Discover the secrets to super light soufflés and sponges!
Join Anneka Manning, founder of BakeClub and author of BakeClass, in a 2-hour, discovery masterclass that will help you conquer these scary – yet sublime – classics!
Starting off with basic fail-safe recipes for each one, we will also look at several variations that are sure to impress.
This demonstration style class will arm you with all the techniques and confidence you need to whip up a soufflé or sponge whenever the mood takes you!
So join us and impress at your next get-together!
Anneka will also share some of her much-loved recipes including:
Classic Hot Milk Strawberry Sponge
Lemon Chiffon Cake
Three Cheese Soufflés
Hot Chocolate Souffles
What you will get:
2 hours of expert baking advice, guidance and inspiration from Anneka Manning
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
Special gifts from our wonderful partners including a baking ingredient fromQueen Fine Foods
A fun session full of learning and laughs surrounded by like-minded people in the fantastic state-of-the-art BakeClub kitchen in Rosebery, Sydney
Delicious tastings throughout the class
Endless cups of tea and coffee
Baking confidence and knowledge to take home, keep and use regularly in your own kitchen!
This class is suitable for:
Beginner bakers as well as experienced bakers. Although this class is designed for beginner and intermediate bakers, you will pick up new tricks no matter your skill level.
JoinAnneka Manning, founder ofBakeCluband author ofBakeClass, in this 2-hour, discovery masterclass that will uncover the mysteries behind everyday ingredients and why they affect our baking when used in different ways.
This demonstration-style class will let you in on the secrets that you didn’t know (and won’t believe!) cause many of the common pitfalls and mishaps associated with baking – and how to avoid them when baking at home.
You will leave this class with the knowledge to turn your baking failures into success and the confidence to try past failed recipes again.
Who knew science could be so much fun – and delicious?
Anneka will also share some of her much-loved recipes specially chosen to help you put what you’ve learnt to use and practise your new skills at home!
What you will get:
2 hours of expert baking advice, guidance and inspiration from Anneka Manning
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
Special gifts from our wonderful partners including a baking ingredient fromQueen Fine Foods
A fun session full of learning and laughs surrounded by like-minded people in the fantastic state-of-the-art BakeClub kitchen in Rosebery, Sydney
Endless cups of tea and coffee
Baking confidence and knowledge to take home, keep and use regularly in your own kitchen!
This class is suitable for:
Beginner bakers through to experienced bakers. Bakers of all skills levels will benefit from learning the science of baking whether at the start, somewhere in the middle or well into their baking journey!
This was an excellent class. Anneka shares her knowledge so freely and is clearly so knowledgable. Loved the demonstrations that brought the concepts to life too.
Helen Glitsos
Prefer to learn online?
CLICK HERE to find out more about the online version of this course.
JoinAnneka Manning, founder ofBakeCluband author ofBakeClass, in a 2½-hour discovery masterclass that will have you creating your own little puffs of choux pastry at home!
This hands-on class will introduce you to the "rebel of the pastry world" explaining how the method for making choux is actually the opposite to all other pastries. Packed with loads of hints, tips and tricks, we will cover the three most important things to keep in mind when making choux pastry to ensure success.
You will leave this class armed with the knowledge and confidence to try your hand at one of the baking world’s little acts of magic at home.
So join us and say hello to homemade éclairs, gougères and profiteroles!
Anneka will also share some of her much-loved recipes including:
Basic Choux Pastry (Pâte à Choux)
Mini Double Chocolate & Fresh Mint Éclairs
Strawberry & Rosewater Cream Puffs
Gruyère Gougères
Cinnamon & Espresso Profiteroles with Chocolate Fudge Sauce
What you will get:
2½ hours of expert baking advice, guidance and inspiration from Anneka Manning
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
Special gifts from our wonderful partners including baking ingredient fromQueen Fine Foods
A fun session full of learning and laughs surrounded by like-minded people in the fantastic state-of-the-art BakeClub kitchen in Rosebery, Sydney
Delicious tastings throughout the class
Endless cups of tea and coffee
Baking confidence and knowledge to take home, keep and use regularly in your own kitchen!
This class is suitable for:
Beginner bakers through to experienced bakers. Bakers of all skills levels who are interested in extending their pastry skills will benefit from this class whether at the start, somewhere in the middle or well into their baking journey!
