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creamy.
THE CORRECT CONSISTENCY FOR CHOUX PASTRY The amount of egg needed for a successful Choux pastry is determined by how much can be absorbed by the flour (which can vary slightly from batch to batch) and the ratio between the water, flour and eggs in a particular recipe, and it is important to get the balance right. If too much egg is added or if it is added tooSOURDOUGH STARTER
Prep 5 days A practical, step-by-step guide with tips, tricks and timelines to making your own sourdough starter and baking with it. This method is logical and simplified for beginner bakers to follow (and expert bakers to hone). While the process of making this starter is a little lengthy (at least 5 days) it isn’t difficult, if you follow the steps and take note of my tips. The detailed CASTER VS GRANULATED SUGAR The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain. Granulated is larger and more coarse (I once read that granulated is about 0.5mm in diameter while caster is about 0.35mm in diameter, although I’m not really sure who would measurethem!).
CRACKED MERINGUES
There are two main reasons why meringues crack when baked: The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high. The intense heat will cause the air bubbles in the mixture to expand efficiently, causing it to rise, spread and crack. The meringuesbehind them were
BAKING PAPER VS GREASEPROOF PAPER ‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing. Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oventrays
WHY DID MY CAKE CRACK? The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface. The tin is too small for the amount ofbatter.
CACAO POWDER VS COCOA POWDER However, because cacao is made from raw beans and cocoa powder is made from beans that have been roasted, cacao contains more antioxidants and is therefore more nutritious. There is a catch: the research is a little patchy but it is thought that in baked recipes the cacao powder will lose much of its antioxidant benefits through the heating WHY DO YOU NEED TO PREHEAT YOUR OVEN? The simple answer is YES! Preheating your oven and allowing it time to reach the correct temperature before you put anything in it is possibly the single most important thing you can do when you are baking. If you don’t preheat your oven the temperature won’t be hot enough and the end result may be a heavy, undercooked mess –obviously a
BAKECLUB - BRINGING REAL BAKING TO YOU. What you will get: 7 hours of expert baking advice, guidance and inspiration from Anneka Manning. Hands-on baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney. Your chance to get the answers to any baking questions you’ve always wanted to RECIPES – BAKECLUB Method. Preheat oven to 180 ° C (160°C fan-forced). Grease a 20cm (base measurement) round cake tin or springform pan with melted butter and line the base with baking paper. Using an electric mixer beat the butter, eggs, sugar and lemon zest in a large bowl until pale andcreamy.
THE CORRECT CONSISTENCY FOR CHOUX PASTRY The amount of egg needed for a successful Choux pastry is determined by how much can be absorbed by the flour (which can vary slightly from batch to batch) and the ratio between the water, flour and eggs in a particular recipe, and it is important to get the balance right. If too much egg is added or if it is added tooSOURDOUGH STARTER
Prep 5 days A practical, step-by-step guide with tips, tricks and timelines to making your own sourdough starter and baking with it. This method is logical and simplified for beginner bakers to follow (and expert bakers to hone). While the process of making this starter is a little lengthy (at least 5 days) it isn’t difficult, if you follow the steps and take note of my tips. The detailed CASTER VS GRANULATED SUGAR The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain. Granulated is larger and more coarse (I once read that granulated is about 0.5mm in diameter while caster is about 0.35mm in diameter, although I’m not really sure who would measurethem!).
CRACKED MERINGUES
There are two main reasons why meringues crack when baked: The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high. The intense heat will cause the air bubbles in the mixture to expand efficiently, causing it to rise, spread and crack. The meringuesbehind them were
BAKING PAPER VS GREASEPROOF PAPER ‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing. Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oventrays
WHY DID MY CAKE CRACK? The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface. The tin is too small for the amount ofbatter.
CACAO POWDER VS COCOA POWDER However, because cacao is made from raw beans and cocoa powder is made from beans that have been roasted, cacao contains more antioxidants and is therefore more nutritious. There is a catch: the research is a little patchy but it is thought that in baked recipes the cacao powder will lose much of its antioxidant benefits through the heating WHY DO YOU NEED TO PREHEAT YOUR OVEN? The simple answer is YES! Preheating your oven and allowing it time to reach the correct temperature before you put anything in it is possibly the single most important thing you can do when you are baking. If you don’t preheat your oven the temperature won’t be hot enough and the end result may be a heavy, undercooked mess –obviously a
RECIPES – BAKECLUB Method. Preheat oven to 180 ° C (160°C fan-forced). Grease a 20cm (base measurement) round cake tin or springform pan with melted butter and line the base with baking paper. Using an electric mixer beat the butter, eggs, sugar and lemon zest in a large bowl until pale andcreamy.
BAKING CLASSES
14 downloadable course modules which will include invaluable information sheets, videos, recipes, checklists and infographics. Baking advice and inspiration from Anneka Manning. A thorough understanding of the basics of baking and how to use them to ensure baking success. Membership to BakeClub's exclusive The Kitchen Tableonline group.
