The menu: Sticky ginger slices with lemon glace and edible flowers – Earl grey soaked fruit scones – Decorated French Macarons

Skills/ techniques/ content covered: ingredients for baking, melting cake method, baking, piping, decorating, storage.

Suitable for: A vegetarian diet can be catered for if advised at time of booking. Not suitable for a vegan/ nut-free/ gluten-free/ dairy-free/ egg-free diet. For any other dietary requirements, please contact before booking.

Age suitability: 18 years +. Young people aged 14 years can attend with a full paying adult on a daytime workshop (ticket required for both attendees). Please advise of age at time of booking. Alternative equipment maybe provided for those 17 years or under.

What else you might want to know: 1 ticket covers one attendee. Sticky ginger cake is made in pairs, scones independently, the macarons have been made by The Cookery Studio team. Induction hobs will be used in…