I loved the Choux Pastry session. Anneka is very knowledgeable and conveys information that is easy to understand, and take home and put into practice. She explained why a process is done and I now understand why my past attempts at Choux were not "like the pictures" in my cookbooks. Definitely recommend everyone with a baking interest to take the time to sit and listen and learn from Anneka.
JoinAnneka Manning, founder ofBakeCluband author ofBakeClass, in a hands-on 2½-hour, discovery masterclass that will help you conquer your fear of pastry… Forever!
Packed with loads of hints, tips and tricks, this hands-on “crash course” will introduce you to the world of shortcrust pastry in a fun and informative way, enabling you to master the art of making your own melt-in-the-mouth pastry at home.
You will leave this class with an invaluable collection of both sweet and savoury recipes that are sure to become firm family favourites.
So join us and say goodbye to store-bought pastry – forever!
Anneka will also share some of her much-loved recipes including:
Basic Shortcrust Pastry (with 6 variations)
Roasted Pumpkin, Tomato & Oregano Tart
Leek & Blue Cheese Tartlets
Chocolate Pecan Tart
What you will get:
2½ hours of expert baking advice, guidance and inspiration from Anneka Manning
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
Special gifts from our wonderful partners including a baking ingredient fromQueen Fine Foods
A fun session full of learning and laughs surrounded by like-minded people in the fantastic state-of-the-art BakeClub kitchen in Rosebery, Sydney
Delicious tastings throughout the class
Endless cups of tea and coffee
Baking confidence and knowledge to take home, keep and use regularly in your own kitchen!
This class is suitable for:
Beginner bakers through to experienced bakers. This class is designed for bakers of all skill levels starting from an introduction to shortcrust pastry for beginners right through to practical tips for experienced bakers who may want to perfect their pastry-making skills.
Anneka holds the delicate balance between a high level of professionalism and a welcoming warmth. She has created a beautiful cooking space, and the class I took was a delight.
Elizabeth Hill
If you are interested in baking this class is a must – informative, enjoyable and tasty!
Baking Foundations was exciting and fun. Anneka was so generous with her time - it really was like having her there alongside you boosting your confidence along the way. Who can believe you can learn such hands on skills online!
Vanessa Matthews, Adelaide
What is Baking Foundations? Watch the video below to find out!
You are invited to Anneka's online kitchen!
Baking Foundations is a 6-week online course that will take you back to the fundamentals of baking.
With Anneka Manning as your guide, you will learn the essentials of baking in a logical, fun and engaging way. Full of tips, tricks and relevant information – suited to the way we bake today – this course will teach you that success in baking always comes back to the foundations.
Learning in your own kitchen at your own pace, Anneka will help and encourage you along the way. The course will cover basic ingredients, equipment and mixing methods, exploring all the little things that you may never have been taught.
The course will be delivered in 6 modules which are released weekly. Made up of info sheets, videos, recipes, checklists and infographics, you can download and print them off to study and enjoy at your own pace. We will only be accepting 30 bakers so that we can provide personal feedback and get to know you as you embark on your baking journey.
After 6 weeks, you will walk away with all the skills, knowledge and inspiration you need to bake at home with confidence and success!
If you're interested in enrolling in a future program and would like to be notified when new dates are released, please fill in your details at the bottom of this page.
Cost
$330
Student numbers
We will only be accepting 30 bakers for each course so that we can provide personal feedback and get to know you as you embark on your baking journey.
Who is this course suitable for?
This course is, quite simply, suitable for bakers of all skill levels!
Beginners who want to start their baking journey and set strong foundations for their baking forever;
Intermediate bakers who would like to strengthen and improve their basic skills and extend their knowledge;
And experienced, more competent cooks, who would like to fill in all the baking "gaps" and learn things you may never have been taught (you don't know what you don't know, right?)
So, is Baking Foundations for me?
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?
Have you perhaps never considered yourself to be a particularly good baker but you would like to give it a go and see if baking is for you?
Would you like to have a little taste of BakeClub?
Are you interested in meeting other like-minded people and sharing your love of baking?
If any of these sound like you, then Baking Foundations is the course for you!
Anneka thought of everything - great advice, tips and feedback, module content, easy to follow delicious recipes and the Facebook group and live Q&A was just like being in class. Don't really know what else could have been included - other than having Anneka in my kitchen!!
Mary Farrell, Sydney
What will I get?
