I have a deep love for baked goods. There’s something seriously right about a tin of gooey brownies; few things more comforting than a warm kitchen filled with sweet smells that seem to wrap you up. Even better is when cake turns up at the office, which perhaps causes more excitement than you might have assumed in a room full of lifestyle writers (it gets quite competitive around the festive season – trust me.)
There are plenty of other reasons to love cake too. Firstly, it brings people together, whether when celebrating at a party or your mum bringing you a slice after tears on the phone with your other half. Secondly, it’s really enjoyable to make (even if, as in my case, more cake mix ends up in your mouth than the tin). I’ve probably had some of my best afternoons over a mixing bowl, not least because – and this is my third reason – the results are also a dream to share with others. Nothing has more of a feel-good factor than the enthusiasm evoked when I produce a tin of homemade treats. It’s enough to make me feel rather domestic, which those who know me will confirm is quite a feat.
So yes, I enjoy a good bake – but I can tell you now that I am no expert. In fact, most of what I manage to pull together into a cake case isn’t usually that fantastic. But I remain enthusiastic in my efforts for two reasons: Paul & Mary.
Ah, my quest to avoid the ‘soggy bottom’. I know I’m not the only one who follows The Great British Bake Off with a passion. In fact, so much do I hate to miss each week’s signature, technical and showstopper bakes that after a recent Wednesday night out, I actually put it on iPlayer at home, fell asleep, and awoke next to Paul Hollywood’s face on the laptop screen. What a treat…
Back to the point. For many of us, our interest in baking doesn’t go quite beyond our weekly dose of GBBO, deterred by one too many slightly charred attempts. With this in mind, I embarked on a mission to find out which schools in London were offering the best advice for those of us yet to develop our kitchen skills, and have us making three-tiered wonders in no time. You know what they say, you don’t make friends with salad….
GAIL’s
Probably our favourite spot for baked goods in London (mostly for the buttery aroma that envelops you as you walk in), GAIL’s is also an excellent starting point for novice bakers. Hosting classes at their Blackheath outpost with head baker Roz Bado, you can book in to learn the very basics, nail an afternoon tea, master breadmaking and even brush up on festive wares from the end of October.
“I think soda bread is a great idea for beginners,” Roz told me when we discussed how to get a start in the world of baking. “There are quite a few ingredients but it can be ready within an hour and it’s great toasted with cream cheese. If you want to try your hand with dough then I think a simple whole loaf would be great – if you’re shaping technique is still a bit rocky, then you can pop it in a tin. All you really need is a pair of good scales, a scraper (to divide the dough and scrape up leftovers before re-rolling) and your hands – although an oven thermometer can always help you get the perfect bake!”
When probed about the new popularity of baking, her answer was simple: “It can be very relaxing. You can get very absorbed into a recipe, especially when baking bread. Kneading relieves stress and letting the bread prove gives you time to relax and reflect. I also love the creativity and diversity of it but most importantly there is always an edible outcome.”
Leiths School of Food & Wine
Also experts in the field, Leiths too offers an ideal place to start honing your baking skills. “We have a range of good classes to introduce people to cake making and bread making,” Senior Teacher Hannah Maclennan tells me. “These include How to Cook Cakes, How to cook Bread and How to Cook Pastry. Our more advanced classes include Chef Skills – Patisserie; Sourdough with Hilary Cacchio and Croissant and Brioche Masterclass. We also cater for those with gluten intolerances with a range of gluten free baking classes covering bread, pastry and cakes”
“The best bakes to start with are the ‘melting method cakes’ i.e. wet and dry ingredients that you mix together, for example; Brownies, Black Sticky Gingerbread and Pecan Blondies. Also, simple creaming method cakes are good to try like Victoria sponge, lemon drizzle cake, coffee and walnut cake. You can also try lots of biscuits and simple bakes like shortbread, cookies, and scones which are fairly fail safe.”
Does she think a particular set of skills are needed to bake well? “Just a love of food and cooking,” she asserts. “Anyone can do it and practice makes perfect, but having patience and following a recipe are important as baking requires an accurate measuring of ingredients.”
What about our new interest in baking? “The Great British Bake Off has had a huge impact,” she continues. “I think cupcakes were the start of the new trend for baking though around 2008 – we started teaching lots of cupcake classes and there was a demand for them. This has now dropped off, the new trend is for macaroons, meringues. America has certainly had an influence too, with ideas like cro-nuts.”
Her ideas on the benefits? “You become very popular with your friends and work colleagues if you can bake, and it is a nice feeling to share something you have made from scratch rather than bought. It also gives you a great sense of achievement to create something beautiful and delicious.”
*Side note: For those seeking competitive motivation, Leiths have also just launched their own Bake Off. Submit your photos and recipes for a chance to cook in front of and be judge by a bake-off winner and former Leiths principle.