FREE ONLINE EVENT
BAKING BASICS
You never know how your cake will turn out – and that uncertainty is unsettling. In two practical free classes, I’ll show you the fundamentals and the most common baking mistakes that you should avoid right away.
Fill the form to receive the access link:
Here’s what I’ll share with you:
The two classes will be at 8pm – UK time (check your time zone)
CLASS 1
MARCH 12th (TUE)
First things first: the fundamentals
- Understanding the ingredients
- Different mixing methods
- Understanding textures: fluffy, firm, dense, moist.
- Hybrid cakes: oil, butter or both
- EXCLUSIVE SUPPORT MATERIAL (PDF)
CLASS 2
MARCH 13th (WED)
Baking good cakes every time
- Baking troubleshooting (how to avoid: cakes sinking in the middle, domes, dryness, heavy cakes…)
- Calculating the right amount of batter for different tin sizes
- Creating different flavours
- Optimum filling consistencies
- EXCLUSIVE SUPPORT MATERIAL (PDF)
These classes will precede the opening of my course, Flavour & Textures, where I teach perfectly balanced sponges in texture, flavour, and structure that can be made using butter, oil or a mix of both (that’s why I call them my “hybrid cakes”). In this course, I also share my favourite filling recipes and show you how to make delicious combinations.
Enrollment for Flavour & Textures will open on March 13th. Join these free classes first, and prepare to become my student!
Here’s what I’ll share with you:
The two classes will be at 8pm – UK time (check your time zone)
CLASS 1
MARCH 12th (TUE)
First things first: the fundamentals
- Understanding the ingredients
- Different mixing methods
- Understanding textures: fluffy, firm, dense, moist.
- Hybrid cakes: oil, butter or both
- EXCLUSIVE SUPPORT MATERIAL (PDF)
CLASS 2
MARCH 13th (WED)
Baking good cakes every time
- Baking troubleshooting (how to avoid: cakes sinking in the middle, domes, dryness, heavy cakes…)
- Calculating the right amount of batter for different tin sizes
- Creating different flavours
- Optimum filling consistencies
- EXCLUSIVE SUPPORT MATERIAL (PDF)
These classes will precede the opening of my course, Flavour & Textures, where I teach perfectly balanced sponges in texture, flavour, and structure that can be made using butter, oil or a mix of both (that’s why I call them my “hybrid cakes”). In this course, I also share my favourite filling recipes and show you how to make delicious combinations.
Enrollment for Flavour & Textures will open on March 13th. Join these free classes first, and prepare to become my student!
The struggles early on: I’ve been there.
I’m Carol Ravagnani, and when I started making cakes at home over 10 years ago, I made mistake after mistake… I struggled with consistency, didn’t understand which filling combinations made sense, and it took me a long time to create consistent cakes that didn’t sink.
At the time, there were no online courses, and all I had were books and you tube. Although I devoured several, and dedicated myself a lot, I soon realized that many important details are impossible to grasp just by reading recipes.
I invested my time, energy, and money, sacrificing nights of sleep. At times, I even contemplated giving up – a feeling I know many people experience as they grow weary and lose steam.
Today, I share my experience because I want to make your journey less solitary, less painful, and less exhausting. I want you to progress faster and more confidently, always knowing that you’re not alone.
The initial steps are always the hardest, but believe me: they will propel you forward. Join two free classes on Baking Basics and prepare to leave them feeling confident and equipped to enhance your cake-making skills.