Six downloadable course modules which will include invaluable information sheets, videos, recipes, checklists, infographics and much more to support and inspire your learning.
Baking advice, guidance and inspiration from Anneka Manning.
A chance to learn about the fundamentals 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 mid-way through the program and one during your final week). 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 basics of baking and how to use them to ensure baking success.
Baking confidence, knowledge and skill to use regularly at home – and the inspiration to get into the kitchen and get baking
This course was full of useful baking information presented in an easy to learn format and the techniques taught made baking quick and easy. I have taken other online classes but also having the closed group page to ask questions and chat with other students during the course was such a bonus – it allowed me to interact with like minded bakers from the other side of the world while learning at the same time.
Terri Kullerd Fontenot, USA
Course Outline
Each module will include a combination of baking theory and practical exercises. Fun and engaging tasks will help you put into practise what you have learnt while Anneka's fail-safe recipes will inspire you to roll up your sleeves and get baking!
Module 1: Why Do We Bake? The first module will explore why we bake (or why we should bake!) including the benefits that reach far beyond the kitchen walls. We will take a look at the ‘nasties’ that you will be able to avoid through your home baking, share personal stories and understand that baking is actually all about connecting.
Module 2: The Secrets to Baking Success During the second module, you will discover the 10 most important things to do before you start baking to ensure you will be on the most efficient road to baking success. You will also learn how to measure accurately and how to get the most from your recipes.
Module 3: The Measure and Mix Method The third module will explore the Measure and Mix Method – the perfect starting place if you are new to baking or just want to rebuild your baking skills from the ground up.
Module 4: The Baker’s Pantry The fourth module is all about understanding the basic ingredients most commonly used in baking. Essential to becoming a good baker, you will learn how to use these ingredients to get the most out of them, creating the ultimate baker’s pantry so that you are well equipped for whenever you want to bake.
Module 5: The Measure and Beat Method In our fifth module, you will learn the Measure and Beat Method. No-fuss, simple and quick, this method requires an electric mixer and is used for recipes with a high proportion of butter and sugar. Why? We’ll answer that during this module where you will also learn how to make the most out of recipes using this method.
Module 6: The Baker’s Kit Having a carefully selected collection of utensils and equipment will do a lot for your baking confidence and success. Our final module will include a comprehensive guide to oven settings, mixing tools and essential bakeware.
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 hours a week to read the content, watch the videos 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.
I am a confident baker ... but I still learned so much that helped me understand "why" certain things happen. I would definitely recommend it to anyone that is interested in baking.
Gina Hughes, Perth
Baking Foundations is proudly supported by
If you're interested in enrolling in a future course, fill out your details below and we will make sure you're one of the first to know when the new dates are released.
Learn about the tradition of nun's egg yolk bakery and the secrets to flaky pastry.
A hand-baked Portuguese Custard Tart in all its burnished glory will spoil you for any other tart. These small finger tarts boast the perfect custard to flaky pastry shell ratio and, with the waft fresh ground nutmeg, are a sensual delight.
We'll explore the story behind these sweet tarts and learn about their place in the baking pantheon. During the hands-on part of this class, you'll work in small groups, making this a great way to meet like-minded bakers. Or, perhaps this is a perfect excuse to share the class with a friend and spend some quality time together!
You will leave the class with new-found skills and confidence, copies of all the recipes Anneka and Barbara present, and a brain filled with practical tips, funny stories and kitchen wisdom.
This hands-on workshop will take place over 3½ hours from 1pm to 4.30pm.
What you will get:
3½ hours of expert baking advice, insights, guidance, inspiration and the inside baking story from Anneka Manning and Barbara Sweeney
Baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney
Your chance to discuss, explore and have your baking questions answered
Invaluable recipe and information kit to take home
Delicious tastings throughout the class
Afternoon tea
Take-home box with samples of goodies baked in the class
Baking confidence, knowledge and skill to take home, keep and use regularly in your own kitchen
A fun and engaging afternoon surrounded by like-minded people
This class is suitable for:
Anyone who's eaten a Portuguese tart for breakfast, who loves baking and reading, or is an amateur sleuth who likes to get to the heart of the matter, whether it’s history or baking.
