Karen's Chocolate Orange Meringue Wreath

Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK as she guides you through her recipe for her fabulously festive Chocolate Orange Meringue Wreath. 

This class takes place on Sunday 4th December at the following times:

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

Please allow up to 2 hours 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, making sure 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 Karen, learning many tips and tricks along the way as you perfect all the skills required to make her delicious crunchy meringue wreath, topped with orange curd creme fraiche, candied oranges and dark chocolate piped leaves. Karen will also be on hand to answer your questions, be those about baking or her 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:

Large Mixing Bowl 

Hand or Electric Mixer 

Large Flat Baking Tray 

Pencil

Extra Large Piping Bag 

Two Serving Spoons 

Large Spoon  

Palette Knife or Flat Spatula

Frying Pan x2 

Knife x2 

Chopping Board  

Small Rolling Pin 

Greaseproof Paper 

Kitchen Paper  

Paintbrush and Egg Cup

Small Piping Bag 

Baking Paper 

Small Pan  

Balloon Whisk

Wooden Spoon

Small Pan with a Little Water and a Large Heatproof Bowl (Bain Marie)

Sheet of Greaseproof Baking Paper (cut into size of tray)

INGREDIENTS:

For the Meringue:

350g (1 ¾ cups) Caster Sugar  

1tsp White Wine Vinegar 

1tsp Corn flour (Cornstarch)

6 Large* Egg Whites at Room Temp (2 yolks to be reserved for the curd)

For the Candied Orange:

1 Large Orange

150g (3/4 cup) Caster Sugar

200ml (3/4 cup + 1 tbsp) Water

For the Sugar (Gum Paste/ Modelling) Bow:

100g (approx. ½ cup) Modelling Chocolate or Brown Gum Paste  

Gold Lustre Dust

For the Chocolate Leaves (and Drizzle):

200g (1 ¼ cups) Dark Chocolate

Gold Lustre Dust

For the Orange Curd:

2 Large* Egg Yolks  

75g (1/3 cup) Caster Sugar  

20g (1 ½ tbsp) Cold Butter

Juice and Grated Rind of 1 Large Orange

For the Caramelised Clementines:

1 tbsp Caster Sugar  

5 Clementines peeled and sliced on horizontal, we need 10 slices

For the Orange Crème Fraiche:

150g (2/3 cup) Crème Fraiche  

1 tbsp Orange Curd

*UK Large Egg = US Extra-Large Egg

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.