Erin McKenna of The Bakery Formerly Known as BabyCakesNYC will teach the foundations of creating a beautiful and delicious gluten-free, vegan cake. Avoiding the pitfalls of baking without gluten, egg or dairy products, students will learn tips and tricks to get the perfect crumb and texture that you crave when eating cake.
Please note that our kitchen uses wheat, soy, eggs, and dairy products.
Curriculum is subject to revision.
All class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Haven’s Kitchen credit of the full purchase value.
MEET THE CHEF
Erin McKenna founded BabyCakesNYC, the nation's first gluten-free, vegan, kosher bakery in the lower east side of Manhattan in 2005. Her bakery quickly won Best Cupcake in New York in 2006 followed by Best Vegan Treat in 2009 by New York Magazine. Erin has been featured in Food and Wine, Saveur, Bon Appetite, Oprah, Vogue, Elle, Refinery 29 and Cherry Bombe. She has also been a guest on Martha Stewart, TODAY and Good Morning America. Erin McKenna's Bakery has expanded to Los Angeles and Disney Springs in Orlando, Florida. Erin has written 3 best-selling cookbooks: BabyCakes, BabyCakes Covers the Classics and Bread and Butter. Erin lives in New York City with her husband Chris, daughter Halsey and son Ford.