Master the Art of Cookies, Brownies & Tea Cakes

Day 7 is dedicated to cookies and biscuits. Students learn the science behind different textures, from soft and chewy to crisp and buttery, and experiment with classics like chocolate chip and shortbread.

Day 5 focuses on classic tea cakes. Students dive into the art of slow baking, mastering techniques for a soft, moist crumb in timeless flavors like banana walnut and lemon blueberry.

Day 3 is all about muffins. Students explore a variety of sweet and savory flavors, learning the science behind creaming and mixing methods for a perfect, fluffy result every time.

In this cupcake class, students learn to create unique Indian-inspired flavors and master center-filled techniques, adding a surprise element to every bite.

A recap of our brownie class, where students explored the science behind the perfect fudgy texture and signature crinkle top. The kitchen smelled like chocolate heaven.

A recap of our cookie and biscuit class, where students learned to make a wide variety of styles, from Italian biscotti to American-style cookies, and even savory biscuits.

A look at our tea cake class, where students focused on achieving the perfect crumb and balancing flavors in both classic and creative variations.

A quick guide on the difference between brownies and blondies. Brownies are rich with chocolate, while blondies get their caramel-like flavor from brown sugar and vanilla.

An offline masterclass for eggless brownies and blondies. This video showcases the delicious variety, from red velvet cream cheese brownies to gooey cookies and cream versions.