THE SCIENCE OF BAKING ONLINE COURSE The Science of Baking will run again from 6th August – 17th September 2021! CLICK HERE TO BOOK NOW! If you want to gain a deeper understanding of what happens during a bake, and you want to become a more knowledgeable baker, then this course is for you. It truly offers the science of baking, taking some really complex interactions of ingredients and breaking the concepts down into easy to WHY DO YOU NEED TO PREHEAT YOUR OVEN? The simple answer is YES! Preheating your oven and allowing it time to reach the correct temperature before you put anything in it is possibly the single most important thing you can do when you are baking. If you don’t preheat your oven the temperature won’t be hot enough and the end result may be a heavy, undercooked mess –obviously a
BASIC SOURDOUGH BREAD Prep 1hr (+12-14hrs / overnight + 30min standing, 8.5-10hrs proving and 1hr cooling time)Bake 45-50minMakes 2 standard loaves This is a well-tested recipe to begin your sourdough baking. It's made with white flour but you can use spelt instead. This recipe is one I have made many times with great results. Before you get started, read over my tips and tricks for making and baking sourdough DEFLATING SPONGE CAKE At this stage during baking, the structure of the cake hasn’t set enough to hold its shape and, as the air in the cake cools and contracts momentarily due to the loss of heat, the cake will deflate. It also won’t rise again even if the oven regains the correct temperature. If sponge cakes need to be moved around to ensure evenbaking they
5 TOP TIPS FOR MAKING GREAT ANZAC BISCUITS There is nothing quite like a good homemade Anzac biscuit. By simply baking and sharing a batch, it's a great way of honouring our troops both past and present. Lest we forget. Here are my top 5 tips for making great Anzac biscuits! Choose the brand of oats for the texture you want. Rolled oats can vary enormously between brands and this can affect the final texture of your Anzacs. Some are OVER-PROVED BREAD DOUGH The best way to save an over-proved dough is to knead it together until it reaches its original size, reshape and then reprove, keeping a good eye on it so it doesn’t over-prove again. The flavour will be slightly yeastier than if it hadn’t had this extra proving, but the texture and colour will be similar. POTATO PIES (PITA SA KROMPIROM) Prep 30minBake 30minMakes 8 serves Commonly referred to as potato ‘pita’ these filo pies are simplicity personified – and that is what makes them so good! Traditionally a homemade flaky dough is made to encase the simple potato filling and filo pastry is a great alternative, especially for the convenience. This recipe uses vegetable oil, but feel free to use olive oil in its place, if HOW TO FEED, MAINTAIN, STORE AND USE YOUR SOURDOUGH A practical, step-by-step guide with tips, tricks and timelines on how to make, feed, maintain and use your sourdough starter. What is a sourdough starter? Also known as a sourdough culture, a sourdough starter is a simple mixture of flour and water which acts as a natural leavening agent. Wild yeast is present in all flour and a starter is a way of cultivating it in a form that can be used to BAKECLUB - BRINGING REAL BAKING TO YOU. BakeClub’s 6-month Program for Baking Brilliance. The practical, approachable, inspiring and fun way to learn to bake. BOOK IN NOW! RECIPES – TAGGED "RECIPES" – PAGE 2 – BAKECLUB Bringing real baking into your home with deliciously simple recipes. THE CORRECT CONSISTENCY FOR CHOUX PASTRY The amount of egg needed for a successful Choux pastry is determined by how much can be absorbed by the flour (which can vary slightly from batch to batch) and the ratio between the water, flour and eggs in a particular recipe, and it is important to get the balance right. If too much egg is added or if it is added too BAKING PAPER VS GREASEPROOF PAPER ‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing. Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oventrays
CACAO POWDER VS COCOA POWDER Q: Can I use cacao powder instead of cocoa powder in baking recipes? A: The flavour and texture of cocoa powder (unsweetened cocoa, not drinking chocolate which is cocoa powder with sugar and sometime milk solids added) and cacao powder are similar and are interchangeable - both will give a similar bitterness and depth of flavour. However, because cacao is made from raw beans and cocoaCRACKED MERINGUES
Cracks are a common problem when making meringue but they are easy to avoid when you know what is causing them. There are two main reasons why meringues crack when baked: The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high. The intense CASTER VS GRANULATED SUGAR I often get asked about the difference between granulated sugar and caster sugar and which is best used for when bakingso here’s the low-down: The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain. Granulated is larg DEFLATING SPONGE CAKE Q: Why did my sponge cake deflate halfway through baking? A: Because sponge cakes are based on a high proportion of eggs (which gives them a relatively flexible structure) and they contain a large amount of air, when they cool after baking they do deflate more than other types of cakes – if you watch carefully you will notice them pulling away from the sides of the tin and losing some of HOW TO FEED, MAINTAIN, STORE AND USE YOUR SOURDOUGH A practical, step-by-step guide with tips, tricks and timelines on how to make, feed, maintain and use your sourdough starter. What is a sourdough starter? Also known as a sourdough culture, a sourdough starter is a simple mixture of flour and water which acts as a natural leavening agent. Wild yeast is present in all flour and a starter is a way of cultivating it in a form that can be used to WHY DID MY CAKE CRACK? It’s quite normal for most cakes to rise slightly, but if a cake ‘domes’ in the centre and/or cracks significantly (a little cracking we can all live with), it could be due to one or a combination of the following reasons: The oven temperature is too high. If the top crust forms and sets before the cake has finished ri BAKECLUB - BRINGING REAL BAKING TO YOU. BakeClub’s 6-month Program for Baking Brilliance. The practical, approachable, inspiring and fun way to learn to bake. BOOK IN NOW! RECIPES – TAGGED "RECIPES" – PAGE 2 – BAKECLUB Bringing real baking into your home with deliciously simple recipes. THE CORRECT CONSISTENCY FOR CHOUX PASTRY The amount of egg needed for a successful Choux pastry is determined by how much can be absorbed by the flour (which can vary slightly from batch to batch) and the ratio between the water, flour and eggs in a particular recipe, and it is important to get the balance right. If too much egg is added or if it is added too BAKING PAPER VS GREASEPROOF PAPER ‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing. Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oventrays
