French Croissant Baking Class
5.0 (343)
12 years in business
Runs regularly
Maroubra
1 to 11 guests
$220 - $240
Barista Course: Absolute Fundamentals
5.0 (81)
8 years in business
Runs regularly
Matraville
1 to 3 guests
$140 - $165
Pottery Wheel Workshop: Embrace Wheelfulness
4.9 (62)
5 years in business
Runs regularly
Matraville
1 to 6 guests
$105 - $150
Natural Perfume Class
4.9 (17)
7k followers
Runs regularly
North Bondi
1 to 50 guests
$105
One-off Introductory Wheel Throwing Class
5.0 (20)
5.0 (303) (for this teacher)
Runs regularly
Bondi Beach
1 to 6 guests
$130 - $360
Freeform Pottery: Creative Drop-in Workshop
4.9 (16)
5.0 (196) (for this teacher)
Runs regularly
Matraville
1 to 10 guests
$45
Pottery with the Fairies: Magical Mushroom Planter Class
5.0 (10)
Runs regularly
Matraville
1 to 6 guests
$105 - $150
Cookie Decorating Class
5.0 (22)
Only 2 dates left
Randwick
/ Mobile
1 to 7 guests
$99
Wheelfulness Drop-in Class: Somatic Pottery Wheel Practice
5 years in business
Runs regularly
Matraville
1 to 4 guests
$45
Hand Embroidery Class for Beginners
5.0 (17)
Runs regularly
Maroubra
/ Mobile
1 to 10 guests
$75 - $95
Clayfulness Workshop: Therapeutic Clay Work
5.0 (196) (for this teacher)
5 years in business
Runs regularly
Matraville
1 to 6 guests
$75 - $90
Luxury Natural Perfume Masterclass
5.0 (8)
7k followers
Only 1 date left
North Bondi
/ Mobile
1 to 250 guests
$140
American Smoking BBQ Class: Centennial Park
4.6 (46)
4.8 (458) (for this teacher)
Runs regularly
Centennial Park
1 to 30 guests
$165
Seafood BBQ Cooking Class: Centennial Park
5.0 (15)
4.8 (458) (for this teacher)
Runs regularly
Centennial Park
1 to 30 guests
$150
BBQ and Beer Cooking Class: Centennial Park
4.9 (9)
4.8 (458) (for this teacher)
Runs regularly
Centennial Park
1 to 30 guests
$165
Japanese Pastel Nagomi Painting Workshop
5.0 (1)
Runs regularly
South Coogee
1 to 6 guests
$100 - $120
Buttercream Cupcake Decorating Class
4.9 (134) (for this teacher)
2k likes
Runs regularly
Maroubra
/ Mobile
1 to 15 guests
$109
Drip Cake Decorating Class
4.9 (44)
4.9 (134) (for this teacher)
Only 2 dates left
Maroubra
/ Mobile
1 to 15 guests
$149
Surfing Class - Bondi
5.0 (6)
14k followers
Runs regularly
North Bondi
1 to 10 guests
$99
Gin Making Class
5.0 (3)
3k followers
Runs regularly
Bondi Beach
/ Mobile
1 to 30 guests
$120
South American BBQ Class: Centennial Park
4.8 (6)
4.8 (458) (for this teacher)
Only 1 date left
Centennial Park
1 to 50 guests
$150
Pizza Making Masterclass: Sydney
4.5 (2)
4k likes
Only 2 dates left
Centennial Park
1 to 30 guests
$140
Surfing Class - Maroubra
14k followers
9k likes
Runs regularly
Maroubra
1 to 10 guests
$80
Bendy Boy Candle Making Workshop
3k followers
Runs regularly
Bondi Beach
/ Mobile
1 to 20 guests
$70
Beginner's Makeup Workshop
Only 1 date left
Sydney
1 to 10 guests
$149
Cushion Cover Sewing Class for Beginners
Runs regularly
Coogee
1 to 5 guests
$130 - $150
Ombre Buttercream Cake Decorating Class
5.0 (9)
4.9 (134) (for this teacher)
Only 2 dates left
Maroubra
