workshop

Vegan Lace and Royal Icing Workshop

By Leave a Comment

Vegan Baking with Sara Kidd

JOIN US FOR 2 AMAZING LIVE WORKSHOPS

This month I’m doing a live workshop to show you how to bake a Vegan Baked Custard Tonka Tart and I’m hosting an exclusive masterclass with Vegan Cake Designer Rebecca Greenberg, teaching how to make vegan royal icing and how to design lace piping techniques.

Vegan Royal Icing & Lace Piping Techniques

DATE/TIME: Sunday 19th September 10am AEST / 12pm NZST

This workshop will be recorded to watch at anytime.

You will learn the following in this workshop:

  • How to make vegan royal icing
  • How to create lace designs
  • How to pipe lace designs onto your cake
  • Advice and troubleshooting for royal icing and piping
  • Recommended tools

Vegan Baked Custard Tonka Tarts

DATE/TIME: Saturday 25th September 9am AEST / 11pm NZST

This workshop will be recorded to watch at anytime.

This workshop includes:

  • how to prepare vegan shortcrust pastry (from previous workshop with Chef Ljubov van Beek)
  • how to blind bake
  • my recipe for Tonka custard
  • tips and troubleshooting

CAN’T MAKE THESE TIMES? DON’T WORRY ALL CLASSES ARE RECORDED WITH RECIPES.

This masterclass is available through my Patreon platform. The total cost of the course will be US$5* + tax. It runs over 1 month through my Patreon which is a monthly subscription platform, just like Netflix. You can subscribe and cancel anytime. You also gain access to all previous workshops.

*PRICES MAY VARY DEPENDING ON WHICH COUNTRY YOU’RE FROM AND WHAT TAX IS CHARGED. IF YOU’RE NOT SURE, SELECT THE WORKSHOP TIER THAT IS PRICED AT US$5

REGISTER FOR THESE WORKSHOPS
  • 241220290 817709935524598 2087499079293928565 n
  • 241193150 817709928857932 6287228897140652167 n
  • 241294142 817709942191264 593171920104391551 n
  • Custard Tonka Tart 1
  • Screen Shot 2021 09 12 at 11.23.39 AM

Learn decorating your cake with fondant and cake painting

By Leave a Comment

WORKSHOP Professional Cake Decorator Rebecca Greenberg teaches decorating with fondant and cake painting 1

Hey Baker Friends

This month I’m running a workshop on how to cover a cake in fondant and paint designs onto that fondant, with Cake Decorator Rebecca Greenberg, owner of Greenberg & Co Cakes. Rebecca is one of Australia’s most skilled cake decorators and she specialises in vegan cakes.

DATE/TIME: Friday 20th August 9am AEST / 11am NZST

COST: US$5 + tax (when you register it will show your currency and tax amount)

This workshop will be recorded to watch at anytime. 

You will learn the following in this workshop:

  • How to cover a cake in fondant
  • Advice and troubleshooting for fondant decorated cakes
  • Recommended vegan fondant brands and tools
  • How to design and paint onto a fondant covered cake, Rebecca will be painting on birds
  • Recommended vegan brands and tools for cake painting

Please note – these workshop doesn’t include flower decorating

Find all other workshops, recipes & videos list: https://bit.ly/31O8fph

This workshop is through my PATREON account so click on event link for more details to register. PATREON is a subscription service, like Netflix, you can subscribe to and cancel anytime.

* When you sign up you will be charged on the day you sign up and then monthly from the 1st of every month. You can sign up and cancel straight after the course if you do not want to continue on with your subscription.

REGISTER FOR THIS WORKSHOP
WORKSHOP Professional Cake Decorator Rebecca Greenberg teaches decorating with fondant and cake painting scaled

MASTERCLASS – Chef Adrian Wu Teaches Vegan Croissants

By Leave a Comment

MASTERCLASS Chef Adrian Wu Teaches Vegan Croissants

RECORDED WORKSHOP NOW AVAILABLE TO WATCH

This workshop is a two part recorded series with renowned Vegan Chef Adrian Wu. This masterclass is incredible value and not to be missed. 
He will be teaching you how to make vegan croissants. 
 
The pastry you prepare in the first workshop can be stored to be used in the second workshop.
This will be recorded so you can watch anytime.
 
You will learn the following in this workshop:
  • how to prepare and proof your laminated croissant dough
  • recommended vegan substitutes for croissants
  • how to create that classic crescent shape
  • tips and troubleshooting to create gorgeous croissants every time
This masterclass is available through my Patreon platform. The total cost of the course will be US$5 + tax through my Patreon which is a monthly subscription platform. You can subscribe and cancel anytime.
 
