Bake Club

Winter always feels like a lovely time to be in the kitchen a little more –and that’s really what Baking Foundations Holiday Intensive is all about.

This is a guided 3-week online course (starting Friday 3 July) is designed to help you build simple baking foundations that bring more confidence, ease and enjoyment to what you bake.

We will bake together from our own kitchens, with live sessions, ongoing support, and a really lovely group of home bakers alongside you. It’s not about perfection or complexity – it’s about helping baking feel more relaxed, more intuitive, and more enjoyable again.

It’s also a lovely way to make the most of the school holidays – especially if you’re baking with the kids or simply wanting to bring more baking into your week.

I’d love to bake with you this winter, here’s the link to join: https://bit.ly/44cSkBf

There’s something deeply satisfying about continuing to grow as a baker.⁠

That sense of building skill by skill, and suddenly realising things that once felt tricky are now second nature.⁠

Whether you’re learning a new technique, strengthening your baking foundations, or diving into the science behind how baking really works, there’s always something waiting to be discovered.⁠

This winter, I’ve created three different ways to learn with me online at BakeClub:⁠

🌟 Master a technique – Leavened Puff Pastry Masterclass (3-hour live online class, 21 June)⁠

🌟 Strengthen your foundations – Baking Foundations Holiday Intensive (3-week guided course, starts 3 July)⁠

🌟 Discover the science – The Science of Baking (6-week course, starts 24 July)⁠
Different focuses, same love of baking.⁠

Which one feels like you right now?⁠

You can explore all classes and courses here:https://bakeclub.com.au/collections/guided-online-courses

RECIPE OF THE WEEK: Norwegian Apple Pie

When is a pie not really a pie?

Meet Norwegian Apple Pie (Eplepai) — a much-loved Scandinavian classic that blurs the line between pie, cake and crumble in the very best way. With its buttery, cinnamon-spiced topping and soft baked apples, it’s the kind of simple bake that’s perfect for these cool, almost-wintery days.

Or serve it warm for dessert in big, generous spoonfuls with lashings of cream or ice cream.

No pastry rolling. No fuss. Just pure comfort baking.

Find the recipe here: bit.ly/431s0cv



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This cake was made for a special birthday celebration for @‌muscari.au over the weekend, and it was such a pleasure to be part of it in a small way.

A slab cake with three layers of orange and pistachio sponge, soaked with a fragrant saffron syrup and filled with cardamom Swiss meringue buttercream – a combination that felt a little unexpected, but still beautifully balanced for an autumn celebration. It was finished with the most stunning flowers from @‌fred.made – tulips, poppies and bachelor’s buttons – which felt like the perfect finishing touch.

I love creating custom, flavour-driven cakes for special occasions – birthdays, weddings, work milestones, intimate dinners and meaningful celebrations of every size – the kind that feel personal on the day and are still being talked about long after the last slice has been served

If you have a celebration coming up and would like to chat about a cake, you’re very welcome to DM me or email [email protected].

Let’s make something memorable together.

XAnneka

Homemade puff pastry has a reputation for being difficult… but most of that comes from not understanding a few key steps.

Things like:

* keeping the butter at the right consistency

* knowing when to rest the dough

* maintaining distinct layers

* understanding how the lamination actually works

Once these make sense, everything changes – puff pastry suddenly becomes much more achievable (and far less stressful than people expect).

In my LIVE online class this Sunday 24 May, I’ll guide you step-by-step through the entire process so you can confidently make beautifully flaky puff pastry at home.

And if you can’t make it live, you’ll also get the recording to revisit anytime.

PLUS – if you’d like to continue building your pastry skills, there’s a 15% bundle available when you book both my Puff Pastry + Leavened Puff Pastry classes together.

You’ll find the links to book and more information in my bio.

x Anneka

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