Bettys Cookery School-Learning to Bake the Bettys Way

Bettys Cookery School-Learning to Bake the Bettys Way

Last Saturday my best friend Rachael and I spent a simply joyful day learning, decorating and dining at Bettys Cookery School in Harrogate as we discovered how to bake and decorate cakes the Bettys way!

From 10am until 4pm, we experienced a masterclass like no other in cake decoration from experienced culinary teacher and baker extraordinaire, Jenny Culver, and we happily relished a delightfully delicious breakfast and lunch expertly cooked by tutor and chef, Lisa Bennison served with complimentary wine.

A keen cook and baker myself, I distinctly remember the intensity of taking part in Junior Masterchef’s competition heats at 11, I ended up coming fourth in (in the North)- when they only required three contestants for the TV show! In preparation, my father, George, an award winning restauranteur, spent many evenings after I’d finished school, teaching me how to cook Greek food under pressure and within a strict timeframe, which proved to be the catalyst to my love of food.

Baking thus far had for the most part, however, been reserved to Greek desserts and cakes that my beloved grandma taught me so Bettys’ course was both unique and informative as we learnt how Bettys make and decorate their pristine and pretty cakes.

I’d not heard of petal paste before the course, but I am now the proud crafter of petal paste flowers and leaves: intricate and delicate floral decorations we collectively moulded, painted and attached to pre-made sponge cakes (from Bettys’ bakers) in a design of our choice. I admittedly went a bit wild and rogue painting my cake towards the end, making it a vivid, somewhat chaotic design similar to my abstract paintings!

These were the steps we followed.

After crafting and painting our decorations, we left them to dry whilst preparing the cakes. You can make petal paste garnish months in advance if you’re planning a cake for a special milestone or birthday.

Next, we carefully sliced the sponge cakes and then brushed a rounded knife along the top of the crumb on the two sides (the darker sides) as Bettys do, so the cakes were as moist and springy as possible. Then, we spread jam uniformly onto one side and thick buttercream onto the other, placing them together.

For those using marzipan, it was measured with string before being placed carefully over the cake, placing the first layer of decoration before it was time for the layer of icing (measured again by string) we wrapped over it. As we covered the cake, we slowly spun the cake spinner whilst gently rubbing the sides as if it were clay pottery we were moulding!

Luckily, we had wonderful teachers on-hand to keep us all on track. Jenny Culver is an art graduate, and expert baker, who succinctly, passionately and knowledgably shared Bettys’ best practices when it comes to cakes and decoration. The course has already inspired me to make more cakes and I’m even considering making my children’s future birthday cakes, which has always felt so daunting!

There’s nothing like a course to boost your confidence!

I mustn’t forget to mention the flaky, dark chocolate pain au chocolat we gobbled up at breakfast and the exquisite chicken in white wine and tarragon sauce at lunch, which reminded me of the Greek dish, chicken lemonato, followed by a creamy, tangy and moorish rhubarb cheesecake. We also enjoyed Bettys’ fine tea, coffee and soft drinks throughout the day, and complimentary wine with lunch, as part of the course.

The shop in the school was the finale of the day. Filled with homeware, cooking and baking tools, tins, sweet treats and even Bettys’ aprons you can purchase (without obligation) at a discounted price.

You do get to keep the Bettys’ apron you wear on the day, as well as your delicious creation and the huge Bettys tin you transport it in. You are also given a course booklet at the start of the day, with Bettys recipes for the cake decorations as well as the food you dined on during the day. I also bought my Mum a Bettys apron from the shop, and a mamammoth bag of Bettys chocolate buttons for the kids, they thoroughly appreciated!

And the verdict of my decorated cake?

My three year old, Florence, literally gave my cake a thumbs up as soon as she saw it which was rather lovely!

‘Beautiful flowers, Mummy’ she squeeled with delight before digging in!

Rachael, who joined me on the course, and whose decorated cake was utterly gorgeous (making the ideal birthday cake for her daughter Holly who was celebrating early that evening with a party), had this to say about the day,

‘I had such a great day, the hosts, Jenny and Lisa, were really welcoming and provided wonderful hospitality all day long, while teaching us how to decorate a cake including jam, butter cream, marzipan and icing application, as well as piping and hand decorating with petal paste. It was as equally fun and creative as it was educational, teaching us how to do the basics, the right way. It was so fun too. I highly recommend it’.

What a wonderfully nourishing and tasty day! Do check out Bettys Cookery School website for more information.

This was a press review but all words are honest, as always.