STUDIO CITY (KCAL9) — Waylynn Lucas, pastry chef and owner of fōnuts, stopped by KCAL9 Tuesday to tell viewers about the All Star Chef Classic taking place at LA Live in March.
The All Star Chef Classic, which will take place the weekend of March 21-23, is a modern food event bringing more than 25 highly acclaimed chefs from around the country and across the world for a unique and interactive dining experience.READ MORE: WeHo Follow-Home-Robbery Early Saturday Morning Under Investigation By Sheriff's Detectives
Fōnuts is a baked-doughnut shop, featuring gluten-free and vegan options as well as traditional varieties.
Lucas also shared a recipe for Buttermilk Cake.
3 ¾ C All Purpose Flour
2 ½ C Sugar
1 ½ tsp Baking Soda
1 ½ tsp Salt
2 ¼ C Oil (vegetable or canola)
1 ½ C Buttermilk
3 EggsREAD MORE: Judge Denies LA Firefighter's Union Request For Injunction Against City Vaccine Mandate Enforcement
1 ½ tsp vanilla extract
1 ½ tsp Vinegar (distilled)
Combine all dry ingredients and mix together well.
Combine all wet ingredients, omitting the vinegar.
Combine wet and dry and mix just until combined. Add vinegar and mix thoroughly. Be careful to not over mix.
Fill cake, muffin, donut mold approximately ¾ full, depending on mold.
Bake at 350 degrees for 12-18 minutes, until it’s golden brown and springs back in the middle when you touch.
4 eggs whites
¾ C Sugar
Place whites in mixer with whisk attachment, whisk until lightly frothy then slowly add sugar and mix until smooth, shiny and stiff peaks form.
Fresh FruitMORE NEWS: CHP Investigating 10 Freeway Shooting In Rosemead
To assemble: Place first layer of cake, and spread layer of meringue on top about ½ inch thick, blowtorch meringue or place each cake layer with meringue in broiler for a few minutes until lightly browned. Add fresh fruit of any kind in between each cake layer, on top of meringue.