Shortcrust Pastry

- Online Classes -

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Uncover the secrets to perfect shortcrust pastry in this comprehensive and accessible self-paced online baking course!

CLICK HERE TO START NOW!

If you are interested in this class as well as learning how to make Puff Pastry and Leavened Puff Pastry, you can book our 3 pastry classes together and save 15% with our special bundle deal!

CLICK HERE TO BOOK THE 3-CLASS BUNDLE!

I have avoided making shortcrust pastry because it hasn’t always worked and seemed too hit and miss. I hoped the class would give me what I need to know to get it right each time and give me confidence, and both these expectations were met! Having the [video] where we could watch Anneka ... was so valuable ... It really was like having Anneka in my kitchen – it was very comfortable and relaxed and it gave me so much confidence.

Vanessa, South Australia

Uncover the secrets to perfect shortcrust pastry – right in your very own kitchen!

Shortcrust Pastry is a fun and accessible online baking course where you will learn the art of making your own melt-in-the-mouth pastry – all from your very own kitchen.

Anneka Manning will take you through the process and share her more than 30 years of baking experience, knowledge and research, as well as all of her practical and handy tips and tricks.

The course includes a 3-hour masterclass pre-recorded video (which was recorded as a Live Session earlier this year), which enables you to take part in this course entirely at your own pace. Not only does the video include full step-by-step instructions for making shortcrust pastry from scratch and a Quiche Lorraine, but you will have the ability to bake along in your own time and have access to all the questions that were answered during the session.

This virtual masterclass is supported by printable recipes and resources which will become your go-to shortcrust pastry kit. Along with the Quiche Lorraine recipe, Anneka also shares a number of tried-and-tested recipes including, amongst others, a seasonal Fruit Galette, a delicious Roasted Pumpkin, Tomato and Oregano Tart and a classic Apple Pie.

At the end of this course, you will walk away with all the knowledge, skill and confidence you need to be able to bake your own delicious shortcrust pastry at home and never rely on store-bought pastry again.

How to enrol

Shortcrust Pastry is a self-paced course and is open for enrolment now.

CLICK HERE TO START NOW!

Please note: The video included in this course is a pre-recorded 3-hour video of a Live Session that took place earlier this year.

If you're interested in joining in a future LIVE class and would like to be notified when new dates are released, please fill in your details at the bottom of this page.

This course was great! So informative and easy to follow along. I can now make shortcrust pastry and bake some amazing pies and tarts – all delicious!

Caroline, USA

Cost

$100

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 pastry-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 pre-recorded masterclass video where you can bake along with Anneka Manning and learn how to make your own shortcrust pastry and a Quiche Lorraine
Membership to BakeClub's exclusive The Kitchen Table online group
Access to Anneka's baking experience and knowledge through The Kitchen Table and the ability to ask any baking-related questions
A thorough understanding of the shortcrust pastry process 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
A chance to (virtually) meet like-minded people and share your baking with The Kitchen Table online group
Baking confidence, knowledge and skill to use regularly at home

Once you learn the basics and understand that you can fix problems along the way, it takes the fear out of making shortcrust. I understand what I am doing now and feel more confident. I loved every minute of the course... And I can make pastry now!

Gail, Sydney

How does a self-paced course work?

This online course is completely self-guided. 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 watch the video and bake the recipes entirely in your own time. You will have lifetime access to all the recipes, videos and printable information sheets.

There is the option to connect with Anneka and other bakers via Facebook through BakeClub's exclusive The Kitchen Table membership groups. This way you can share your experience and support each other as your confidence and skills grow.

CLICK HERE TO START NOW!

CLICK HERE TO BROWSE OUR OTHER ONLINE COURSES!

Watch the video below for a sneak peek into one of our Live Sessions...

If you are interested 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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$350.00/pp

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The Science of Baking

- Online Classes -

The Science of Baking is a 6-week online course that will uncover the “why” behind the “how” of baking.

The August-September 2024 course is now SOLD OUT.

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.

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, virtual live sessions with Anneka, 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 August-September 2024 is now SOLD OUT.

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 top 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 online chat forum 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

Live Session schedule

During the course, you will have access to weekly online Live Sessions with Anneka. During these Live Sessions Anneka will go over specific concepts covered in that week’s Module and you will also have the opportunity to ask her any related questions that have arisen for you as you work your way through the content.

The Live Sessions will take place on the following dates from 8.00-8.30pm AEST:

Monday 19th August 2024
Tuesday 27th August 2024
Tuesday 3rd September 2024
Wed 11th September 2024
Tuesday 17th September 2024
Tuesday 24th September 2024

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
Access to a closed online forum 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
Weekly online Live Sessions with Anneka (see schedule above) where she will go over specific concepts covered in that week’s Module and you will have the opportunity to ask her any related questions that have arisen for you as you work your way through the content.
A chance to learn about the science of baking surrounded (virtually) by like-minded people
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, join the weekly online Live Session, 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.

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

$100.00/pp

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Éclairs

- Online Classes -

Learn the foundations of making éclairs – from perfect choux pastry to stunning decorations – in this fun and informative LIVE online baking class!

Éclairs will take place on Sunday 27th October 2024 (10.00am-1.00pm).

CLICK HERE TO BOOK NOW!

You will bake the most delicious eclairs you’ve ever had – in your own home!

Jessica, Sydney

Learn to create stunning classic éclairs – right in your very own kitchen!

Éclairs is a fun and informative 3-hour LIVE virtual baking class where you will learn the foundations of making éclairs – from perfect choux pastry and luscious fillings to stunning glazes and decorations. Once the basics are learnt you will then be able to mix and match all of these elements with different flavourings to customise your own éclairs.

