Madeleines Cake Baking Masterclass
Some of you might remember the wild time I had a Madeleines Macaroon class, if not take a peek here:- Macaroon Appreciation
I decided to go one step further and improve my knowledge base even more by taking their Cake Baking Masterclass
In my eagerness to take the class I very embarrassingly turned up a day early, can you believe it?
I was welcomed with a smile and slight myrth in her eyes by Lisa who owns Madeleines. Lisa is an experienced Le Cordon Bleu trained patisserie chef coming from a few generations of family bakers, this inherent passion is obvious in the lovely creations she makes. I was informed of my mistake, the plus was it then gave me a free day earlier than I expected with which I took a few snapshots and came back 24hrs later full of eager anticipation as to what would happen.
Madeleines in itself is a beautiful tea boutique, decorated in pastels, giving it a truly girly fairy tale feel to it.
YUM! I did well not to buy up everything in the shop.
Now I met Marianne who you can find on Instagram at Mariannebakes at the Macaroon class that I took. She is the trainer, full of passion in what she does, very meticulous, full of advice and most of all patient!
We made three delicious treats, being
- Carrot Cup Cakes with a Cream Cheese Topping
- Lemon Madeleines
- Red Velvet Layer Cake with a Cream Cheese Topping and Filling
I’m not going to give the recipes and how to here, you would need to take the course for that (link above), however there are some hints and tips further down the post of things that I learn’t.
If you are in London and love baking, I would thoroughly recommend the courses at Madeleines, it’s not just great surroundings, small classes but great tuition and you get tonnes of goodies to take home with you.
Carrot Cup Cakes with a Cream Cheese Topping
One big thing I learn’t here was the fact that I tend to whack things all in together or in two batches, not being trained I assumed in for a penny in for a pound if it has to be mixed what difference does it make when and how it gets blended. Big Mistake!!!!
We had to blend the cream cheese in stages, the butter was blended for what seemed an eternity to the point I am sure my blender would blow up, there were different speeds used at different stages for different things.
What difference did it make?
The cream cheese was incredibly light and fluffy rather than landing as a sweet clump on your tongue. This relates to the mixing techniques of many baking recipes, of which I will be taking more note in future.
So with the madeleines one of the tricks I learn’t was to brush melted butter on to the tray, not once but twice and putting in the fridge inbetween. Also as you can see using cling film when mixing light ingredients. I tended to put a clean dish cloth over, but as Marianne pointed out with the cling film at least you can see what is going on.
I also discovered the most amazing zester as you can see in the picture. I used to hate zesting but this tool makes it a breeze. It’s called a microplane. Some of the ones I have seen online look like something I might use on my feet in a pedicure, but here’s a link to exactly the same style zester! Kitchen Buddies Microplane
We stopped for lunch, my eldest son was so sweet and came along with home made sandwiches to keep me going. Little did I know that we would also get the left over carrot cup cake bases to eat aswell. oh my, gluttony!
Red Velvet Layer Cake with a Cream Cheese Topping and Filling
What special hints did I learn with the Red Velvet Layer Cake? Once again, mixing at specific speeds and timings to get the perfect blend. Make sure you get colouring that is bake friendly and doesn’t taste when cooked. A good make is Wilton. which seems to be American based, but if you are in the UK you can find Wilton products all over the net or in a baking retail store.
I learn’t some great piping techniques, the rose one was my favourite but the flatter rather than the high peaks on the cup cakes. My arms were bursting with goodies and when my youngest saw me with my packages his eyes nearly popped out of his head.
I had one large cake, about 12 madeleines and six cup cakes, suffice to say they didn’t last longer than 48 hrs in our house.
This is a contribution towards Fiesta Friday #116 as always, the fun food sharing party held every weekend. If you want to find out more about it, please click here:- Fiesta Friday
Suffice to say Archie the pug chef didn’t get a look in, with either the baking or official tasting, he nearly took his chef hat off in disgust! 😀
I hope you are having a wonderful weekend, Justine xx