Combining two classes, this 2 day course will give you the chance to hone more aspects of your baking.
On Friday, join renowned baker, food stylist & author of Nourish Cakes, Marianne Stewart, for this hands-on baking class, with a fresh take on the classics. Marianne will introduce you to core baking techniques that will demystify the baking process, as well as showing you how to introduce new and exciting flavours into your bakes. You will learn how to make Lemon & Earl Grey Loaf Cakes, a Chocolate & Praline Roulade, and Mini Raspberry & Prosecco Victoria Sponges. You will learn about whisked method cakes, creamed method cakes and Marianne’s signature easy loaf cake method. Marianne will also show you how to make a stunningly simple raspberry & prosecco jam, how to use cake syrups to add extra flavour into your bakes and some basic decorating techniques to give your cakes the wow factor.
On the Saturday, Marianne will take you through all the building blocks to show you how to create your own professionally-finished entremet cakes. You will learn how to make the sponges, mousses and other inserts to build flavourful cakes, and then how to make and apply a mirror glaze to finish. During the day you will create your own individual entremets, as well as learning how to create full-sized entremets which Marianne will demonstrate. You will learn how to finish your cakes with a dark chocolate mirror glaze and a multi-coloured mirror glaze.
Flavours may vary according to season, but will typically include:
Chocolate, Salted Caramel & Crunchy Praline and a Passionfruit, Coconut & White Chocolate
Please note, due to the use of gelatine in this class, it is not suitable for vegetarians or vegans.
Images by Catherine Frawley