CACAO POWDER VS COCOA POWDER Q: Can I use cacao powder instead of cocoa powder in baking recipes? A: The flavour and texture of cocoa powder (unsweetened cocoa, not drinking chocolate which is cocoa powder with sugar and sometime milk solids added) and cacao powder are similar and are interchangeable - both will give a similar bitterness and depth of flavour. However, because cacao is made from raw beans and cocoaCRACKED MERINGUES
Cracks are a common problem when making meringue but they are easy to avoid when you know what is causing them. There are two main reasons why meringues crack when baked: The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high. The intense CASTER VS GRANULATED SUGAR I often get asked about the difference between granulated sugar and caster sugar and which is best used for when bakingso here’s the low-down: The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain. Granulated is larg DEFLATING SPONGE CAKE Q: Why did my sponge cake deflate halfway through baking? A: Because sponge cakes are based on a high proportion of eggs (which gives them a relatively flexible structure) and they contain a large amount of air, when they cool after baking they do deflate more than other types of cakes – if you watch carefully you will notice them pulling away from the sides of the tin and losing some of HOW TO FEED, MAINTAIN, STORE AND USE YOUR SOURDOUGH A practical, step-by-step guide with tips, tricks and timelines on how to make, feed, maintain and use your sourdough starter. What is a sourdough starter? Also known as a sourdough culture, a sourdough starter is a simple mixture of flour and water which acts as a natural leavening agent. Wild yeast is present in all flour and a starter is a way of cultivating it in a form that can be used to WHY DID MY CAKE CRACK? It’s quite normal for most cakes to rise slightly, but if a cake ‘domes’ in the centre and/or cracks significantly (a little cracking we can all live with), it could be due to one or a combination of the following reasons: The oven temperature is too high. If the top crust forms and sets before the cake has finished riBAKING CLASSES
Browse our upcoming baking classes. Be praised and loved for yourbaking
RECIPES – TAGGED "RECIPES" – PAGE 2 – BAKECLUB Bringing real baking into your home with deliciously simple recipes. SOURDOUGH BAKING COURSE Sourdough will launch in July 2021 as a self-paced online course. If you are interested in taking part, please fill out your details below and we will let you know when it opens for enrolment. I have always been interested in sourdough but never given it a go myself. I didn't know what to expect from this course but I got so much more out of it than I could have expected. I loved every bit of BAKING PAPER VS GREASEPROOF PAPER ‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing. Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oventrays
BASIC SOURDOUGH BREAD Prep 1hr (+12-14hrs / overnight + 30min standing, 8.5-10hrs proving and 1hr cooling time)Bake 45-50minMakes 2 standard loaves This is a well-tested recipe to begin your sourdough baking. It's made with white flour but you can use spelt instead. This recipe is one I have made many times with great results. Before you get started, read over my tips and tricks for making and baking sourdough CASTER VS GRANULATED SUGAR I often get asked about the difference between granulated sugar and caster sugar and which is best used for when bakingso here’s the low-down: The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain. Granulated is larg WHICH TYPE OF MERINGUE SHOULD I USE? Meringue is a simple combination of whisked egg whites and sugar, but it is the technique used to bring them together that determines the type of meringue you end up with. Here we look at the three main types (Swiss, French & Italian), how to make them and when they GREASING AND FLOURING CAKE TINS Some recipes will ask you to grease and dust your tin with flour if you are baking a cake that is a delicate cake that is prone to sticking to the tin (like sponge cakes) or when the tin is one that you can’t line (like a fluted ring tin, or one with an intricate design, such as a Bundt tin). The flour adds an extra ba SILVERBEET & FETA PIE Prep 30minBake 40-50minMakes 8 serves Similar to the Greek Spanikopita, this pie brings together nutrition-packed silver beet, ricotta, feta, eggs and herbs and wraps it all in crisp filo – perfect served either warm from the oven or at room temperature at a lazy picnic. Ingredients 80g butter, melted 1 tablespoon olive oil 1 brown onion, finely chopped 1 bunch silverbeet, washed, trimmed WHY DO YOU NEED TO PREHEAT YOUR OVEN? When teaching people to bake I often get asked “is it really that important to preheat your oven?” The simple answer is YES! Preheating your oven and allowing it time to reach the correct temperature before you put anything in it is possibly the single most important thing you can do when you are baking. If you don’t preheat your oven the temperature won’t be hot enough and the end BAKECLUB - BRINGING REAL BAKING TO YOU. What you will get: 7 hours of expert baking advice, guidance and inspiration from Anneka Manning. Hands-on baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney. Your chance to get the answers to any baking questions you’ve always wanted to MAKE ME A BAKER PROGRAM Make Me a Baker will run again from June – November 2021! The practical, approachable, inspiring and fun way to learn to bake This unique 6-month program is designed to make you a confident, inspired and skilled baker - no matter your current ability! Currently the only baking course of its kind available in Australia, Make Me a Baker is hosted by Anneka Manning and comprises of a series ofCRACKED MERINGUES
There are two main reasons why meringues crack when baked: The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high. The intense heat will cause the air bubbles in the mixture to expand efficiently, causing it to rise, spread and crack. The meringuesbehind them were
BAKING PAPER VS GREASEPROOF PAPER ‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing. Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oventrays
CACAO POWDER VS COCOA POWDER However, because cacao is made from raw beans and cocoa powder is made from beans that have been roasted, cacao contains more antioxidants and is therefore more nutritious. There is a catch: the research is a little patchy but it is thought that in baked recipes the cacao powder will lose much of its antioxidant benefits through the heating THE CORRECT CONSISTENCY FOR CHOUX PASTRY The amount of egg needed for a successful Choux pastry is determined by how much can be absorbed by the flour (which can vary slightly from batch to batch) and the ratio between the water, flour and eggs in a particular recipe, and it is important to get the balance right. If too much egg is added or if it is added too CASTER VS GRANULATED SUGAR The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain. Granulated is larger and more coarse (I once read that granulated is about 0.5mm in diameter while caster is about 0.35mm in diameter, although I’m not really sure who would measurethem!).
