Please read through the following to get the most out of your subscription.  You can scroll up and down and go over the same content again and again if you like.

1. For the first module of each bake club season, I always choose recipes that are quick and easy so you can start getting great results with minimum effort with your first baking attempts.  This approach began in our in-person Bake Club sessions where our time has always been limited to two hours.  For this reason you will often find short-cut alternatives in my recipes to reduce prep or baking times.  Working at home in your own kitchen you can choose the best option for you.  

2. All members (attendees and online) receive email notification when new content is available.  We add a load of course content for you to read, videos to check out and a mini eBook of all the recipes, including photos and testing notes from our in-person Bake Club. 

3. The number of recipes ranges from 6 - 10 per fortnight.

4. I add a lot of chef's tips to the online course, so be sure to check these out before you bake and this will assist you in learning as you go.  These tips will relate to the recipes we've made and be based on questions asked during our in-person classes.  I figure if questions were raised during the meetings, others will have them too.  If you have any questions as you go through the course don't hesitate to ask below in the comments sections. 

5. I'll also share general baking knowledge each fortnight, This might relate to ingredients, processes and/or skills relevant to one or more of that fortnight's recipes.  We'll do this bit by bit, so it's not too much for you to read in one sitting.  We all have those books that we purchased with the intention of reading from cover to cover but life gets in the way!  With a course like this you can go back and forth and learn what you like when you're ready.  The mini-ebooks contain all the recipes so you'll be able to print those out if you prefer a hard copy which doesn't include all the notes.  All the extra tips will be available in the course areas so you can sit and read through these over a cuppa.  

6. I'll also share any Thermomix translations and best practice which will teach you more about how the professionals use a Thermomix to achieve outstanding results. 

7. I welcome your questions and feedback, so please use the comments box as you go through.  You'll also be able to email me with any questions about the recipes during the course via return email each fortnight.  Or just email me at  rebecca@becs-table.com.au
   I suggest you pop my email address in your address book so you can easily find it when you need to and your ebooks don't hit your junk folder.  Don't hesitate to contact me, this is what your Bake Club is all about.

8. You'll be able to join our private Facebook group 'Bake With Us' once you've joined our entire season.  Your membership in the FB group will be ongoing, regardless of whether you re-book another term's subscription.  We'll remind you to join the group if you chose to join the full subscription.  And of course, you can leave this group any time you like.

9. If you'd like to know more on any specific topic, check out my courses at Bec's Table and see what we have online so far!

I'd love you to take full advantage of your investment. 

• Why not put a date in your diary once a month to bake.  Give yourself a couple of hours, just like we do at our in-person Bake Club meetings. 

• if you're on Facebook, you can join our closed "Bake With Us" group.  This is only open to paying subscribers or those who have attended Bake Club in-person (more on how to do that below).

• My email address is rebecca@becs-table.com.au where you can email me any time you like.  Share, ask questions, or just chat.

And if you like what you're seeing and want to share, please tell your friends about us. 

You might even like to start your own Bake Club by getting a group of friends to subscribe and then baking along with us, no matter where you are in the world!  Our online course now makes this possible regardless of your location.