Contemporary Easter Baking

Course review:

Join us for this informal and instructive morning covering the principles of baking with yeast, making cakes using the creaming and melting methods, and cooking with chocolate.

There is a contemporary twist to the traditional hot cross bun, which is enriched with malt and buttermilk and baked in a plait for slicing. Simnel cake, rich with almond marzipan and spices, is baked in individual cup cake cases and glazed to a light caramel, and the essential ingredient for Easter cooking, chocolate, is used to make indulgent chocolate cakes, topped with home-made truffles.

You will make each of the recipes individually, so there will be plenty of treats to take home.

At the end of the class, a light lunch and a glass of wine will be served.

Menu

• Malted hot cross bun plait
• Simnel cupcakes
• Mini chocolate truffle cakes