Taught by Julie Pech.
No excuses for flat, floppy baked goods after taking High Altitude Baking with Randi Levin on March 17. Randi really knows how to bake–at any altitude–and her recipes often feature berries as she freezes them during the bounty of the summer months. Come learn her secrets and taste and bake several recipes.
Katrina is a new teacher to CFU but an old pro at baking cookies. She runs her own cookie & catering business and is incredibly inventive with her flavorings. In Cookie Love on March 31, learn  one recipe that can be doctored in a zillion ways.  Best yet, all you need is a bowl and a big old fashioned wooden spoon!
We are so lucky to have someone as talented as Steve Bass teaching Jams, Jellies & Preserves: Learn to Can, here on February 25.  Steve has won numerous awards for his delicious jams and preserves and teaches you how to make scrumptious toast toppers no matter the season. He’ll teach it again on April 21–but why wait?