7 Scone Tips and recipe that will make you an expert
If you’ve ever made scones the and weren't happy with the results, then you may need a better understanding of scone making...
Homemade Yoghurt the Easy Way
I promised to find a replacement yoghurt maker (or is it yogurt?) for my customers that wanted to purchase the one I...
Slow cook Osso Bucco (and tips on slow cooking)
Slow cooking is a blessing for busy people, and I've demonstrated quite a few dishes in our “Evening Meals Classes”. I've shown...
Mirror Glaze – Professional Chocolate Glaze
Mirror glaze seems to be the new buzz word. They've been around forever but home bakers have just caught on to how...
How to use a Banneton and where to find them
When I started the cooking school you couldn’t get a cane banneton from anywhere but patisserie suppliers. ...
Buttercream recipes
There are so many buttercream recipes; I could do a whole lesson on them. We use different types of buttercream for...
Baking Tips
Pretty much every fortnight at Bake Club I hear someone say “I know, I should have read the recipe first”. The first,...
Pan release – what’s that?
I know it seems like a pain when a recipe calls for preparing or lining your cake tin, to prevent your baked...
Eggs and their storage
Yesterday I was on a site where I was answering a few questions on topics that I'm training on. I came across...
What is “Bake Club Online”
Do you love to Bake?
"Bake Club Online" might be what you're looking for....
Do you
