Howard's Mini Monet Cakes

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.