Little Baking Professor

by BakeClub Claim Listing

Have you ever wondered how yeast makes bread rise, why egg whites change their character when whisked, or why puff pastry 'puffs'? This fun-filled day will uncover the fascinating science of baking where all of these questions and more will be answered.

Price : Enquire Now

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img Duration

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Course Details

Class Includes:

  • 6 hours of fun with expert baking advice, guidance and inspiration from Anneka Manning and the BakeClub team
  • All equipment and ingredients required for the class
  • Lunch
  • Recipe & information kit to take home
  • Take-home goodie bag/box with sample of a recipe made
  • Special baking ingredient gift
  • Lots of laughs (and you may even get to lick the bowl if you are lucky)!

 

 Menu:

  • Anzac Biscuits (how and why bicarbonate of soda reacts with heat and moisture)
  • Pizza (how yeast works) served with salad
  • Chocolate Self-saucing Puddings (how mixtures change when baked)
  • Pain au Chocolat - why puff pastry 'puffs'
  • Marbled Meringues - how and why egg whites change when whisked

 

 Extra (non-baking) activities:

  • General safety and hygiene in the kitchen
  • What food is that? A blind-folded activity to demonstrate how our five senses contribute to the enjoyment and discovery of food
  • Homemade lava lamp (in take-home tubes) demonstrating how oil and water don’t mix, with the addition of food colouring
  • Setting of the table for lunch

 

Children to bring:

Closed toed shoes, aprons, long hair tied back, water bottles, and packed morning tea. Lunch is included in this workshop.

  • Sydney Branch

    Suite 216, 30/40 Harcourt Parade, Sydney

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