Baking Classes
Formats vary by class. For single-focus bakes (like Carrot Cake), you will make a whole cake to take home. For varied menus, the group works together, and everyone takes home a selection of the treats.
Showing all 10 resultsSorted by price: high to low
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Carrot Cake
R500.00 Add to cartBaking ClassesSay goodbye to dense, heavy crumbs and split, runny icings forever.
The Perfect Carrot Cake Sponge
Velvety Cream Cheese Icing: Master the critical temperature and mixing secrets to whip up a rich, smooth cream cheese icing.
A Social Light Lunch: Take a relaxing break while your creations are in the oven to enjoy a delicious light meal and chat with your fellow bakers.
Take-Home Presentation: Pack up your fresh cake and custom icing safely in professional packaging, ready to be perfectly assembled and shared at home once your sponge has completely cooled.Thursday, 3 December 2026
10am – 1pm
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Meringues and Pavlovas
R500.00 Add to cartBaking ClassesFlawless French Meringue Technique
Your Own Pavlova Shell – Bake a perfect pavlova shell with a signature crisp exterior and a soft, marshmallow-like centre.
Signature Fillings: Customise and fill your spectacular creation with your choice of two gourmet flavor profiles:
Coffee Cream & Caramel: Rich, indulgent coffee-infused cream drizzled with smooth caramel sauce.
Lemon Curd, Yoghurt Cream & Fresh Fruit: Zesty house-made lemon curd paired with a light, tangy yoghurt cream and topped with vibrant seasonal fruits.Tuesday, 13 October 202610am – 1pm
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Quiche Class
R500.00 Add to cartBaking ClassesSay goodbye to tough pastry and soggy bottoms forever
Shortcrust Pastry: Learn the traditional method of rubbing butter into flour to build a tender, reliable pastry dough from scratch.
Blind Baking Mastery: Master the essential technique of pre-baking your shell with weights to ensure a crisp base that never goes soggy once filled.
The Perfect Custard Base: Understand the ideal ratio of eggs to dairy for a velvety, smooth custard that holds its shape beautifully without turning rubbery.
Custom Fillings: Explore a variety of flavour profiles and ingredient combinations to customise your own take-home creation.
Phyllo Pastry Alternative: Watch an expert live demonstration on how to craft a lighter, ultra-crisp phyllo pastry alternative, which will be served up fresh for lunch alongside a seasonal garden salad.Friday, 6 November 2026
10am – 1pm
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Breads and Pizza
R500.00 Add to cartBaking ClassesMaster the timeless art of yeast baking in this hands-on class
Basic Bread Dough: Master the foundational dough that serves as the perfect base for multiple bakes.
Classic Pizza: Stretch and bake a traditional thin-crust pizza topped with a rich tomato sauce and cheese.
Pizza Bianca: Prepare an elegant, rustic white pizza featuring olive oil, garlic, and fresh herbs without tomato sauce.
Whole-Wheat Seed Bread: Learn the techniques for handling dense wholemeal flour to produce a hearty, seed-crusted loaf.
Seed Bread Canapés: Turn your fresh seeded bread into beautiful, bite-sized social appetizers.
Focaccia with Slow-Cooked Onions: Dimple and bake a beautifully olive-oil-rich Italian focaccia topped with sweet, caramelised onions.
Cinnamon Buns: Roll, slice, and bake soft, fluffy sweet buns packed with a fragrant sugar and cinnamon filling.Tuesday, 27 October 2026
10am – 1pm
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Summer Desserts
R500.00 Add to cartBaking ClassesBring a fresh, sophisticated touch to your summer entertaining.
Friday, 27 November 2026
10am – 1pm
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High Tea Baking
R500.00 Add to cartBaking ClassesBring the elegance of a classic tea room into your own kitchen
Chocolate Whoopie Pies: Bake soft, cake-like chocolate cookies sandwiched together with a light, fluffy filling.
Homemade Marshmallows: Master the confectionery science behind whipping up light, pillowy soft marshmallows from scratch.