WATCH THIS WORKSHOP NOW
vegan croissants

WORKSHOP – VEGAN SWISS ROULADE

By Leave a Comment

Sara Kidd Swiss Roulade Wide

Hey Baker Friends,

This recorded workshop will show how to make a vegan version of the classic Swiss Roulade or Jelly Roll Cake for our next episode of Vegan Around The World. It will also be recorded to watch at your leisure. This recipe includes:

  • my cranberry raspberry jam recipe
  • semi sweet buttercream recipe
  • soft sponge roll recipe
  • how to roll your cake without it cracking (I use a non-traditional technique)
This is a timeless recipe and I’ve added a few little flavour notes that you’re going to love.

This is through my PATREON account so click on event link for more details to register. PATREON is a subscription service, like Netflix, you can subscribe to and cancel anytime. To watch this workshop and get the recipe click the button below.

INVESTMENT: US$3 

This will also give you access to all my episodes of Vegan Around The World

WATCH NOW
Vegan Swiss Roulade by Sara Kidd

Other workshops

3 choco cake 4 1
Vegan Chocolate Fundamentals Wide 1 1

WORKSHOP – EXCLUSIVE WORKSHOP with RAW VEGAN CHEF CRYSTAL BONNET

By Leave a Comment

Workshop with Chef Crystal Bonnet

Hey Baker Friends

This month we are learning the basics of raw vegan desserts with Raw Vegan Chef Crystal Bonnet, who runs Crystal Dawn Culinary School.

We will be teaching you how to make Tigernut (or Almond) Tahini Dessert Slice. This recipe can be nut free if you use Tigernuts. It is also gluten-free.

You will learn the following in this workshop:

  • Basic raw vegan dessert methods, equipment and ingredients
  • How to create a raw vegan dessert crust that can be used for slices, tarts and other raw vegan desserts
  • How to make a raw vegan cream that can be used multiple ways
  • Working with chocolate for raw desserts
  • How to use Tigernuts in raw desserts

This workshop was recorded and is now available to watch.

*COST: US$5

WATCH THIS WORKSHOP NOW


BAKERS NOTE: If you can’t get Tigernuts, simply use almonds

This workshop is through my PATREON account so click on event link for more details to register.PATREON is a subscription service, like Netflix, you can subscribe to and cancel anytime.

* When you sign up you will be charged on the day you sign up and then monthly from the 1st of every month. You can sign up and cancel straight after the course if you do not want to continue on with your subscription.

WORKSHOP – EXCLUSIVE WORKSHOP with VEGAN PASTRY CHEF NAIMITA JAGASIA

By Leave a Comment

Vegan Baking workshop with Naim

THIS WORKSHOP HAS BEEN RECORDED AND IS NOW AVAILABLE TO WATCH

Hey Baker Friends

Following on from my interview with Vegan Pastry Chef Naimita Jagasia, we are bringing you a special workshop. 

THIS IS CHEF NAIMITA’S FIRST EVER ONLINE WORKSHOP.
 
We will be teaching:
– Gluten free and refined sugar free lotus biscoff style cookies
– Gluten free & refined sugar free chocolate centre filled hazelnut cookies.
 
I will also be recording this workshop so you can watch it at anytime.
COST: US$5
 
This workshop will be live and will be recorded and available to watch anytime through my PATREON account.
 
WHAT IS PATREON?
Patreon is a subscription service, like Netflix, you can subscribe to and cancel anytime. You will also gain access to all my previous workshops and recipes. The link below will take you to a payment gateway where you can sign up for the workshop.
 
WATCH NOW FOR ONLY US$5

ABOUT NAIMITA JAGASIA
Founder & Head Pastry Chef at An Ode To Gaia

Never did I expect the kind of response to my made up recipes and whimsical cupcakes, and my first sold out pop up was testament to that. I am an artist at heart with a plethora of mediums, cakes being the latest one. And if you’re wondering, no I did not go to culinary school; I went to fashion school and studied footwear design. Sculpture and shoe design are my inspiration for all things colourful and quirky. That quickly changed when I reluctantly moved back to Mumbai and missed the sweet offerings of London’s weekend vegan markets. Designing my own vegan footwear collection took a backseat as most of my time was spent making cheesecakes for myself, which soon caught the eye of the local vegan community…and the rest is history.

AOTG is now India’s first luxury & sustainability-driven plant-based patisserie. The bakery took off faster than I could have imagined, and now not only do I have my dream studio, but signature AOTG desserts are also soon going to be made available pan-India through our website, as well as in cafes across Mumbai.

Through all of this, the one thing that brings me the most joy is teaching baking and decorating workshops to empower future vegan bakers and entrepreneurs.

Watch my BAKE LIKE A VEGAN PRO interview with Naimita Jagaisa

Check out her latest pastry range at An Ode To Gaia

Check out other available workshops…

Vegan Chocolate Fundamentals Wide 1 1
Vegan Ganache Wide