The Science of Baking
- Online Classes -
The Science of Baking – a 6-week online course that uncovers the "why" behind the "how" of baking, will run from 24th July – 4th September 2026.
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. It will run from 24th July – 4th September 2026.
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
24th July – 4th September 2026
If you are interested in taking part in a future course, please fill out your details at the bottom of this page.
Cost
$350 (50% off for all BakeClub & Co. Members).
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 Session dates and times will be confirmed closer to the start date of the course.
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 (either as a guided or as a self-paced course) first.
As this course is completed online, it is suitable for students from all over the world.
What will I receive?
- Six downloadable course modules packed with invaluable information sheets, in-depth videos, carefully designed recipes, practical experiments, infographics and more – all created to deepen your understanding and enrich your learning.
- Personal, timely baking advice, guidance and encouragement from Anneka Manning throughout the course.
- Access to a private online forum where you can connect with Anneka and fellow students – asking questions, sharing discoveries and supporting one another as you explore the science behind baking.
- Weekly online Live Sessions with Anneka (see schedule above), where she expands on key concepts from each week’s module and answers your questions as they arise while you work through the content.
- The opportunity to explore the science of baking within a welcoming (virtual) community of like-minded bakers.
- A thorough understanding of the “why” behind baking – and the ability to apply that knowledge to achieve consistent, reliable results.
- Membership to BakeClub’s exclusive The Kitchen Table online group upon completion of the course.
- Lasting baking confidence, knowledge and skills you can draw on every time you step into your kitchen.
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 gain the greatest benefit from this course, we recommend setting aside 3–4 hours each week to read the content, watch the videos, attend the weekly Live Session, carry out the experiments and bake the recipes. This regular commitment will allow you to truly absorb the concepts and see them come to life in your kitchen.
We understand that life can occasionally interrupt the best intentions – which is why you’ll have 6 months’ access to the course materials. By giving the course your time and attention, you’ll experience meaningful improvement in your baking and enjoy the full range of benefits it’s designed to deliver.
So, is The Science of Baking for me?
- Would you love to understand the why behind baking – and know exactly what’s happening as your ingredients transform in the oven
- Are you curious about why some bakes don’t turn out as expected – and how to troubleshoot and fix them with confidence?
- Would you like to deepen, strengthen and refine your baking skills?
- Do you want to move beyond simply following recipes and instead understand how ingredients interact and influence your results?
- Would you feel more confident tackling tricky recipes – or retrying past “failures” – knowing you truly understand what went wrong?
- Do you enjoy practical, hands-on experiments that bring baking theory to life in your own kitchen?
- Do you enjoy connecting with like-minded people and sharing your love of baking?
If any of these questions resonate with 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
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 bookings open.
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