In the heart of Clapham Old Town, in our lovely light filled, professional kitchen, Eat & Mess offers hands on and informative classes in a variety of baking and decorating skills, taught by passionate experts. Whether you are looking for individual lessons or group bookings, you've come to the right place!
Classes are fun and informative- jam packed with lots of hands on baking and decorating in a variety of skills, overseen and demonstrated by the teacher. You will take home all goods baked that day, in addition to recipes and techniques learnt in class so you can recreate the magic at home!
8 training courses found
Suitable for both the complete beginner, and confident home baker, you will learn how to make three different cupcakes and frosting recipes in this three hour class, in addition to different decorative techniques to give your bakes a professional finish! Making rocky road chocolate cupcakes with piped chocolate buttercream icing, zingy lemon sponge cupcakes with hidden centres and piped cream cheese frosting, before finishing with iconic red velvet cupcakes covered in cream cheese frosting. All 15 cupcakes made in the session will be individually decorated, and you will take home all goods and recipes from the class.
Once you have gained the basics of making great tasting cakes, it's time to get a few tricks of the trade under your belt to give your cakes the real wow factor! In this class, we will be learning how to bake and decorate three recipes to create show stopping artisan bakes with a finish to be proud of! We will be making dense dark chocolate fudge cakes with caramel shards and vanilla buttercream swirls, followed by fragrant pistachio and blueberry friands, made with brown sugar and ground nuts and stuffed with juicy blueberries, topped with apricot glaze and crystallised blueberries. To finish we will make brownies - butterscotch swirled with home made salted toffee sauce for a totally indulgent and epic flavour! In addition to general cake baking technqiues and tips, we will also be learning basic level sugar work and creating natural decorative technques including edible flowers and fresh fruits.
Baking doesn't have to be about using lots of sugar and butter to create delicious results- there are plenty of delicious alternatives to try too. Over 3 hours we will be learning how to bake carrot cakes with sugar and dairy free creamy frosting, using natural sugars and alternative grains.
The French certainly know their stuff when it comes to creating delicious patisserie, and in this 3 hour class you will have the opportunity to learn the basics of classic French baking. Learn how to make delicious choux pastry eclairs with vanilla créme patissiere filling and ganache topping, sweet pâte sucrée (or sweet pastry!) to create frangipane berry tartlets with patisserie glaze and finally a rich chocolate raspberry torte with ganache glaze.
Bread making is an incredibly satisfying and surprisingly easy skill to acquire, once you know how! In a 3 hour hands on class you will learn how to scale, form and bake your own floury white rolls, wholemeal seeded loaf, soda bread & olive grissini breadsticks using recipes that can be easily recreated at home without any expensive kit. This is a very hands on class suitable for both beginners as well as confident home bakers- the only requirement is a little energy to knead that dough! You will also learn lots of practical information about yeasts, different flours and techniques to leave with the confidence to experiment at home, in addition to all the breads made in class, and recipes from the day.
If you are considering opening your own food business it is an exciting time to get into the market- there are so many exciting opportunities, but it can seem a daunting undertaking too! This workshop will focus on putting together a strategy for your business idea, in addition to discussing the essential requirements to get a business off the ground! Covering 3 sections, we will concentrate on your business plan and establishing a unique selling point to the correct target market, before looking at legal requirements with your local councils and hygiene departments. We will also cover practical information including establishing profit margins, expenses, recipe costings and and useful whoesale and ordering advice, before finishing with the 3rd area of marketing and packaging essentials.
Too old to visit Santas grotto, but still want to get in the festive spirit? How about learning to make your own Christmassy recipes to impress the relatives! Over a carol filled, mulled wine fueled 3 hours, you will bake rich butter pastry mince pies with both cumble topping and traditional pastry lids, mini stollen loaves crammed with marzipan and fruits and a chocolatey buche de Noel with woodland decorations and a rich ganache coating. You will learn lots of techniques about working with different ingredients, including chocolate work, pastry, piping and working with delicate fatless sponges.
Sourdough is one of the most ancient forms of bread making, and also the most satisfying! Using a starter to replace yeast in the recipes, this gives the unmistakable tang and texture to sourdough breads. In this class you will be learning how to make a classic white sourdough loaf, cheese and olive rye sourdough and sweet sourdough muffins using both a rye starters and white starter.