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Contemporary Easter Baking Workshop

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.