A Little More On What To Expect

A Little More On What To Expect

We’re all busy, and life gets in the way, but I REALLY want you to get value from this subscription and become a better baker!  With that in mind, my recommendation is to read each lesson delivered here and try to make at least one recipe each fortnight. Doing and repetition is the way we learn; many of the techniques in baking are transferable, so making just one recipe a week or fortnight will help a lot.

The videos we've added to these ebooks are mostly made during our Bake Club Meetings.  At each meeting, if there's something I feel I could share by demonstration I ask one of our wonderful members to jump behind the camera.  So be aware there may be a little noise in the background, they may be a bit rough around the edges, but I'm sure you'll still learn a lot from seeing a visual demonstration of my tips and techniques. 

Each fortnight, I add all the recipes, tips and techniques we've learnt from our meetings.  

This form of learning is excellent for people that want to join in the fun by doing.  So Bake Club is more of a building of knowledge over time rather than a deep dive. 

The learning is achieved by absorbing small chunks of information each fortnight.  If you're more interested in a deep dive into a specific topic, I suggest you check out my courses. 

Baking is a science and a vast subject. I hope you find our Bake Club method fun!

Bake Club Online Season 5

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The Usual Stuff: What is Bake Club Online and Onsite?

  • Have you read this first bit before?
  • Welcome to “Bake Club” online.
  • Bake Club Thermomix or Conventional Methods
  • A Little More On What To Expect
  • A little lesson before you start

Basic Ingredients We Use At Bake Club:

  • Our Bake Club Pantry
  • Handy Downloadable Shopping list

Bake Club Season 5 Module 1

  • Bec's Tips for Module 1 Recipes
  • eBook: Season 5 Module 1 Conventional Recipe eBook
  • eBook: Season 5 Module 1 Thermomix Recipe eBook.pdf
  • A Little Bit on Gelatin
  • Let's Talk about Lemons:
  • Lemon Curd:2
  • Custard:
  • Video: How to process your 1-2-4 pastry
  • Video: How to line your tin with shortcrust pastry
  • Video: How to blind bake your pastry
  • A Few More Tips From Bec On Making Pastry:4
  • Gluten and Pastry:
  • Bake Club Season 5 Module 1: Quiz

Bake Club Season 5 Module 2

  • Video: Bec's Tips, Working With Filo
  • Making a galette.mp4
  • Video: Lining your pastry with paper and beans
  • Bec's Recipe Tips For Module 2
  • Savoury Bakes: They're not complicated!
  • No Soggy Bottom - Tip Number One:
  • No Soggy Bottom - Tip Number Two:
  • No Soggy Bottom - Tip Number Three:
  • No Soggy Bottom - Tip Number Four:
  • No Soggy Bottom - Tip Number Five:
  • Making Galettes: The easy tart to make when you follow the rules
  • eBook: Bake Club Season 5 Module 2 Conventional Method
  • eBook: Bake Club Season 5 Module 2 Thermomix Method

Bake Club Season 5 Week 3

  • Types of Cookies
  • The Creaming Method For Cookies
  • How do you know when to remove your cookies from the oven?
  • Most Cookies Need to Chill out!
  • Ratios: Using recipes that have mixed weights:
  • Bec's Recipe Tips: Module 3
  • eBook: Bake Club Season 5 Module 3 Conventional Method
  • eBook: Bake Club Season 5 Module 3 Thermomix Method

Bake Club Season 5 Module 4

  • Quick Sweet Yeasted Buns
  • Video: Making scrolls, rolling ,spreading the filling and portioning
  • Bec's Recipe Tips: Module 4
  • Making pinwheel flowers with pastry
  • Types of Bread
  • Thermomix and The Bread Machine bread
  • If you want to know more about bread making...
  • eBook: Bake Club Season 5 Module 4 Thermomix recipes
  • eBook: Bake Club Season 5 Module 4 Conventional recipes
  • I know, it's not finger buns but you can use the same method, Making Bahn Mi at home

What we use at Bake Club this term

  • Friand Tin
  • Tart Tin
  • USA hand made non stick Square tin 20 cm
  • USA Machine Made non-stick 20 cm Square pan
  • USA Cookie Sheet (No Sides)
  • Pastry Brush
  • Biscotti Tin. Silly name but brilliant tray
  • Rectangular pan
  • Mandolin
  • Peeler Just a quality plain variety is great