The Best Online Baking Classes for You & Your Family to Try While You’re Staying Inside

Time’s are tough, fam. We’re all feeling maximum anxiety with everything going on right now and having to stay inside can make us feel even more stressed out. Doing things like opening windows, going for walks and staying connected to friends and loved ones will definitely help you stay sane, but, being cooped up inside doesn’t have to be all bad if you try to use this time to take up a new indoor hobby. That’s where online baking classes come in.

Baking is one of those hobbies that can seem overwhelming until you dive in and actually start doing it. Yes, you will make mistakes, but that’s half the fun and you’ll learn a lot from those mistakes along the way. It’s also a great family-friendly activity and can even replace one of your kid’s math or science lessons for the day. Ahead, are five of our favorite online baking classes.

1. Fundamentals of Pastry

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Rainy day today, and if you’re like me, you probably have a bunch of bananas getting too ripe in your kitchen. So let’s make banana bread. Check out the full video, and here’s the recipe (from my book Everyone Can Bake, out on 4/14). Ingredients: 400g (2 cups) sugar 250g (2 cups) All Purpose flour (plus more for dusting) 3g (3/4 tsp) baking soda 2g (3/4 tsp) ground nutmeg 5g (1 tsp) salt 5g (1 tsp) baking powder 150g (3 large) eggs 400g (2 cups, about 3-4) overripe bananas, peeled & mashed 200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing Equipment: loaf pan mixing bowl spatula 1. Preheat oven to 350°F (175°C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper). 2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated. 3. Pour the batter in the prepared pan, filling it to 3/4 inch (2 cm) from the top (you may have extra batter). Bake until the cake is golden brown (about 1 hour) and a cake tester or paring knife comes out clean. 4. Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and enjoy while the cake is still warm. Storage: The banana bread can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again. #EveryoneCanBake

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Dominique Ansel, also known as the creator of the Cronut, is one of the finest pastry chefs in the world. In this class offered on Masterclass, he will teach you the fundamentals of pastry and before you know it, you’ll be serving up fruit tarts, mini madeleines and croissants right in your own kitchen.

2. Artisan Bread Making

 

Bread making is one of those hobbies lots of people want to try, but don’t really have the time to really get into. While we’re all responsibly staying indoors, there’s no better time than now to delve into the wonderful world of artisanal breads with Peter Reinhart, baking instructor and award-winning author.

3. The Perfect Cupcake

Jennifer Shea’s cupcakes are seriously unlike anything you have seen before. This 7-episode series will teach you the basics of cupcake making and offer fun tips to take your decorating skills to the next level.

4. Cookie Basics

Cookie artist Stephanie Kappel will teach you the ins and outs of cookie decorating in this 6-series class. You’ll learn how to pipe and flood and even how to write beautiful words on your cookies.

5. How to Make French Macarons

French Macarons are a classic, but simply looking up a recipe on Pinterest and diving in headfirst will probably end in disaster. It’s best to take it slow and learn from a pro because these tiny cookies are delicate and it takes a special technique to get them just right.

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