Muffins are the perfect snack any time of the day. Anna bakes up three different styles that are sure to please. Recipes include Healthy Bran Mini Muffins, Classic Blueberry Streusel Muffins and Chocolate Banana Muffins with Chocolate Hazelnut Spread.

Fruit mousses are staples in patisseries and they come in all sorts of colours, flavours and shapes. Anna demonstrates how they can be enjoyed on their own or as part of a grand dessert. Recipes include Easy Lime Mousse, Mango Coconut Mousse Tart and Raspberry & Dark Chocolate Mousse Torte.

Waffles are an important part of a baker’s repertoire and that woven waffle shape is recognized around the world. Anna explores North American, Italian & Belgian styles of waffles. Recipes include Big Buttermilk Breakfast Waffles, Italian Pizelle and Belgian Liege Waffles with Spiced Plums and White Chocolate Sauce.

Light and fluffy, Swiss meringue is something every pastry chef must learn. Egg whites and sugar are heated together and then whipped into a frothy heaven. Anna shows how it can be used on its own and also as part of a dessert. Recipes include Swiss Meringue Raspberry Gems, Chocolate Divinity Candy and Lemon Swiss Buttercream Hatbox Cake.

Pastry chefs are responsible for making their own ice cream in restaurants and sweet shops. Anna shares her expertise and makes three different styles of this frozen favourite. Recipes include Green Apple Sorbet, Classic Chocolate Gelato & Ice Cream Cones and Cookies and Cream Ice Cream Cake.

A pastry chef relies on fruit preserves as fillings for countless desserts. These recipes will provide the essentials behind making fruit preserves and Anna will also demonstrate some of its classic uses. Recipes include Strawberry Jam & Bostock, Raspberry Fluffy Cheesecake and Blood Orange Marmalade Linzer Tart.

In the world of wheat-free baking, cookies are an important and delicious category. Anna shares three of her favourite recipes. Recipes include Chocolate Crinkle Cookies, Almond Butter Thumbprint Cookies and Warm Chocolate Gingerbread Cookie Cakes.

This basic English custard sauce is a familiar companion to plated cakes, tarts and other desserts, but it is also the foundation for other pastry chef creations. Recipes include Poires Belle Hélène, Îles Flottantes and Decadent Baked Alaska.

Crackers come in many different styles and flavours and when made from scratch they are anything but ordinary! Recipes include Pumpkin Seed, Date & Spice Crackers, Honey Graham Crackers and Cheddar Shortbread "Cheesecake".

Some may tremble at the thought of making soufflé, but Anna will give you all the tips and tools you need to make a fluffy airy soufflé with the utmost confidence. Recipes include Frozen Coconut Soufflés, Chocolate Soufflés with Salted Caramel Sauce and Twice Baked Cheese Soufflés.

Pancakes are an important part of the pastry kitchen. Anna shares some of her favourite styles and proves pancakes aren’t just for breakfast – they can be a savoury treat or even a decadent dessert! Recipes include Fluff Blueberry Pancakes, Mini Blini Pancakes with Lemon & Chive and Chocolate Orange Crepe Torte.

A charlotte is a dessert with a cake exterior enrobing a fruit, mousse or other filling. These look pretty from the outside, and reveal gorgeous interior once sliced. Recipes include Summer Berry Puddings, French Apple Charlotte and Blackberry & White Chocolate Charlotte.

A pastry kitchen often includes a confectionery, where candies are made. Anna demonstrates three staples that every pastry chef learns in school. Recipes include Grape Lollipops, Sea Salt Caramel Candies and Raspberry Fruit Jellies.

Nothing beats the smell of fresh bread coming out of the oven and these rustic styles will have you running to the kitchen to bake. Recipes include Rustic Ciabatta Bread, Pan de Campagne and Seeded Rye Bread & Southwest Rarebit.

Having a good repertoire of icings and glazes adds flair and panache to your cakes and cookies. Anna demonstrates the major styles and three delicious recipes where they are showcased. Recipes include Royal Icing Sugar Cookies, Glazed Jugelhopf and Sacher Torte.

Everyone from novice baker to professional needs a few really tasty sweet breads in his or her arsenal. Loaf cakes share the characteristics of typically being baked in a loaf pan (but not exclusively) and are moist and rich, but not as dense as a pound cake. Recipes include Classic Banana Bread, Honey Spice Loaf and Pumpkin Chocolate Bundt Cake with Butterscotch Glaze.

Like sweet quick breads, every baker needs some good savoury quick breads in their repertoire. Anna shares three of her absolute favourites. Recipes include Classic Cornbread, Jalapeno Cheddar Pull-Apart Bread and Steamed BBQ Beef Buns.

One little word says so much! Sweet and decadent, fudge can be a candy on its own or an element in a tasty dessert. Recipes include Chocolate Truffle Fudge, New Orleans Pecan Pralines and Chocolate Fudge Cake.

There are countless breakfast treats to enjoy in the morning. Anna shares three classic recipes that are sure to brighten any day. Recipes include Easy Cinnamon Twists, Classic Crumpets and Anna's English Muffin & Avocado Eggs Benedict.

The combination of silky custard fillings topped with whipped cream is a slice of heaven. Cream pies are just as important as fruit pies in a pastry kitchen and Anna shares three of her favourite recipes. Recipes include Chocolate Cream Pie, Double Maple Cream Pie and Banoffee Pie.