Course dates

  • Tue 7 May 2024, 2:00pm - 5:00pm
    (limited availability)
    The Tea House, 4 available spaces
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  • Wed 8 May 2024, 2:00pm - 5:00pm
    (limited availability)
    The Tea House, 4 available spaces
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  • Mon 13 May 2024, 2:00pm - 5:00pm
    (limited availability)
    The Tea House, 4 available spaces
    Select
  • Tue 21 May 2024, 9:30am - 12:30pm
    (limited availability)
    The Tea House, 4 available spaces
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Master three show stopping roulades and rolls in this Tea House masterclass.

Our roulades and rolls are a key element of our afternoon tea at the Tea House, not only do they add a decadence in terms of flavour but the presentation is second to none. In this masterclass our Expert Baker will show you how to achieve the lightest sponge and fillings for three distinct rolls & roulades. You will create a caramelised passion fruit ganache and Swiss meringue buttercream for your Swiss roll, a chocolate & hazelnut roulade generously filled with ganache and cream & the most beautiful pistachio & raspberry roulade. 

This workshop is suitable for all levels of experience and runs for 3 hours.

Allergen information: this course uses wheat, nuts, dairy and egg. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. For more information regarding our ingredients, please contact us before booking your course.

For more information on our booking policy, please read our full Terms & Conditions.