From Baking Beginner To Patissiere Pro at The Waldorf Hilton, London

Published on : Wednesday, April 9, 2014

HBAA-300x108Renowned for its traditional afternoon tea and first class cuisine, The Waldorf Hilton, London, launches its Patissiere Masterclass on Saturday 24 May. Hosted by David Conlon, the hotel’s seasoned Pastry Chef, budding cake designers are invited to try their hand at a range of culinary skills to decorate the perfect sweet treat. Held in support of the hotel’s partner charity, Barnardo’s, the Patissiere Masterclass has been launched by celebrity ambassador and “Birds of a Feather” actress, Linda Robson.

 

Creator of the hotel’s elegant afternoon tea, Chef Conlon will share his top tips with masterchefs in the making, as they learn how to reproduce hotel quality fare at home. Participants will learn sugar paste and Royal icing techniques, from simple piping to writing and intricate lace work, ribbon techniques and cake decorating methods to impress. During the two-hour class, guests will have the opportunity to decorate three separate cakes, from small to mid-sized, in preparation for any occasion, before taking their masterpieces home to enjoy.

 

Chefs will leave the class with a notebook featuring a range of favourite recipes, including recipes for lemon, carrot, chocolate fudge and red velvet cakes. Ideal for perfecting patisserie skills, the masterclass caters to complete beginners and budding bakers alike, and is the perfect gift for culinary fanatics. Classes will teach up to 16 participants and are priced at £55 per person, with £5 from each participant donated to Barnardo’s, the UK’s largest children’s charity. Participants can also enjoy afternoon tea following their masterclass experience. The combined masterclass and afternoon tea package is priced at £75 per person.
 
Classes will take place throughout the year, with further dates to be announced. Each class will take a seasonal focus in preparation for key calendar events including the summer wedding season and Christmas.

 

 

Source:- HBAA

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