Time & Location
05 Aug 2023, 17:00 BST
Online Event
About the Event
Join Howard Middleton (GBBO, series 4) live from Sheffield who will teach you the skills you need to master his delicious Mini Gateau Vert Cakes.
This class takes place on Saturday 5th August at the following times:
9am PT / 11am CT / 12pm ET / 5pm UK GMT
Please allow up to 2 hours for this class.
Inspired by Claude Monet's favourite cake, the 'Gateau Vert', Howard's mini version has a delicious pistachio and lemon genoise sponge, filled with kirsch-laced crème pâtissière and topped with glossy fondant that's naturally coloured with spinach! With a finishing touch of handmade sugar waterlilies, these cakes are certain to make a good impression.
Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 25 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.
If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!
You’ll bake along in tandem with Howard, learning many tips and tricks a long the way as you perfect all the skills required to make Howard's perfect Mini Monet Cakes. Howard will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.
Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.
Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!
Equipment
Swiss roll tin (about 32cm x 23cm / 12½in x 9in)
Mixing bowls
Stand mixer with whisk attachment or electric hand mixer
Large metal spoon
Foil or shallow baking tray (for catching the fondant drips)
Baking parchment
10cm/4in round cookie cutter
Wire cooling rack
3cm/1in round mini cutter or bottle top
Balloon whisk
Saucepans
Piping bag and nozzle
7cm (3in) round cookie cutter
Rolling pin
Muslin square (or clean handkerchief)
Nut grinder/food processor
Stick blender or food processor
Wooden skewer or similar
6 egg cups or a cardboard egg box
Sieve
Ingredients
For the sugar waterlilies: (please makes these ahead of the class)
50g white sugar flower paste*
1 tbsp icing sugar and yellow gel food colouring
OR
1 tbsp granulated sugar and yellow food colouring
*Sugar flower paste (or florist paste) is specially made to roll out very thin and to shape delicate flowers. Sometimes called gum paste in the USA, it’s much easier to work with than standard supermarket fondant. Well known brands are Squires, Renshaw, Wilton and Saracino.
For the green colouring:
125ml (½ cup) boiling water
300g (~10 cups) fresh spinach
For the crème patissiere:
225ml (1 cup) milk (preferably full fat)
3 large (XL in US) egg yolks
40g (3 ½ tbsp) caster/superfine sugar
20g (2 ½ tbsp) cornflour/corn starch
20g (1 ½ tbsp) unsalted butter
2 tsp of the green spinach colouring (optional)
1 tbsp kirsch or maraschino liqueur or a few drops of natural pistachio flavouring (optional)
For the pistachio and lemon genoise sponge:
4 large (XL in US) eggs
125g (⅔ cup) caster/superfine sugar, plus extra for turning out
50g (~¼ cup + 3 tbsp) pistachios, ground
75g (½ cup + 1 tbsp) plain/all-purpose flour
25g (3 tbsp) cornflour/corn starch
Grated zest of 1 unwaxed lemon
25g (1 ¾ tbsp) unsalted butter, melted
2 tbsp kirsch or maraschino liqueur (or lemon juice)
For the marzipan: **
125g (1 cup + 1 tbsp) icing/powdered sugar, plus extra for rolling
125g (1 cup + 1 tbsp) ground almonds (blanched almond flour or almond meal)
About 1 tbsp egg white, beaten
1 – 2 drops of almond extract or natural pistachio flavouring (optional)
** This recipe uses raw egg – if you are concerned about using this, you can use pasteurised egg white or a block of store-bought marzipan instead.
For the fondant:
200g (1 ¾ cups) icing/powdered sugar
1 tbsp liquid glucose
About 40ml (2 tbsp + 2 tsp) of the spinach colouring
½ tsp glycerine
If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.
To see all our other classes which are currently on sale, please click here.
Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.
It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.
Tickets
Individual Ticket
£35.00Sale endedHousehold
This ticket is for more than one person, but using one device
£50.00Sale ended
Total
£0.00