WHY DID MY CAKE CRACK? The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface. The tin is too small for the amount ofbatter.
5 TOP TIPS FOR MAKING GREAT ANZAC BISCUITS There is nothing quite like a good homemade Anzac biscuit. By simply baking and sharing a batch, it's a great way of honouring our troops both past and present. Lest we forget. Here are my top 5 tips for making great Anzac biscuits! Choose the brand of oats for the texture you want. Rolled oats can vary enormously between brands and this can affect the final texture of your Anzacs. Some are HOW TO FEED, MAINTAIN, STORE AND USE YOUR SOURDOUGH A practical, step-by-step guide with tips, tricks and timelines on how to make, feed, maintain and use your sourdough starter. What is a sourdough starter? Also known as a sourdough culture, a sourdough starter is a simple mixture of flour and water which acts as a natural leavening agent. Wild yeast is present in all flour and a starter is a way of cultivating it in a form that can be used to BAKECLUB - BRINGING REAL BAKING TO YOU. What you will get: 7 hours of expert baking advice, guidance and inspiration from Anneka Manning. Hands-on baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney. Your chance to get the answers to any baking questions you’ve always wanted to MAKE ME A BAKER PROGRAM Make Me a Baker will run again from June – November 2021! The practical, approachable, inspiring and fun way to learn to bake This unique 6-month program is designed to make you a confident, inspired and skilled baker - no matter your current ability! Currently the only baking course of its kind available in Australia, Make Me a Baker is hosted by Anneka Manning and comprises of a series ofCRACKED MERINGUES
There are two main reasons why meringues crack when baked: The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high. The intense heat will cause the air bubbles in the mixture to expand efficiently, causing it to rise, spread and crack. The meringuesbehind them were
BAKING PAPER VS GREASEPROOF PAPER ‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing. Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oventrays
CACAO POWDER VS COCOA POWDER However, because cacao is made from raw beans and cocoa powder is made from beans that have been roasted, cacao contains more antioxidants and is therefore more nutritious. There is a catch: the research is a little patchy but it is thought that in baked recipes the cacao powder will lose much of its antioxidant benefits through the heating THE CORRECT CONSISTENCY FOR CHOUX PASTRY The amount of egg needed for a successful Choux pastry is determined by how much can be absorbed by the flour (which can vary slightly from batch to batch) and the ratio between the water, flour and eggs in a particular recipe, and it is important to get the balance right. If too much egg is added or if it is added too CASTER VS GRANULATED SUGAR The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain. Granulated is larger and more coarse (I once read that granulated is about 0.5mm in diameter while caster is about 0.35mm in diameter, although I’m not really sure who would measurethem!).
WHY DID MY CAKE CRACK? The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface. The tin is too small for the amount ofbatter.
5 TOP TIPS FOR MAKING GREAT ANZAC BISCUITS There is nothing quite like a good homemade Anzac biscuit. By simply baking and sharing a batch, it's a great way of honouring our troops both past and present. Lest we forget. Here are my top 5 tips for making great Anzac biscuits! Choose the brand of oats for the texture you want. Rolled oats can vary enormously between brands and this can affect the final texture of your Anzacs. Some are HOW TO FEED, MAINTAIN, STORE AND USE YOUR SOURDOUGH A practical, step-by-step guide with tips, tricks and timelines on how to make, feed, maintain and use your sourdough starter. What is a sourdough starter? Also known as a sourdough culture, a sourdough starter is a simple mixture of flour and water which acts as a natural leavening agent. Wild yeast is present in all flour and a starter is a way of cultivating it in a form that can be used toBAKING CLASSES
14 downloadable course modules which will include invaluable information sheets, videos, recipes, checklists and infographics. Baking advice and inspiration from Anneka Manning. A thorough understanding of the basics of baking and how to use them to ensure baking success. Membership to BakeClub's exclusive The Kitchen Tableonline group.
DINNER ROLLS
40g butter, melted and cooled, plus extra to grease. 1 egg yolk whisked with 1 tablespoon milk, to glaze. Sesame and/or poppy seeds, to sprinkle. Method. Combine the flour, sugar, yeast and salt in a large bowl and make a well in the centre. Combine the water and butter, then add to the flour mixture. SOURDOUGH BAKING COURSE Sourdough is an in-depth online course where you will learn everything there is to know about making and baking your own artisan sourdough bread – in your own time, at your own pace – all from your own home kitchen! Made up of a combination of demonstration videos, printable recipe and invaluable information sheets that you can studyat
MAKE ME A BAKER PROGRAM The Make Me a Baker December 2018 students celebrated their graduation with an unforgettable afternoon tea for family & friends! We are so proud of each and every one of them - they have all completely transformed their baking over the past 6 months. The group baked an incredible selection of cakes for their guests, which really showcasedall
GREASING AND FLOURING CAKE TINS The traditional way to do this is to first grease the tin with melted butter or oil. Then add a tablespoon or two of flour to the tin and turn the tin, tapping it as you go, until the whole surface has a light, even coating of flour. Any excess flour should then be removed by sharply tapping the tin on a surface. Alternately, you can combine DEFLATING SPONGE CAKE At this stage during baking, the structure of the cake hasn’t set enough to hold its shape and, as the air in the cake cools and contracts momentarily due to the loss of heat, the cake will deflate. It also won’t rise again even if the oven regains the correct temperature. If sponge cakes need to be moved around to ensure evenbaking they
CASTER VS GRANULATED SUGAR The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain. Granulated is larger and more coarse (I once read that granulated is about 0.5mm in diameter while caster is about 0.35mm in diameter, although I’m not really sure who would measurethem!).
