Rosie's Pina Colada Jelly Art Cake Showstopper Class

Join Rosie Brandreth (GBBO, series 10) live from her kitchen in Oxford to create your very own Pina Colada Jelly Cake showstopper. Rosies's design includes a jelly topper injected with a floral display, sitting on layers of lime sponge, coated in a smooth Italian meringue pineapple and rum buttercream and colourful coconut.

This class will be on Sunday 5th September at 4pm UK and will take approximately 4 hours to construct our masterpieces. We’ll start off the class with an introductory welcome and some background from Rosie's time on TV, before we ask you to put on our aprons & bake along as you watch Rosie demonstrate all the skills required to make this impressive showstopper.

Tickets are priced at £50 for individuals and £70 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 classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund.All guests will be emailed a link to the class following their booking. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.

Equipment:

2x 6inch Sandwich or Cake Tins (greased and lined)

Thermometer

Glass bowl to measuring jug 1 Litre size (to set jelly in)

Electric hand whisk or stand mixer with a whisk attachment

Saucepan

Ziplock or similar food bag

Jelly art set (these are about £6 on Amazon or ebay and contain various tips and a syringe), alternatively syringes and wide bore needles (green or pink) are fine

Larger bowl or sink to place jelly bowl in when warming to release

Piping bag and small star nozzle (any shape)

Palate knife of cake scarper (a turntable if you have one!) 

Tray to catch coconut

Ingredients:

For the jelly:

· 30g powdered gelatin

· 500ml water

· 120g caster sugar

· 1 tsp Flavouring of your choice – lemon, pineapple or coconut

For the flowers:

· 12g powdered gelatin

· 50ml water

· 100g condensed milk

· 100ml milk (semi skimmed or whole is fine)

· 1tsp flavouring (as above)

· Food colour gels x 3 – this is personal preference, we need green for the leaves, then two others for the flowers

For the sponges:

· 200g margarine

· 200g caster sugar

· 200g self-raising flour

· 4 eggs

· 1tsp baking powder

· 50g buttermilk or soured cream

· Zest of 4 limes

For the Italian meringue buttercream:

· 70g egg whites

· 140g caster sugar

· 40ml water

· 225g unsalted butter (room temperature)

· 1 tbsp pineapple juice (or ½ tsp extract)

· 1 tbsp rum (optional)

For the coconut:

· 100g desiccated coconut

· Food colour gel (one of your colours from above)

If you have any questions regarding this class please email us at info@bakewithalegend.com. 

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.