Bake Club Online Season 5
Buy now
Learn more
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:
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:
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
Products
Course
Section
Bake Club Season 5 Module 2
Bake Club Season 5 Module 2
Bake Club Online Season 5
Buy now
Learn more
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:
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:
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
13 Lessons
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