/ Mobile
1 to 20 guests
$149
Bird Photography Workshop
5.0 (1)
2k likes
Only 2 dates left
Paddington
1 to 6 guests
$220
Tantra Bliss Workshop for Deep Connections | Sydney
5.0 (3)
Only 2 dates left
Bondi Junction
1 to 8 guests
$45 - $80
Floating Pilates Experience
5.0 (2)
2k followers
Runs regularly
Rose Bay
1 to 28 guests
$60
Podcast Workshop - Podcasting Made Simple
5.0 (30) (for this teacher)
5 years in business
Your choice of time
Bondi Beach
1 to 50 guests
$60 - $70
Meat BBQ Cooking Class: Centennial Park
4.6 (14)
4.8 (458) (for this teacher)
Only 2 dates left
Centennial Park
1 to 30 guests
$150
Beer and Smoke BBQ Cooking Class: Centennial Park
4.7 (23)
Runs regularly
Centennial Park
1 to 30 guests
$165
Buttercream Succulent Piping Class
4.9 (134) (for this teacher)
2k likes
Only 2 dates left
Maroubra
/ Mobile
1 to 15 guests
$109
Fused Glass Workshop
4.9 (7)
Only 1 date left
Kingsford
1 to 8 guests
$330
Japanese Pastel Finger Painting Class for Kids
5.0 (4)
5 to 12 years
Runs regularly
South Coogee
/ Mobile
1 to 6 guests
$75
Landscape Photography Workshop: Mastering Nature's Beauty
5.0 (1)
Runs regularly
La Perouse
1 to 10 guests
$220
Sacred Sunrise Session
Runs regularly
Tamarama
1 on 1
$150
School Holidays Pottery Class for Kids
5.0 (57)
8 to 12 years
Only 1 date left
Matraville
1 to 6 guests
$75
Hidden Beaches and Waterfalls Day Trip
2k followers
Runs regularly
Bondi Junction
/ Mobile
1 to 12 guests
$289
Makeup Class for Beginners
31k followers
Runs regularly
Randwick
/ Mobile
1 to 6 guests
$300 - $450
Aqua Sculpt Floating Sound Bath - Sculpt & Sound Event
2k followers
Only 2 dates left
Rose Bay
1 to 50 guests
$85 - $150
Fluid Pouring Art Workshop - North Bondi Kids
5+ years & Adults
Your choice of time
North Bondi
/ Mobile
1 to 15 guests
$50
Mobile Cake Decorating Class
5.0 (24)
4.9 (134) (for this teacher)
Your choice of time
Comes to you
1 to 10 guests
$195 - $245
Pilates and Prosecco Picnic: Sculpt and Sip Event
2k followers
Only 1 date left
Rose Bay
1 to 50 guests
$85
Ukulele Class: Play Ukulele Your Way
5.0 (9)
4.9 (43) (for this teacher)
Your choice of time
Bondi Beach
/ Mobile
1 to 6 guests
$35 - $75
Bondi Beach and Coastal Walking Tour
14k followers
9k likes
Runs regularly
North Bondi
1 to 10 guests
$49 - $59
Bead Weaving Class for Beginners
5.0 (21) (for this teacher)
Your choice of time
Maroubra
1 to 5 guests
$135
Looking for more options? Please message us or call us on 0488 839 505, and we'll quickly organise a class for your group
Discover more
Top things to do in Eastern Suburbs - Sydney NSW
Whether you're a local or tourist, our creative workshops are a great way to meet other people, and learn from artisans in Sydney. A great idea for experiences for individuals, couples (a nice romantic escape?), families and even groups.
Do something unique and memorable, and in most classes you'll get to take what you make, so you'll have a treasured souvenir or gift.
Try something this weekend or plan further ahead - whatever your situation, we've got you covered.
