BakeClub’s Program for Baking Brilliance
BOOK IN NOW!Upcoming Workshops & Classes
- Featured Class -
Discover the secrets of bread baking and demystify the world of baking with yeast in this fun and informative LIVE online baking class!
Bread 101 will take place on Saturday 25th May 2024 (10.00am-1.00pm).
This is a great value for money course! Using Anneka’s tips and tricks will really help improve your bread making and confidence and show you how easy it is to make a range of delicious breads. The [video] session was great for seeing the techniques in action, and the follow up homework was a pleasure to do (and eat!) ... Overall this was an excellent course and all the resources were so useful, I know I will use them again and again.
Vanessa, South Australia
Discover the ins and outs of bread and yeast baking – right in your very own kitchen!
Bread 101 is a fun and informative 3-hour LIVE virtual baking session that will take you through the basics of bread baking, demystifying the world of baking with yeast.
Anneka Manning will take you through the process and share her more than 30 years of baking experience and knowledge, as well as all her practical tips and tricks. You will have the ability to make a Basic White Milk Bread along with her as well as ask any questions that arise as you mix, roll, knead and bake your way throughout the morning.
The virtual Live Session will be supported by printable recipes and resources which will become your go-to bread baking kit. Anneka will also share a number of recipe variations (including dinner rolls and fruit bread), as well as a delicious Herb and Cheese pull-apart bread, a wholesome Seeded Wholemeal Loaf and divine Sticky Cinnamon Scrolls.
At the end of this class, you will come away not only with new-found confidence but all the knowledge you need to add bread baking to your list of baking skills!
Date
Saturday 25th May 2024 at 10.00am-1.00pm Australian Eastern Standard Time (UTC+10) via Zoom.
Please note: The Live Session will be recorded and will be available for you to watch afterward if you are unable to attend or if you would simply like to rewatch it at a later date.
If you're interested in joining a future class and would like to be notified when new dates are released, please fill in your details at the bottom of this page.
I had tried making bread and had failures. This course gave me the extra tips and working along in real time helped to see exactly where I should be at rather than relying on a picture ... I learnt a lot and didn't need to leave home!
Mary, Victoria
Cost
$100
Student numbers
We will only be accepting a limited number of bakers for this class so that Anneka can answer your baking questions during the Live Session and provide personal feedback.
Who is this class suitable for?
This class is, quite simply, suitable for everyone – from absolute beginners to more experienced bakers who want to brush up on their bread-making skills. As this class is completed online, it is suitable for students from all over the world.
What will I get?
- A 3-hour virtual live baking demonstration (which will take place on Zoom and will be recorded) where you can bake along with Anneka Manning and learn how to make a Basic White Milk Bread, as well as a number of variations
- Access to Anneka's baking experience, knowledge, tips and tricks, and the ability to ask her any questions that come up during the class
- A chance to learn surrounded (virtually) by like-minded people
- A thorough understanding of how to make bread and how to apply what you’ve learnt to be able to troubleshoot in the future and ensure baking success
- Membership to BakeClub's exclusive The Kitchen Table online group
- Invaluable printable information sheets and recipes
- Lifetime access to the video and course material
- Baking confidence, knowledge and skill to use regularly at home
What will I learn?
This class will cover the basics of bread baking and baking with yeast and will include:
- The difference between dried instant and fresh yeast and how to use both
- Demystifying bread-making terminology
- Why gluten is important in bread doughs
- The ins and outs of the kneading method
- How and why you need to prove your dough
- How to create the best 'proving' environment for your dough
- How to use your stand mixer to knead
- Options for glazes and finishes
- Storing your bread
How will I get the most out of this online class?
To get the most out of this class, you need to set aside the time to attend the Live Session with Anneka and read the support material supplied beforehand. The Live Session will be recorded so it will be available to watch at any time if you are unable to attend. However, we do recommend baking along to get the most out of the class.
What if the date doesn't suit me? Can I still enrol in the class?