SILVERBEET & FETA PIE Prep 30minBake 40-50minMakes 8 serves Similar to the Greek Spanikopita, this pie brings together nutrition-packed silver beet, ricotta, feta, eggs and herbs and wraps it all in crisp filo – perfect served either warm from the oven or at room temperature at a lazy picnic. Ingredients 80g butter, melted 1 tablespoon olive oil 1 brown onion, finely chopped 1 bunch silverbeet, washed, trimmed WHICH TYPE OF MERINGUE SHOULD I USE? Generally 55g sugar is used for to every white from a 59g egg to create a French meringue that is to be baked on its own. French meringue made with less sugar is often used to lighten base mixtures such as in a chiffon cake and or flourless cake. French meringue is the least stable of the three meringue types but the lightest and themost airy
WHY DO YOU NEED TO PREHEAT YOUR OVEN? The simple answer is YES! Preheating your oven and allowing it time to reach the correct temperature before you put anything in it is possibly the single most important thing you can do when you are baking. If you don’t preheat your oven the temperature won’t be hot enough and the end result may be a heavy, undercooked mess –obviously a
BAKECLUB - BRINGING REAL BAKING TO YOU. What you will get: 7 hours of expert baking advice, guidance and inspiration from Anneka Manning. Hands-on baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney. Your chance to get the answers to any baking questions you’ve always wanted to MAKE ME A BAKER PROGRAM Make Me a Baker will run again from June – November 2021! The practical, approachable, inspiring and fun way to learn to bake This unique 6-month program is designed to make you a confident, inspired and skilled baker - no matter your current ability! Currently the only baking course of its kind available in Australia, Make Me a Baker is hosted by Anneka Manning and comprises of a series ofCRACKED MERINGUES
There are two main reasons why meringues crack when baked: The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high. The intense heat will cause the air bubbles in the mixture to expand efficiently, causing it to rise, spread and crack. The meringuesbehind them were
BAKING PAPER VS GREASEPROOF PAPER ‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing. Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oventrays
CACAO POWDER VS COCOA POWDER However, because cacao is made from raw beans and cocoa powder is made from beans that have been roasted, cacao contains more antioxidants and is therefore more nutritious. There is a catch: the research is a little patchy but it is thought that in baked recipes the cacao powder will lose much of its antioxidant benefits through the heating THE CORRECT CONSISTENCY FOR CHOUX PASTRY The amount of egg needed for a successful Choux pastry is determined by how much can be absorbed by the flour (which can vary slightly from batch to batch) and the ratio between the water, flour and eggs in a particular recipe, and it is important to get the balance right. If too much egg is added or if it is added too CASTER VS GRANULATED SUGAR The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain. Granulated is larger and more coarse (I once read that granulated is about 0.5mm in diameter while caster is about 0.35mm in diameter, although I’m not really sure who would measurethem!).
WHY DID MY CAKE CRACK? The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface. The tin is too small for the amount ofbatter.
5 TOP TIPS FOR MAKING GREAT ANZAC BISCUITS There is nothing quite like a good homemade Anzac biscuit. By simply baking and sharing a batch, it's a great way of honouring our troops both past and present. Lest we forget. Here are my top 5 tips for making great Anzac biscuits! Choose the brand of oats for the texture you want. Rolled oats can vary enormously between brands and this can affect the final texture of your Anzacs. Some are HOW TO FEED, MAINTAIN, STORE AND USE YOUR SOURDOUGH A practical, step-by-step guide with tips, tricks and timelines on how to make, feed, maintain and use your sourdough starter. What is a sourdough starter? Also known as a sourdough culture, a sourdough starter is a simple mixture of flour and water which acts as a natural leavening agent. Wild yeast is present in all flour and a starter is a way of cultivating it in a form that can be used to BAKECLUB - BRINGING REAL BAKING TO YOU. What you will get: 7 hours of expert baking advice, guidance and inspiration from Anneka Manning. Hands-on baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney. Your chance to get the answers to any baking questions you’ve always wanted to MAKE ME A BAKER PROGRAM Make Me a Baker will run again from June – November 2021! The practical, approachable, inspiring and fun way to learn to bake This unique 6-month program is designed to make you a confident, inspired and skilled baker - no matter your current ability! Currently the only baking course of its kind available in Australia, Make Me a Baker is hosted by Anneka Manning and comprises of a series ofCRACKED MERINGUES
There are two main reasons why meringues crack when baked: The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high. The intense heat will cause the air bubbles in the mixture to expand efficiently, causing it to rise, spread and crack. The meringuesbehind them were
BAKING PAPER VS GREASEPROOF PAPER ‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing. Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oventrays
CACAO POWDER VS COCOA POWDER However, because cacao is made from raw beans and cocoa powder is made from beans that have been roasted, cacao contains more antioxidants and is therefore more nutritious. There is a catch: the research is a little patchy but it is thought that in baked recipes the cacao powder will lose much of its antioxidant benefits through the heating THE CORRECT CONSISTENCY FOR CHOUX PASTRY The amount of egg needed for a successful Choux pastry is determined by how much can be absorbed by the flour (which can vary slightly from batch to batch) and the ratio between the water, flour and eggs in a particular recipe, and it is important to get the balance right. If too much egg is added or if it is added too CASTER VS GRANULATED SUGAR The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain. Granulated is larger and more coarse (I once read that granulated is about 0.5mm in diameter while caster is about 0.35mm in diameter, although I’m not really sure who would measurethem!).
WHY DID MY CAKE CRACK? The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface. The tin is too small for the amount ofbatter.
