Make Me a Baker Graduates

Meet the graduates of BakeClub's Make Me a Baker program!


Ann Stosic

Make Me a Baker Graduate 2017

"I loved all the hands-on sessions with Anneka and the other students. Everyone was so generous with their knowledge and it was so much fun."

Who do you bake for?  
Family and friends.

What was your main motivation for signing up for Make Me a Baker?
To learn new skills and how to make things I couldn't before.

What was your biggest baking fear that you feel you have overcome during Make Me a Baker?
I wasn't sure I would be good enough to make some of the items. The step-by-step program starting with things I could make and working up to things like bread and pastry that I had never made before gave me the confidence to try.

Which baking skill are you most pleased to have learnt?
Bread and pastry.

Final recipe baked for graduation: Sticky Cinnamon Pecan Scrolls

Andrew Stones

Make Me a Baker Graduate 2017

"An excellent course that I would be happy to recommend to others."

What was your main motivation for signing up for Make Me a Baker?
To improve the quality of my baking and to be a more consistent baker, that is, I wanted to be able to bake to a recipe and consistently get it right.

What did you love most about the program?
I enjoyed the whole course - the students, the range of baking, the homework.

What was your biggest baking fear that you feel you have overcome during Make Me a Baker?
Bread and pastry.

Which baking skill are you most pleased to have learnt?
Bread / pastry / whisking / how to blend sugar, eggs, butter, flour in various scenarios. Also how to recognise the various pointers in baking e.g. when to stop kneading bread, how long to beat meringue, when is it cooked etc.

Final recipe baked for graduation: Four Seed Spelt Loaves


Karen Haire

Make Me a Baker Graduate 2017

“I loved the Sunday hands-on sessions and baking with a lovely group of people who all loved doing it as much as me! I now feel like I could try anything – that’s what I’m happiest about.”

What is your signature 'go to' baking recipe and why? 
Gooey chocolate brownies or choc-chip cookies or salt and chocolate cupcakes - because they are easy to share and easy to double recipes and everyone loves them.

What was your main motivation for signing up for Make Me a Baker?
I wanted to improve my baking skills overall and I felt it would be a great way to do that.

Before Make Me a Baker, which baking technique did you avoid at all costs?
Whisking egg whites and sugar until stiff peaks - I over whisk every time.

What was your biggest baking fear that you feel you have overcome during Make Me a Baker?
Sponge and egg whites!

Which baking skill are you most pleased to have learnt?
I feel like I could try anything - that's what I'm happiest about

Final recipe baked for graduation: Fraisier Cakes

Kate Waterford

Make Me a Baker Graduate 2017

“Anneka, your motivating energy inspires not only to do well personally, but to show you the wonderful influence you have had on my baking. Enthusiasm, unbridled passion, a generosity of spirit and great work ethic are an atmosphere that all human beings thrive in. I feel very fortunate that I have been part of the Make Me a Baker experience."

Who do you bake for? 
Self, friends, work, family and anyone who needs cheering up.

What was your main motivation for signing up for Make Me a Baker?
A treat for myself! And demystifying many issues with recipes and measurements, and with learning the basic skills properly. I wanted the confidence to try a variety of skills and start making my own recipes.

What was your biggest baking fear that you feel you have overcome during Make Me a Baker?
Making the Tiramisu Torte for the afternoon tea. It creates a challenge that is not experienced in your own kitchen

Which baking skill are you most pleased to have learnt?
Pastry, pastry, pastry!!

Final recipe baked for graduation: Tiramisu Torte

Vivienne

Make Me a Baker Graduate 2017

"The course gave me more self confidence in my baking skills."

Who do you bake for?  
Me. Friends. Family occasions. Occasional charity work.

What is your signature 'go to' baking recipe and why?  
Marble cake. Everyone loves marble cake.

What was your main motivation for signing up for Make Me a Baker?
To learn more advanced baking skills.

What did you love most about the program?
Making tart pastry and then making the tarts.