If the date of this class doesn't work for you, you can still enrol and take part in your own time. While you may miss out on the Live Session, it will be recorded and will be available to watch when it suits you. You will have lifetime access to the video, as well as all the course material (including all of the resources and recipes).
[This] course offered a whole new level of real learning. I loved the explanations of why things are done, along with the opportunity to ask questions. I've followed YouTube videos, but they don't help with adjusting or tailoring recipes for things like the availability of different ingredients or equipment ... [This course] can take your bread game to the next level, turning 'Okay' loaves into 'Is there any more?' loaves!
Sally, Victoria
If you are interested in joining a future class, please fill out your details below and you'll be one of the first to know when new dates are released.
- Featured Class -
Learn to bake your own French-style macarons – the darlings of the confectionery world – in this fun and informative LIVE online baking class.
Macarons will take place on Sunday 28th July 2024 (10.00am-1.00pm).
Completely inspired by the class with Anneka and it has really put me on Cloud 9 for the week! This sort of content – totally accessible and realistic, achievable and personal – is exactly what I was looking for to improve my baking skills. Can't praise you highly enough.
Stephanie Robinson, Sydney
Learn to bake gorgeous macarons – right in your very own kitchen!
Macarons is a fun and informative 3-hour live virtual baking session where you will learn to make your own French-style macarons – the darlings of the confectionery world – all from your very own kitchen!
Anneka Manning will take you through the process step by step, sharing all of her practical tips and tricks along the way. During the virtual Live Session, you will have the opportunity to bake classic Vanilla Macarons along with Anneka, asking questions, troubleshooting and gaining invaluable tips and tricks as you go. The Live Session will be supported by printable recipes and resources which will become your go-to kit every time you wish to bake these divine treats.
Not only will you learn the secrets to the perfect Macaron batter and piping techniques, but you will also gain insight into a number of different buttercreams and fillings that can be used, as well as an endless array of flavours, colours and decorations limited only by your imagination.
From how to achieve great 'feet', why temperature is key in the macaron-making process, and how to 'mature' your macarons to develop not only the best flavour but also the best texture, this class will have you whipping up a batch of stunning macarons whenever the mood takes you!
Dates
Sunday 28th July 2024 at 10.00am-1.00pm (Australian Eastern Standard Time UTC+10) via Zoom.
Please note: The Live Session will be recorded and available for you to watch afterwards if you are unable to attend, or rewatch it at a later date if you would like to.
If you are interested in joining a future class and would like to be notified when new dates are released, please fill in your details at the bottom of this page.
Cost
$100
Student numbers
We will only be accepting a limited number of bakers for this class so that Anneka can answer your baking questions during the Live Session and provide personal feedback.
If you want to learn how to make macarons, then take Anneka's class. Anneka takes the fear away from attempting macarons and shows you step by step how to achieve great results.
Angela Parisi, Melbourne
Who is this class suitable for?
This class is, quite simply, suitable for everyone – from absolute beginners to more experienced bakers who want to brush up on their macaron-making skills. As this class is completed online, it is suitable for students from all over the world.
What will I learn?
- The elements that make a good Macaron
- How to make the almond base and Macaron batter
- How to make Italian meringue
- The different between French and Italian macarons
- How to achieve great 'feet'
- The best piping technique for well-shaped macarons
- How to check if macaron batter is ready for baking
- How to check when macarons are baked
- Making American buttercream and different buttercream options (Chocolate Fudge, Swiss Meringue and French)
- Piping buttercream and the different effects achieved when using different piping tips
- How to add a 'surprise' centre
- Different flavour combinations and decorating ideas
- Maturing, storing and freezing your macarons
What will I get?
- A 3-hour virtual live baking demonstration (which will take place on Zoom and will be recorded) where you will learn and bake along with Anneka Manning through the process of making French-style macarons
- Access to Anneka's baking experience, knowledge, tips and tricks, and the ability to ask her any questions that come up during the session
- A chance to learn surrounded (virtually) by like-minded people
- A thorough understanding of how to make macarons and how to apply what you’ve learnt to be able to troubleshoot in the future and ensure baking success
- Invaluable printable information sheets and recipes
- Lifetime access to the live video and course material
- Membership to BakeClub's exclusive The Kitchen Table online group to continue asking questions and share your baking
- Baking confidence, knowledge and skill to use regularly at home
Fantastic way to learn a new skill in your own kitchen! It was great – the Zoom presentation worked really well and I loved it.
