Venue: Wherever you are in the world! Join the brilliant Karen Wright (GBBO, series 9) live from Wakefield, England on Saturday 3rd October at 5pm UK (12pm New York), who will teach you the skills to make this delicious treat.
In this class Karen will teach you how to make this childhood favourite, Chocolate Teacakes! A buttery biscuit base, a homemade raspberry jam and a billowing cloud of meringue all hidden beneath a coat of dark chocolate. Glorious unadorned but for extra bling go mad with the sprinkles!
We’ll start off the class with an introductory welcome and some background from Karen's time on TV, before we ask you to put on our aprons & bake along as you watch Karen demonstrate all the skills required to make this lovely treat.
Our class will take around 90 minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Karen. 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. Please note our classes are very much interactive and are limited to 16 participants. Karen will ensure she gives you feedback as we go whilst everyone will be encouraged to ask questions.
Equipment. Mixing Bowl, spoon, knife, rolling pin,6cm round cutter parchment paper, baking tray, cooling rack.
Equipment. Small plate chilling in the freezer. Saucepan, wooden spoon, teaspoon, sieve, bowl, knife.
Equipment. Large heatproof bowl, saucepan, electric hand whisk, spoon, large piping bag.
Equipment. Heatproof bowl, saucepan, silicone spatula, knife.
Ingredients. (if not wanting to use nuts replace ground almonds with extra plain flour and almond essence to vanilla) · 170g Plain Flour · 30g ground almonds · Half tsp baking powder · Pinch salt · 50g diced cold butter · 50g caster sugar · 1 tsp almond essence · 2 to 3 Tbs milk
150g raspberries, 150g jam sugar
3 Large Egg whites, 150g caster sugar, 2.5 Tbs Liquid Glucose
360 g Dark Chocolate (about 40/50% cocoa solids)
Extra Ingredients for Decorations, (optional).
Sprinkles, chopped nuts, freeze dried raspberries, rose petals, lustre dusts, white chocolate for piping
If you have any questions regarding this course please email us at firstname.lastname@example.org.
Karen's Online Teacakes Masterclass - Sat 3rd October - 5pm
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.