Speaking of gifts, our classes are also a great way to show your appreciation to someone living or travelling to Sydney.
Our classes are fun, relaxed, casual, personal and authentic. You'll be either attending by yourself or as part of a small group, enjoying a guided experience designed by an artist.
In most cases you won't need any experience or skills, or even any materials - our classes are perfect for beginners. Just book, turn up and enjoy!
You'll be supporting mental wellbeing in this community too; ClassBento donates to Dementia Australia with every booking.
Try baking and desserts in Maroubra, or something else in Matraville, North Bondi or Bondi Beach, or somewhere in between.
So go ahead and book a new experience with us; Sydney's artisans are looking forward to welcoming you!
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By ClassBento Team
A typical Japanese bakery will have wagashi. In fact, they won’t just have wagashi. Most likely, they will have many, many types of the bite-sizedA typical Japanese bakery will have wagashi. In fact, they won’t just have wagashi. Most likely, they will have many, many types of the bite-sized sweet Japanese treats. As you peruse your options, it will be difficult to pinpoint just one tantalizing option: there are small, soft green balls, dense, chocolate-like squares, intricately molded hard candies, and more, all delicious and delicate and exciting. Learn how to make them from scratch at Japanese cooking classes in Sydney. After deliberating for a long time between the wide selection, you may just have to sample more than one. Don’t worry if you don’t find your favourite treat on your first pass. Japanese sweets are available at virtually every Japanese establishment in Australia, including restaurants, department stores, food carts, and convenience stores (1). Make sure that you have an open mind and a cup of green tea with you as you begin your wagashi journey. To understand wagashi, you must first learn the ancient art of tea ceremony. You’ve probably heard of Japanese Tea Ceremony, a practice that automatically conjures up images of delicate tea sets, the precise and talented movements of a tea master, and the serene greenery of a tea garden. Historians have written a great deal about this highly structured and difficult-to-learn cultural practice, from its introduction to Japan in the 700’s to today’s tea ceremony revival in younger generations. Everyone can agree that tea ceremony holds a special place in Japan’s national identity, invoking pride in citizens and absolute awe in tourists. What you may not have heard, but will be excited to learn, is that tea ceremony has a sweet secret: Wagashi, or Japanese sweets. This facet of tea culture deals specifically with the sweet accompaniments to green tea, made up mostly of sweet bean pastes and rice flour. They come in an endless variety of colors, shapes, tastes and textures, and have become a cultural staple in their own right. Dessert-lovers and cultural enthusiasts alike are anxious to sign up for Japanese confectionery classes, in which students learn the preparation method and serving technique of the tasty morsels. Try making your own sweet treats with ClassBento's friendly and expert teachers, or dive deeper into a workshop that focuses on Japanese arts and culture. Once you’ve signed up for your beginner’s course, you may want to brush up on your Japanese tea history before your first class. Here are a few key things to remember about this special practice: • In the 14th century, tea ceremony was created by Zen Buddhists as a religious practice emphasizing the four integral notions of harmony, respect, purity and tranquility (2). Because of this, tea ceremony is a fundamentally spiritual practice and has retained sacred status for seven centuries. • The most important name associated with tea ceremony is Sen Rikyu (3), a tea master who set the standard for tea ceremony by codifying the entire process, from the technical process, to the utensils, to the setting. He is credited with developing the notions of wabi (a commitment to simple, everyday living) and sabi (an aesthetic tendency towards the old and worn.) The overall intention is to find beauty in ordinary objects. • Tea masters dedicate their entire lives to perfecting their craft, and a full tea ceremony can last up for four hours, with multiple renditions of green tea, a meal, sake tasting, and wagashi (4). Now that you have a foundational knowledge of the main show, let’s pivot to one of