Nicky Littlewood, Boggabilla
How will I get the most out of this online class?
To get the most out of this class, you need to set aside the time to attend the Live Session with Anneka and read the support material supplied beforehand. The Live Session will be recorded so it will be available to watch at any time if you are unable to attend. However, we do recommend baking along to get the most out of the class.
What if the dates don't suit me? Can I still enrol in the class?
If the date of this class doesn't work for you, you can still enrol and take part in your own time. While you may miss out on the Live Session, it will be recorded and will be available to watch when it suits you. You will have lifetime access to the video, as well as all the course material (including all of the resources and recipes).
Such a valuable online, live learning experience with all supporting materials for future reference. Definitely would recommend.
Melinda Happer, Sydney
If you are interested in a future class, please fill out your details below and you'll be one of the first to know when new dates are released.
- Featured Class -
The Science of Baking is a 6-week online course that will uncover the “why” behind the “how” of baking.
The next course will take place from Friday 16th August – Friday 27th September 2024.
This is a fun and fascinating course where you will learn how baking works and how to apply that knowledge to improve your baking. Anneka's knowledge and guidance was key to me learning as much as I did. What a great teacher! The videos were simple, clear and easy to understand. Excellent learning materials that I loved reading. Great recipes – some have become favourites already!
Lesley Schoer, Coffs Harbour
What is The Science of Baking? Watch the video below to find out!
You are invited to Anneka's online kitchen!
The Science of Baking is a 6-week online course that will uncover the “why” behind the “how” of baking.
We will explore the most common ingredients and how they affect our baking when used in different ways. Once you understand the science of baking, you will be able to turn old baking failures into successes and troubleshoot as you bake from now on.
With Anneka Manning helping and encouraging you along the way, you’ll work through common baking mishaps – like why a cake hasn’t risen – and be guided through the science behind it, so you can apply this knowledge every single time you bake and ensure the best results.
The course will be delivered in 6 modules which are released weekly. Made up of videos, recipes, experiments, infographics and information sheets, you can download and print them off to study and enjoy at your own pace. The information will be presented in a fun and interesting way and will be backed up with practical projects, online discussions and lots of support.
In just 6 weeks you will understand why you’re using particular ingredients and the science behind what happens when you use them to guarantee success whenever you bake. You’ll gain the confidence to try past failed recipes again as well as the skill to adjust recipes with success.
Understanding the science of baking will open your eyes to the bigger baking picture and truly transform the way that you bake from now on.
Dates
The Science of Baking will run from 16th August – 27th September 2024.
If you're interested in enrolling in a future course and would like to be notified when new dates are released, please fill in your details at the bottom of this page.
Cost
$350
Student numbers
We will only be accepting a limited number of bakers for this course so that Anneka can provide personal feedback and timely answers to your baking questions.
My favourite part of the course was the structure for learning it offered. The course was presented in such a way that over the 6 weeks your knowledge grows and the process of baking starts to make more sense. I learnt such a lot from Anneka and the other participants. Anneka is so generous with sharing her knowledge. Questions posted on the Facebook page were answered in great detail ... I gained so much more than I expected and really enjoyed the 6 weeks. It was perfect.
Leanne Mahoney, Geelong
Who is this course suitable for?
Whether you’re an occasional cook or a diehard daily baker, there’s a huge amount to learn from The Science of Baking. If you are a beginner baker, we highly recommend that you complete our Baking Foundations online course first.
As this course is completed online, it is suitable for students from all over the world.
What will I get?
