This masterclass is part of our 'VIP Series', working with experts who are renowned in their field.
"In this class, I look forward to showing you just how easy, delicious and achievable plant-based baking really is. I’ll share my favourite fail-safe recipes, tips and techniques to give you the skills to produce indulgent, beautiful bakes, that happen to be plant-based too.” Bee Berrie, expert plant-based baker.
Using easy-to-find and store cupboard essential ingredients, Bee will show you exactly how easy it is to bake with all plant-based ingredients. She’ll talk you through the best “replacers” on the market, and share her top tips for baking reliable, fail-safe plant-based cakes, cookies and icings.
The class will include:
Master three-essential plant-based baking recipes: a one-bowl wonder of a sponge cake, a classic straight-edged cookie dough, decadent delicious icing and frosting recipes
Learn how to bake without eggs
Recommendations for dairy-free baking fats and refined sugar substitutes
Adapt core recipes to personalise your bakes
Create gluten-free options
Delicious tastings throughout (including some savoury snacks), samples to take home, and
a recipe pack
Bee is a twice-published author (Bee’s Brilliant Biscuits and Bee’s Adventures in Cake Decorating), an ex-microbiologist, and the brains behind the best biscuits in London. Bee has supplied bakes to Selfridges and Harrods, become an expert plant-based baker, and transitioned her business to plant-based too. She’s also a mother to a bouncy 3-year-old called Joey.
Fee: £84 (£70 Concession**) inclusive of VAT, includes tastings and a recipe pack
* This fee is used to fund our programme of free courses to vulnerable and low-income community groups.
** Concessionary rate available for students, pensioners, unemployed and low waged
Refunds: We require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class
For information: email@example.com / 020 8442 4266
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.