the key players of the ceremony: wagashi. Wagashi can be broken down into three separate categories - togashi, tenjin and nanban-gashi - each with its own taste and cultural history(5). • Togashi is the rarest form of Japanese confectionery and is made from the kneading of wheat flour or bean paste into various shapes. It is then deep-fried and has a long tradition of being served at aristocratic banquets. • Tenjin is the type most closely associated with tea ceremony as it was introduced with by the zen buddhists who popularized the custom. It is characterized by jellied and bun-like sweets, although traditional versions were more savory than sweet. • Nanban-gashi was radically different from other forms of wagashi when it was introduced by Portuguese immigrants in 1543. Unlike its savory relatives, this unique form utilized sweet ingredients and eggs, which were previously uncommon on the islands. If such distinctions are not enough, wagashi gets more complicated - and more exciting! For, the creation of Japanese sweets are not simply shaping sweetened bean paste into random shapes. Instead, each wagashi creates a balance of the senses which enhances its role as part of the Zen Buddhist’s tea ceremony(6): • Sight - each wagashi is perfectly crafted to be aesthetically pleasing and thought provoking • Taste - wagashi is a showcase of its natural ingredients, allowing the person tasting the treat to admire traditional Japanese crops such as beans and grains • Texture – the sweets come in a vast variety of textures, from soft to crispy to light to dense • Scent - a key aspect is subtlety - in fragrance, especially. Each morsel compliments the other scents of the ceremony, like the all-important green tea • Sound - wagashi invoke an auditory response as a result of its unique and significant labels. Many refer to natural elements or traditional poetic works When sifting through all of the information, you may feel a little bit overwhelmed. This is normal; tea ceremony and Japanese sweets boast of long and meaningful histories that are difficult for foreigners to understand. But wagashi can be a beautiful and accessible hobby, in which students learn about and gain an appreciation for an incredibly complex culture while also exploring the creative process of wagashi-making. As a student of wagashi, you can benefit just by learning the basics, or you can fully lean into the practice, tapping into an extensive and well-established tradition of sweet-making. Learn about the amazing health benefits of matcha here. References: (1) japan-guide.com (2) mightyleaf.com (3) britannica.com (4) shibuiswords.com (5) kikkoman.com (6) toraya-group.co.jp ...
Learn to Cook Traditional Japanese Food in Sydney
By Julia Carr-Catzel
‘We are truly happy. We would like to continue passing on Japanese food culture to the generations to come and work harder to let people overseas‘We are truly happy. We would like to continue passing on Japanese food culture to the generations to come and work harder to let people overseas appreciate the benefits of washoku’ revelled the Japanese President Shinzo Abe, in late 2013. Japanese cuisine or ‘washoku’ had just earned a place on the UNESCO Intangible Cultural Heritage list, seated between nations: France and Mexico, lauded for their culturally significant cuisines. In a country renowned for its harmonious relationship to food, the recognition arrived at a time when vast amounts of food waste suggested otherwise. Specifically, a whopping eight million tons of it. President of the National Assembly on the Preservation and Continuation of Washoku Culture, Isao Kumakura, attributed the waste to the seductive charm of convenience. The Japanese appeared to be swept up in soaring productivity of the 21st century, the fast-paced days saw the home delivery of noodle-dishes and bento box lunches, fad-food diets and restaurant distributed meals replacing home-cooked. This detachment from food, ruined the very foundation of washoku: valuing food and avoiding waste. The pace of progress has not slowed for anyone, least of all Japan, since 2013, though the movements of bodies such as the National Assembly, alongside grassroots action, have certainly helped revive the endangered washoku. Implementation of parent-child classes in diverse dietary education, provision of local dishes in school lunches and community events and the establishment of symposiums on Japan’s dietary culture, have encouraged locals to rediscover their identity. Rediscovering Washoku Over the