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The Baking Masterclass
2nd February, from 10:00 am to 3:00 pm
Learn the skills and techniques to get the best from your baking, whilst you create a delicious selection of treats all on our day-long workshop!
The menu: Salted caramel millionnaire tarts – Rhubarb and Custard Vienesse whirls – Mini orange cakes with cardamom cream cheese frosting
Level/ Suitable for: Beginners to intermediate. Those with an interest in baking.
Skills/ techniques/ content covered: Whisking egg whites, making a sugar syrup, making an Italian meringue, adapting recipes, biscuit making, cake making, baking, piping, stoorage, lining cases, baking blind, making a curd, using a cooks blow torch.
Age suitability: 16 years upwards (or 14/ 15 years if accompanied by a full paying adult over the age of 18 years. Please note that participation when making/ using the sugar syrup will be restricted).
Suitable for: Vegetarians. For any other special dietary requirements, please contact us before booking.
Workshop Length: 5 hours (including break and lunch).
Workshop Frequency: Twice a year.
What to bring: Feel free to bring along your own tin or tupperware to package your goodies. Packaging will also be available.
Please note: This class is run as a small group with just 8 spaces. A light lunch will be provided
All courses and workshops include tuition, ingredients, packaging and recipe cards as well as provision of equipment and an apron during the session.
Please contact us before booking on if you have any special dietary needs as we endeavor to adapt recipes for special diets, however, we are not always able to substitute ingredients.
Bookings can be made up to 24 hours before the workshop commences (subject to availability of places).
See our Terms of Service for our cancellation/transfer policy.