Imagine sitting on your porch having brunch with your favorite people on a gorgeous summer day. For this lovely occasion you prepare for them a beautiful homemade fruit trifle. In this class we will learn how to make the fruit trifle, with homemade pound cake and whipped cream.
Please note: Prior to the start of class, preheat your oven to 350°F and pull butter out of fridge and bring to room temperature.
- 3 types of fresh or canned fruit (example: 1 qt. strawberries, 1 qt. blueberries, and a 20 oz. can of peaches with syrup drained)
- 3 c. flour
- 2 ½ c. sugar
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 3 sticks butter at room temperature
- 5 eggs
- 2 tsp. vanilla
- 1 c. sour cream
- 2 c. milk
- 1 qt. of heavy cream (for homemade whip cream) or a large 16 oz. Cool Whip
- 1 package vanilla pudding, 4.6 oz.
- gluten-free flour
- gluten-free baking powder
- soy, almond, coconut, or rice milk
- Earth Balance vegan butter sticks
- unsweetened applesauce (1 egg to ¼ c. applesauce)
- Tofutti or other non-dairy sour cream, or silken tofu
- trifle dish or large serving dish (taller versus wider)
- measuring cups and spoons
- rubber spatula
- knife for cutting fruit
- 2 loaf pans
- 2 medium size mixing bowls
- 1 small mixing bowl for cooling pudding
- hand mixer or stand mixer
- small saucepan (2 qt. for pudding)
- cutting board
This class is appropriate for ages 14+ with parent supervision with oven, stove, and cutting fruit.
This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.
Live subtitles will be available upon request during this class. If you would like to request a sign language interpreter, or will be attending class with an aide please fill out our contact form. Please also let us know if you have any preferences (seating, vision access, etc).
About the teacher:
Bobbie Gluck's love for baking was inspired originally by a Greek bakeshop in her hometown of Plattsburgh. She traveled Europe as a young woman, studying in Salamanca, Spain, exploring the flavors of bakeries in Spain, France, Italy, and more. She baked professionally for twenty five years in a small town bakery. Bobbie now enjoys raising her children, flower farming, baking for pleasure for family and friends, and spending time in creative pursuits at her farmhouse on the westside of Rochester.
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