*For the Lesson Structure & how it works – click here.
LESSON 1 – ESSENTIAL BAKING EQUIPMENT – Go to Lesson 1
LESSON 2 – ALTERNATIVE EQUIPMENT – Go to Lesson 2
LESSON 3 – SCIENCE OF BAKING – Understanding How Ingredients Work Together – Go to Lesson 3
LESSON 4 – LINING CAKE PANS – Go To Lesson 4
LESSON 5 – OVER-MIXING CAKE BATTER & DENSE CAKES – Go To Lesson 5
LESSON 6 – IMPORTANCE OF SIEVING IN BAKING – Go To Lesson 6
LESSON 7 – How To Check When A Cake Is Done – Go To Lesson 7
LESSON 8 – Whipping Cream – Go To Lesson 8
LESSON 9 – Frequently Asked Baking Questions (FAQs) – Go To Lesson 9
LESSON 10 – Cookies That Don’t Loose Their Shape – go to Video lesson 10
LESSON 11 – Baking Tips – Fruit Sinking In Cake Batter – go to Video Lesson 11
LESSON 12 – Baking Tips – Using Golden Syrup Or Black Treacle – go to Video Lesson 12.
LESSON 13 – Whisking Egg Yolks & Sugar To The ‘Ribbon Stage’ – go to Video Lesson 13.
LESSON 14 – Beginner’s Guide To Working With Yeast Dough – go to article
LESSON 15 – Beginners’ Guide To Piping Bags – Assembly & Filling
LESSON 16 – Buttercream Tutorial For Beginners
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