Bake 102
Course Description:
Discover the joy of baking from scratch in this hands-on, daytime baking series designed to take your baking skills to the next level through essential techniques behind your favorite baked treats. Each class focuses on a specific category of baking, guiding you step-by-step through the fundamentals—from understanding ingredients to mastering texture and flavor. This course does not require you to take Bake 101 previously, but it does build from those skills and techniques further.
Over the duration of the series, you will learn how to confidently make:
- Lemon Custard & Frangipane Filling
- Silky, Stable Meringue Topping
- Classic Pies and Pie Dough
- Baked Meringues
- Gelatin Mousse
- French Choux Paste
- Edible & Decorative Garnishes
Throughout the series, you will gain practical skills in measuring, mixing, shaping, and baking, along with tips for troubleshooting and adding your own creative twists to a variety of classic favorites. Each session focuses on a different type of baked good, with easy-to-follow instruction with a professional chef-led demonstration and plenty of time for questions, tasting, and conversation.
Whether you are brand new to baking or looking to build a stronger foundation, this course will leave you with a repertoire of timeless recipes and the confidence to bake at home with ease.
Each class includes printed recipes, baking tips for baking at home, time to share stories (and snacks!) with fellow participants and take-home goodies for you to enjoy with family or friends.
Dates:
Tuesday November 4, 2025 – Lemon Meringue Pie & Bakewell Tarts
Learn to make the zesty, Swiss-meringue topped Lemon Meringue Pie and the rich, almond-infused Bakewell Tart. Whether you’re a home baker looking to expand your repertoire or a beginner eager to learn foundational pastry techniques, this class will guide you step by step through the entire process — from making crisp, buttery sweet crust pastry to perfecting meringue peaks and frangipane fillings and learn the importance of blind baking.
Wednesday November 5, 2025 – Pavlova with Fruit Mousse & Garnishes
Discover the art of crafting the delicate and stunning Pavlova, a dessert that’s crisp on the outside, marshmallow-soft on the inside, and filled with your choice of mousse. You will learn to make a balanced Pavlova topped with a smooth, flavorful fruit mousse and a selection of garnishes that turn your dessert into a showpiece. Learn to bake the Pavlova to achieve a crisp shell but soft center and learn how to properly incorporate gelatin into a fruit-based mousse.
Perfect for food lovers, aspiring pastry chefs, or anyone wanting to elevate their dessert game, this class will guide you through the essential techniques behind this elegant dish.
Thursday November 6, 2025 – Eclairs & Profiteroles
Step into the world of French patisserie with this course focused on mastering choux pastry (pâte à choux) — the foundation for iconic desserts like Éclairs and Profiteroles. You will learn the essential techniques for creating light, airy pastry shells, put into practice some piping techniques for uniform pastries, and make a rich and flavorful caramel pastry cream that brings depth and elegance to your fillings.
This class is best suited for intermediate bakers with basic experience in handling egg-based batters and cake assembly. Not suitable for absolute beginners.
Class registration is final sale, but transferrable. If you are not able to attend the class, please consider transferring your spot to a family or friend and notify us by phone or email of the change.
We cannot guarantee that recipes can be modified to accommodate dietary restrictions. At this time, we cannot accommodate gluten-free, dairy, or egg diets/allergies. Should there be a demand, we would consider hosting private classes.
All materials, tools and ingredients provided.
Although some of our recipes may not contain nuts, London Training Centre is not a nut-free facility.
Please note: in instances where we do not receive minimum enrollment required, registrants will be notified of class cancellation and refunds will be issued.
Any questions or concerns can be directed to our Chef:
Chandany Chen
Program Manager & Chef Instructor
Tel: 519 685-4331
Email: chandany@londontraining.on.ca