Time & Location
15 Jul, 17:00 BST
About the Event
Join the brilliant Lottie Bedlow (Great British Bake Off Contestant from series 11) live from her kitchen as she teaches you how to make her fantastic Eton Mess Gateau.
This class takes place on Saturday 15th July 2023 at the following times:
9am PT / 11am CT / 12pm ET / 5pm UK GMT
Please allow 2 hours for this class.
A soft and classic Victoria sponge cake, filled with layers of fresh fruit puree, soft whipped cream and crunchy meringue: the epitomy of classic British bakes.
Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 25 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 Lottie, learning many tips and tricks a long the way as you perfect all the skills required to make her delicious Eton Mess Gateau. Lottie will also be on hand to answer your questions, be those about baking or her experiences of being on television.
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!
2 x 20cm (8-inch) cake tins
stand mixer or electric whisk
2 baking sheets
2 or 3 piping bags
star nozzle (optional)
small paintbrush (optional)
cake board (optional)
For the meringues:
3 egg whites pinch of salt
180g (1 cup minus 1 tbsp) golden caster/superfine sugar
red or pink gel food colouring
For the purée:
450g (approx. 2 ¾ cups) fresh strawberries
200g (approx. 1 ½ cups) fresh raspberries
For the sponges:
220g (1 cup) unsalted butter, plus extra for greasing
220g (1 cup + 1 tbsp) golden caster/superfine sugar
3 large (XL in US) eggs
250g (2 cups, sift then measure) self-raising flour
For the filling and topping:
450ml (2 cups) double/heavy cream
1 tbsp vanilla bean paste
400g (2 ½ cups) fresh strawberries, hulled and sliced, plus extra to decorate
Recipe and image from BAKING IMPERFECT by Lottie Bedlow, published by Octopus Publishing Group, Hachette UK
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