Which baking skill are you most pleased to have learnt?
Pastry making (puff, shortcrust, blind baking).

Final recipe baked for graduation: Pain Aux Raisins

Kristin Ovidi

Make Me a Baker Graduate 2016

“The program really is exceptional. But the program's biggest asset is Anneka and her ability to communicate. She's an exceptional teacher due to her patience, relaxed attitude, sense of fun, incredible knowledge and willingness to pass on what she knows."

What was your main motivation for signing up for Make Me a Baker? 
To become a better baker.  I really wanted to be taught by an expert.

What did you love most about the program? 
I loved the balance between coming into the studio for classes but also having homework to complete… it kept me immersed & thinking about baking for 6 months - sheer bliss.

What was your biggest baking fear that you feel you have overcome during ‘Make Me a Baker’? 
Not being willing to attempt recipes that appeared too intimidating.  Now, even if I may not feel completely comfortable about my skill level regarding a recipe, I feel confident enough to give it a go.  I truly am no longer afraid to try just about anything!

Final recipe baked for Graduation:
Strawberry & Thyme Tart

Sarah Hunstead

Make Me a Baker Graduate 2016

"Thank you for a unique and wonderful experience!  I have gained so much - skills, knowledge and most importantly, confidence.  It has been absolutely brilliant, I can’t recommend it enough."

Who do you bake for?  
School and my family

What has been your biggest baking disaster? 
An orange food processor cake that bounced when thrown off a 4th storey balcony! 

Which baking technique do you avoid at all costs? 
Anything that involves folding in egg whites

What was your biggest baking fear that you feel you have overcome during Make Me a Baker? 
Sponges! I can't believe I can make a fluffy sponge now, and importantly, if it doesn't work I now know why.

What did you love most about the program? 
The practical - love being able to get my hands 'dirty' and make mistakes with Anneka there to guide and fix.

Final recipe baked for Graduation:
Naked Lemon & Rosemary Cake

Cindy Bowman

Make Me a Baker Graduate 2016

“I thoroughly enjoyed the program and I look forward to coming back to do some one off classes in order to continue honing my skills and purely for pleasure.”

What is your signature 'go to' baking recipe and why?  
Ciabatta Bread - I love the feel of the dough, the smell of the yeast and the smell that fills the house when it's cooking.

What was your main motivation for signing up for Make Me a Baker?  
To improve my confidence with baking

What did you love most about the program?  
Apart from learning new skills and gaining more knowledge it was fun.  A great group of people & all passionate about baking.

Which baking skill are you most pleased to have learnt?  
The tips for making meringue were excellent, however pastry making has given me the most pleasure.

Final recipe baked for Graduation: 
Sfogliatelle

Elise Spiller

Make Me a Baker Graduate 2016

“I loved the connection we all had together with Anneka and each other. Listening and showing each other new techniques and values towards baking in our Sunday lessons. The way the program was organised was fantastic, the recipes were structured out in a way so it was easy for even a beginner like myself to read them and prepare for what we were going to be baking”

What is your signature 'go to' baking recipe and why? 
Banana bread. It was the first recipe I was able to memorise and make without watching over the recipe. 

What was your biggest baking fear that you feel you have overcome during Make Me a Baker? 
My biggest baking fear was doing recipes like tarts, macarons and breads. I would always make a mistake by not reading the recipe in detail because was so nervous.

Which baking skill are you most pleased to have learnt? 
I learnt that your baking isn't meant to look perfect; it needs mistakes sometimes, as it gives effect to the recipe.

Final recipe baked for Graduation: Naked orange poppy seed cake with orange blossom frosting 

Anna Sidirolpolous

Make Me a Baker Graduate 2016

“Thank you for allowing me to gain so much confidence in my baking skills!“

If you were a baked product, what would it be and why?  
Lemon tart. I love eating them.

