This is a recording of an event that originally took place on March 9, 2021. Cake doughnut or yeasted doughnut—why choose just one? In this demonstration, Chef Lasheeda Perry puts both styles in the spotlight, breaking down what makes each doughnut unique and how to execute them successfully. Lasheeda walks through the preparation of both cake and yeasted doughnuts, highlighting differences in mixing methods, fermentation, frying, and texture. Along the way, she shares professional insights into achieving the ideal crumb, structure, and flavor for each style, as well as common pitfalls to avoid. Whether you’re firmly on Team Cake, Team Yeast, or happily undecided, this class offers practical guidance and a deeper understanding of both classic doughnuts. ABOUT THE INSTRUCTOR Lasheeda Perry is the pastry chef and owner of Queen of Flavor, a pastry consulting company specializing in dessert menu development, virtual baking classes, and R&D. A graduate of Johnson & Wales University, she has held executive pastry chef roles with Four Seasons Hotels and Resorts and Bon Appétit Management Company. Lasheeda is widely known for her competitive baking success, including winning Food Network’s Sweet Genius and appearing as a finalist on Best Baker in America, where she earned the nickname “Queen of Flavor.” Her work is driven by bold flavors, refined technique, and a passion for creating memorable desserts. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio.