Vegan cuisine has never been more popular. Cafés and restaurants are responding to the trend. However, while it’s easier to find vegan main dishes out there, it’s much harder to find a decent vegan cake, pastry or cookie. We’re told you need eggs to lighten a cake, or butter for flavour. On this course you will learn the techniques and substitutions you need to get consistent vegan baking results.
Course detailsStart/Finish Times:
9.15am to 3.30pm
Ever tried to ‘veganise’ your favourite cake and had a disaster on your hands? By deconstructing how & why traditional cakes work – the role of eggs, shortenings and types of leavening – you begin to understand how to make vegan versions work.
You will tackle pastry, scones, cakes and cookies. You will learn about how raising agents work and how to make egg substitutes. Recipes can include Lemon Meringue Pie, Poppy Seed Cupcakes, Chocolate Mousse Torte, Savoury Herb Scones, Brownies and Pistachio Creme Cookies.
Welcome, registration and coffee are at 9.15am. Our teaching style involves a mixture of demonstration, practical workshop and discussion over refreshments. A simple lunch is provided. You will receive a folder of all of the recipes made so you can recreate them at home, together with information sheets essential for the vegan baker.
Info for professional chefs and caterers: The free-from market is a big growth area for restaurants and cafes. Build on your existing skills to create gorgeous vegan, dairy-free dishes that all your customers can enjoy. This one day course helps catering professionals to develop good in-house vegan, dairy-free dishes, and is useful for the continuing professional development of catering managers and chefs.