Image 1 of 2
Image 2 of 2
Learn all the techniques you will need to make this delicious Yule log from scratch.
Make Christmas dinner special with your very special creation.
In this class you will: –
– learn the process of making and baking light, flourless chocolate sponge
– be taught the art of making a classic vanilla and chocolate ganache butter cream
–use fresh raspberry and Open Bakery raspberry jam to create a delicious ripple filling for your Yule Log
– crack the art of rolling the cake, and decorating using your chocolate ganache and a choice of decoration
HALF DAY CLASS: 1pm - 4.30pm
YOUR TEACHER: Antonia Barrett trained at Leith’s School of Food and Wine before working at The Pig hotel group and Hugh Fearnley-Whittingstall’s River Cottage, where she developed a love for the garden-to-kitchen concept. She went on to head up the pastry section at Open Bakery and stayed local - now working as a pastry chef at Brighton College.
Under 16’s need to have a place booked and accompanied with a paying adult.
ALLERGENS : egg, milk, soya
(please contact for detailed allergen information)
If you would like to purchase this class as a gift for somebody else, you can buy them a Gift Voucher, and they can book a class at a time that is convenient for them.
Check here for Course Information, Terms and Conditions before booking
