Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK for a showstopper centre piece for the festive table. A meringue wreath, soft on the inside and crisp on the outside. Drizzled with homemade orange curd and chocolate and topped with orange curd creme fraiche and a clementine slice. Homemade candied orange slices and sugar bow adorn the top. Gold dusted piped chocolate leaves add the finishing touch. In this class you will make the meringue wreath, the candied orange slices, the bow, the orange curd , caramelised clementine's and piped chocolate leaves.
The class starts at 5pm UK on Saturday 19th December 2020.
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 your aprons & bake along as you watch Karen demonstrate all the skills required to make Karen's delicious treat.
This class will take around 2 hours 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.
Large Mixing Bowl, Hand Electric Mixer, Large Flat Baking Tray, Pencil, Extra Large Piping Bag, Two Serving Spoons, Large Spoon, Palette Knife or Flat Spatula, Frying Pan x2 Knife x2, Chopping Board, Spoon x2, Small Rolling Pin, Greaseproof Paper, Kitchen Paper, Paintbrush and Egg Cup, Small Piping Bag, Baking Paper, Small Pan, Balloon Whisk
Wooden Spoon, Small Pan with a Little Water and a Large Heatproof Bowl (Bain Marie), Sheet of Greaseproof Baking Paper (cut into size of tray)
For the Meringue:
350g Caster Sugar, 1ts White Wine Vinegar, 6 Large Egg Whites at Room Temp (2 yolks to be reserved for the curd), 1tsp Cornflour (Cornstarch)
For the Candied Orange:
1 Large Orange, 150g Caster Sugar, 200ml Water
For the Sugar (Gum Paste/ Modelling) Bow:
100g Modelling Chocolate or Brown Gum Paste, Gold Lustre Dust
For the Chocolate Leaves (and Drizzle):
200g Dark Chocolate, Gold Lustre Dust
For the Orange Curd:
2 Large Egg Yolks, 75g Caster Sugar, 20g Cold Butter, Juice and Grated Rind of 1 Large Orange
For the Caramelised Clementine’s:
1tbs Caster Sugar, 5 Clementine’s peeled and sliced on horizontal, we need 10 slices
For the Orange Crème Fraiche:
150g Crème Fraiche, 1tbs Orange Curd
*UK Large Egg = US Extra-Large Egg
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.
Karen's Online Chocolate Orange Meringue Wreath Class - Sat 19th Dec - 5pm UK
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.