Christmas Baking Classes

I have always said that nothing say’s “I love you” or “I Care” or just “Thank you”
like a gift from home.

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This Christmas Baking Class will sure put a smile on everyones face with the gorgeous desserts you will learn to:

Make, Bake, Decorate and at the end of class

Take Home a wonderful sample selection of everything you have made.

BOOK NOW!

A: “Best of Bake Off”

Next Class: December, Sunday, 15th from 9.00am till 3.30pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$160 per person

A Best of Bake Off 15:12

A: In this class you will learn to make:

· Gluten Free Spiced Raspberry Tart

· Baked Honey Blossom Cheese Cake

· Choc-Orange Mini Tarts

·Mango and Raspberry Tarts

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BOOK NOW!

B: Christmas Desserts

Next Class: December, Sunday, 22nd from 9.00am till 3.30pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

B Christmas Desserts Class 22:12

 B: In this class you will learn to make:

· Baked Honey Blossom Cheese Cake

· Tropical Meringue and White Chocolate Trifle *(Bowl will be provided)

· Red Velvet Swiss Roll with White Chocolate and Mascarpone cream

·Fancy Gingerbread Cookies

In this class you will learn:

· Techniques and recipes for home use

· Create your own unique decorations

· Rolling, cutting, baking dough

· Intricate assembly techniques

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Please email your preference for:

Class  A on Sunday 15th of December 9.00am – 3.30pm

Class B  on Sunday 22nd of December 9.00am – 3.30pm

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Note: GIFT VOUCHER ARE AVAILABLE AND WILL BE SENT VIA EMAIL – MINIMUM $10.00
Vouchers are valid for a period of 365 day(s) from date of purchase.

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Sugar and Spice Gingerbread

Food from Home blog!

To say that there is a special place in my heart for gingerbread would be an understatement. While baking my house is filled with the sweet spicy aromas of ginger, cinnamon and clove. I think its a warmth that touches your heart and soothes the soul that feeling of comfort and security….who would of thought that a humble biscuit was this and so much more. Christmas must be around the corner but when I really think about it there’s no need to wait gingerbread is lovely any time of the year.

Ginger Bread House and Template

  Gingerbread Dough:

100g butter chopped

1 cup Brown Sugar (Firmly packed)

1/2 cup Molasses

1/2 cup Golden Syrup

1 egg (lightly whisked)

4.5 – 5 cup Plain Flour (extra for dusting)

1 Tablespoons Ground Ginger

1 Tablespoons Cinnamon

1 Tablespoons Ground Cloves

1 teaspoon Bicarbonate of Soda

Royal Icing:

1 x Queen…

View original post 306 more words

Sugar and Spice Gingerbread

To say that there is a special place in my heart for gingerbread would be an understatement. While baking my house is filled with the sweet spicy aromas of ginger, cinnamon and clove. I think its a warmth that touches your heart and soothes the soul that feeling of comfort and security….who would of thought that a humble biscuit was this and so much more. Christmas must be around the corner but when I really think about it there’s no need to wait gingerbread is lovely any time of the year.

Ginger Bread House and Template

  Gingerbread Dough:

100g butter chopped

1 cup Brown Sugar (Firmly packed)

1/2 cup Molasses

1/2 cup Golden Syrup

1 egg (lightly whisked)

4.5 – 5 cup Plain Flour (extra for dusting)

1 Tablespoons Ground Ginger

1 Tablespoons Cinnamon

1 Tablespoons Ground Cloves

1 teaspoon Bicarbonate of Soda

Royal Icing:

1 x Queen Royal Icing (Instant mix)

Method:

1: Place butter, brown sugar, Molasses and Golden Syrup in a saucepan over low heat until the butter has melted and the sugar dissolved. Set aside for 10 min to cool. Add the egg well.

2: Sift together the flour, ginger, cinnamon, cloves and bicarbonate of soda. Add to the butter and egg mixture. Combine all and knead until smooth. Alternatively –  pour the butter mix into the bowl of a mixer with a paddle attachment and on slow add the flour mix till all comes together.

3: Wrap the dough in food plastic flatten out into a disc shape and rest in the fridge for 30 minutes.

4: Preheat oven to 180C. Roll portions of the dough out directly onto the baking paper about 3 – 4 millimetres thick.

5: Use the template to guide you and cut out the shapes required,  remove excess ginger bread dough.  Place another piece of baking paper over the dough and cover with another baking tray. (this will help to keep the gingerbread flat).

6: Bake for 12 minutes or until golden. Once baked use the template to guide you once again and trim any edges straight. Please note the gingerbread will still be soft and Very Very Very HOT! so take care.  Once trimmed transferring to a wire rack to cool completely. Repeat with remaining dough.

7: Decorate the baked ginger bread and set aside to set before assembling the structure.

After you have cut all your Gingerbread pieces any remaining dough would make perfect gingerbread figurines to enjoy with a cup of tea while showing off your masterpiece.

The decorations are really all up to you.

I have used stencils as well as the:

Queen Royal Icing

Queen Pansies

Queen Soft Sugar Pearls – Pink

Which you can find in most supermarkets in the baking section.