Meet your hosts:
Barbara Sweeney is a Sydney-based food writer and creator of Food & Words, an event company that produces food events with a literary bent. These events weave together food history, philosophy, science and good times in fun and engaging forms: an annual writers’ festival, author talks and dinners, as well as writing and cooking classes. Her classes are designed around the wisdom of favourite cookbook authors and historical material and delivered with a light baker's hand. Barbara writes regularly about food, farmers and chefs for Country Style, is a judge at the National Honey Show, and a keen home cook and cookbook collector.
Anneka Manning, creator of the real and online baking school BakeClub, is an extraordinary baker and communicator. She has worked as an author, food editor, consultant, teacher and publisher on newspapers and magazines, including Gourmet Traveller and The Australian Women's Weekly. Her books include BakeClass and Mastering the Art of Baking. In her classes, Anneka’s focus is on the 'why' behind the 'how' of baking, giving home cooks the know-how, understanding and skill to bake with confidence and success, every time. Anneka believes that baking is something to be valued, and, ultimately, shared. "Baking," she says, "can enrich people's lives and connect them with the people they love."
Barbara was an engaging, empathetic and insightful teacher. Her shared experiences and advice were invaluable.
Anneka is very knowledgeable and conveys information that is easy to understand, and take home and put into practice. Definitely recommend everyone with a baking interest to take the time to sit and listen and learn from Anneka.
Learn about the origins of this humble peat-fired loaf that now appears on the menu of some of the finest restaurants in the world.
Irish Soda Bread has a wholesome quality and is a quick and easy bread to make. It's one of those recipes that, once learned, will repay you in compliments every time you bake it.
One of the most important ingredients in Irish Soda Bread is buttermilk, so we’ll explore the rich dairy tradition of the Irish farm and learn how butter – and buttermilk – is made. During the hands-on part of this class, you'll work in small groups, making this a great way to meet like-minded bakers. Or, perhaps this is a perfect excuse to share the class with a friend and spend some quality time together!
You will leave the class with new-found skills and confidence, copies of all the recipes Anneka and Barbara present, and a brain filled with practical tips, funny stories and kitchen wisdom.
This hands-on workshop will take place over 3½ hours from 1pm to 4.30pm.
What you will get:
3½ hours of expert baking advice, insights, guidance, inspiration and the inside baking story from Anneka Manning and Barbara Sweeney
Baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney
Your chance to discuss, explore and have your baking questions answered
Invaluable recipe and information kit to take home
Delicious tastings throughout the class
Afternoon tea
Take-home box with samples of goodies baked in the class
Baking confidence, knowledge and skill to take home, keep and use regularly in your own kitchen
A fun and engaging afternoon surrounded by like-minded people
This class is suitable for:
Anyone who yearns to be a milk maid and use buttermilk in baking with confidence, who loves simple bread baking, or who has an Irish heritage or knows someone who does.
Meet your hosts:
Barbara Sweeney is a Sydney-based food writer and creator of Food & Words, an event company that produces food events with a literary bent. These events weave together food history, philosophy, science and good times in fun and engaging forms: an annual writers’ festival, author talks and dinners, as well as writing and cooking classes. Her classes are designed around the wisdom of favourite cookbook authors and historical material and delivered with a light baker's hand. Barbara writes regularly about food, farmers and chefs for Country Style, is a judge at the National Honey Show, and a keen home cook and cookbook collector.
Anneka Manning, creator of the real and online baking school BakeClub, is an extraordinary baker and communicator. She has worked as an author, food editor, consultant, teacher and publisher on newspapers and magazines, including Gourmet Traveller and The Australian Women's Weekly. Her books includeBakeClassandMastering the Art of Baking. In her classes, Anneka’s focus is on the 'why' behind the 'how' of baking, giving home cooks the know-how, understanding and skill to bake with confidence and success, every time. Anneka believes that baking is something to be valued, and, ultimately, shared. "Baking," she says, "can enrich people's lives and connect them with the people they love."
Barbara was an engaging, empathetic and insightful teacher. Her shared experiences and advice were invaluable.
Anneka is very knowledgeable and conveys information that is easy to understand, and take home and put into practice. Definitely recommend everyone with a baking interest to take the time to sit and listen and learn from Anneka.
Dianne Mcinnes-Moore
Photograph by Alan Benson from Mastering the Art of Baking (Murdoch Books).
Learn about the sweet meat that dates back to medieval times and which boasts a spicy and delicious history.
