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Winter Pies & Tarts Workshop
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Greek Chicken & Rice Pie
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- Featured Class -
Sponges is now open for enrolment.
Sponges have always terrified me. I knew there was a method that I was not doing, so was great to get this info. This is a great online course ... Loved it!
Cath OSullivan, Perth
Discover the secrets to super light sponges – in your own time!
Sponges is a self-paced online course that will have you whipping up your own light and fluffy sponge cakes – in your own time, at your own pace – all from your own home kitchen!
Made up of a combination of demonstration videos, printable recipes and invaluable information sheets that you can study at your own pace, this fun and accessible course will teach you everything you need to know to conquer your fear of these gorgeous, classic cakes at home.
Guided by Anneka Manning, she will share her more than 30 years of baking experience, knowledge and research, as well as her practical and handy tips and tricks.
At the end of this course, you will walk away with fail-safe recipes, techniques and confidence you need to bake a gorgeous sponge whenever the mood takes you!
How to enrol
Sponges is now open for enrolment.
Cost
$100
Give it a go! Anneka will have you making a sponge in no time.
Alison McRoberts, Melbourne
Who is this course suitable for?
This course is, quite simply, suitable for everyone. As this course is completed online, it is available to students from all over the world.
How does a self-guided course work?
This online course is completely self-led and self-paced. Upon enrolment, you will gain access to the course content which you can work through at your own pace. You can log on whenever it is convenient for you and complete the modules one day at a time.
You can take as long as you need to complete the course – it's up to you how quickly you want to work through the content. You will have lifetime access to all the videos, recipes and printable information sheets so you can dip in and out of it whenever it suits you.
There is the option to connect with other bakers via Facebook through BakeClub's exclusive The Kitchen Table membership group and via Instagram using #bakeschoolsponges. This way you can share your experience and support each other as your confidence and skills grow.
So, is Sponges for me?
- Have you always wanted to bake your own golden, light sponge cakes at home?
- Would you like to learn a new technique and expand your baking skills?
- Would you like to be guided and inspired by Anneka's 30+ years of baking experience in your own kitchen?
- Do you have more time on your hands at the moment and keen to learn a new skill?
If any of these sound like you, then this course is the one for you!
What will I get?
- Four downloadable modules which will take you through the complete process of making your own sponges
- Invaluable printable information sheets and recipes
- A thorough understanding of the sponge-baking process 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
- Baking confidence, knowledge and skill to use regularly at home
What will I learn?
This course covers the various mixing methods and techniques used when making sponge cakes and includes the following recipes:
- Classic Hot Milk Sponge
- Raspberry Swiss Roll
- Powder Puffs
- Lemon Chiffon Cake
- Sponge Fingers
- Coffee & Almond Genoise (Gateau Moka)
- Elderflower Gin Sponge
Included are also clever ideas on how to embellish your sponge cakes, as well as loads of helpful information, tips and tricks around sponge baking.
Love the idea of learning online?
Great online baking course where you learn lots of tips and tricks from a good teacher.
Helen Wong, Hong Kong
- Featured Class -
Explore the wonderful world of winter pies & tarts!
This interactive, full-day, hands-on workshop will uncover all there is to know about making delicious pies and tarts this winter.
Anneka Manning, author, baking teacher and the founder of BakeClub, will guide you through a day of baking and using a range of pastries including shortcrust, filo, cheat's rough puff and rich sour cream pastry.
From fabulous Chicken, Leek and Thyme Pies and rustic Egg & Bacon Pies perfect for brunch, to a decadent Salted Caramel Chocolate Tart and a to-die-for Pear Tarte Tatin (along with many more fabulous recipes!), you will leave this class with an invaluable collection of both sweet and savoury pastry-encased creations that will become firm family favourites.
Anneka will also share loads of helpful hints, tips and tricks to ensure you leave with the know-how, confidence and inspiration to bake pies and tarts all winter long.
Class includes:
- 7 hours of expert baking advice, guidance and inspiration from Anneka Manning
- Hands-on baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney
- Your chance to get the answers to any baking questions you’ve always wanted to ask
- An invaluable recipe and information kit to take home
- Baking confidence, knowledge and skill to take home, keep and use regularly in your own kitchen!
- Special gifts from our wonderful partners including a baking ingredient from Queen Fine Foods
- A fun day full of learning and laughs surrounded by like-minded people
- Take-home box with samples of all the goodies we bake in the class
- Morning and afternoon tea, and endless cups of tea and coffee!
- Membership to BakeClub's exclusive The Kitchen Table online group
Class details:
This workshop will take place over a full day (9.00am-5.00pm). There were will be two 3½-hour sessions with a break for lunch in between.
This class is suitable for:
Enthusiastic beginners, intermediate and experienced bakers.
Beautiful kitchen, world of knowledge, friendly environment and scrumptious food!
Karen Levine
- Featured Class -
The Science of Baking will run again from 15th July – 26th August 2022.
CLICK HERE to book now.
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. The illustrations were very helpful as well as being quirky and fun ... 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
15th July – 26th August 2022 (BOOK NOW)
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.
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 love to learn from Anneka but can't physically get to one of her face-to-face workshops or classes?
- 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!
Love the idea of learning online?
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.
The Science of Baking is a fantastic way to learn in your own kitchen whilst having Anneka there to guide you. Knowing the science or the 'why' behind baking has given me a whole other level of knowledge and confidence ... I absolutely loved the course – I definitely learned what I hoped to and now know what things to consider when the bake doesn't go according to plan, or how to plan and prepare myself for a successful bake – I feel like I have some 'insider' knowledge! If possible, I love baking even more now.
Vanessa Matthews, Adelaide
Course Outline
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.
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?
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.
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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