Karen's Halloween Apple Cake - GBBO Mystery Class Week 6

Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK as she guides you through the signature challenge from Week 6 of GBBO 2022, her delicious apple cake.

It's all treats and no tricks with this Halloween recipe, where you'll make Karen's lightly spiced apple sponge, topped with caramelised apple pieces, mini toffee apples, Italian meringue ghosts and some marshmallow spider webs.

This class takes place on Sunday 23rd October 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 the signature dish from Halloween week. 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!

For this class, you'll need the following:

EQUIPMENT:

8 x 2.5 inch loose bottom cake tin, well-greased and lined with baking paper on the base*

Large mixing bowl 

Large metal spoon  

Large measuring jug

Balloon whisk 

Small offset spatula or butter knife 

Pastry brush

Clean tea towel 

Large mixing bowl  

Electric hand mixer

Saucepan 

Sugar thermometer  

Piping bag

Frying Pan 

Wooden spoon or spatula  

Chopping board

Sharp knife 

Medium saucepan with lid  

Pastry brush

Melon baller 

Small lolly sticks /Popsicle sticks  

Sheet baking paper

Microwave Glass bowl  

Fork

*Smaller tins will take longer to bake and produce deeper cakes and larger tins will take less time and will produce shallower cakes, so tins of the correct size are highly recommended

INGREDIENTS:

PLEASE PREPARE ALL APPLES AHEAD OF THE CLASS. SEE BELOW FOR INVIVIDUAL DETAILS.

For the cake:

200g (1 ½ cups) self-raising flour** 

½ tsp salt

1 tbsp cinnamon 

50g (approx. ½ cup) chopped nuts, any type you like

60g (¼ cup) light or dark soft brown sugar 

60g (1/3 cup) granulated or caster/superfine sugar

2 large (XL in US) eggs 

1 tbsp maple syrup

4 tbsp milk 

1 tsp vanilla extract/paste

80ml (1/3 cup) vegetable oil 

Extra cinnamon, brown sugar & maple syrup

3 apples - cored, peeled and diced (these will bake IN the cake)

2 red skinned apples - UNPEELED, cored and sliced into half-moons (these will bake ON the cake)

** or you can use 200g plain/all-purpose flour and add 2 tsp baking powder

For the Italian Meringue Ghosts:

2 egg whites at room temperature 

¼ tsp cream of tartar

100g (½ cup) caster/superfine sugar 

2 tbsp water

10 raisins/currents/choc chips (for eyes) 

Cooked apple bases (see caramelised apples)

For the caramelised apples:

2 apples, peeled, cored and cut into large chunks or slices 

25g (2 tbsp) butter

1 apple, unpeeled, cut into rounds (for ghosts' bases) 

2 tbsp maple syrup

1 tsp cinnamon

For the mini toffee apples:

1 very large apple - Use the melon baller or a spoon to cut out a few balls

About 1 tbsp water 

100g (½ cup) caster/superfine sugar

For the caramel sauce & decorations:

50ml (¼ cup) double/heavy cream 

Approx. 10g (1 tbsp) of butter

Sugar left over from the toffee apples 

Storebought marshmallows (for spiders’ webs)

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.