BakeClub Videos
Videos from the BakeClub Kitchen
The Science of Baking Online Course
Find out more about this online course where you will learn the "why" behind the "how" of baking – right from in your own kitchen!
Baking Foundations Online Course
Join Anneka Manning in her 'virtual' kitchen and learn the fundamentals of baking in this fun and informative online course!
Make Me a Baker 6-month Program
This video gives you a sneak peek behind the kitchen doors to find out what really goes on during our Make Me a Baker program!
Macarons Q&A
Want to know how to make delicious macarons? Anneka answers some great questions in this Q&A along with Chloe from Winnings Appliances.
Hot Cross Buns Q&A
Anneka answers viewers' questions on how to make the perfect Hot Cross Bun in this Q&A along with Chloe from Winnings Appliances.
The Why of Baking Q&A
Learn from fellow bakers' great questions in this Q&A session and Anneka's accurate, helpful and informed answers.
How to Knead with a KitchenAid Dough Hook
Making your own dough has never been easier! Anneka shows us how easy it is to knead dough using KitchenAid Stand Mixer's dough hook.
How to Master Making Meringue
Anneka demonstrates how to master one of the trickier baking techniques - meringue. Watch her at the Sweet Expo in Melbourne, November 2017.
Mixed Berry & Coconut Muffins
Dense with fruit, subtly spiced and made using wholemeal flour, these muffins are particularly easy to whip up. Find the recipe here.
Top Muffin Tips
An informative video with lots of tips when making Anneka's Mixed Berry & Coconut Muffins.
Pizza
This is a terrific pizza recipe and it's particularly fun to make with kids. Find the recipe here.
Top Pizza Dough Tips
Pizza dough is surprisingly simple. Here are Anneka's top tips to get it right.
Classic Sponge
Simple and yet magical, a sponge cake is one of those mystifying bakes that seem far trickier than they really are to bake. Find the recipe here.
Melting Moments
These melt-in-the-mouth buttery biscuits, sandwiched with a creamy, sweet buttercream are an all-time favourite. Find the recipe here.
Pavlova
Making the perfect pavlova (always a crowd pleaser!) is easy if you follow Anneka's simple methods. Find the recipe here.
Q&A: Is there a difference between baking powder and baking soda?
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Q&A: How can I tell when my sourdough bread is baked?
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Q&A: Should I use spray oil or baking paper when preparing cake tins?
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Q&A: Why is my pastry tough?
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Q&A: Why do shortbread biscuits spread?
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Q&A: When does a pastry case need to be blind baked?
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Q&A: What’s the difference between fresh and dried yeast?
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Q&A: When do I use the paddle beater for my stand mixer?
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Q&A: What's the deal with the fan-forced setting on my oven?
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Q&A: What’s the best way to remove a cake from the base of a springform tin?
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Q&A: When proving dough, what should you cover it with?
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Q: Do you need to tap a cake tin on the bench before baking a cake?
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Q&A: What’s the best way to prepare a Bundt tin?
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Q&A: What is the easiest way to fill a piping bag?
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Q&A: What is the best way to line a slice tin?
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Q&A: Why do some cookie doughs need chilling before baking?
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Q&A: How do you ‘feed’ a rich fruit or traditional Christmas cake?
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Q&A: When creaming butter and sugar, how long do I need to beat for?
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Q&A: Why does pure icing sugar go hard with lumps? Is there an easy way to sift it?
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Q&A: How full do I need to fill my pastry case with baking beads or rice when blind baking it?
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