CEO & PASTRY chef
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You will be provided with a recipe in PDF format.
Ask any relevant baking questions and the instructor will gladly answer your question
Access anywhere anytime on PC/tablet/mobile.
Take the classic crumble, and place it on a cube pound cake. Voila!
Don’t be fooled by the name. It’s actually rum soaked dried fruit (just like the one you use for stollen). The longer you age it, the better it is!
Taking the classic Aussie theme of Lamington and applying it to cube pound cakes. Can’t go wrong!
Combination of chocolate and banana is irresistable. This recipe incorporates both mashed bananas inside the batter as well as couverture chocolate!
This specific silicone mould will be used in this course. Of course the recipe works for any type of pan and mould but to achieve a similar outcome, you would need this mould – it’s relatively easy to purchase this product worldwide.
Silicone moulds don’t conduct heat as well as steel pans. Thus, results tend to be better using convection ovens relative to deck ovens as it’s important to conduct heat on the side of the mould as well as the bottom & top.
As usual Hanbit goes full-on when it comes to explaning the ingredients and the steps. You’ll be given step-by-step intructions on how to make this amazing pastry product.
Hanbit comes from a non-pastry background. He worked in banking, consulting and IT. This meant that in order to become a pastry chef, he learnt everything from scratch. This journey helped him design his courses such that it’s accessible to home-bakers as well as professionals.
Hanbit’s genuinely interested in the science of baking. Thus, he tries to take the time to explain about the role of specific ingredients and how the methods work. In turn this helps his students to reduce the chances of failure.
Hanbit has been teaching students at his academy (Sugar Lane) for the past 4 yrs. Having taught more than 2000 students He has seen enough to know where students make mistakes and experience difficulties.
CEO & PASTRY chef