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 opportunity to make Classic Chocolate Éclairs along with her as well as ask any questions that arise as you mix, pipe, bake, fill and decorate your way throughout the morning.

The virtual Live Session will be supported by printable recipes and resources which will become your go-to éclairs baking kit. Anneka will also share a number of flavour variations (including coffee, hazelnut, raspberry, and choc-orange), as well as extra recipes including pretty Rosewater & Strawberry Éclairs and to-die-for Salted Caramel Éclairs with Craquelin.

At the end of this class, you will come away not only with new-found confidence but all the knowledge and skill you need to create stunning, mouth-watering éclairs whenever you want.

Dates

Sunday 27th October 2024 at 10.00am-1.00pm (Australian Eastern Daylight Time UTC+11) via Zoom.

CLICK HERE TO BOOK NOW!

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.

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.

Anneka is a wonderful teacher - warm, friendly and incredibly knowledgeable. What a lovely way to spend an afternoon.

Kristin, online class student

Who is this class suitable for?

This class is, quite simply, suitable for everyone – from beginners to more experienced bakers who want to brush up on their choux and éclair-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 will learn and bake along with Anneka Manning through the process of making Classic Chocolate Éclairs
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 éclairs and how to apply what you’ve learnt to be able to troubleshoot in the future and ensure baking success
A 15% discount code to use to purchase any baking supplies from Cakers Warehouse
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

What will I learn?

This class will cover all things éclair-making and will include:

Essential equipment needed to make éclairs
The importance of balancing your ingredients when making choux pastry
Making choux by hand, with a stand mixer and in a food processor
How to tell when your choux is ready to be piped
Piping techniques (including the best piping tips to use) for good-looking, evenly shaped éclairs
How to achieve well 'puffed' éclairs
Filling options including pastry cream (crème pâtissière), creme diplomat (crème diplomate) and chantilly cream
Different techniques for filling your éclairs including both 'hidden' and 'visible' fillings
Icing options including chocolate ganache, glace icing, and fondant icing
How to get the best glaze finish on your éclairs and decorating inspiration
How to store and freeze your éclairs

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).

CLICK HERE TO BOOK NOW!

CLICK HERE TO BROWSE OUR OTHER ONLINE CLASSES!

To have someone of Anneka’s calibre virtually in my kitchen was invaluable and well worth the time and cost ... Just enrol and do it. You will not be disappointed.

Carole, online class student

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.

$100.00/pp

more info

Classic Christmas

- Online Classes -

Get your classic Christmas baking sorted – just in time for the festive season – in this fun and casual LIVE online baking class.

Classic Christmas will take place on Sunday 24th November 2024 (10.00am-12.30pm).

CLICK HERE TO BOOK NOW!

This course, in this format, with Anneka on our screens and in our kitchens, along with the comprehensive course notes is an excellent way to learn and gain confidence with Christmas baking. To be able to watch Anneka at work, and ask questions and make comments in real time was valuable and inspiring, particularly for those of us who are not Sydney-based ... I hoped to improve my baking skills and gain confidence around fruit cakes and Christmas puddings and I feel that I have gained more than I expected ... All the content of the course, from enrolment to delivery, was precise and happened exactly as was stated and I was more than happy with my experience.

Ann, Adelaide

Get your Christmas baking organised in time for the festive season – right in your very own kitchen!

Classic Christmas is a fun and casual 2.5-hour LIVE virtual baking class where you will be guided through how to make your own traditional rich fruitcake, Christmas pudding and fruit mince pies – all cleverly made using the same base fruit mixture!

Anneka Manning will share all of her practical tips and tricks, helping you to troubleshoot your way through your own Christmas baking and ultimately making the whole experience more efficient and more pleasurable.

You will also have the ability to bake your own Traditional Christmas Cake* along with Anneka as well as ask any questions that arise as you bake together during the session. Anneka will also be demonstrating the Traditional Christmas Pudding and Fruit Mince Pies recipes, which you can then bake after the class in your own time. The virtual Live Session will be supported by printable recipes and resources which will become your go-to Christmas baking kit year after year.

At the end of this class, you will come away not only with new-found skills and confidence but you can tick one thing off your "to-do" list with a Christmas Cake, Christmas Pudding and Fruit Mince Pies ready for your festive feast!

*Gluten-free option available.

Date

Sunday 24th November 2024 at 10.00am-12.30pm (Australian Eastern Daylight Time UTC+11) via Zoom.

Please allow at least 3 hours baking time for your cake after the Live Session finishes.

CLICK HERE TO BOOK NOW!

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 in a future LIVE 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

I had a fabulous morning learning about Christmas baking with Anneka Manning. If you want to give Christmas baking a go, then this is a fun way to to do it. I feel I got everything out of the course and then some!

Michele, Lake Macquarie

Who is this class suitable for?

This class is, quite simply, suitable for everyone – from absolute beginners to more experienced bakers. As this class is completed online, it is suitable for students from all over the world.

What will I get?

A 2.5-hour virtual live baking demonstration (which will take place on Zoom and will be recorded) where Anneka Manning will guide you through the process of making a traditional Christmas cake, pudding and fruit mince pies. You will have the opportunity to bake the Christmas cake along with Anneka
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 complete guide to traditional Christmas baking which you can refer to and use to troubleshoot in the future to ensure baking success year after year
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

CLICK HERE TO BOOK NOW!

CLICK HERE TO BROWSE OUR OTHER ONLINE CLASSES!

It was brilliant. Much more than I expected. Things made sense as Annneka explained everything so well ... Presenting the course with 1 mixture making 3 recipes was brilliant. It saves time and effort and is therefore economical as well.

Sophia, Brisbane

If you are interested in taking part in this class in 2024, please fill out your details below and you'll be one of the first to know when dates are released.