Join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK who will teach you to master a delicious Italian classic, the Cannoli. Jane will guide you through the process of creating these challenging treats in two flavours; 'Cherry Bakewell', and Orange, White Chocolate and Pistachio.
The class starts at 5pm UK on Sunday 31st January. 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 & bake along as you watch Jane demonstrate all the skills required to make Jane's delicious treats.
Our class will take around 1h 45 minutes 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 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 48 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking.
Cannoli tubes, Rolling pin, Bowls, Deep fat fryer or deep frying pan, Slotted spoon or kitchen tongs, kitchen roll, Spoons, spatula, sieve or balloon whisk, plate, piping bag, knife, 8cm cookie cutter, thermometer.
For the cannoli shells:
- 260g Plain flour
- Pinch of salt
- 20g Caster sugar
- 1 large egg lightly beaten
- 1 tbs Vegetable Oil
- 60ml Wine – red or white (you can use grape juice)
- 3 tbs Whole milk
- Egg white for sealing
Cherry Bakewell filling:
- 375g Ricotta
- 1 tsp Almond extract
- 60g Icing Sugar - sifted
- 75g Cocktail cherries or glace cherries
- 25g Plain chocolate, finely chopped
- 200g Plain chocolate – for dipping
- 100g Flaked almonds – lightly toasted and crushed
For the Orange & Pistachio filling:
- large orange – zest only
- 2 tbs Double cream
- 375g Ricotta
- 60g Icing sugar
- 1 tsp Vanilla extract
- 65g Cut citrus peel – v finely chopped
- 20g Pistachio nuts – v finely chopped
- 200g White chocolate
- 100g Pistachio nuts finely chopped
Vegetable oil for frying, icing sugar for dusting
If you have any questions regarding this class please email us at firstname.lastname@example.org. --- To see all our other classes which are currently on sale, please click here. 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.