Apple Sponge Cake: Create a beautifully moist, tender fruit-infused sponge cake with a perfect golden crumb.
Madeleines: Learn the secrets to achieving the classic humped shape on these delicate, shell-like French butter cakes.
Scones: Mix and bake traditional, high-rising scones that are perfectly light on the inside and ready for cream and jam.
Fancy Finger Sandwiches: Assemble a selection of elegant, neatly trimmed savoury sandwiches with classic gourmet fillings.Tuesday, 1o November 2026
10am – 1pm
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Choux pastry, eclairs and profiteroles
R500.00 Add to cartBaking ClassesLearn to Make Festive Profiteroles and Eclairs with Savoury Lunch
Festive Profiterole Wreaths: Delicate choux buns arranged into a stunning holiday wreath, filled with rich festive creams and beautifully decorated.
Craquelin Holiday Teddies: Adorable, crisp-topped choux pastry teddies featuring a crunchy craquelin layer and a delicious sweet filling.
The Savoury Lunch of Traditional French Gougère: Baked-to-perfection, light, and airy cheese choux pastry served warm.Friday, 18th December 2026
10am – 1pm
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Christmas Baking Class
R500.00 Add to cartBaking ClassesBake, style, and enjoy these four traditional Christmas creations together
Bûche de Noël: Master the classic French holiday chocolate log by baking a light, flexible sponge cake, spreading it with a rich chocolate filling, and rolling it beautifully before decorating it to resemble a rustic woodland log.
Festive Cinnamon Stars: Mix, cut, and bake traditional Zimtsterne, the naturally gluten-free European Christmas biscuits made with ground nuts, warm spices, and a crisp, glossy white royal icing glaze.
Chocolate Chip Cookies: Perfect a crowd-pleasing classic cookie recipe that turns out beautifully golden, crisp on the edges, and satisfyingly chewy in the centre.
Wasp Nests: Learn the delicate confectionery art of whipping and baking Vaspfészek, traditional light meringue nests packed with chopped walnuts and rich chocolate pockets to fill up your holiday biscuit jar.
Homemade Mince Pies: Roll, stamp, and bake beautifully flaky, shortcrust pastry shells packed with a rich, aromatic, and spiced sweet fruit mincemeat filling.Saturday, 12 December 2026
10am – 1pm
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Edible Gifts
R500.00 Add to cartBaking ClassesGive the ultimate gift of handmade hospitality this festive season
Artisanal Fudge: Master the critical temperature control secrets needed to achieve a rich, velvety smooth holiday fudge that melts in the mouth without crystallising.
Homemade Marshmallows: Learn the confectionery science behind whipping up light, pillowy soft, and delicately dusted festive marshmallows from scratch.
Gingerbread Caramel Sauce: Simmer a decadent, glossy dessert sauce infused with warm gingerbread spices, perfect for drizzling over holiday bakes and ice cream.
A Variety of Jar Gifts: Assemble and layer beautiful dry pantry mixes inside decorative presentation jars, creating foolproof, gorgeous gifts complete with instructions for the recipient to enjoy at home.Friday, 20 November 2026
10am – 1pm
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Cheese Cake
R500.00 Add to cartBaking ClassesMaster four distinct cheesecake styles
The Best Cheesecake: Master a traditional, dense, and ultra-creamy baked cheesecake with a perfectly buttery biscuit base and a flawless smooth top.
Zesty Lemon Curd: Learn the classic stovetop method to cook up a smooth, tangy, and vibrant lemon curd topping to perfectly balance your bakes.
Chiffon Cheesecake: Discover the delicate technique of folding whipped egg whites into a rich cream cheese base to achieve an incredibly airy, cloud-like soufflé texture.
Eton Mess Swirl Fridge Cheesecake: Assemble a gorgeous, modern no-bake dessert blending velvety cream cheese with crushed meringues, fresh summer berries, and a vibrant fruit swirl.
Basque Cheesecake: Master the famous high-heat baking style to create a rustic, intentionally blistered and caramelised top.Friday, 11 December 2026
10am – 1pm
