Skills
Showing all 12 resultsSorted by price: high to low
-
Macaron Masterclass
R990.00 Add to cartBaking MasterclassBake from Scratch & Holiday Fillings
Macarons from Scratch – Learn the precise art of mixing, piping, and baking perfect macaron shells with smooth tops and classic ruffled feet.
Expert Troubleshooting – Discover how to avoid hollow shells, cracked tops, and lopsided baking, ensuring success every time you bake at home.
Gingerbread Spice: A warm, aromatic filling capturing the classic taste of holiday gingerbread.
Rich Brandy Butter: A luxurious, traditional festive cream perfect for a decadent holiday treat.
Chocolate and Orange: A timeless winter combination of rich, smooth chocolate infused with vibrant citrus.Saturday, 19 December 2026
9am – 1pm
-
Croissants Masterclass
R990.00 Add to cartBaking MasterclassRoll, shape, and bake these foundational pastries.
Laminated Pastry Dough: Master the traditional technique of encasing a block of butter in yeast dough, learning the precise rolling and folding methods required to build dozens of flaky layers.
Baking and Proofing Secrets: Understand the critical environmental temperatures and timing required to proof laminated dough perfectly without letting the butter melt before baking. Classic croissants, pain au chocolat, cheese croissants and almond croissantsLaminated Pastry Dough: Master the traditional technique of encasing a block of butter in yeast dough, learning the precise rolling and folding methods required to build dozens of flaky layers.
Baking and Proofing Secrets: Understand the critical environmental temperatures and timing required to proof laminated dough perfectly without letting the butter melt before baking. Classic croissants, pain au chocolat, cheese croissants and almond croissantsSaturday, 5 December 2026
9am – 1pm
-
Cookie Decorating
R990.00 Add to cartDecorating WorkshopsMaster the delicate art of beautiful cookie decorating in this hands-on festive masterclass
The Perfect Outline and Flood: Master the crucial icing consistencies required to map out clean borders and create a smooth, glossy flooded background base.
Wet-on-Wet Designs: Learn the precision timing needed to drag and blend fresh wet icing together on the cookie surface for beautiful marble, swirl, and pattern effects.
Intricate Borders: Practice steady piping control to create raised, defined borders that add striking depth and dimension to your designs.
Holiday Lettering: Discover the secrets to piping elegant, legible numbers and letters directly onto your cookies for a truly personalised finish.Saturday, 21 November 2026
9am – 1pm
-
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
-
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
-
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
-
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
-
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
-
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
-
Gnocchi Class
R500.00 Add to cartCooking ClassesSay goodbye to heavy, chewy gnocchi.Cook and enjoy these iconic combinations together:Fluffy Potato Gnocchi: Master the art of kneading, cutting, and shaping perfect ridges.Classic Pomodoro Sauce: A vibrant, rich tomato and basil sauce. Creamy Mushroom Sauce: A deeply savory, luxurious garlic and mushroom cream. Brown Butter & Sage Sauce: An elegant, nutty sauce that perfectly glazes fresh pasta.
Monday, 19 October 2026
6-9pm
-
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
-
Pasta Class
R500.00 Add to cartCooking ClassesCook and enjoy these traditional Italian dishes together
Handmade Filled Pasta Shapes: Master the art of rolling, cutting, and folding fresh dough into a variety of traditional filled shapes.
Butternut Filling: Prepare a sweet, smooth, and beautifully seasoned roasted butternut filling.
Spinach and Ricotta Filling: Blend a classic, creamy Italian filling using fresh spinach and rich ricotta cheese.
Pomodoro Sauce: Cook up a vibrant, traditional tomato and basil sauce that pairs perfectly with fresh pasta.
Lemon Pesto: Blend a bright, zesty, and fragrant herb pesto with a fresh citrus lift.
Tagliatelle Olio e Aglio: Roll and cut fresh ribbons of tagliatelle to serve in a classic, elegant sauce of olive oil, garlic, and chilli.
Fruit Sorbet: Cleanse your palate with a light, refreshing, and velvety smooth fruit sorbet for dessert.Monday, 23 November 2026
6-9pm
