Baking Fundamentals – English Pear, White Chocolate & Cardamom – OUT OF STOCK

1 Day Masterclass - OUT OF STOCK


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Learn how to bake and decorate this sumptuous cake, filled with the flavours of Autumn and adorned with fine slices of dehydrated pear and shards of white chocolate. You’ll not only learn how to bake this delicious gourmet flavour, by the end of the class you’ll also have mastered the techniques and methods for baking the perfect sponge every single time.

We’ll cover the fundamentals of baking from the beginning, teaching you the essential skills we’ve developed over the years, tried and tested on our thousands of wedding and celebration cakes. As well as baking a perfect sponge, you’ll learn how to use fresh fruit as an ingredient, making your own pear compote, and dehydrating sliced pear to decorate with. You’ll also learn the technique for tempering chocolate to use as decorative shards.

You’ll leave with your own delicious and beautifully decorated cake, perfect for afternoon tea with friends and family.

We’ll also take you on a tour of our professional cake design studio and kitchen (conveniently located next to the classroom), as well as meeting Rosalind and the team for a Q&A. Plus there’ll be lots of useful hints and tips to take home, learned and developed over the years (* weekdays only).

At the end of the course you’ll receive a Rosalind Miller The Studio Certificate in Baking.


What you will learn:

  • How to bake a delicious fresh pear sponge
  • How to avoid common baking problems –  dryness, uncooked centres, a sinking sponge, a large dome, baking evenly all the way through, burnt edges
  • How to make a delicately aromatic white chocolate and cardamom buttercream
  • Using spices to carefully flavour your buttercream or cake without overpowering the overall flavour
  • How to neatly layer, stack and fill your cake with the buttercream
  • How to flawlessly ice your cake with a perfect smooth finish and sharp edges
  • How to finely slice and dehydrate pears for using as decoration
  • How to temper chocolate
  • How to make chocolate shards for decorating with


Max students: 12

Skill level: Beginner or Intermediate


  • Price: £215.00 incl. VAT


Timings: 9.30am – 4.30pm (with 30 mins – 1 hour for lunch). Please note, the class may run over depending on the speed of the group on the day.


What you will take home:A stunning and delicious autumnal cake to share with friends and family.

What we provide: We have a fully equipped, purpose-built studio, and provide all the tools and equipment you need during the class, as well as an apron to wear during the class (to be returned at the end of the class), and a box to take your cake home.

What you need to bring: Please bring a comfy pair of clean shoes (you will be standing for a large part of the class), something to tie your hair back, and a large sturdy bag to take your cake home in. We recommend driving or taking a cab home if possible. For lunch there plenty of local cafes and shops within a few minutes of our studio.

Booking Conditions: Unfortunately we cannot issue a refund on any class or course bookings. If you wish to book onto a different class or course this may be possible in some circumstances and transfers will be at the discretion of Rosalind Miller Cakes. We reserve the right to cancel a class or course under certain circumstances, including if we do not have the minimum number of students booked onto the class. In the unlikely event that we have to cancel a class or course we will offer a full refund for the cost of the class or the course, or a transfer to another class of the same price. We will endeavour to advise you as far in advance as possible if we need to cancel a class.

Classroom Location

Unit C, Ground Floor,
Emperor House, Dragonfly Place,
London, UK SE4 2FL

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