What was your main motivation for signing up for Make Me a Baker? 
Confidence and belief that I could bake and that I could improve on my knowledge

Which baking skill are you most pleased to have learnt? 
Pastry making

Is there any way we could have made your Make Me a Baker experience better? 
No, I can honestly say I looked forward to my Sunday's in the studio and loved every minute of it! 

Final recipe baked for Graduation:
Portuguese Custard Tarts


Elena Dailly

Make Me a Baker Graduate 2015

“I learned so much more than I could have imagined and feel much more confident. I baked my first tart plus I baked it dairy free. And it was delicious! Anneka not only provides consistent support and shares a tremendous amount of knowledge, she is also so much fun to be around.” 

What did you love most about the program? 
I loved the whole experience, especially the structure of the classes, the wonderful teacher and great company. 

What was your biggest baking fear that you feel you have overcome during Make Me a Baker? 
Pastry!!! 

What was your main motivation for signing up for Make Me a Baker?
I wanted to learn the science of baking and this was the only course that I could find.

If you were a baked product, what would it be?

3 layered dark chocolate and caramel cake with white chocolate and ricotta frosting. 

Before Make Me a Baker, which baking technique did you avoid at all costs? 
Working with yeast and making tarts.

Final recipe baked for graduation: Prune and Custard Tart

Rosie Knight-Gregson

Make Me a Baker Graduate 2015

“Make Me a Baker is an excellent program that has taken me back to the foundations of baking to allow me to extend my knowledge and skills. Anneka was constantly supportive and welcoming throughout the whole program and was always approachable with her warm smile.”

What did you love most about the program?
Going back to the basics to consolidate my prior knowledge of baking, the great recipes, the group and the lesson structure - highlight of my month!

What was your biggest baking fear that you feel you have overcome during Make Me a Baker?
Egg whites and sponges.

What was your main motivation for signing up for Make Me a Baker?
To increase my confidence and knowledge and to extend my love of baking.

What is your signature or ‘go to’ baking recipe?

Plum cake and trifle in the summer, lemon delicious for the winter.

What is your favourite baked recipe from your childhood? 
Lemon delicious, the number one desert I would request my mum to make in the winter months.

Final recipe baked for graduation: Naked Lamington Cake with Raspberry Jam Panna Cotta


Rayann Bekdache

Make Me a Baker Graduate 2015

"The Make Me a Baker program exceeded my expectations and made me appreciate the art and science behind baking. It allowed me to try new recipes and methods which I hadn't tried before."

Which was your favourite Make Me a Baker session?
Perfecting shortcrust pastry! And the one about presentation and how to set things on the plate was really inspiring. 

What was your biggest baking fear that you feel you have overcome during Make Me a Baker?
My biggest fear about baking was getting the texture and technique right for making pastry from scratch and I feel like I have conquered this fear.

What are you most pleased to have learnt?
I like to experiment and change things up a lot. Make Me a Baker has taught me to go back to basics and follow the instructions and once you have the basics down pat then you can experiment and change things to suit your tastes. 

If you were a baked product, what would it be and why?
I would be a moist chocolate cake as it's a classic comfort dessert.

Final recipe baked for graduation: Dark Chocolate Raspberry Tart with Rosewater Jelly


Kim Goodworth

Make Me a Baker Graduate 2015

"Anneka has been our inspiration, our motivation and our organisation for the past 6 months and what a wonderful program it's been." 

What level of baker would you describe yourself as at the beginning of the program?
Absolute beginner. Make Me a Baker was straight in the deep end for me!

What did you love most about the program?
We know that when we show up everything is ready to go – it’s very professional. And what a wonderful group of girls!

How has Make Me a Baker changed how you bake at home?
I have unboxed my KitchenAid which has been in a box since forever and now it’s come out!

If you were a baked product, what would it be?
A scone with lots of jam and cream!

Final recipe baked for graduation: Chocolate Meringue Roulade


Amy Sharma

Make Me a Baker Graduate 2015

“There was so much thought and consideration that went into every aspect of the course. Anneka clearly invested a lot of time into ensuring our time was well spent. I am a much more confident baker and am a lot more willing to bake knowing the end product will be worth the time.” 

