Baking Boot Camp (5 Weeks)
- All levels
- 18 and older
- $650
- 853 N Larrabee St, Chicago, IL
- 12 hours & 30 minutes over 5 sessions
May 11th
10am–1pm CDT
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Baking Boot Camp (5 Weeks) is unfortunately unavailable
Thankfully we have 14 other Baking Classes for you to choose from. Check our top choices below or see all classes for more options.
Hands-On Cake Decorating
The Chopping Block Lincoln Square @ 4747 N Lincoln, Chicago, IL
Have your cake and eat it, too! Decorating a cake can seem like an intimidating task, but our expert Chopping Block pastry chef will teach you how to assemble and decorate a four-layer, six-inch vanilla celebration cake with maximum wow factor and minimal effort and tools! We'll teach you fundamental cake decorating techniques such as cake assembly, how to apply a crumb coat, and how to decorate your cake with a variety of piping tips designed to...
Sat, May 11th, 10am–1pm CDT
(3 hours)
Kids' Camp: Baking Around the World (Ages 7-11)
The Chopping Block Lincoln Square @ 4747 N Lincoln, Chicago, IL
Embark on a culinary journey with our young bakers as they explore global flavors and techniques in a fun-filled camp. From classic French profiteroles to Mexican chocoflan, let your child's creativity rise in the kitchen with our limited-size, hands-on experience.
Jun 10th
9–11:30am CDT
$690
2 Seats Left
Jun 10th
1–3:30pm CDT
$690
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Jun 11th
9–11:30am CDT
$690
2 Seats Left
Jun 11th
1–3:30pm CDT
$690
2 Seats Left
Jun 12th
9–11:30am CDT
$690
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This class has 10 more dates.
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Mon, Jun 10th, 9–11:30am CDT
(2 hours & 30 minutes)
Other dates (14)
Hands-on Baking: Spring Baking
Chicago Botanic Garden @ 1000 Lake Cook Road, Chicago, IL
Learn to create delicious seasonal desserts like flower-pressed butter cookies, carrot cake quick bread, and blueberry crumb bars at the Chicago Botanic Garden's baking class. Impress your friends with these simple but impressive treats that can be adapted to any fruit you have on hand. Take home a sampling of your baked creations and spring into the season with yummy goodies!
Thu, Apr 18th, 1:30–3:30pm CDT
(2 hours)
Hands-on Baking: Vanilla
Chicago Botanic Garden @ 1000 Lake Cook Road, Chicago, IL
Vanilla bean pods can seem expensive, but a little goes a long way. Discover how to get the most out of each pod by using one pod three different ways to make vanilla pound cake, crème brûlée, and vanilla biscotti. You will learn techniques to cream butter with sugar and to temper eggs. Everyone will take home a sampling of the treats made in class.
Mon, May 13th, 1:30–3:30pm CDT
(2 hours)
Hands-On Cooking: Soufflés
Chicago Botanic Garden @ 1000 Lake Cook Road, Chicago, IL
Delight your guests with culinary expertise as you master the art of crafting both savory and sweet soufflés. Learn the intricate techniques of egg separation, beating, and folding to create a classic cheese soufflé and a luxurious orange and Grand Marnier variation. Elevate your cooking skills in this hands-on experience.
Sat, Jun 1st, 1–3:30pm CDT
(2 hours & 30 minutes)
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- $650
- 12 hours & 30 minutes over 5 sessions
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Class Description
Description
What you'll learn in this baking class:
Each Wednesday for 5 weeks you will join chef instructor Kristin “Baker Bettie” Hoffman as she walks you through 5 main sections of baking. In each section, you will learn mixing methods, ingredient functions, classic baking techniques, approachable baking science, and master recipes that can be used for endless variations.
Each week will cover the topics as follows:
Week 1 (January 18th): Quick Breads
- Mise en Place (setting yourself up for success with each recipe)
- Ingredient and Baking temperatures and how they affect your baked goods
- Quick Bread Mixing Methods
- Bakery Quality Muffins & Flaky Buttermilk Biscuits
Week 2 (January 25th): Cookies & Bars
- Function of Sugar in Baking
- Creaming Method for Cookies
- Drop Cookie Base Recipe & How to adapt it for different textures
- The Fudgiest Brownies
Week 3 (February 1st): Cakes
- Function of Eggs in Baking
- Sponge Method for Cakes
- Chiffon Cake
- Meringue Buttercream Frosting
- Basic Cake Icing & Piping
Week 4 (February 8th): Pies & Pastries
- Function of Fat in Baking
- How steam works as leavening
- Perfect pie crust
- Rough Puff Pastry
- Fruit Pies
- Cream Cheese Danish
Week 5 (February 15th): Yeast Breads
- What yeast is and how it functions
- Lean dough master recipe
- Enriched dough master recipe
- Function of Gluten in baking
- How to knead dough by hand
- Shaping techniques
Refund Policy
No cancellations once tickets are purchased.
Reviews of Classes at Baker Bettie's Baking School (3)
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Baker Bettie's Baking School
Kristin "Baker Bettie" Hoffman is a trained chef, baking science geek, and the baking instructor at her website BakerBettie. Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. Her belief is that gaining an understanding of the processes...
Read more about Baker Bettie's Baking School
This school has been carefully vetted by CourseHorse and is a verified Chicago educator.
Baker Bettie's Baking School
Chicago, Downtown/Loop
853 N Larrabee St Suite C
Btwn W Chicago Ave & W Oak St
Chicago, Illinois 60610 Chicago, Downtown/Loop
853 N Larrabee St Suite C
Btwn W Chicago Ave & W Oak St
Chicago, Illinois 60610
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