THE ULTIMATE BAKING – REMAINING SESSIONS OCT/NOV 2020 COURSE

baking course

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:

  • Croissants
  • Pain au chocolat
  • Pain aux raisins
  • Brioche

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)
  • Waffles

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 away a small box of professional looking macarons.

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

Upcoming Courses

  • At Cookery School London
    near Oxford Circus
  • Wednesday 04, 11, 18, 25 August - 2021
  • 6.30pm - 9.30pm

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