THE ULTIMATE BAKING COURSE
Learn to bake over two months with our ultimate baking course! Over eight evening sessions, we will teach you the skills required to bake well. It takes you through the key principles and techniques of cakes, pastry, breads, macarons and meringue making, and cake decorating. The baking course will be a mix of hands-on and interactive demonstration, so we can pack as much as possible into each session.
At the start of each session, you will be welcomed with an aperitif and a snack before rolling up your sleeves to start baking. Everything made during the lesson is enjoyed at the end with a cup of our wonderful Hasbean coffee or Tregothnan tea. After each class you will take home what you have made, so be sure to bring along a container to every lesson.
We are happy for students to pay for this baking course in up to three instalments with the final payment made at least one week before the course starts. If you would like to do this then please call us to book your place.
In this weekly baking course, you will cover:
Session 1: Cakes
In this session you will explore different methods of cake making, looking at butter cakes, oil-based cakes and quick cakes. You will then prepare and add toppings to your freshly baked cakes. At the end you will enjoy a cake feast with coffee and take home a cake you have made.
You will learn to make:
- Victoria sponge cake
- Lemon cake
- Devil’s food cake
- Olive oil & sauternes cake
- Honey & spice cupcakes
- Carrot cake
- Basic sponge
- Gluten free orange cake
- Chocolate ganache and a variety of icings
Session 2: Shortcrust and choux pastry
In this session you will learn to make and use shortcrust, sweet shortcrust (pate sucree) and choux pastry. At the end of the session you will eat what you have made and take home a quiche or apple pie.
You will learn to make:
- Shortcrust pastry
- Sweet shortcrust pastry (pate sucree)
- Choux pastry
- Cornish pasties
- Chicken and mushroom pie
- Fruit tart
- Apple pie
- Profiteroles & eclairs
Session 3: Puff Pastry
You will learn to make and use puff pastry. At the end of the lesson you will take home the pastry you have made to use it at your leisure.
You will learn to make:
- Provençal seasonal tart
- Sausage rolls using organic British chicken sausage
- Parmesan cheese straws
Session 4: Quick bread and yeast breads
In this session you will learn to make quick breads and yeasted breads. You will sit down to eat the pizza you make at the end of the session and take home the dough that you have made in the class to bake at home.
You will learn to make:
- Cinnamon buns
- Granary cob
- Wholemeal loaf
- Flat bread
- A traditional plaited chollah
Session 5: French breakfast pastries
Learn traditional techniques for two classic dough recipes – croissants and brioche, using delicious organic butter. These two techniques can take years to perfect but are both very versatile doughs that can be extended to a number of recipes. You will take home the croissant dough that you make in class to use at home at your leisure.
You will learn to make:
- Pain au chocolat
- Pain aux raisins
Session 6: Scones, pancakes, waffles and muffins
Learn how to whip up wonderful breakfasts or teas using our foolproof recipes. In addition you will learn a few flavoured butter recipes to enhance these dishes.
You will learn to make :
- Plain muffins
- Plain scones
- Cheese and herb scones
- Banana muffins
- Apple spice muffins
- Plain pancake (crepe)
- Griddle cake (American pancake)
Session 7: Meringues and macarons
Understand your egg whites and make delicate meringues and macarons. This session is devoted to teaching you how to make perfect meringues and macarons and a variety of fillings for them. You will take home the macarons you have made.
You will learn how to make:
- Mini piped meringues
- Meringues to be used in a Mont Blanc
- Chocolate macarons with a ganache filling
- Other macarons of choice with a butter cream filling
Session 8: Cake decorating
In this class you will learn how to make a perfect butter icing and learn how to pipe to perfection. You will take home a box of beautifully decorated cupcakes.
You will learn how to:
- Make a perfect butter icing
- Ice and decorate cupcakes professionally
- Use a piping bag and pipe different shapes onto cupcakes
- Use fondant, colour it, cover and smooth a cake and decorate it.
- Slice cakes evenly across
We try to accommodate dietary requirements as best we can and do our best to provide alternatives where possible. However, some classes are simply not designed to accommodate special dietary requirements, for example, we can not make entire baking classes gluten free or make croissants without butter.
If you have any questions about what we can provide, please call us before making your booking on 0207 631 4590. Please put a note in the “dietary requirements” box at the checkout if you have any requirements or allergies at all, even if you do not think it it is relevent!
We do not have individual hobs for every person but rather a group of hobs at one end of the kitchen. In most classes you will be working in small groups to create the recipes. As a whole class you will make everything listed on the website but the only way we can cover the huge variety of dishes listed is by dividing the class into smaller groups. When there are key skills that need to be learned by the whole class, the teacher will pause the group and gather everyone together to explain/show it so by the end of the class everyone understands how each dish was made.
We are happy for anyone of any age to attend. If they are very young, an adult needs to work with them, in which case we would only charge for one space. We aren’t a creche service though so no dump-and-runs while you go shopping! Teenagers may like to join our Summer Cooking Camp where they will be with other kids the same age.
Sustainability has always been part of our ethos which is why we made the decision not to print recipes for students to take home with them, except when printed recipes are specifically requested. Instead, we email the recipes to students shortly after the class.
You may transfer to an alternative class if you give us notice not less than 21 days before the date of the class. In this case, we will rebook you on to your selected class or issue a voucher valid for one year from date of issue. Transfers or issuing of a voucher will be subject to an administration fee of £15. Confirmed bookings are not eligible for refunds or cancellations under any circumstances. If you cannot attend a class you may send someone else in your place, just let us know the name of the attendee in advance of the class, where possible.
At the end of most classes you will sit down around the Cookery School table and enjoy the food that you have made. Any food that is leftover from this is kept for staff lunches so nothing goes to waste
The exception to this is that you are welcome to take home the chicken that you de-bone in the meat & poultry class provided you bring a chiller bag with you and we provide you with a freezer block. Additionally, many of the items in our baking classes and courses are low risk and safe to take home so you will need a carrier bag of some sort.
We have very little waste as we order based on the number of people in the class. We generally do not allow people to take food home because we have found that many people come into central London, do a class at Cookery School and then go off to the theatre, cinema, clubbing or shopping. During that time the food that left Cookery School in good condition, deteriorates and can cause illness.
Absolutely! If you have been cooking a bit already at home then you are welcome to skip the Beginners course.
Our six week professional cooking course, Cook’s Certificate, is the only accredited course we run. You will receive a Cook’s Level 3 Training certificate from OCN London at the end of this course.
If you would like a certificate of attendance from any other class or course, we are happy to provide one. Just make a note of this in the ‘notes’ section at the checkout.
You do not need to bring anything with you to most classes. However, if you are taking the Ultimate Meat & Poultry Class you should bring a chiller bag for your de-boned chicken and for any baking class or course, please bring a carrier bag to take home some of the items you make.
Please make sure you are wearing closed toe shoes.
Not at all! The majority of our students come alone. We pride ourselves on having friendly staff and our kitchen is very un-intimidating and relaxed so you don’t need to feel scared of attending alone.
Induction hobs use electromagnetic technology which may interfere with cardiac pacemakers or electrical implants, such as insulin pumps. We use induction hobs in our kitchen so recommend that if you use a cardiac pacemaker or electrical implant you remain a safe distance from the hobs.
- At Cookery School London
near Oxford Circus
- Expert teaching and advice, using standard home kitchen equipment
- Leave with the knowledge and understanding to make the delicious recipes at home
- Hands on experience
- You will use sustainably sourced, high quality, organic ingredients
- You will never wash up – we take care of that for you always!