5 TOP TIPS FOR MAKING GREAT ANZAC BISCUITS There is nothing quite like a good homemade Anzac biscuit. By simply baking and sharing a batch, it's a great way of honouring our troops both past and present. Lest we forget. Here are my top 5 tips for making great Anzac biscuits! Choose the brand of oats for the texture you want. Rolled oats can vary enormously between brands and this can affect the final texture of your Anzacs. Some are HOW TO FEED, MAINTAIN, STORE AND USE YOUR SOURDOUGH A practical, step-by-step guide with tips, tricks and timelines on how to make, feed, maintain and use your sourdough starter. What is a sourdough starter? Also known as a sourdough culture, a sourdough starter is a simple mixture of flour and water which acts as a natural leavening agent. Wild yeast is present in all flour and a starter is a way of cultivating it in a form that can be used toBAKING CLASSES
14 downloadable course modules which will include invaluable information sheets, videos, recipes, checklists and infographics. Baking advice and inspiration from Anneka Manning. A thorough understanding of the basics of baking and how to use them to ensure baking success. Membership to BakeClub's exclusive The Kitchen Tableonline group.
DINNER ROLLS
40g butter, melted and cooled, plus extra to grease. 1 egg yolk whisked with 1 tablespoon milk, to glaze. Sesame and/or poppy seeds, to sprinkle. Method. Combine the flour, sugar, yeast and salt in a large bowl and make a well in the centre. Combine the water and butter, then add to the flour mixture. SOURDOUGH BAKING COURSE Sourdough is an in-depth online course where you will learn everything there is to know about making and baking your own artisan sourdough bread – in your own time, at your own pace – all from your own home kitchen! Made up of a combination of demonstration videos, printable recipe and invaluable information sheets that you can studyat
MAKE ME A BAKER PROGRAM The Make Me a Baker December 2018 students celebrated their graduation with an unforgettable afternoon tea for family & friends! We are so proud of each and every one of them - they have all completely transformed their baking over the past 6 months. The group baked an incredible selection of cakes for their guests, which really showcasedall
GREASING AND FLOURING CAKE TINS The traditional way to do this is to first grease the tin with melted butter or oil. Then add a tablespoon or two of flour to the tin and turn the tin, tapping it as you go, until the whole surface has a light, even coating of flour. Any excess flour should then be removed by sharply tapping the tin on a surface. Alternately, you can combine DEFLATING SPONGE CAKE At this stage during baking, the structure of the cake hasn’t set enough to hold its shape and, as the air in the cake cools and contracts momentarily due to the loss of heat, the cake will deflate. It also won’t rise again even if the oven regains the correct temperature. If sponge cakes need to be moved around to ensure evenbaking they
CASTER VS GRANULATED SUGAR The main difference between granulated (also know as white table sugar) and caster (also know as super-fine in North America) sugar is the size of the grain. Granulated is larger and more coarse (I once read that granulated is about 0.5mm in diameter while caster is about 0.35mm in diameter, although I’m not really sure who would measurethem!).
SILVERBEET & FETA PIE Prep 30minBake 40-50minMakes 8 serves Similar to the Greek Spanikopita, this pie brings together nutrition-packed silver beet, ricotta, feta, eggs and herbs and wraps it all in crisp filo – perfect served either warm from the oven or at room temperature at a lazy picnic. Ingredients 80g butter, melted 1 tablespoon olive oil 1 brown onion, finely chopped 1 bunch silverbeet, washed, trimmed WHICH TYPE OF MERINGUE SHOULD I USE? Generally 55g sugar is used for to every white from a 59g egg to create a French meringue that is to be baked on its own. French meringue made with less sugar is often used to lighten base mixtures such as in a chiffon cake and or flourless cake. French meringue is the least stable of the three meringue types but the lightest and themost airy
WHY DO YOU NEED TO PREHEAT YOUR OVEN? The simple answer is YES! Preheating your oven and allowing it time to reach the correct temperature before you put anything in it is possibly the single most important thing you can do when you are baking. If you don’t preheat your oven the temperature won’t be hot enough and the end result may be a heavy, undercooked mess –obviously a
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UPCOMING BAKECLASSES more info Celebration Cakes- FEATURED CLASS -
This class has unfortunately been postponed due to the Coronavirus situation. If you would like to be notified when we will be running itagain,...
THIS CLASS HAS UNFORTUNATELY BEEN POSTPONED DUE TO THE CORONAVIRUS SITUATION. IF YOU WOULD LIKE TO BE NOTIFIED WHEN WE WILL BE RUNNING IT AGAIN, PLEASE CONTACT US. LEARN ALL THERE IS TO KNOW ABOUT MAKING DELICIOUS – AND BEAUTIFUL – CELEBRATION CAKES! This intensive, full-day workshop will teach you how to bake and decorate a range of impressive cakes.Anneka Manning ,
author, baking teacher and the founder of BakeClub , will take you through how to bake a number of different cakes including sponges, buttercakes and rich chocolate layer cakes as well as gluten-free options. Along with different icings, frostings and buttercreams (including luscious Swiss meringue buttercream) you can use to cover your cakes, we will explore contemporary decorating techniques, ensuring your cakes look as gorgeous as they taste. During this hands-on class, you will work in small groups making this a great way to meet like-minded bakers or the perfect excuse to bring a friend! Recipes you will learn to bake include divine White Chocolate & Almond Cupcakes and a fun and frivolous Confetti Cake, perfect for a special birthday celebration for little (or big!) kids. You will leave with not only new skills and confidence, but all the recipes, practical tips and clever decorating ideas you need to bake the perfect cake – no matter what the occasion. So, join us and immerse yourself in the wonderful world of celebrationcakes!
