Classes and Workshops
9th JUNE – 4th AUGUST 2018
KITCHEN WAREHOUSE CLASSES
Buttercream 101 and Cookie Cake like A Pro are just half of what is on offer over the next few months.
Head to Kitchen Warehouse Online to see all available dates and to book. Click through to Workshops for WA for the full schedule.
I’m the demonstrator in the following WA workshops:
Buttercream 101 – I show how to layer, fill and stack a 2 tier cake with a simple buttercream finish
Fondant Figurine – Llama in the Bahama themed
Cookie cake like a Pro – the latest trend in cookies, filled with fresh pastry creme ( Scroll down for salted caramel sauce recipe from class!)
Choux pastry – Sweet and Savoury options, and delicious hand made fillings
Macaron making – a fantastic recipe that will get you started in your macaron making journey!
Look forward to seeing you there!
Double Barrel Cake Class
Saturday 18th August – Taste Budds Cooking Studio, Highgate.
Class numbers are kept small, and places are limited, book your spot here
A little more you should know..
We cannot guarantee 100% allergy friendly at any of our classes.
Paula and Charles and Violet have insurance and a Working with Children permit.
At our kids classes: Parents are welcome to stay for the duration of the class, if your child is comfortable, you may leave them at class. Each child will be signed in at the start of the class with a contact number provided by parent/guardian and signed out when leaving.
Your child may be in our photos to advertise future kids classes, I’ll do my best to protect their privacy, but please let me know if you’d prefer no photos of your child on social media.
To enquire about any of our classes available or request private or group classes of your own, please email Paula at [email protected]
Our Favourite Vanilla Cupcake Recipe ( Makes 1 dozen )
150g unsalted butter, softened
150g caster sugar
175g self-raising flour
1t vanilla extract or vanilla bean powder
♥ Preheat oven to 170c.
♥ Place 12 patty pans into a muffin tray
♥ Simply place all ingredients in a mixing bowl, starting on the lowest speed, so you don’t cover yourself in flour, then mix on high for 2 minutes until light and creamy, scraping down the sides of the bowl. Divide mixture into cases evenly using two tablespoons or an ice-cream scoop. Bake 17-20 minutes, until slightly domed and firm to touch. All ovens run slightly different, get to know your oven and adjust the timings to suit.
Let them cool before topping with lashings of our favourite ‘ Good ol’ Classic Buttercream’
Good Ol’ Classic Buttercream
A classic buttercream icing should have only a few ingredients, and have a taste that takes you right back to your friends party in the local park when you were 8 years old. Sweet, salty and a little grainy with the smell of nostalgia.. This is the recipe you want!
150g salted butter, softened
250g icing sugar
1t vanilla extract
2t hot water
♥ Put the butter and icing sugar in a mixing bowl and beat with the paddle attachment until smooth and creamy. Start of slow, scraping down the sides once or twice. This is where you want to get most of your volume, so beat until pale.
♥ Add the vanilla extract and the hot water. The hot water gives the icing a lovely mouth feel, and adding the vanilla here now, keeps the taste on point.
This makes enough to generously cover 1 dozen cupcakes. Replace the vanilla extract with the zest and juice of one lemon for the perfect icing for carrot cake..
If you’d like to colour your icing, I’d suggest good quality gel colours. The vibrancy surpasses anything you can find at a grocery store. To make pastel colours, I’d also advise making your icing “white” first. Adding a toothpick point touch of violet gel colouring will hide the pale yellow tinge you get from using real butter. This means that you can make pale blue icing instead of accidentally turning it a lovely shade of green.
With any leftover icing, give these piped buttercream roses a try..
Buttercream Piping Classes in April by Kitchen Warehouse – Enjoy!
Tips for buttercream piping
Salted Caramel Sauce
Great addition to ice-cream, cake, buttercream, ganache.. or bottle it up for a indulgent gift idea.
200g Caster sugar
120ml Cream ( thickened, whipping – all good)
1t Sea salt (I use pink Himalayan salt crystals)
Add a little water and sugar to a small saucepan, and boil sugar until caramelized, you want a gorgeous amber colour.
Take it off the heat and add the butter, whisk in the cream. Place back on the heat, stir gently and boil for 1 minute. Take off the heat and add salt, stir in. Let cool.