We'll be making a panforte according to the oldest recipe our history research has unearthed and also explore contemporary versions of this simple, spicy fruit and nut flat cake. It seems that every cook has a variation to this cake. With an understanding of the basic technique, you will be able to create a recipe for panforte that you can call your own.
During the hands-on part of this class, you'll work in small groups, making this a great way to meet like-minded bakers. Or, perhaps this is a perfect excuse to share the class with a friend and spend some quality time together!
You will leave the class with new-found skills and confidence, copies of all the recipes Anneka and Barbara present, and a brain filled with practical tips, funny stories and kitchen wisdom.
This hands-on workshop will take place over 3½ hours from 1pm to 4.30pm.
What you will get:
3½ hours of expert baking advice, insights, guidance, inspiration and the inside baking story from Anneka Manning and Barbara Sweeney
Baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney
Your chance to discuss, explore and have your baking questions answered
Invaluable recipe and information kit to take home
Delicious tastings throughout the class
Afternoon tea
Take-home box with samples of goodies baked in the class
Baking confidence, knowledge and skill to take home, keep and use regularly in your own kitchen
A fun and engaging afternoon surrounded by like-minded people
This class is suitable for:
Anyone who has visited, or yearns to visit, Siena, the birthplace of panforte, who wants to make an extravagant and luscious baked Christmas gift, or who simply loves discovery and baking.
Meet your hosts:
Barbara Sweeney is a Sydney-based food writer and creator of Food & Words, an event company that produces food events with a literary bent. These events weave together food history, philosophy, science and good times in fun and engaging forms: an annual writers’ festival, author talks and dinners, as well as writing and cooking classes. Her classes are designed around the wisdom of favourite cookbook authors and historical material and delivered with a light baker's hand. Barbara writes regularly about food, farmers and chefs for Country Style, is a judge at the National Honey Show, and a keen home cook and cookbook collector.
Anneka Manning, creator of the real and online baking school BakeClub, is an extraordinary baker and communicator. She has worked as an author, food editor, consultant, teacher and publisher on newspapers and magazines, including Gourmet Traveller and The Australian Women's Weekly. Her books includeBakeClassandMastering the Art of Baking. In her classes, Anneka’s focus is on the 'why' behind the 'how' of baking, giving home cooks the know-how, understanding and skill to bake with confidence and success, every time. Anneka believes that baking is something to be valued, and, ultimately, shared. "Baking," she says, "can enrich people's lives and connect them with the people they love."
Barbara was an engaging, empathetic and insightful teacher. Her shared experiences and advice were invaluable.
Anneka is very knowledgeable and conveys information that is easy to understand, and take home and put into practice. Definitely recommend everyone with a baking interest to take the time to sit and listen and learn from Anneka.
The Science of Baking will run again from 20th September – 1st November 2019.
CLICK HERE to book now and grab your spot in the last course for 2019!
(Early Bird pricing available until 1st August.)
If you want to gain a deeper understanding of what happens during a bake, and you want to become a more knowledgeable baker, then this course is for you. It truly offers the science of baking, taking some really complex interactions of ingredients and breaking the concepts down into easy to understand chunks that are linked together at the end.
Melissa Kunovsky, Sydney
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 eCourse 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.
If you are interested in enrolling in a future course, please fill out your details at the bottom of this page and we will be in touch when new dates are released.
Cost
$350 (Book before 1 August to get an early bird discount of 20%!)
Student numbers
We will only be accepting 30 bakers for each course so that Anneka can provide personal feedback and timely answers to your baking questions.
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 Baking Foundations online course first.
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!
Prefer to learn in person?
CLICK HEREto find out more about the face-to-face version of this course.
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.
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.
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 are interested in enrolling in a future course, please fill out your details below and we will be in touch when new dates are released.
Learn all there is to know about making delicious – and beautiful – celebration cakes!
Join Anneka Manning, founder of BakeClub and author of BakeClass, in an intensive, full-day workshop where you will immerse yourself in the wonderful world of celebration cakes!
This hands-on baking class will take you through how to bake a range of impressive cakes including sponges, buttercakes and rich chocolate layer cakes as well as gluten-free options. Along with a number of different icings, frostings and buttercreams (including luscious Swiss meringue buttercream) you can use to cover your cakes, we will explore contemporary decorating techniques, ensuring your cakes look as gorgeous as they taste.
From divine White Chocolate & Almond Cupcakes to a fun and frivolous Confetti Cake, perfect for a special birthday celebration for little (or big!) kids, you will learn to bake and decorate a collection of tried and tested recipes.
