Bake Club

An online baking school based in Australia offering online resources and courses. Welcome to BakeClub!

BakeClub makes baking easy, fun, inspiring and, above all, relevant to your busy life. Founded by Sydney-based author, food editor, consultant, teacher, publisher and passionate baker Anneka Manning, BakeClub specialises in teaching not only the ‘how’ but also the ‘why’ of baking through our hands-on baking classes and online courses. Packed with invaluable how-tos, tricks and tips that will take

your baking skills to the next level, all of our courses will teach you the principles of baking in practical and approachable, yet inspiring ways.

20/08/2026

Still dreaming of macarons with smooth, glossy tops, those gorgeous little feet and that perfect crisp-yet-chewy bite?

Then this is your last chance to join me LIVE this Sunday and finally get to the bottom of what makes macarons work – and what makes them go completely rogue!

We’ll make them together from scratch, step by step, and I’ll show you the little things that make a BIG difference: how to get the batter just right, what you’re looking for when piping, why temperature matters, how to avoid hollow or cracked shells, and how to know what’s gone wrong when things don’t quite go to plan.

And because it’s LIVE, you can ask me your questions as we go. No more staring at a tray of wonky macarons wondering “What happened?!”
By the end, you’ll have the skills and confidence to make beautiful macarons at home – plus the recipes, resources and lifetime access to the recording so you can come back and bake along again whenever you need.

Macarons LIVE | Sunday 23 August | 10am–1pm AEST
💻 Online via Zoom
🎥 Recording included
💛 BakeClub & Co. Members get 50% off

Last call...come and crack the macaron code with me!

Book here: https://bakeclub.teachable.com/p/macarons-live-aug-26

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Stylist

19/08/2026

RECIPE OF THE WEEK: Choc-Orange Loaf with Chocolate Glaze

Chocolate and orange. A combination that really doesn’t need much help, but this cake takes it to a very delicious place.

It’s rich and deeply chocolatey, with the fresh, slightly bitter sweetness of a whole orange baked right into the crumb. Then comes the glossy chocolate glaze, followed by toasted pistachios for a little crunch. It’s the sort of loaf that looks perfectly innocent sitting on the bench… until you cut yourself a slice, then somehow find yourself going back for another.

And despite all that chocolatey, orangey deliciousness, it’s wonderfully easy to make — the whole orange goes into the food processor, rind and all, so there’s no zesting, juicing or fussing about.

The recipe is on the BakeClub website and you'll find the link in my bio.

You’ll find the recipe here: https://bit.ly/4c0oST7

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Stylist

16/08/2026

Ditched the kitchen on Friday for the beautiful south coast and walked 20km (from Malua Bay to Bathaven) with 7 other awesome women to raise money for mental health.
Stunning weather, fabulous chats, gorgeous views and, of course, yummy snacks!
Thank you ladies and thank you Australia’s Most Iconic Hiking Challenge for organising!

Lisa Collins-Deverall The Old Schoolhouse Milton Kasonde Taylor Helen Williams LeeLovingLife sali hepples

Beyond Blue

05/08/2026

Macarons don't have to be mysterious…

If you've ever dreamed of making perfectly smooth shells with crisp "feet", chewy centres and beautiful fillings, this class is for you.

In my LIVE online Macarons class, I'll show you exactly what to do – and just as importantly, why. We'll bake together in real time, so you can ask questions as we go and gain the confidence to make successful macarons again and again.

🌟 By the end of the class you'll know how to:

🌟 Master the perfect macaron batter

🌟 Pipe beautiful, even shells

🌟 Achieve those all-important "feet"

🌟 Avoid the common pitfalls that lead to cracked, hollow or lopsided macarons

🌟 Create delicious buttercream fillings and endless flavour combinations

🌟 Troubleshoot with confidence whenever things don't go to plan

You'll also receive lifetime access to the class recording and all the recipes and resources, so you can revisit the techniques whenever you need a refresher.

Whether you're making your very first batch or looking to perfect your technique, you'll come away with the knowledge and confidence to bake stunning French-style macarons at home.

📅 Sunday 23 August | 10am–1pm (AEST)
💻 Live online via Zoom (with recording available)
💛 BakeClub & Co. Members receive 50% off.

Find more info and book now here: https://bit.ly/4yXIhxJ

22/07/2026

Have you ever wondered why a cake sinks, pastry shrinks or bread doesn't rise the way you hoped?

