Recipes and techniques that form the backbone of any baker's repertoire.
From the light and fluffy texture of sponge cakes to the crisp and delicate shells of choux pastry, Angela Fleay will showcase these timeless recipes that are essential for both novice bakers and seasoned professionals. And who can resist the comforting aroma and tender crumb of a perfectly baked scone? Mastering these essentials not only opens the door to a world of delicious treats but also hones your skills in precision, patience, and creativity in the kitchen.
The class will include;
Sponge Cake - plain, chocolate and ginger fluff.
Choux Pastry - eclair with creme pâtisserie filling.
Scones - with jam and cream.