YOU WILL LEARN:
* What makes a great looking – and tasting – cake * How to bake a range of impressive cakes including sponges, layered buttercakes and special cupcakes * How to prepare your cake tins for a great cake base * A range of icings to cover your cakes including fail-safe buttercream, Swiss meringue buttercream, classic glacé and chocolateganache
* Contemporary decorating techniques including naked cakes andflower piping
* Final touches and styling to complete your creation RECIPES YOU WILL LEARN TO BAKE INCLUDE:* Confetti Cake
* Ombre Mocha Layer Cake * White Chocolate & Almond Cupcakes * Mini Lemon Thyme & Curd SpongesWHAT YOU WILL GET:
* 7 hours of expert baking advice, guidance and inspiration fromAnneka Manning
* Hands-on baking in the state-of-the-art BakeClub kitchen inRosebery, Sydney
* Your chance to get the answers to any baking questions you’ve always wanted to ask * An invaluable recipe and information kit to take home * Baking confidence, knowledge and skill to take home, keep and use regularly in your own kitchen! * Special gifts from our wonderful partners including a baking ingredient from Queen Fine Foods * A fun day full of learning and laughs surrounded by like-mindedpeople
* Take-home box with samples of all the goodies we bake in the class * Morning and afternoon tea, and endless cups of tea and coffee!CLASS DETAILS:
This workshop will take place over a full day (9.00am-5.00pm). There were will be two 3½-hour sessions with a break for lunch in between. THIS CLASS IS SUITABLE FOR: Intermediate and experienced bakers. > The atmosphere in the BakeClub kitchen is always fun, great to be > surrounded by like-minded people with a passion for baking. As > always, Anneka is so good at imparting her vast knowledge in a very > practical way, which gives you confidence to go it alone at home!>
> HELEN MACKENZIE
more info Baking FoundationsOnline Course
- FEATURED CLASS -
Baking Foundations will run again from 27th March – 15th May 2020. CLICK HERE to book now. Baking Foundations was exciting and fun.... BAKING FOUNDATIONS WILL RUN AGAIN FROM 27TH MARCH – 15TH MAY 2020.CLICK HERE
TO
BOOK NOW.
> Baking Foundations was exciting and fun. Anneka was so generous with > her time - it really was like having her there alongside you > boosting your confidence along the way. Who can believe you can > learn such hands on skills online!>
> VANESSA MATTHEWS, ADELAIDE WHAT IS BAKING FOUNDATIONS? WATCH THE VIDEO BELOW TO FIND OUT! YOU ARE INVITED TO ANNEKA'S ONLINE KITCHEN! Baking Foundations is a 7-week eCourse that will take you back to the fundamentals of baking. With Anneka Manningas your guide,
you will learn the essentials of baking in a logical, fun and engaging way. Full of tips, tricks and relevant information – suited to the way we bake today – this course will teach you that success in baking always comes back to the foundations. Learning in your own kitchen at your own pace, Anneka will help and encourage you along the way. The course will cover basic ingredients, equipment and mixing methods, exploring all the little things that you may never have been taught. The course will be delivered in 6 modules which are released weekly, with a week off in the middle to catch up. Made up of info sheets, videos, recipes, checklists and infographics, you can download and print them off to study and enjoy at your own pace. We will only be accepting 30 bakers so that we can provide personal feedback and get to know you as you embark on your baking journey. After 7 weeks, you will walk away with all the skills, knowledge and inspiration you need to bake at home with confidence and success!DATES
27th March – 15th May 2020 (BOOK NOW)
If you're interested in enrolling in a future course and would like to be notified when new dates are released, please fill in your details at the bottom of this page.COST
$330
STUDENT NUMBERS
We will only be accepting 30 bakers for each course so that we can provide personal feedback and get to know you as you embark on yourbaking journey.
WHO IS THIS COURSE SUITABLE FOR? This course is, quite simply, suitable for bakers of all skill levels! * Beginners who want to start their baking journey and set strong foundations for their baking forever; * Intermediate bakers who would like to strengthen and improve their basic skills and extend their knowledge; * And experienced, more competent cooks, who would like to fill in all the baking "gaps" and learn things you may never have been taught (you don't know what you don't know, right?) As this course is completed online, it is suitable for students fromall over the world.
SO, IS BAKING FOUNDATIONS FOR ME? * Would you like to extend, strengthen and improve your bakingskills?
* Would you love to learn from Anneka but can't physically get to one of her face-to-face workshops or classes?
* Have you perhaps never considered yourself to be a particularly good baker but you would like to give it a go and see if baking is foryou?
* Would you like to have a little taste of BakeClub? * Are you interested in meeting other like-minded people and sharing your love of baking? If any of these sound like you, then Baking Foundations is thecourse for you!
LOVE THE IDEA OF LEARNING ONLINE? Find out more about our other eCourse The Science of Baking.
> Anneka thought of everything - great advice, tips and feedback, > module content, easy to follow delicious recipes and the Facebook > group and live Q&A was just like being in class. Don't really know > what else could have been included - other than having Anneka in my> kitchen!!
>
> MARY FARRELL, SYDNEYWHAT WILL I GET?
* Six downloadable course modules which will include invaluable information sheets, videos, recipes, checklists, infographics and much more to support and inspire your learning. * Baking advice, guidance and inspiration from Anneka Manning. * A chance to learn about the fundamentals of baking surrounded (virtually) by like-minded people. * Access to a closed Facebook group where you will be able to chat with Anneka and your fellow students enabling you to learn from, connect with and share your baking journey with each other. * During the course, you will have access to two Facebook Live Q&As with Anneka (one mid-way through the program and one during your final week). This will give you the opportunity to ask her any baking questions that have arisen for you during the course. * A thorough understanding of the basics of baking and how to use them to ensure baking success. * Baking confidence, knowledge and skill to use regularly at home – and the inspiration to get into the kitchen and get baking > This course was full of useful baking information presented in an > easy to learn format and the techniques taught made baking quick and > easy. I have taken other online classes but also having the closed > group page to ask questions and chat with other students during the > course was such a bonus – it allowed me to interact with like > minded bakers from the other side of the world while learning at the> same time.
