Chanel attended Brasserie Bread’s Gingerbread Decorating Class as a guest of Brasserie Bread.
On Wednesday night I had the pleasure of returning to Brasserie Bread’s training room, this time for a night of fun gingerbread decorating with my fellow bloggers: Dining with a Stud, Corridor Kitchen, VegeTARAian, Cooking Crusade, and Love Swah.
Brasserie Bread’s popular baking class program includes Kid’s Gingerbread Decorating Classes this Christmas, and we were here for a taster.
Our evening started as all good evenings should – with food. Brasserie Bread’s fruit mince pies, with a rich, fragrant and spicy filling encased in flaky pastry, are the first fruit mine pies I’ve tasted and liked. Michael explains that their fruit mince pies are on the higher end of the scale – at $3.50 per pie, compared to $1.59 for a 6-pack of Coles fruit mince pies, they’re not cheap. However, after taste testing and glancing at their ingredients lists the price difference is justified.
Onto the main event now: GINGERBREAD DECORATING!
We were each given a slab of gingerbread dough to practice pinning (‘pinning’ is the fancy term for ‘rolling out the dough’) and cutting an assortment of shapes – from festive Christmas trees, baubles and gingerbread men to dinosaurs, rabbits, and cats (yes, I brought my own cat cookie cutter).
With our gingerbread shapes in the oven, it was time to decorate our ‘here’s some I prepared earlier’ gingerbread. This is what the kids get to enjoy during Brasserie Bread’s 30-minute ‘Gingerbread Decorating Class’ sessions being held on 21st, 22nd, 23rd and 24th December.
Each child is given a box of five gingerbread shapes, bowls of chocolate drops, M&Ms and lollies, and bags of coloured royal icing – coloured naturally with spinach juice (green icing) and beetroot juice (red icing), then let loose to create a fun, crazy, artistic mess on their gingerbreads!
Messy fun times!
Decorating gingerbread is as fun as it looks. Harder than it looks, the room was silent as we concentrated intensely on our ‘designs’ – Michael told us that the kids classes are just as quiet with deep concentration.
For $20 per child, it’s a fun, budget-friendly activity for kids leading up to Christmas – and it gives parents 30 minutes to enjoy a coffee at Brasserie Bread’s adjoining café!
So tell me, what are your favourite festive foods? Are you a fan of fruit mince pies and gingerbread?
My baked gingerbread – they turned out well!
Brasserie Bread’s Gingerbread
- 560g organic unbleached plain flour
- 2.5g salt
- 2.5g baking soda
- 10g ground ginger
- 2.5g ground cinnamon
- 2.5g ground nutmeg
- 200g unsalted butter
- 200g soft brown sugar
- 160g golden syrup
- 30g whole egg
- 40g egg yolk
Preheat oven to 160C. Sift flour, baking soda and spices together with salt. Cream butter, sugar and golden syrup in a large mixing bowl. Add the egg and egg yolks slowly. Add the dry ingredients in batches. Mix thoroughly, then shape into a rectangle log. Cover with cling wrap and refrigerate for at least 3 hours.
On a lightly floured bench, roll dough out to a 3-4mm thickness. Cut out shapes and place on baking paper (off cuts can be remoulded and used again). Bake for approximately 15 minutes until very light golden colour. Cool on trays, then store in an airtight container until ready to use.
Royal Icing Mixture
Mix together 20g egg whites with a squeeze of lemon juice. Gradually stir in 125g sifted sugar then whip until light and fluffy. Colours may be added and could include beetroot juice (for red) and spinach juice (for green).
If you want to hang your gingerbread as a decoration, use a piping nozzle to cut out a small circle at the top of your unbaked shape. Bake for 2/3 of the baking time, then lightly brush with egg and continue baking. When decorating, avoid decorating the top so space is left for tying ribbon.
1300 966 845
1737 Botany Rd, Banksmeadow NSW 2019
Gingerbread Decorating Classes (suitable for ages 5-12):
Click here or phone 1300 966 845 for current availability.
Saturday 21 December, 9.00-9.30am
Sunday 22 December, 9.00-9.30am, 10.00-10.30am, 11.00-11.30am, 12.00-12.30pm, 1.00-1.30pm
Monday 23 December, 9.00-9.30M
Tuesday 24 December, 10.00-10.30am, 12.00-12.30pm, 1.00-1.30pm