During this class, you will work in small groups making this a great way to meet like-minded bakers or the perfect excuse to bring a friend! You will leave with not only new-found skills and confidence, but all the recipes, practical tips and clever decorating ideas you need to bake the perfect cake – no matter what the occasion.
You will learn:
What makes a great looking – and tasting – cake
How to bake a range of impressive cakes including sponges, layered buttercakes and special cupcakes
How to prepare your cake tins for a great cake base
A range of icings to cover your cakes including fail-safe buttercream, Swiss meringue buttercream, classic glacé and chocolate ganache
Contemporary decorating techniques including naked cakes and flower piping
Final touches and styling to complete your creation
Recipes you will learn to bake include:
Confetti Cake
Ombre Mocha Layer Cake
White Chocolate & Almond Cupcakes
Mini Lemon Thyme & Curd Sponges
What you will get:
7 hours of expert baking advice, guidance and inspiration from Anneka Manning
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
Special gifts from our wonderful partners including a baking ingredient fromQueen Fine Foods
An invaluable recipe and information kit to take home
Delicious tastings throughout the class
Morning and afternoon tea
Take-home box with samples of all the goodies we bake in the class
Baking confidence, knowledge and skill to take home, keep and use regularly in your own kitchen!
A fun day full of learning and laughs surrounded by like-minded people
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:
Intermediate and experienced bakers.
The atmosphere in the BakeClub kitchen is always fun, great to be surrounded by like-minded people with a passion for baking. As always, Anneka is so good at imparting her vast knowledge in a very practical way, which gives you confidence to go it alone at home!
Join Anneka Manning, founder of BakeClub and author of BakeClass, in an intensive, full-day workshop all about yeast and baking bread.
This hands-on baking class will take you through the way yeast works and how to use it, to kneading, proving and shaping your homemade dough, ensuring you come out with not only delicious but beautiful baked bread at home. Anneka will explore the science behind bread baking giving you a thorough understanding of what is actually happening throughout the process.
You will leave this workshop with a collection of tried and tested recipes from simple Dinner Rolls to Fennel Grissini Sticks (the ultimate accompaniment to an antipasto or cheese plate) and a divine Fig and Walnut Bread.
With your new-found skills and confidence, you will be able to try your hand at any yeast-based recipes including bread, rolls, loaves, scrolls, pizzas, flatbreads... With the right know-how, the list is endless!
You will learn:
Yeast – how it works and how to use it
The differences between fresh and dried yeast
The importance of gluten in bread baking
Kneading by hand and with a stand mixer
Proving – why it is important and what is actually happening
Shaping loaves and rolls
Glazing, scoring and slashing your bread
The 3 main stages of bread baking
Storing your home-baked bread
Recipes you will learn to bake include:
Dinner Rolls
Olive & Rosemary Focaccia
Kifle Sa Sirom (Mini Rolls with Cheese)
Fennel Grissini Sticks
Fig & Walnut Bread
What you will get:
6-7 hours of expert baking advice, guidance and inspiration from Anneka Manning
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
Special gifts from our wonderful partners including a baking ingredient fromQueen Fine Foods
An invaluable recipe and information kit to take home
Delicious tastings throughout the class
Morning and afternoon tea
Take-home box with samples of all the goodies we bake in the class
Baking confidence, knowledge and skill to take home, keep and use regularly in your own kitchen!
A fun day full of learning and laughs surrounded by like-minded people
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.
Make Me a Baker will run again from 13th October 2019 – 5th April 2020!
If you are interested and would like to find out more, fill out your details at the bottom of this page and we'll be in touch.
The practical, approachable, inspiring and fun way to learn to bake
This unique 6-month program is designed to make you a confident, inspired and skilled baker - no matter your current ability!
Currently the only baking course of its kind available in Australia, Make Me a Baker is hosted by Anneka Manning and comprises of a series of hands-on classes, workshops, online forums and at-home projects. It not only covers the basics of baking but also the more challenging techniques as well.
You will follow the entire baking process from learning how to write your own recipes and substitute ingredients right up to presenting and styling your finished product with tips and tricks from industry professionals.
Throughout this comprehensive program, you will learn not only the 'how' but also the 'why' of baking, exploring the science behind it and giving you the know-how and confidence to be a brilliant baker.