>
> TERRI KULLERD FONTENOT, USACOURSE OUTLINE
Each module will include a combination of baking theory and practical exercises. Fun and engaging tasks will help you put into practise what you have learnt while Anneka's fail-safe recipes will inspire you to roll up your sleeves and get baking! MODULE 1: WHY DO WE BAKE? The first module will explore why we bake (or why we should bake!) including the benefits that reach far beyond the kitchen walls. We will take a look at the ‘nasties’ that you will be able to avoid through your home baking, share personal stories and understand that baking is actually all about connecting. MODULE 2: THE SECRETS TO BAKING SUCCESS During the second module, you will discover the 10 most important things to do before you start baking to ensure you will be on the most efficient road to baking success. You will also learn how to measure accurately and how to get the most from your recipes. MODULE 3: THE MEASURE AND MIX METHOD The third module will explore the Measure and Mix Method – the perfect starting place if you are new to baking or just want to rebuild your baking skills from the ground up. MODULE 4: THE BAKER’S PANTRY The fourth module is all about understanding the basic ingredients most commonly used in baking. Essential to becoming a good baker, you will learn how to use these ingredients to get the most out of them, creating the ultimate baker’s pantry so that you are well equipped for whenever you want to bake. MODULE 5: THE MEASURE AND BEAT METHOD In our fifth module, you will learn the Measure and Beat Method. No-fuss, simple and quick, this method requires an electric mixer and is used for recipes with a high proportion of butter and sugar. Why? We’ll answer that during this module where you will also learn how to make the most out of recipes using this method. MODULE 6: THE BAKER’S KIT Having a carefully selected collection of utensils and equipment will do a lot for your baking confidence and success. Our final module will include a comprehensive guide to oven settings, mixing tools andessential bakeware.
HOW WILL I GET THE MOST OUT OF THIS COURSE? To get the most out of this course, you need to set aside at least 3 hours a week to read the content, watch the videos and bake the recipes. We know life sometimes gets in the way (you will have 6 months to access the course content too) but your baking won't improve and you won't enjoy the far-reaching benefits that this course can deliver if you don't put in the time and effort. > I am a confident baker ... but I still learned so much that helped > me understand "why" certain things happen. I would definitely > recommend it to anyone that is interested in baking.>
> GINA HUGHES, PERTH>
>
BAKING FOUNDATIONS IS PROUDLY SUPPORTED BYIF YOU'RE INTERESTED IN ENROLLING IN A FUTURE COURSE, FILL OUT YOUR DETAILS BELOW AND WE WILL MAKE SURE YOU'RE ONE OF THE FIRST TO KNOW WHEN NEW DATES ARE RELEASED. more info Gluten-Free
Baking
- FEATURED CLASS -
A no-fuss 'real' guide to gluten-free baking! This discovery masterclass will guide you through the tricky world of gluten-free baking and will give... A NO-FUSS 'REAL' GUIDE TO GLUTEN-FREE BAKING! This discovery masterclass will guide you through the tricky world of gluten-free baking and will give you a thorough understanding of gluten-free ingredients and how to use them successfully.Anneka Manning ,
author, baking teacher and the founder of BakeClub , will take you through what can be substituted for gluten-based ingredients and introduce you to the best gluten-free flour options. You will also learn how to make your own gluten-free flour blends and for which type of recipe each blend is best suited, as well as how to adapt recipes to gluten-free (and how to get the best results!) You will leave this 2-hour demonstration-style class with an invaluable collection of gluten-free recipes (many of which are also dairy-free) that you can build upon and use on a daily basis. So, join us and get all the tips and tricks you need to enjoy successful – and delicious! – gluten-free baking! ANNEKA WILL SHARE SOME OF HER MUCH-LOVED GLUTEN-FREE RECIPESINCLUDING:
* Wholegrain & Chia Bread * Dairy-free Flourless Chocolate Cake * Banana, Coconut & Berry Muffins* Banana Bread
* Chocolate Chunk Quinoa Cookies * Vanilla Cupcakes with Chocolate FrostingWHAT YOU WILL GET:
* 2 hours of expert baking advice, guidance and inspiration fromAnneka Manning
* Your chance to get the answers to any gluten-free baking questions you’ve always wanted to ask * An invaluable recipe and information kit to take home * Baking confidence and knowledge to take home, keep and use regularly in your own kitchen! * Special gifts from our wonderful partners including a baking ingredient from Queen Fine Foods * A fun session full of learning and laughs surrounded by like-minded people in the fantastic state-of-the-art BakeClub kitchenin Rosebery, Sydney
* Morning tea and endless cups of tea and coffee! THIS CLASS IS SUITABLE FOR: Bakers of all skill levels who want to expand their gluten-free knowledge and understand how gluten-free ingredients work and how to use them in their baking. PLEASE NOTE: While all the ingredients used during this class are gluten-free, we are not a gluten-free kitchen. There may be traces of gluten in the recipes tasted during the class. BOOK THIS CLASS ALONG WITH THE SCIENCE OF BAKING,
WHICH IS HELD ON THE SAME DAY, AND GET 15% OFF THE TOTAL PRICE!CLICK HERE TO FIND
OUT MORE.
> Today I attended my third BakeClass, Gluten-Free Baking, and it > dawned on me what an absolute privilege it is to attend these > sessions. It is not only that Anneka is tremendously experienced, > but the fact professionals from all aspects of the food world come > to learn from her. I feel very lucky to have been able to attend.>
> ANNA STORY
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