What was your main motivation for signing up for Make Me a Baker?
Learning enough to making baking enjoyable rather than stressful.

What did you love most about the program?
How attainable a great end result was!

What was your biggest baking fear that you feel you have overcome during Make Me a Baker?
Everything pastry and generally not getting a good result for the time invested in baking.

What is your most prized baking utensil and why? 
My KitchenAid – it gives me my hands back.

Final recipe baked for graduation: Flourless Hazelnut Chocolate Cake


Irene Stinson

Make Me a Baker Graduate 2015

"Anneka is great at explaining the how and the why and demonstrating it. And then we do it so that we get the experience as well. Now when I try out a new baking recipe I ask myself, ‘What would Anneka do?' and it works every time." 

What level of baker would you describe yourself as at the beginning of the program?
I was an avid baker beforehand. This course has taught me how to bake correctly. I've realised just how badly I've been doing it!

What did you love most about the program?
Everything. I loved Anneka's comprehensive and lucid explanations, both oral and written. I loved that it was fun. The lessons and even the homework were fun. I loved learning the why and how of baking so that I now understand why a recipe requires certain ratios of ingredients or steps in the method.

What was your biggest baking fear that you feel you have overcome during Make Me a Baker?
The fear of not producing the intended end result and having no idea what I should do to overcome these problems.

Which baking skill are you most pleased to have learnt?
Pastry making, meringue beating and methods of keeping yeast dough warm to ensure proper rising.

If you were a baked product, what would it be?
A lemon meringue pie.  

Final recipe baked for graduation: Lemon Meringue Tart

Annette Irwin

Make Me a Baker Graduate 2015

"Make Me a Baker has been an absolute delight! You're learning and you're enjoying yourself and you're having fun! I couldn’t recommend it highly enough for anyone who wants to do it – doesn't matter what your level."

What was your main motivation for signing up for Make Me a Baker? 
I've been baking for a while. I'm quite happy baking cakes but I thought I needed to challenge myself. 

Which baking skill are you most pleased to have learnt?
Pastry! Normally I would buy ready-made pastry but now I would never buy shortcrust pastry! It's so easy! You just do it without even thinking, pop it in the fridge, roll it out and it's done. And it tastes fantastic! 

What did you love most about the program?
This course gives you a new level of confidence. There were certain things, like choux pastry, that I would never have tackled before the course. But now you think it's really not that hard. It doesn't matter what level you are, you learn new things. 

What is your signature or 'go to' baking recipe and why?
Pavlova and cupcakes – I can cook them without thinking and they always turn out.

If you were a baked product, what would it be?
A sticky date pudding. 

Final recipe baked for graduation: Profiteroles

Elizabeth Peadon

Make Me a Baker Graduate 2015
What is your signature or 'go to' baking recipe and why?
Chocolate biscuits because they always work and they are always eaten.

If you were a baked product, what would it be?
Christmas cake. 

What is your favourite baked recipe from your childhood?
Fruit mince pies 

What kitchen utensil would you love to own but don't?
I would love a utensil that magically cleaned and tidied the kitchen after baking.

Final recipe baked for graduation: Chocolate Brownie Meringue Cake

Fiona McLean

Make Me a Baker Graduate 2015

"From The Science of Baking to expert food styling tips and with a great team supporting the class, Anneka's Make Me a Baker has been a wonderful way to spend Sundays, meet a lovely group of fellow bakers and create plenty of well loved baking treats for friends and family."

What level of baker would you describe yourself as at the beginning of the program?
Enthusiastic but still learning.

What is your signature or 'go to' baking recipe and why? 
Sponge cake and/or pavlova. Both make a great dessert and are well received every time.


Before you started Make Me a Baker, which baking technique did you avoid at all cost? 

Making pastry ... it's just to easy to buy it pre-made.


What is your favourite baked recipe from your childhood? 
Mum's apple pie and my great aunt's sponge.