The girls will love making -- and later eating -- this spectacular rolled cake. First they'll learn how to form a Genoise cake, then a delicious strawberry filling to go inside, as well as homemade chantilly cream. Last, it's time to assemble, roll and garnish their masterpieces with plenty of fresh strawberries! At home, let the cake set in the refrigerator for a couple hours, then celebrate your kiddo's delicious success after dinner.

As part of this private class curriculum, students will walk away with kitchen safety skills and a basic understanding of high-altitude baking, They'll also learn teamwork, gain personal confidence, pick-up some culinary chemistry knowledge and -- just as importantly -- have lots of fun!

About The Chefs

Abby Caballero has been baking ever since she was eight years old and received an Easy-Bake Oven for Christmas. She has always found joy in combining simple ingredients to make something special -- namely cakes, cookies, brownies and pies. After six years in software engineering, she elected to pursue her true passion and began baking professionally at a local culinary center, where she is still an assistant baker. Abby simultaneously launched her own business -- Sweet Pea Bakery -- where she creates custom wedding cakes. In doing so, she finds great joy producing a beautiful and delicious memory for a couple’s most important day. She is committed to making the highest-quality product for the Colorado Springs community, and is exceedingly meticulous.

Stephanie Rigsby is an accomplished baker and culinary educator, who graduated in 2018 with an Associate's Degree in baking and pastry from Pikes Peak State College (PPSC) in Colorado Springs. Afterward, she completed a baking internship at the acclaimed Garden of the Gods Resort and Club. There she gained invaluable experience under the executive pastry chef, and her work was featured as part of numerous large-scale events. Over the past five years, Stephanie has served as a Culinary Arts Lab Assistant at PPSC, where she helps lead a concurrent enrollment program by teaching local high school juniors and seniors in culinary, bakery and pastry. The program is designed to kick-start students' future culinary degrees at higher education institutions, such as PPSC and Johnson & Wales University.

As a successful entrepreneur, Stephanie has produced specialty birthday and wedding cakes from home for more than eight years. She and her husband are the proud parents of a daughter, 14, and a son, 9. She enjoys spending time in the kitchen with her children and sharing her love for baking.