Baking Workshop by Patricia Dominguez


Hi everyone!

What you’ve been asking for will be soon a reality! Yes, we are going to bake some delicious cakes, cookies and muffins! Next Friday 19th of December in classroom 104 from 18h till 20.15h we’ll enjoy our first baking masterclass with Patricia Dominguez. Some of you might know her cause she was an English teacher in our EOI Sanse for many years and she’s back to share with us her baking talent.

Please be aware, that just the day before (on Thursday 18th) our EOI will organize a Time Bank with many interesting and challenging activities, don’t miss them too! 😉  As you all know our activities plan was closed some time ago, therefore we had many agenda problems to celebrate our Baking Workshop in any other date. so we are truly thankful to EOI direction.

So if I were you I wouldn’t miss this great opportunity to learn English while cooking. There will be a person who will translate into French what Patricia will explain to us.

There are so many interesting verbs, expressions, and cooking utensils to discover!

This activity is absolutely opened to any person who wants to participate. Everyone is invited, no matter if u are not a member of our student association yet. Becoming a member will allow you to enjoy some great advantages. Check out our blog!

So join us and have some fun! At the end we’ll devour without a doubt all we bake….yummy!! 🙂

We will learn how to prepare 4 different recipes:

Descarga aqui las 4 recetas en PDF del Baking Workshop By Patricia Domiguez


This is a very old recipe and produces a cake with a delightful ginger taste which lingers in the mouth.

  • 125 g (4½ oz) plain flour
  • 125 g (4½ oz) butter or margarine
  • 125 g (4½ oz) brown sugar
  • 125 ml (4½ fl oz) milk
  • 2 eggs
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • ½ tsp salt
  1. Cream together the butter and sugar.
  2. Beat in the eggs one at a time.
  3. Add in the milk. Sift in the flour and other dry ingredients. Fold together and mix with a wooden spoon.
  4. Grease an 8″ (20 cm) cake tin and line it with baking paper. Add in the cake batter and smooth out.
  5. Bake at 150°C for 1¼ hours.
  6. Allow to cool for 10 minutes before turning out onto a plate.
You can also make this in loaf form by baking in a loaf tin. It goes well with afternoon tea (very British) or you can use this cake as a base for a trifle.

Chocolate Chip Biscuits should be slightly crispy on the outside and lovely and chewy on the inside. They are really quick and easy to make!
  • 340 g (12 oz) plain flour
  • 250 g (8 oz) butter, melted
  • 150 g (5 oz) brown sugar
  • 150 g (5 oz) white sugar
  • 300 g (10 oz) semi-sweet chocolate chips
  • 2 eggs
  • 2 tbsp milk
  • 2 tsp vanilla essence
  • 1 tsp baking soda
  • ½ tsp salt
  1. Mix the butter and sugar in a large bowl.
  2. Add in the milk, eggs and vanilla essence and mix.
  3. Sift in the flour, add in the salt and baking soda, and mix to a thick dough.
  4. Stir in the chocolate chips then place the dough in the ‘fridge for at least 1 hour.
  5. Place dollops of dough (about 1 heaped tbsp) onto a cold baking tray. Make sure the dollops are well spaced to allow it to spread.
  6. Bake in the oven at 190°C (375°F) for around 8-10 minutes.
  7. Remove from the oven and allow to cool for around 5 minutes until the biscuits have hardened a bit, then place on a wire rack to cool completely.
  8. Clean your baking tray and cook the next batch.
Don’t be tempted to overcook the biscuits. Depending upon your oven they may be cooked after 8 minutes, so keep an eye on them!You can also add pecans, walnuts or macadamia nuts into the dough to make nutty choc-chip bikkies.



1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Confectioners (Buttercream) Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)


Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Confectioners (Buttercream) Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes




½ cup Unsalted Butter, at room temperature
¾ cup Granulated Sugar
¼ cup Brown Sugar
1 Egg
½ cup Cocoa Powder
1 cup All Purpose Flour
¼ tsp Salt
1 tsp Vanilla Extract
½ tsp Instant Espresso Powder
1/2 tsp Baking Powder
½ tsp Baking Soda
3/4 cup Buttermilk


1) Preheat your oven to 350 degrees, line a 12 piece cupcake tin with liners and set aside.

2) In a small bowl, combine the flour, cocoa powder, baking powder, baking soda and salt, set aside.

3) In a large bowl, cream together the butter and both sugars, add the egg and vanilla and whisk until smooth.

4) Add the dry ingredients and mix just until they are almost all incorporated. Add the buttermilk and mix everything quickly so you don’t over mix.

5) Using an ice cream scoop, fill your muffin tin and bake them for about 18 to 20 minutes or until a toothpick comes out clean when inserted in the center of a cupcake.

6) Let them cool completely before frosting them.


Besides these 4 recipes we’ll prepare simple but delicious colored frostings and one with cream cheese & Oreo biscuits.

We are pretty sure, that you´ll learn lots of new words and useful expressions with this activity.

We will distribute a copy with all the recipes that we’ll bake and eat before going back home. 😉

See you there!!


Hola a tod@s!

Lo que nos habiaís pedido con tanto ahinco por fin se hizo posible! Si, vamos a realizar un taller de repostería y cocinar deliciosos pasteles,galletas y magdalenas!

Será el viernes 19 de Diciembre en el aula 104 de 18H a 20,15H (justo un dia después de la fantástica actividad de la EOI el banco del tiempo a la que os animamos desde aqui a asistir). Recibiremos una clase magistral de la mano de Patricia Dominguez. Quizás os suene su nombre pues hasta el curso pasado estuvo impartiendo clases de inglés en nuestra EOI Sanse y la hemos traido de regreso por que sabemos de su gran talento con la repostería. (Agradecemos enormemente su esfuerzo y a la dirección de EOI que nos permitiese realizarla en ese dia, ya que por diferentes razones era virtualmente imposible retrasarla.)

Todo se hará en Inglés y será asequible para la mayoría de niveles. Y también tendremos un voluntario que traducirá al francés todo lo que Patricia nos cuente en inglés. No os perdáis oportunidades como esta, de aprender Inglés y Francés de esta forma tan interesante. Hay muchas expresiones, verbos y utensilios por descubrir. 🙂

Todo el mundo está invitado a venir, no importa que no seáis todavía miembros de nuestra asociación. Hacerse soci@ os reportará muchas ventajas que están bien explicadas en nuestro blog.

Al llegar os daremos las 3 recetas que haremos allí, para mas tarde acabar la tarde con una dulce merienda. 😉

Nos vemos allí!

Viernes 19 de Diciembre en el aula 104 a las 18 H.


Bonjour à toutes et à tous!

Enfin! Nous allons réaliser une activité très sollicitée par vous. Il s’agit d’un atelier de pâtisserie pour apprendre à cuisiner des biscuits, des gâteaux et des madeleines!

Ce sera vendredi 19 décembre, 18h, à la salle 104 (un jour après les activités de l’EOI). Nous allons recevoir un cours magistral de la part de Patricia Domínguez. C’est une ancienne professeur d’anglais de l’EOI.

L’activité se déroulera en anglais avec une traduction simultanée en français. C’est une excellente façon d’apprendre des nouveaux mots tout en s’amusant!

Tout le monde est invité, même si vous n’êtes pas encore membres de notre Association. Or, vous devez savoir que si vous devenez membres, vous aurez plein d’avantages. Plus d’infos sur ce blog. 

Dès votre arrivée, nous vous donnerons les recettes pour que vous puissiez les refaire à la maison! Nous vous attendons vendredi à 18h!

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