course of history, the cultural influence of nations embarking upon Japanese shores has resulted in numerous culinary transformations. The arrival of European missionaries during the 16th century saw locals combine Spanish and Portuguese frying techniques. An experimentation with Chinese methods of cooking during this time resulted in tempura: a deep-fried dish typically focused on seafood and vegetables, popular in modern Japan. Japanese chefs incorporated increasingly more meat into their dishes, reflective of Western-style cooking during the 19th century. Soon enough, beef, deep-fried pork cutlets and curry dominated the food scene. Underlying it all: the traditional Japanese cuisine: washoku, valuing simplicity and health. Surrounded by seas where warm and cold currents converge, Japan is home to four thousand species of fish, including squid, octopus, and eel. Sea vegetables line the shores and well developed rice fields saw the birth of a culture of cultivation, dating two thousand years. A combination of Japan’s natural elements, constitute the basis of washoku. Sitting down for a traditional meal typically resembles: a bowl of rice, miso soup, pickled vegetables, fish or meat. Noodles often replace rice as a staple food, including udon, soba and ramen. Only the freshest and seasonal ingredients are served, in minimalist presentation. Japanese chefs aim to harness the natural flavour and texture of each ingredient, most commonly fish, requiring knife mastery specific to Japanese culinary arts. As children, locals are taught to balance plain-tasting rice with stronger side-tasting dishes, consuming a morsel of rice after each bite of side dish, savouring the taste and texture of every ingredient and achieve a balance of proteins, fats and carbohydrates. Umami is the core, essential element in washoku, translated from Japanese to ‘pleasant savoury taste’ coined by chemist: Kikunae Ikeda, back in 1908. Japanese cooking uses minimal ingredients, umami provides the flavour base for most dishes. The flavour is richest in fermented condiments such as ‘dashi’, a rich stock made from kelp, miso (fermented soybean paste) and soy sauce. Of the numerous styles of Japanese cooking, chakaiseki (also spelt as kaiseki): cuisine of the tea ceremony meal, honzen ryori: elaborate style of banquet cooking and kaiseki ryori: traditional multi-course dinner, Shojin ryori: the temple food of Zen Buddhists, values traditional cuisine in a deeply introspective approach, reflective of the Buddhist gratitude to nature, promoting harmony of mind, body and soul. Temple Food of Zen Buddhists Dating back to prehistoric times, the Japanese’ indigenous worldview has found profound religious meaning in its surrounding natural environment. Founder of Soto Zen, Japanese monk: Dogen Zenshi, asserted the belief that non-sentient beings shared the human ability to engage in discourse with the Buddhist Dharma, and were therefore not exempt from enlightenment. Dogen’s philosophical values extend to shojin ryori, one of many Japanese cuisines, though maintains the largest influence on food in the country. A common mantra of Zen Buddhism, spreading through 13th century Japan, was the belief in foods to provide balance, alignment to body, mind and spirit. Buddhist monks indulged in soybean-based foods, seasonal vegetables and wild mountain plants. Forbidden to slaughter animals for consumption, monks abstained from meat, fish or any animal product, believed to cloud the spirit and interfere with meditation. The ‘rule of five’ underlies shojin ryori meals, based on achieving nutritional balance and placing the body in balance with the seasons, by incorporating five colours and flavours into each meal. Common seasonal vegetables include: cucumber and tomato for refreshment in Summertime and root vegetables to warm the body in Winter. Buddhist monks preserve all components of local vegetables, including the tops and skins off carrots, radish leaves, out of respect for the natural environment. Knife Mastery Unique to Japanese cuisine is its cultural eating rituals and habits. Japanese chefs, who train for years, wield their artistic hands to create vigilantly prepared dishes, appealing to the senses as well as palate. Perhaps more reflective of an art form, than cooking, highly-skilled Japanese chefs dedicate laborious hours to rolling sushi with a bamboo rolling mats, grating daikon, grinding fresh sesame seeds, wielding clay cooking pots and simmering delicate fish with a wooden-drop lid (otoshi-buta). Mastering