Make Me a Baker Hands-on Program:

Module 1 – Strong Foundations: baking basics

The first module will set the foundations and teach you the basics of baking including a thorough understanding of the ingredients most commonly used in baking and the importance of a carefully selected collection of utensils and equipment.

Module 2 – It's All in the Mix: simple mixing methods

In the second module, we explore simple mixing methods – the perfect starting place if you are new to baking or just want to rebuild your baking skills from the ground up. Quick, easy and fool-proof, these methods will have you whipping up cakes, slices and biscuits in no time!

Module 3 – Recipe Know-how: how to read recipes and write your own

A recipe should always be clear, informative and concise but unfortunately this is not always the case. The third module will explore in detail the ways a recipe can be structured and the terms that may be used so that you confidently know how to get the most out of every recipe.

Module 4 – Cream with Confidence: creaming methods and when to use them

The fourth module will teach you all there is to know about the traditional creaming method (creaming butter and sugar) along with the ‘reverse’ creaming method and when to use these techniques. Say hello to beautifully light and tender cakes, biscuits, loaves and puddings!

Module 5 – The Science of Baking: understanding the 'why'

One of our most popular session, the fifth module will uncover the mysteries behind everyday ingredients and why they affect our baking when used in different ways. We will arm you with the knowledge and theory to make changes to recipes knowing how, and why, they will affect your final bake, and how to avoid many of the common pitfalls associated with baking.

Module 6 – Pastry Perfection: pastry-making essentials

The secret to a fabulous pie or tart, really good homemade pastry is not as difficult as you may think. In sixth module, we’ll teach you all the hints, tips and tricks for you to master the art of making melt-in-the-mouth shortcrust pastry, use filo pastry and create crispy cheat’s rough puff pastry without a fuss and always with success.

Module 7 – Whisk Like a Pro: whisking techniques and all things eggy

The seventh module will explore the different whisking techniques and how to use them in your baking: from light and airy souffles, to gloriously crisp-shelled, snowy-white meringues and how to make the perfect classic sponge, you will learn the importance of eggs in baking and how to ensure perfection each and every time.

Module 8 – Advanced Pastry: beyond the shortcrust

Our eighth module will cover all there is to know about choux and puff pastry. Starting off with basic fail-safe recipes for each one, we will also look at several variations, arming you with all the techniques and confidence you need to make your own advanced pastries at home.

Module 9 – Rise to the Occasion: baking with yeast

This module is all about bread and baking with yeast. You will learn the difference between fresh and dried yeast (and how to use both in your baking) as well as kneading, proving and all there is to know about baking your own bread, scrolls, pizzas, rolls, flatbreads… With the right know-how, the list is endless!

Module 10 – Showing Your Best Side: picture-perfect presentation and decoration *with special guest presenters

What do we do once our baking is complete? We plate up of course (and these days we’re more than likely to take pictures too!) During our very special tenth module, Food Stylist Jane Hann will show you how to style and present your baking with magazine-style finishes and professional food photographer Alan Benson will teach you how to expertly capture it on camera.

Show Off Your Skills - Make Me a Baker Graduation

A very special afternoon tea event where you will show off your new skills to your family and friends while celebrating your baking achievements over the last 6 months with your fellow bakers.

* Bonus Online Session – Leavened Puff Pastry: Where puff pastry meets yeasted dough

Leavened puff pastry is one of the most difficult and time-consuming baking techniques. But in this, our final session, you will be given all the tips, know-how and guidance you will need to tackle this divine pastry, as well as a range of to-die-for, buttery and crisp pastries (such as croissants and pain aux raisins), with ease and confidence.

Make Me a Baker Online Program:

Live Session 1 – Strong Foundations: Baking Basics

The first session will set the foundations and teach you the basics of baking including a thorough understanding of the ingredients most commonly used in baking and the importance of a carefully selected collection of utensils and equipment.

Live Session 2 – It’s All in the Mix: Three simple mixing methods

In the second session, we explore the three simplest mixing methods – the perfect starting place if you are new to baking or just want to rebuild your baking skills from the ground up. Quick, easy and fool-proof, these methods will have you whipping up cakes, muffins, slices and biscuits in no time!

Live Session 3 – Cream with Confidence: Creaming methods

The third session will teach you all there is to know about the traditional creaming method (creaming butter and sugar) along with the ‘reverse’ creaming method and when to use these techniques. Say hello to beautifully light and tender cakes, biscuits, loaves and puddings!

Live Session 4 – Recipe Know-how: The foundations of a well-written recipe

A recipe should always be clear, informative and concise but unfortunately this is not always the case. The fourth session will explore in detail the ways a recipe can be structured and the terms that may be used so that you confidently know how to get the most out of every recipe. This module will also be a great foundation for those wanting to start writing their own recipes.

Live Session 5 – Perfect Pastry: Shortcrust, filo and cheat’s rough puff essentials

The secret to a fabulous pie or tart, really good homemade pastry is not as difficult as you may think. In the fifth session, we’ll teach you all the hints, tips and tricks for you to master the art of making melt-in-the-mouth shortcrust pastry, use filo pastry and create crispy cheat’s rough puff pastry without a fuss and always with success.

Live Session 6 – The Science of Baking: Understanding the 'why'

One of our most popular lessons, the sixth session will uncover the mysteries behind everyday ingredients and why they affect our baking when used in different ways. We will arm you with the knowledge and theory to make changes to recipes knowing how, and why, they will affect your final bake, and how to avoid many of the common pitfalls associated with baking.

Live Session 7 – Whisk like a Pro: Egg white foams and meringue fundamentals

The seventh session will explore the different egg white whisking techniques, the secrets to success, and how to use them in your baking: from light and airy soufflés, to gloriously crisp-shelled, snowy-white meringues.

Live Session 8 – Whisked cakes: All about sponges

Session eight is all about delicate and airy whisked (also known as foam) cakes. From a classic hot milk sponge and French Genoise, to chiffon cakes and a Swiss roll, you will learn the three main techniques used to make these cakes and the tips and tricks to ensure they are always delicate and light in nature.

Live Session 9 – Choux Pastry: From choux puffs to éclairs

Completely unique in the pastry world, this session will teach you all there is to know about choux pastry and a range of classic pastries based on this versatile French pastry – from classic chocolate éclairs to mor-ish Gruyère gourgeres, this is one pastry you will never regret mastering!

Live Session 10 – Puff Pastry: The ultimate in refined pastries

Mastering good puff pastry takes patience and practice, but the rewards are many, and in this session all the key elements for creating flaky, crisp, melt-in-the-mouth puff will be covered. You’ll also learn a range of divine bakes using it, from mille feuille to pithivier and palmiers!

Live Session 11 – Rise to the Occasion: Baking with yeast

Session 11 is all about bread and baking with yeast. You will learn the difference between fresh and dried yeast (and how to use both in your baking) as well as kneading, proving and all there is to know about baking your own bread, scrolls, pizzas, rolls, flatbreads… With the right know-how, the list is endless!

Live Session 12 – Leavened Puff Pastry: Where puff pastry meets yeasted dough

Leavened puff pastry is one of the most difficult and time-consuming baking techniques. But in this, our final session, you will be given all the tips, know-how and guidance you will need to tackle this divine pastry, as well as a range of to-die-for, buttery and crisp pastries (such as croissants and pain aux raisins), with ease and confidence.