Join Anneka Manning, expert baker, cookbook author, and owner-operator of BakeClub for her online baking classes and become a better, more confident baker in the safety and convenience of your own kitchen.
BakeClub’s online courses are just like having Anneka beside you. Packed with invaluable how-tos, tricks and tips that will take your baking skills to the next level, the courses are easy to follow, plus you’re supported by Anneka throughout.
“Online courses have been part of our offering for over two years, but the COVID-19 restrictions have meant that we had to switch from the traditional face-to-face classes to delivering them online, allowing our students to continue to learn and bake at home.
“By using a range of technologies, together with my publishing experience, we have created a range of online courses that are not only helpful and educational but also engaging and fun,” Anneka says.
BakeClub At Home offers four online courses that cater for bakers of all abilities. There’s the shorter format 14-day Baking Basics, a three-week Sourdough Masterclass, and two more in-depth six-week courses: Baking Foundations and The Science of Baking.
The course formats differ too – you can choose the way you learn – either self-led and self-paced, or more interactive with Anneka and a group of other bakers and within a certain timeline.
Anneka will inspire you with delicious and achievable recipes that are relevant to your life, while giving you the know-how and skill to bake with confidence and success, every time.
BakeClub’s online courses include:
Discover the life-long skill – and joy – of baking from scratch in this 14-day self-led and self-paced course. Anneka guides you through 14 recipes and their different techniques. You’ll make a coconut and chocolate cake, classic walnut brownies, white chocolate butterfly cakes, mixed seed and fig crackers and more.
The first Sourdough Masterclass was a sell-out, so be quick to register for the next three-week course that starts at the end of July and is on sale on Wednesday, July 1.
The Science of Baking
Over six weeks, uncover the ‘how’ and ‘why’ of baking by exploring the most common ingredients and how they affect our baking when used in different ways. Learn how butter’s behaviour changes whether it’s melted, at room temperature, or chilled; the role that gluten
plays and why it is so important in creating ‘structure’ in your bakes; and why the speed at which you whisk egg whites can have a big impact on the success of your meringue mixtures. The next course starts in September and is on sale on Wednesday, July 1.
Expanding on the techniques covered in Basics and taught over six weeks, Baking Foundations dives deep into the essentials of baking and covers basic ingredients, techniques and equipment. As part of a small class, you’ll join a closed Facebook group where you can chat with Anneka and your fellow students as you bake at home with confidence and success. This runs from July 24 to September 4 and is on sale now.
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