KATHERINE MACALISTER learns the art of baking cakes thanks to Daylesford’s Cookery School, near Chipping Norton.

Where baking is concerned, it’s fair to say I’m no Nigella.

In fact, in terms of domestic goddesses, she’s the one at the front of the class, a perfect Victoria sponge nestled in front of her ample bosom, halo shining brightly, while I’m the one at the back, hidden behind clouds of black smoke, halo slipping onto the floor with a loud clang.

I can cook by the way. I have been known to spend three days concocting the perfect mole sauce and dinner for 20 doesn’t faze me. I can make my own pasta, whip up a stew, quiche, cassoulet, soup, pate, vinaigrette, fondue, roux or mayonnaise without batting an eyelid, but all my guests know I don’t do pudding and so bring their own.

Ditto baking. Whenever the pre-school needs some donated cakes, my children make them. Otherwise I tempt fate, but after my almond cake emerged flat, my sponge cake had baking paper stuck in it, the cookies burned, my flapjacks tasted of fishfingers... you get the picture. Suffice to say my baking apron has been retired.

Which is why I laughed so hard when the cookery course chosen for me by Daylesford Organics to demonstrate their input into Harvest, the new food and music festival dreamt up by Blur’s Alex James, was the Farmhouse Tea Delights. In other word cakes. Not the Artisan Bread Making course, which I’d have traded my own children for, or even the Holistic Seasonal Cooking & Hay Barn Spa Day combo (there is a God), but the cakes. Oh how we laughed.

And so I did what all feeble cake-makers do and brought my own Nigella to accompany me and therefore distract everyone from someone as cake-challenged as myself. A decoy if you like.

Said Nigella, aka Alison, is the cake-meister of our village, her fame traversing far and wide as news of her bountiful skills abound. Behind her, shuffling in like a one-legged bandit was me, bathing in the crumbs of her glory.

But even I took a step back when entering Daylesford’s Cookery School near Chipping Norton. It’s calm, attentive decor, encourages you to do your best and enjoy yourself, regardless of your inablity to produce anything that people won’t laugh at. Throw cookery school head Vladimir and his capable assistant Mike into the equation, whose cheerful demeanour, and undisputed knowledge and skill kept us in respectful awe, and you’re onto a winning formula, cake-handicapped or not.

And yes my piped eclairs came out more like male appendages, and my sponge fingers were a tad loopy, but I could roll pastry like everyone else, stuff creme anglaise into profiteroles, cut out lemon meringue bases, mix scones and above all admire the obvious artistry, passion and skill going into not just the creation of our summer tea, but the teaching itself.

Lunch was also a highlight, home-made egg mayonnaise or cheese and pickle sandwiches, salads and shortbread biscuits keeping us going, and the day passed in a happy blur of strawberry charlottes, and coconut and lime macaroons, until the table was groaning with enough produce to make any WI stalwart crimson with envy.

To keep our other halves happy, we all took a goodie bag home as well as the complimentary Daylesford pinny, and left feeling thoroughly pleased with ourselves. As for me, I might even have a go at recreating the sumptuously rich chocolate cake. On the other hand I’m sure Waitrose do a brilliant version......

* The Farmhouse Tea Delights course covers doughs and sponges, chocolate work and petit fours, custards, creams, ice cream, sorbets, jams, compotes and decoration. It costs £175 per person and includes practical and demonstration cookery sessions, lunch, refreshments, a Daylesford Organic apron and all course materials. For more information ring 01608 731700.