Jane's Coffee and Walnut Mini Sandwich Cakes - GBBO Class, Week 1

Join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK who will guide you through baking the first of our GBBO Mystery classes from 2022 - her Coffee & Walnut Mini Sandwich Cakes.

The class is on Sunday 18th September 2022 at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

We’ll start off the class with an introductory welcome and some background from Jane's time on TV, before we ask you to put on your aprons and bake along as you watch Jane demonstrate all the skills required to make Jane's delicious mini cakes.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Jane, 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. All guests will be emailed a link to the class following their booking.

For this class you will need:

Equipment:

Electric hand whisk

Bowls

Saucepans

Frying pan

Stick blender – not essential, but helpful

Piping bags

Medium star nozzle

Spoons

Non-stick baking paper

Heatproof bowl

Silicone spatula

8-hole silicone cake mould or 12-hole muffin tin

Sieve

Ingredients:

For the cake:

50g (approx. ¼ cup) walnuts – unshelled weight  

130g (9 tbsp) salted butter - softened

130g (2/3 cup) caster/superfine sugar  

2 large eggs (extra-large in the US)

150g (1 cup + 2 tbsp) self-raising flour*  

½ tsp baking powder

2 tbsp instant coffee dissolved in 2 tbsp hot water  

1 tsp vanilla extract

*or add 1 tsp baking powder to each 100g of plain/all-purpose flour to make self-raising

For the coffee gel:

4 tbsp instant coffee dissolved in 200ml (3/4 cup) of hot water

40g (1/4 cup) granulated or caster sugar  

¾ tsp agar agar powder**

**If you can’t get hold of agar agar then substitute with 4 level tsp of cornflour/corn starch.

For the decoration:

10 walnut halves (this will give 2 spares) 

75g (1/3 cup) caster/superfine sugar

For the Swiss meringue buttercream:

120g egg whites (approx. 3 large eggs in UK or 3 extra-large eggs in USA)

225g (1 cup + 2 tbsp) caster (superfine) or granulated sugar

2 tsp instant coffee dissolved in 2 tbsp of hot double/heavy cream

250g (1 cup) unsalted butter at room temperature

Pinch of salt 

1 tsp vanilla extract

Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. 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!

It is your responsiblity 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.