Bake Club Online Season 2
Buy now
Learn more
What is Bake Club Online and Onsite?
Welcome to “Bake Club” online.
A Little More On What To Expect
Bake Club Thermomix or Conventional Methods
Before Starting Any Recipe
Need To Chat?
Season 2 Module 1
What's In Season 2 Week 1
Need to ask something?
Thermomix Recipes Season 2 Module 1
Conventional Recipes Season 2 Module 1
This Week at Bake Club
Questions to ask when choosing your buttercream
Bec's Tips on Buttercream (and tips on piping)
Different Buttercreams for Different Purposes
Bec's Tips for Buttercream Recipe 1
Bec's Tips for Buttercream Recipe 2
Video: How to make a buttercream rose
Season 2 Module 2
What's in Season 2 Module 2
Recipe eBook Season 2 week 2 Conventional
Recipe eBook Season 2 Week 2 Thermomix
Cake Making with Less Clean-Up
The Pro's and Con's to All-In Cake Batters
Scaling Recipes
Oven Temperatures and Over-Mixing
A Bit More On Buttercream and Decorating
What's A Naked Cake?
Video: How to load your tin with batter
All-In Cakes: How the Method Differs
Bec's Tips For All-In Batters
Bec's Tips for Inclusions
Video: Line your tin the easy way
Video: How to make a base for a cake ring
A fun Quiz for Module 2: Quiz
Season 2 Module 3
What's in Season 2 Module 3
Recipe eBook Season 2 Week 3 Thermomix
Recipe eBook Season 2 Week 3 Conventional
Let’s talk about Chocolate
A quick summary of Chocolate
Tempering
What are Cacao Nibs?
Dutch Processed and Natural Cocoa
Raw Cacao Powder
Bec’s Tips for this Module's Recipes
Melting Chocolate: Things you should know
Tips for Whoopie Pies and Cookies
Video: How to glaze a cake using a chocolate mirror glaze
Video: topping the cheesecakes
Video: making a piping bag
My Favourite Way To Temper
Season 2 Module 4
Delayed 42 days
What's in Season 2 Module 4
Recipe eBook Season 2 Week 4 Thermomix
Recipe eBook Season 2 Week 4 Conventional
Using Herbs and Spices in Baking
Using Dried Fruit in Recipes
Learning the difference between Raisins, Sultanas, and Currants
Some Great Tips on Using Dried Fruit
Video: Glaze for the top of your cakes
Video: Crystallised lemon peel
Season 3: Special offer for our loyal members
Products
Course
Section
Lesson
Video: How to load your tin with batter
Video: How to load your tin with batter
Bake Club Online Season 2
Buy now
Learn more
What is Bake Club Online and Onsite?
Welcome to “Bake Club” online.
A Little More On What To Expect
Bake Club Thermomix or Conventional Methods
Before Starting Any Recipe
Need To Chat?
Season 2 Module 1
What's In Season 2 Week 1
Need to ask something?
Thermomix Recipes Season 2 Module 1
Conventional Recipes Season 2 Module 1
This Week at Bake Club
Questions to ask when choosing your buttercream
Bec's Tips on Buttercream (and tips on piping)
Different Buttercreams for Different Purposes
Bec's Tips for Buttercream Recipe 1
Bec's Tips for Buttercream Recipe 2
Video: How to make a buttercream rose
Season 2 Module 2
What's in Season 2 Module 2
Recipe eBook Season 2 week 2 Conventional
Recipe eBook Season 2 Week 2 Thermomix
Cake Making with Less Clean-Up
The Pro's and Con's to All-In Cake Batters
Scaling Recipes
Oven Temperatures and Over-Mixing
A Bit More On Buttercream and Decorating
What's A Naked Cake?
Video: How to load your tin with batter
All-In Cakes: How the Method Differs
Bec's Tips For All-In Batters
Bec's Tips for Inclusions
Video: Line your tin the easy way
Video: How to make a base for a cake ring
A fun Quiz for Module 2: Quiz
Season 2 Module 3
What's in Season 2 Module 3
Recipe eBook Season 2 Week 3 Thermomix
Recipe eBook Season 2 Week 3 Conventional
Let’s talk about Chocolate
A quick summary of Chocolate
Tempering
What are Cacao Nibs?
Dutch Processed and Natural Cocoa
Raw Cacao Powder
Bec’s Tips for this Module's Recipes
Melting Chocolate: Things you should know
Tips for Whoopie Pies and Cookies
Video: How to glaze a cake using a chocolate mirror glaze
Video: topping the cheesecakes
Video: making a piping bag
My Favourite Way To Temper
This section is
delayed by 42 days.
Season 2 Module 4
What's in Season 2 Module 4
Recipe eBook Season 2 Week 4 Thermomix
Recipe eBook Season 2 Week 4 Conventional
Using Herbs and Spices in Baking
Using Dried Fruit in Recipes
Learning the difference between Raisins, Sultanas, and Currants
Some Great Tips on Using Dried Fruit
Video: Glaze for the top of your cakes
Video: Crystallised lemon peel
Season 3: Special offer for our loyal members
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