multiple knife techniques, chefs choose from an array of knives and cut entirely by hand: delicate slices of sashimi, wispy strands of daikon, flowers out of carrots and fish, beef and chicken into bite-sized pieces to be handled by chopsticks. Raw, simmered, fried, steamed, roasted or grilled, Japanese cuisine is presented on the plate with the utmost precision, the result of strenuous dedication, echoing a philosophy gratitudinous of the environment. Japanese Cuisine in Sydney Over the past few decades, Japanese cuisine has found a face in the international market. A boom in Japanese restaurants overseas, has attracting diverse audiences to sushi and noodle bars, to reap the benefits of the natural, nutritional dishes. Unfortunately, however, some of its authenticity has been lost along the journey. At the helm of Japanese eateries both small and large, chefs are often not of Japanese descent or properly trained in Japanese cuisine, and lean towards dishes that more closely resemble Chinese food, or take shortcuts and simply serve MSG-filled food. For an authentic Japanese culinary experience, Sydney-siders can opt for a professional-led class with ClassBento. Embark upon an appreciation of Japanese culture, begin a journey of health improvement, and choose from a range of classes with Yoshiko Takeuchi, who boasts over ten years cooking experience. Yoshiko has frequented some of Sydney’s top kitchens, specialising in Japanese vegetarian and vegan recipes, in a mission to promote a healthy and enriching lifestyle. Start with a beginner's course, or jump straight into in a Superfood Gyoza or Power of Miso cooking class. Learn how to make healthy alternatives to gyoza, miso and sushi minus the msg and deep-frying practices found in some restaurants. Form mounds of sushi rice, create nigiri and nori rolls whilst sipping on Japanese tea with other Japanese-food enthusiasts. Make tofu from soybeans, tempura or matcha green tea salt. Embrace the Buddhist lifestyle in a Shojin Ryori Vegetarian cooking class by Setsuko Yanagisawa and make mushroom tempura, lotus roots dishes, and much more, while relaxing your mind and spirit with tea and sake. Introduce yourself to a diverse range of Japanese ingredients, refine your skills and cleanse your body. Interested in making traditional Japanese sweets? Learn to make Japanese sweets in Sydney! ...
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By ClassBento Team
Looking for an inspiring school excursion ideas in Sydney? Whether you're organising an event for high school students or even primary schoolLooking for an inspiring school excursion ideas in Sydney? Whether you're organising an event for high school students or even primary school learners, ClassBento has a class that makes learning fun. Give them a different perspective and broaden their horizons. Cultivate a love of learning in them. Our teachers are flexible, and happy to customise classes to suit your group – that could mean travelling to your venue, reducing the length of the class or customising its content, and tweaking pricing to suit your budget. And as a nice bonus – the adults (e.g. the accompanying teachers) will have a great time too. Every participant will get to keep whatever they make – perhaps a nice gift for the parents! Here are our favourite 5 ideas, ones that we wished we had as excursions when we were younger! Soap making or candle making – the kids will be too busy enjoying themselves to notice that they’re actually getting a valuable lesson in chemistry. Let them express their artistic selves as they select fragrances and the ingredients for their handmade products Terrarium making or Kokedama making – get closer to nature and learn about plants and gardens. The younger ones will love getting their hands stuck into the dirt and soil, and playing with the pebbles and other decorations to decorate their mini gardens – they’ll be exploring their creative side while doing so Screen printing – learn about how photo emulsions work, in a fun screen printing class. The kids can create their own designs, and use those to personalise totes, t-shirts, and more Pottery – don’t have pottery equipment at your school? Let our teachers show how one of mankind’s oldest inventions has evolved and remains relevant today Japanese calligraphy – learn about Japanese culture, and how to wield a traditional Japanese brush. Create beautiful and artistic characters Didn’t see any that ticks your boxes? Have a look at our full range of classes here ...
