Quite simply, we will teach you the skills required to bake well. This course takes you through the key principles of cakes, pastry, breads, macarons and meringue making plus cake decorating.

At the start of each session you will be welcomed with breakfast before rolling up your sleeves to start baking. The course will be a mix of hands-on and interactive demonstration. You will sit together to enjoy lunch with organic wine and after each class you will take home what you have made so be sure to bring along a container to every lesson.

We are happy for students to pay for this course in up to three instalments with the final payment made at least one week before the course starts. If you would like to do this then please call us to book your place.

Day 1:

Shortcrust and choux pastry

In this session you will learn to make and use shortcrust, sweet shortcrust (pate sucree) and choux pastry. At the end of the session you will eat what you have made and take home a quiche or apple pie.

You will learn to make:

  • Shortcrust pastry
  • Sweet shortcrust pastry (pate sucree)
  • Choux pastry
  • Cornish pasties
  • Quiche
  • Chicken and mushroom pie
  • Fruit tart
  • Apple pie
  • Profiteroles & eclairs

Puff Pastry

You will learn to make and use puff pastry. At the end of the lesson you will take home the pastry you have made to use it at your leisure.

You will learn to make:

  • Provençal seasonal tart
  • Sausage rolls using organic British chicken sausage
  • Parmesan cheese straws
  • Palmiers

Day 2:

Quick bread and yeast breads

In this session you will learn to make quick breads and yeasted breads. Lunch will be the delicious pizza that you have made during the session. You will take home the dough that you have made in the class to bake at home.

You will learn to make:

  • Cinnamon buns
  • Cornbread
  • Granary cob
  • Wholemeal loaf
  • Flat bread
  • Focaccia
  • Pizza
  • A traditional plaited chollah

French breakfast pastries

Learn traditional techniques for two classic dough recipes – croissants and brioche, using delicious organic butter. These two techniques can take years to perfect but are both very versatile doughs that can be extended to a number of recipes. You will take home the croissant dough that you make in class to use at home at your leisure.

You will learn to make:

  • Croissants
  • Pain au chocolat
  • Pain aux raisins
  • Brioche

Day 3:

Scones, pancakes, waffles and muffins

Learn how to whip up wonderful breakfasts or teas using our foolproof recipes. In addition you will learn a few flavoured butter recipes to enhance these dishes.

You will learn to make :

  • Plain muffins
  • Plain scones
  • Cheese and herb scones
  • Banana muffins
  • Apple spice muffins
  • Plain pancake (crepe)
  • Griddle cake (American pancake)
  • Waffles

Meringues and macarons

Understand your egg whites and make delicate meringues and macarons. This session is devoted to teaching you how to make perfect meringues and macarons and a variety of fillings for them. You will take home the macarons you have made.

You will learn how to make:

  • Mini piped meringues
  • Meringues to be used in a Mont Blanc
  • Chocolate macarons with a ganache filling
  • Other macarons of choice with a butter cream filling

Day 4:


In this session you will explore different methods of cake making, looking at butter cakes, oil based cakes and quick cakes and then preparing and adding the toppings to your freshly baked cakes. At the end you will enjoy a cake feast with coffee and take home a cake you have made.

You will learn to make:

  • Victoria sponge cake
  • Lemon cake
  • Devil’s food cake
  • Olive oil & sauternes cake
  • Honey & spice cupcakes
  • Carrot cake
  • Basic sponge
  • Gluten free orange cake
  • Chocolate ganache and a variety of icings

Cake decorating

In this class you will learn how to make a perfect butter icing and learn how to pipe to perfection. You will take home a box of beautifully decorated cupcakes.

You will learn how to:

  • Make a perfect butter icing
  • Ice and decorate cupcakes professionally
  • Use a piping bag and pipe different shapes onto cupcakes
  • Use fondant, colour it, cover and smooth a cake and decorate it.
  • Slice cakes evenly across
Program taught in:
  • English

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Last updated September 3, 2019
This course is Campus based
Start Date
Open Enrollment
4 days
860 GBP
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