Introduction to Baking Class at Wilmslow Kitchen Cookery School

Last Updated on December 3, 2018 by HodgePodgeDays

It’s August, which can only mean one thing – the nation goes Great British Bake Off crazy! I love baking and I class myself as an enthusiastic amateur rather than a master baker, my main problem is confidence, I look at the glorious show-stoppers on GBBO and I know my creations would be laughed out of the show tent. Thankfully (and excitingly) I was invited along to an Introductory Baking Class at the Wilmslow Kitchen Cookery School, an foodie blogger event hosted by kitchen legends – Kenwood and Currys PC World.

Wilmslow Kitchen Cookery School

We were introduced to the rather beautiful Kenwood kMix mixers, they come in a variety of lovely colours and I was drawn to the teal one, which perfectly matches my blog. I did point this fact out rather loudly and hopefully, but alas my request to take it home where it so clearly belonged fell on deaf ears.

Wilmslow Kitchen Cookery School

The Kenwood kMix is a contemporary version of the classic Kenwood mixer, it comes with the K beater, power whisk, flexi beater as well as a metal or glass bowl.

Sarah, David and Brian from Wilmslow Kitchen Cookery School gave us a run through of our busy afternoon of baking. In pairs (I was with Emma from Farmer’s Wife & Mummy) we were each going to make meringues, a Swiss roll and a rich chocolate tart. I was particularly excited (and terrified) as the thought of making and rolling a Swiss roll is an idea fraught with peril, the demonstration drew gasps of amazement from the watching crowd of bloggers.

Wilmslow Kitchen Cookery School

We were to tackle what I thought were some fairly difficult tasks, thankfully we were expertly walked through it all and what’s more it was all very enjoyable. I have long feared the meringue, but after trying my hand at the Intro to Baking session at Wilmslow Kitchen Cookery School I went home and made my own delicious batch.

The Swiss roll was, and still is frankly terrifying, but doable, and I’ve had a request to try and recreate the recipe at home. I am increasingly diary intolerant, so decided not to use cream in my Swiss roll and was given the option of a vegan buttercream, which was half a cup of vegan soy based spread whipped with half a cup of icing sugar and a lot (their words) of vanilla extract. It was pretty yummy and I didn’t miss the cream.

Wilmslow Kitchen Cookery School

Here’s what we made, the meringues were by far my favourite, the small boy liked them too. If you like a rich hit of chocolate then the chocolate tart is for you. But the Swiss roll was the winner – really light and if you’re brave, really easy to roll – honestly, if I can do it, you can too!

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