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Learn How to Make Macarons in Sydney
By John Tabari
Learn how to make macarons at fun baking classes in Sydney. French or Parisian Macaron What people often refer to as a ‘Parisian’Learn how to make macarons at fun baking classes in Sydney. French or Parisian Macaron What people often refer to as a ‘Parisian’ or ‘French’ macaron is the traditional recipe. That is, two meringue biscuits on top of one another with a sweet filling. Usually ganache, buttercream, smooth cream or caramel. They are easy to make but you must adhere closely to the recipe, otherwise they could end up with an undesirable appearance or texture. To make any variation of the macaron, you should first acquaint yourself with the basic recipe or alternatively if you dare you could book a class with MakMak's macaron making class in sydney If not then read on! How to make macaron shells: Whisk egg whites until they form meringue. You will know you’re at this point when you lift the whisk out of the bowl and it leaves stiff peaks. Add any food colouring or flavour at this point. Process almonds in a blender until smooth. You can also combine powdered sugar in the blender too. Sift this mixture well to get rid of any clumps. Fold the sifted almond granules and powdered sugar into the meringue. Continue to fold until you achieve a shaving foam consistency. Using a piping bag, pipe the mixture in the desired size onto baking sheets lined with parchment paper. Leave around an inch between each shell. Tap the baking sheets firmly a couple of times to release any air bubbles. Leave to stand at room temperature for 30 minutes until the shells form a skin. Bake for 10-12 minutes at 325 F until they have risen and set. Let them cool before adding the filling. How to make a macaron buttercream filling: Cream butter until it’s smooth. Then mix in powdered sugar, vanilla and milk until fluffy. Using a piping bag, pipe the filling onto one shell and gently compress both shells together. Various fillings You may want to change up your fillings depending on the flavour of the macaron whether sweet, savoury or a fruity flavour. For instance for a savoury macaron a common substitution for buttercream is cream cheese, which you can also make from scratch. You could get really experimental and see how smooth peanut butter or lemon curd work. Anything that has a thick, pasty consistency could work. But be sure to steer clear of ingredients with high moisture contents such as whipped cream or ice cream, as these will dissolve the shells. Make sure you’re gentle when adding a filling; they are delicate and pressing too hard could crush them. Different Shapes If you think that you’re a pretty skilled baker, or have mastered the simple macaron, try experimenting with different shapes. MakMak’s CEO Carlos the “Mak” daddy of macrons can give you your first steps in creating some amazing macarons with his macaron making class. If you’re game you could make animals, flowers or even other food shapes with macarons. Similarly, another Toronto baker, Christopher Siu creates macaron characters, including some faces you might recognise. To make these macarons, follow the basic recipe. When it comes to piping out the mixture, you would need to pipe it into the desired shape. To achieve the desired colour, add food colouring in while you’re folding the dry ingredients into the egg whites. Be careful though, these treats may end up being too adorable to eat. Taste test more of the best baking classes in Sydney here. Bonus: Macaroons People often confuse macarons and macaroons, thinking that they’re the same thing. In fact, if you google ‘macaroon’ you will still see results for macarons. But macaroons are a coconut based sweet, which is chewy on the inside with a crisp exterior. They are quite different from the traditional French macaron. The Anglicised pronunciation of ‘macaron’ often lends to the confusion. Start by mixing sweetened condensed milk, shaved coconut flakes and vanilla extract until well combined. Then whisk egg whites and salt, the way you would to get meringue. Add the two mixtures together and fold. Scoop small dollops of the mixture onto a parchment-lined baking tray. Then bake at 325 F for 25 minutes. For some extra sweetness, dip the bottom of the macaroons in melted chocolate and then refrigerate for 10 minutes. Let the chocolate set and enjoy. Macaron Troubleshooting Tips Anyone who has attempted to make macarons will know that they don’t always turn out well. In fact, they often turn out less than perfect, since the margin for error could occur at any time throughout the baking process. Here’s what to look for if your macarons aren’t quite up to the Ladurée standard: Peaks on the shell. This can happen when the dry ingredients were not sifted enough or the batter was under-mixed. Cracked shell. This happens when the batter is overmixed. Uneven Shell. The batter is too liquidy or under-beaten. Too Crispy. The shells were left in the oven too long. ...
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Experience Candle Making Classes at Caroma in Sydney
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