Vegan Baking Classes
👉👉 VEGAN NEW YORK BAKED CHEESECAKE On the 30th of this month I'm running a class on how to make the perfect NY Baked Cheesecake. This recipe is absolutely insane. It has a creamy, sweet and slightly sour filling, all what you expected from a baked cheesecake, with a perfect melt in your mouth biscuit base. I will be sharing all my tips on this recipe and how to create the perfect biscuit base just like in this picture. TIME/DATE: Sunday 30th Jan at 11am NZST COST: Only $3
Hey there wonderful bakers, Vegan Chef Adrian Wu is back to teach us how to make a classic French dessert vegan – the Clafoutis. TIME/DATE: Sunday 23rd January at 1PM Taipei COST: US$5 (plus tax depending on your country) THIS WORKSHOP WILL BE RECORDED TO WATCH AT ANYTIME
Hey Bakers, This is such a delightful treat especially for Halloween and all your October events. This recipe consists of a soft pumpkin flavoured bread bun, filled with a spiced pumpkin custard and chocolate drizzled over the top with a chocolate stalk. This workshop will cover - how to make a simple bread dough and shape a pumpkin bread bun - how to make a spiced pumpkin custard - using chocolate to decorate and create the stalk Click through for more details...
This cake is what Christmas dreams are made of. It’s moist, spicy, spectacular cake crumb and it’s decorated with gingerbread men. Isn’t it adorable?!? On Saturday 27th November I’m running an online class on how to make this incredible bundt cake. If you have ever been nervous about bundt cakes or haven’t found the perfect vegan recipe yet, this one is for you. Check out the link in my bio for more information on how to register. It will be recorded to watch anytime and is only US$3 to join.
Hey Baker Friends, This in class I'm showing you how to make Vegan Mini Yule Logs. This is such a delightful treat especially for the holiday season. This recipe consists of a layered chocolate sponge soaked in a Frangelico syrup, with a chocolate pastry cream filling, buttery chocolate frosting, a rustic chocolate bark and decorated with mini fondant mushrooms and sage leaves. Click through for more details.