Understanding why baking works is one of the most powerful things you can do to become a better baker.

When you understand what's happening in the mixing bowl and in the oven, you'll have the confidence to troubleshoot problems, adapt recipes and bake with far more consistency.

That's exactly what we'll explore together in my The Science of Baking online course, which starts this Friday.

It's one of my favourite courses to teach because I love seeing those "aha!" moments when everything suddenly makes sense—and once you understand the science, you'll never look at baking in quite the same way again.

If you've been thinking about joining us, I'd love to welcome you.

*Starts Friday 24 July*

Click this link for all the details: https://bakeclub.teachable.com/p/the-science-of-baking-jul-sep-26

20/07/2026

Did you know tomorrow is National Lamington Day? As far as I'm concerned, that's all the encouragement anyone needs to bake a batch…

Whether you're a purist who loves the classic or someone who's always up for a new twist, this iconic Australian treat deserves to be made from scratch.

Swipe through for four of my favourite takes on the humble lamington:

Lamington Fingers

Chocolate & Raspberry Lamingtons

Gluten-free Lamingtons

Caramel Tres Leches Lamingtons

So, which one is calling your name? Or are you thinking, why choose just one?

If you bake lamingtons tomorrow, I'd love to see them - tag @‌bakeclub_austrlia so I can admire (and maybe be a little jealous of) your handiwork.

You'll find all four recipes through the link in my bio.

And just a little tip: pop the cake pieces in the freezer before coating them with the chocolate glaze. It makes the whole process SO much easier!⁠
⁠

Happy National Lamington Day! 🤎

Photography:

Styling:

15/07/2026

What if you understood both how and why your baking works?

Imagine opening your oven door knowing exactly what's happening inside. Understanding why one cake is light and tender, another turns out dense, or why a simple change in temperature transforms the final result.

That's exactly what The Science of Baking is all about.

Starting next Friday (24 July), this 6-week guided online course takes you beyond recipes to explore the fascinating science behind baking.

Together we'll uncover:
🧈 How ingredients really work
🌡️ Why temperature influences every stage of baking
🥣 How mixing methods shape texture
🔬 The science behind consistently great results
💡 How to troubleshoot baking problems with confidence

Whether you've been baking for years or you're simply curious to understand more deeply, this course is full of those "Now I get it!" moments that change the way you bake forever.

If you've ever wanted to stop guessing and start understanding, I'd love you to join me.

The course begins Friday 24 July — enrol now: https://bakeclub.teachable.com/p/the-science-of-baking-jul-sep-26

30/06/2026

A little invitation from me... 🤍

Baking Foundations starts this Friday (3rd July), and I’d love you to join us.

You’ll find all the details via the link in my bio.

X Anneka

24/06/2026

Winter always feels like a lovely time to be in the kitchen a little more –and that’s really what Baking Foundations Holiday Intensive is all about.

This is a guided 3-week online course (starting Friday 3 July) is designed to help you build simple baking foundations that bring more confidence, ease and enjoyment to what you bake.

We will bake together from our own kitchens, with live sessions, ongoing support, and a really lovely group of home bakers alongside you. It’s not about perfection or complexity – it’s about helping baking feel more relaxed, more intuitive, and more enjoyable again.

It’s also a lovely way to make the most of the school holidays – especially if you’re baking with the kids or simply wanting to bring more baking into your week.

I’d love to bake with you this winter, here’s the link to join: https://bit.ly/44cSkBf

15/06/2026

There’s something deeply satisfying about continuing to grow as a baker.⁠

That sense of building skill by skill, and suddenly realising things that once felt tricky are now second nature.⁠

Whether you’re learning a new technique, strengthening your baking foundations, or diving into the science behind how baking really works, there’s always something waiting to be discovered.⁠

This winter, I’ve created three different ways to learn with me online at BakeClub:⁠

🌟 Master a technique – Leavened Puff Pastry Masterclass (3-hour live online class, 21 June)⁠

🌟 Strengthen your foundations – Baking Foundations Holiday Intensive (3-week guided course, starts 3 July)⁠

🌟 Discover the science – The Science of Baking (6-week course, starts 24 July)⁠
Different focuses, same love of baking.⁠

Which one feels like you right now?⁠

You can explore all classes and courses here:https://bakeclub.com.au/collections/guided-online-courses

Address

Sydney, NSW

Website

http://www.bakeclub.com.au/

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