Whole Foods-inspired Berry Chantilly Cake

Saturday, April 4 2026 | 10:00AM - 2:00PM (Includes Lunch)

$239.00 Per Station (Suitable for Dynamic Duos- see below for more details)

Wow your Easter guests with this sumptuous Berry Chantilly Cake, inspired by the popular Whole Foods cake of the same name. 

Suzy Fleming Leonard will guide you through baking three layers of light, tender white cake with a hint of almond, while sharing the history of this New Orleans-born dessert.

Then, you’ll whip up a luscious, airy Chantilly cream frosting so delicious you’ll be tempted to eat the bowlful before the cake layers have cooled.

While the frosting is the star of this confection, fresh berries are worthy co-stars. Tucked into the creamy frosting, they add color and balance, delivering a taste of spring with each bite.

And note: You don’t need to be a master pastry chef to turn this cake into a dramatic showstopper. Suzy will show you how to smooth the sides and glaze some of the berries to create a sparkling topper for the tall, impressive confection.

Refrigerate your cake overnight, and serve it for Easter the next day.

This class is perfect for singles or dynamic duos, especially those who will be celebrating Easter together. 

This class is suitable for the following Dynamic Duo types:

YES: Parent/Grandparent & Child

YES: Couples (live in the same household)

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.