- Six downloadable course modules which will include invaluable information sheets, videos, recipes, experiments, infographics and much more to support and inspire your learning
- Personal and timely baking advice, guidance and inspiration from Anneka Manning
- A chance to learn about the science of baking surrounded (virtually) by like-minded people
- Access to a closed Facebook group where you will be able to chat with Anneka and your fellow students enabling you to learn from, connect with and share your baking journey with each other
- During the course, you will have access to two Facebook Live Q&As with Anneka (one in Week 3 and one in Week 6). This will give you the opportunity to ask her any baking questions that have arisen for you during the course
- A thorough understanding of the science of baking and how to apply what you’ve learnt to always ensure baking success
- Membership to BakeClub's exclusive The Kitchen Table online group on completion of the course
- Baking confidence, knowledge and skill to use regularly at home
What will I learn?
Each module will include a combination of baking theory and practical exercises including experiments and recipes. The experiments will bring the theory to life and really show you what is happening when we bake.
Module 1: Becoming an Observant Baker
The first module will introduce you to the concept of the “why” of baking and how becoming an observant – and mindful – baker can change the way you look at baking and, ultimately, the success you will have. You will also be taken through the 7 stages of baking helping you to fully understand what happens to your bake while in the oven.
Module 2: How Leavening Works
During the second module, we will explore what makes your baking rise and gives it lightness – we will look at what leavening is and how it works, the different types of leavening you can use in your baking and which ones are best used for particular recipes.
Module 3: Flour Proteins & Gluten
Gluten (flour protein) is one of the three main structure-builders in baking and is the most complex in the way it works. This module will explore the many factors that control how and to what extent gluten is developed in your bakes, as well as touch on gluten-free flours and what to be aware of when using them in your baking.
Module 4: Sugars
The fourth module will explore sugar including the nine important things that sugar does in your baking and how adjusting the amount or type of sugar in a recipe can really affect the results you get.
Module 5: Fats & Oils
When it comes to fats in your baking, it is not only the type used but also its consistency and how it is combined with the other ingredients, which will help determine the final texture, volume and flavour of your bake. The fifth module will explain the role that fats play in your baking.
Module 6: Eggs
The final module is all about eggs and its many roles. We will look at egg foams, how the freshness of eggs affect your baking as well as the science behind what happens when egg whites are whisked with sugar.
I could not recommend Anneka and her BakeClub team highly enough! The course was so informative, and the online resources were all of high quality and extremely useful. Anneka’s recipes are all delicious and well developed. Whether you bake a little or a lot, you will expand and improve your skills with BakeClub.
Abbey Gordon, Melbourne
How will I get the most out of this course?
To get the most out of this course, you need to set aside at least 3-4 hours a week to read the content, watch the videos, do the experiments and bake the recipes. We know life sometimes gets in the way (you will have 6 months to access the course content too) but your baking won't improve and you won't enjoy the far-reaching benefits that this course can deliver if you don't put in the time and effort.
Do I have to use Facebook to take part in the course?
A core part of The Science of Baking eCourse is the closed Facebook group which creates a sense of community during the course and also allows you to share your experience, receive timely support and generally communicate with Anneka and the other students.
If you are not a Facebook user, or you’re apprehensive about joining the group, the course can still be completed without being a member however we do find that our students get more from the course if they do participate. The more you get involved with the group and share your experiences, the more value it will add to your The Science of Baking experience.
So, is The Science of Baking for me?
- Would you like to understand the science behind baking and what is actually happening when you bake?
- Are you interested in why some bakes don’t work as expected?
- Would you like to extend, strengthen and improve your baking skills?
- Would you like to become part of the BakeClub community?
- Are you interested in meeting other like-minded people and sharing your love of baking?
If any of these sound like you, then The Science of Baking is the course for you!
My favourite part was being able to ask questions throughout the course based on the baking you were doing, or what you saw others doing. I absolutely respect Anneka's ability to be able to offer information in a very clear and concise manner and I got more than expected from the course. If you are interested in understanding what is happening when you bake, so that you can get better outcomes, then you must do this course!
Gina Hughes, Perth
If you're interested in enrolling in a future course, please fill out your details below and you'll be one of the first to know when new dates are released.
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