THERE'S nothing like the smell of oranges and mixed spice and carols playing in the background to get you in the mood for Christmas.

I'd come to Harrogate for the day to attend a new course at Bettys Cookery School: Christmas Baking.

It was a sell out (as they often are: top tip, book early) - and after a coffee and a croissant we took our places by the demonstration bench to watch tutors Lisa Bennison and Will Pemberton show us how to complete our first task.

We were to make three festive cakes during the day, which runs from 9am until around 4.30pm.

First up was chestnut and hazelnut cake - made in the continental style where eggs are separated, the whites whisked to fluffy peaks and the yolks beaten over the heat with sugar to make a sabayon. Pureed chestnuts, flour and lots of chopped nuts are then folded in.

As Lisa took us through each stage, she shared lots of trade secrets. She showed us how to separate eggs using our hands and the three-bowl method,where you crack the egg, tip it into a cupped hand, letting the white fall into one bowl, drop the yolk into another and discard the shells into the third.

Always use a metal bowl for whisking egg whites (and cream), said Lisa. Make sure the bowl is super-clean first by wiping it with some lemon juice (this removes any traces of grease which would stop the whites building volume). Always uses a metal spoon for folding. Also, did you know the older the egg, the better the meringue? Or that using frozen egg whites works best too (defrost them first)? This is because the protein breaks down easier, giving more lift.

"I am a chef first, a baker second and a scientist third," said Lisa, who loves to explain the reason behind the method.

York Press:

Cake making at Bettys Cookery School in Harrogate

We split into groups of three at our work stations and began to assemble the cake. Once in the oven, it was time for a coffee break. Many people come with a friend or family member, but even if you are by yourself, you never feel alone. There is nothing like a passion for cooking and baking to get people chatting.

Lisa said courses were even more popular in the wake of TV shows such as MasterChef and the Great British Bake-Off and that customers were looking for more and more challenging and adventurous recipes and techniques to master. New on the calender for next year will be a Mastering Patisserie Weekend and a Michelin Star Master Class with demos from Frances Atkins from The Yorke Arms at Ramsgill.

Our second bake of the day would be perfect for anyone who has yet to make a Christmas cake. This last-minute recipe combined all the essential festive ingredients of dried fruits and mixed spice and was topped with candied fruits of orange, fig and cherry. Glazed with apricot jam, it had a lovely glossy finish and would fit in perfectly at any Christmas feast.

Finally, Will demonstrated how to give a seasonal twist to a British traditional favourite: Bakewell tart. To save time, we were provided with sweet pastry, which Will showed us how to roll out. We then smeared a layer of mincemeat on the base and made a frangipane filling, from butter, sugar, eggs and ground almonds. This was flavoured with cinnamon, nutmeg, clove and orange zest to raise the festive flavour factor.

York Press:

The three Christmas bakes, including the showstopper (front left)

As it baked, Lisa and Will illustrated how to make a chocolate ganache and caramelised hazelnuts, which were to decorate the chestnut and hazelnut cake, turning it into a show-stopping celebration creation. We had a choice: we could finish the decorations there and then or take the ingredients home and do it at our leisure. Undecorated, the cake would freeze well, they said, and would be perfect to defrost in time for a special dinner over the holiday season.

We have family coming for lunch tomorrow - guess what's for dessert?

Find out more about Bettys Cookery School at bettyscookeryschool.co.uk or by telephone: 01423 814016.

Classes for 2016 are now available to book online. Personalised vouchers are available to buy for any amount (minimum value £50.) They can also be used to buy equipment from the Bettys cook shop.

RECIPE

Bettys Iced Christmas Lebkuchen Biscuits

York Press:

Ingredients
For the biscuits:
230g self raising flour
1 tbsp ground ginger
85g soft brown sugar
60ml clear honey
120g butter
½ tsp of ground cloves
½ tsp ground nutmeg
Glacé cherries and almonds for decoration
For the icing:
230g icing sugar
1 egg white


Method:
To make the biscuits:
1. Preheat the oven to 180°C (fan assisted). Line two baking trays with baking parchment paper.
2. Place the dry ingredients into a large bowl.
3. Warm the honey, butter and spices in a heavy based saucepan over a low heat until the butter has melted. Pour into the flour mixture and mix well until a dough has formed.
4. Cover and leave to cool in the fridge.
5. Roll the dough out to approximately 3mm thick and cut your desired shapes.
6. Carefully place the biscuits on the two baking trays, leaving room for them to expand, and decorate with the glacé cherries and almonds as desired. Bake for 7-9 minutes until slightly golden on the edges.
7. Transfer to a wire rack to cool thoroughly before decorating with icing.


To make the icing:
1. In a clean bowl whisk the egg white until it forms soft peaks.
2. Gradually whisk the icing sugar into the egg white to form a stiff icing.
3. Place the icing in a piping bag fitted with a nozzle. Once filled, twist the top of the bag to create tension.
4. To pipe your design, squeeze gently and consistently, applying pressure with one hand and supporting the bag with the other. Allow the icing to drop on to the biscuit and then re-adjust the tension in the piping bag before continuing to pipe your design.