Mastering Cupcakes, Muffins & Tea Cakes

On Day 3, our students explored a variety of muffin flavors, from banana choco-chip to savory options. They learned the science behind different mixing methods to achieve a moist, fluffy result every time.

Day 5 was dedicated to the art of classic tea cakes. Our students learned the importance of patience, precision, and perfect mixing to bake timeless flavors like banana walnut and lemon blueberry.

A look back at Day 2, where students made their first product: muffins. They created a range of flavors, including chocolate, fruit, and even savory cheese and herb, learning the fundamentals from scratch.

The secret to a perfect cupcake is in the pour. I demonstrate the correct technique using a piping bag at a 90-degree angle to ensure your batter is even, leading to a perfect bake without cracks.

Want to get that cafe-style feel at home? I show you a quick and easy way to create center-filled muffins by using a straw to make a hole and piping in a delicious chocolate filling.

This recipe for three-ingredient zucchini muffins is healthy, easy, and delicious. We show you how to make these fluffy, green muffins using just chickpea flour, baking powder, and zucchini.

Looking for a guilt-free treat? Our healthy carrot muffin recipe is the perfect solution. We guide you through making these moist and flavorful muffins with whole wheat flour, almond flour, and jaggery.

Ever wonder why your muffins or cakes didn't turn out right? This video explains why precision in measurement is a science in baking, and how it affects the final texture and rise of your bakes.

A showcase of the beautiful cupcakes and tea cakes made by our students in the 6-week course. They learn to create a variety of flavors and designs, like these Biscoff and floral-topped cupcakes.