[vc_row][vc_column][nd_options_text nd_options_text_tag=”h1″ nd_options_text_weight=”normal” nd_options_text=”Bel Moherdaui” nd_options_text_color=”#727475″ nd_options_text_font_size=”20″ nd_options_text_line_height=”20″][nd_options_spacer nd_options_height=”20″][/vc_column][/vc_row][vc_row css=”.vc_custom_1492008828909{margin-top: 40px !important;}”][vc_column][vc_column_text]

In early June, Joyce Galvão gave a course at Instituto Brasil a Gosto about the technique behind homemade cake recipes. The pastry chef talked about balancing ingredients, creamy and frothy methods, especially in the case of cornmeal cake – but that can be replicated in other recipes. To the admiration of the students, the same ingredients, submitted to different processes, give different and delicious results. Check some images of what happened in class in the gallery below:

[/vc_column_text][vc_column_text][slide-anything id=”6400″][/vc_column_text][/vc_column][/vc_row]