Time & Location
19 Feb 2022, 20:00 GMT
About the Event
Join the brilliant Howard Middleton (GBBO contestant from series 4) live from Sheffield who will teach you the skills you need to make his Classic Petits Fours! Now you can join Howard who will share his tips and tricks to make the very same GBBO showstopper Petits Fours that he made on the show!
This class takes place on Saturday February 19th at the following times:
12pm PT / 2pm CT / 3pm ET / 8pm UK GMT
Please allow up to 2hours for this class.
Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 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 delicious take on the the classic that is Fondant Fancies. 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!
Square or rectangular cake tin
20 cm (8 in) square or equivalent
Non-stick baking parchment
Large flat baking tray/baking sheet
Electric hand mixer or stand mixer
Small circular cookie cutters
Wire cooling racks,
For the cakes:
5 Egg Yolks, plus 1 Whole Large Egg*
25g Caster Sugar/ Superfine Sugar
75g plain flour
2tbsp cornflour (corn starch)
1/2 tsp baking powder
1tbsp instant espresso coffee powder
Seeds from about 10 green cardamom pods, crushed
For the Coffee Ganache:
200g dark chocolate (about 60% cocoa), chopped
3 or 4 tsp instant espresso coffee powder
200ml double cream (heavy cream)
To decorate (all optional): 3 pieces of stem ginger in syrup, drained, 12 coffee beans, Gold leaf, Or you can just decorate with melted white chocolate
White Cheese and Quince Petits Fours:
75g fine porridge oats**
200g strong white cheese, like Stilton or feta (or use a blue cheese if you prefer)
100g unsalted butter, softened
2 large egg yolks*
2 tbsp cold water
75g plain flour
75g rye flour
2 tsp mustard powder or smoked paprika
½ tsp salt
Small jar or tub of quince paste (membrillo) or you can use a fruit jelly preserve like redcurrant jelly
1 large ripe pear (optional)*,
*Large Egg in UK = Extra Large Egg in US
**US substitute - rolled / old fashioned (NOT instant) oats, blitzed briefly in a blender or food processor to a course texture.
If you have any questions regarding this class or anything concerning our online classes, please email us at email@example.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.
This ticket is for more than one person, but using one device