Time & Location
04 Feb, 20:00 GMT
About the Event
Join the brilliant Ian Cumming (GBBO, series 6) live from Cambridge who will teach you the traditional French bake, the Pithivier, alongside something a little more British, Eccles Cakes... Ian will guide you through making your own puff pastry before baking this special treat filled with tasty apples and almond. The left over pastry in the recipe will be put to great use for our second bake of the class, Eccles Cakes, flaky pastry filled with currants and spices.
The class takes place on Saturday 4th February 2023 at the following times:
12pm PT / 2pm CT / 3pm ET / 8pm UK
We’ll start off the class with an introductory welcome and some background from Ian's time on TV, before we ask you to put on your aprons & bake along as you watch him demonstrate all the skills required to make this favourite treat. Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Ian.
Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase.
9 inch quick release cake tin - this is not essential it just makes it a bit easier
Very sharp pointed knife. Ideally a Stanley knife or bread lame
Turntable - optional. Sometimes used for icing cakes.
Round pastry cutter about 3.5 inches or 9.5cm in diameter
330g (2 ½ Cups) Plain / All-Purpose Flour
50g (1/4 Cup + 2tbsp) Icing / Powdered Sugar
Generous Pinch of Salt
300g (1 Cup + 5tbsp) Unsalted Butter, room temp
150g (2/3 Cup) Cold Water
100g (7tbsp) Unsalted Butter
100g (1/2 Cup) Caster / Superfine Sugar
Generous Pinch of Salt
1 Large Egg (XL in US)
1 Large Egg Yolk (XL in US)
20g (2 ½ tbsp) Brandy
½ tsp Almond Extract / Essence
100g (1 Cup) Ground Almonds / Almond Flour
20g (2 ½ tbsp) Plain Flour
1 Apple (approx. 170g) e.g. Granny Smith Apple
Eccles cake filling
60g (1/4 Cup) Unsalted Butter
90g (just under ½ Cup) Dark Brown Sugar
Pinch of Salt
220g (approx. 1 ½ Cups) Currants / Raisins
1tsp Ground Allspice / Mixed spice
1tsp Ground Nutmeg
1 Large Egg Yolk, for glazing
1tsp Double / Heavy Cream or Milk, to glaze
If you have any questions regarding this class please email us at firstname.lastname@example.org. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!
This ticket is for more than one person, but using one device