CELEBRATING EID: DATE & WALNUT CAKE DECORATING COOK ALONG - FREE

Master the art of cake decorating as we celebrate Eid with a showstopping date & walnut cake, with salted honey caramel.

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Join one of our expert Waitrose Cookery School chefs as we demonstrate how to decorate a delicious cake, or muffins perfect for celebrating Eid or gifting to friends and loved ones. You will be sent a recipe and instructional video to bake the cake or muffins in advance and our chef will guide you through icing and decorating the cake, and then how to complete it with those all important finishing touches.

What you’ll learn:

  • How to make and bake a cake
  • Icing a cake with homemade buttercream
  • How to make a caramel drizzle and walnut brittle

Makes: 12-16 slices / 1 cake or 18 Muffins

Duration: This class will last approximately 1 hour

Prepare ahead instructions: Please bake the cake sponges or muffins at least 3 hours ahead so that they have time to bake and cool completely before the class. You could also bake these the day before, let them cool completely and keep them in an airtight container until the class begins.

Please have all your other ingredients weighed out and ready along with the equipment you’ll need.

Shopping list (makes 12-16 slices / 1 cake or 18 muffins)

Ingredients for the make ahead cake sponges:

Dairy

  • 130g softened butter, plus extra for greasing
  • 2 eggs

Store cupboard

  • 330g pitted dates, roughly chopped
  • 1½ tsp bicarbonate of soda
  • 300g light muscovado sugar
  • 420g self-raising flour, sifted
  • 2 tsp vanilla extract
  • 70g runny honey
  • 1 tsp fine salt
  • 100g walnuts, toasted and roughly chopped

Ingredients for the cake decoration cook along:

Dairy

  • 60ml double cream
  • 280g unsalted butter, divided into: 100g & 180g
  • 1tbsp milk

Store cupboard

  • 180g caster sugar, divided into 100g & 80g
  • 2 tbsp runny honey, divided into 1 tbsp & 1 tbsp
  • 360g icing sugar
  • 1 tsp sea salt flakes, divided into ½ tsp & ½ tsp
  • 50g walnuts

Equipment for the bake ahead cake sponges:

  • 3 x 20cm round sandwich tins or muffin tin large enough to bake 18 muffins
  • Greaseproof paper, to line cake tins or 18 paper muffin cases
  • Scissors, to cut greaseproof paper
  • Kettle, to boil water for dates
  • 1 medium heat proof mixing bowl, for soaking dates
  • 1 large mixing bowl, for creaming butter and sugar if making with electric hand mixer
  • Wooden spoon, for stirring
  • Electric hand whisk or freestanding mixer, for making cake batter
  • Measuring jug, for measuring water
  • Digital scales, for weighing ingredients
  • 1 spatula, for folding
  • 1 large metal spoon, for dividing cake batter into tins
  • Cooling rack

Equipment for the cake decoration cook along:

  • Electric beater, balloon whisk or freestanding mixer with whisk attachment
  • 2 medium mixing bowls, 1 for buttercream (if not using stand mixer) 1 for salt caramel
  • 1 frying pan, for praline
  • 1 medium saucepan, for salt caramel
  • 1 baking tray, for praline
  • Sugar thermometer, for salt caramel (not essential)
  • Greaseproof paper
  • Sieve, for icing sugar
  • 2 spatulas, for stirring and folding
  • Measuring spoons
  • Chopping board
  • Knife
  • Palette knife
  • Serving plate
  • Cling film
  • Spoons for mixing and tasting
  • Space in the fridge to put the cake

About your instructor: You’ll be led through this class with one of our experienced chefs from the Waitrose Cookery School.

  • Joining a virtual experience: Our Virtual Experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Two days before your Virtual Experience, we’ll send you full details on how to join.
  • Please note we may record this session for internal purposes.
  • Please note terms and conditions apply.

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