I made “Hokkaido Cake”!

26 Apr

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I baked “Hokkaido Cake” the other day with my daughter!

Actually, Hokkaido Cake doesn’t exist in Japan but the cake is similar to our chiffon cake. So I used my “Hokkaido Chiffon Cake” recipe without the earl grey tea, and baked them in Japanese Sakura round cups (8 cups). The Hokkaido cake I tasted here before had non-dairy cream inside, but I made creme legere, which is creme patissiere and whipping cream combined. It tastes nicer!

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My daughter loved the cream and kept on licking the whisk and the bowl…

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This light creamy cake went very well with the coffee, too!

May 2015 class schedule*

20 Apr

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Hi there!

I would like to post May 2015 Class Schedule. In the month of May, I am introducing some traditional French pastries such as Saint Marc, Macaron d’amians and Sable Nante, as well as many repeat and requested classes from previous months ^^*. I also added one of our popular classes – Summer Orange Pound Cake class on April 30th (Thursday). It’s before the long weekend, and this cake is suited to share with your family and friends!

So here is the May class schedule!

*Please refer to our monthly Class Calendar as well.

 

1. Pound Cake au Marrons & Macaron d’amians – Basic Class –

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Marble pound cake rich in marron (chestnut) paste

and chestnuts.

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Another type of “Macarons”

Traditional French style cookie

with almond powder and egg white

DATE:       May 21st (Thurs.) 11:00am-2:30pm 

                   May 30th (Sat.) 11:00am-2:30pm – FULL

FEE:          RM200 (RM159  for members)

2. Saint Marc & Galette Nante – Premier Class – 

Saint Marc

Traditional French pastry with vanilla & chocolate mousse

sandwiched with fluffy almond cake.

Caramelised sugar on top.

 

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French style crispy sable

DATE:       May 16th (Sat.) 11:00am-3:00pm – FULL

                   May 31st (Sun.) 11:00am-3:00pm

FEE:          RM210 (RM169  for members)

3. Green Tea Swirl Cheesecake & Lemons *Repeat* – Basic Class – 

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N.Y. style green tea swirl cheesecake!

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Fresh lemon butter cake with white chocolate coating

DATE:       May 23rd (Sat.) 11:00am-2:30pm —> might change to May 24th (Sun.) 

FEE:          RM200 (RM159  for members)

4. Passion Chocolat Mousse Layer Cake & Chocolat Florintin *Repeat* – Premier Class – DSC_0599

6 layers of chocolat genoise, chocolat mousse,

passion mousse and chocolat coating

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Almond florintin with crispy chocolate cookie crust

DATE:       May 17th (Sun.) 12:00pm-4:00pm – FULL

FEE:          RM210 (RM169  for members)

5. Summer Orange Pound Cake & Mascarpone Puff *Request* – Basic Class –

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DATE & TIME:    April 30th (Thurs.)   11:00am-2:30pm 

FEE:                    RM200.00 (RM159.00 for members)

6. Strawberry Fruits Rollcake & Madeleine *Request* – Basic Class – 

DSC_0202 Japanese Souffle Rollcake with strawberries DSC_0082Traditional French style mini butter cake

DATE:        May 13th (Wed.) 11:00am-2:30pm           

FEE:          RM200 (RM159  for members) 

7. Japanese Cookie Cream Puff & Green Tea Strawberry Eclairs *Repeat* – Basic Class – 

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Japanese cream puff filled with milky cream and topped with crispy cookie

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Green tea cream eclair with strawberry

DATE:        May 9th (Sat.) 11:00am-2:30pm     

FEE:           RM200 (RM159  for members)

8. Strawberry Short Cake & Pate de Fruits Raspberry *Request* – Basic Class –

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Japanese Strawberry Shortcake

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Pate de Fruits, a French style jelly, in raspberry flavor 

DATE:        May 10th (Sun.) 11:00am-2:30pm – FULL 

    FEE:       RM200 (RM159 for members)

If you are interested in joining, please contact us by email: caramelmoko@gmail.com (Tomoko).

Thank you so much and I am looking forward to hearing from you soon!!!

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To my dear students,

Pistachio paste is finally here. I have also ordered Oval Savarin & Heart shape which we used for Tigret, 7″ square ring which we used for Passion Chocolat Mousse. So if you have ordered or interested in getting from me, please let me know! I am also placing order for Silicon Rollcake mold (it will take a few months), so if you are interested in, please let me know as well. Thanks!!!

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Passion Chocolat Mousse & Chocolat Florintin*

19 Apr

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Our New menu for the April premier class is Passion Chocolat Mousse and Florintin Chocolat. It’s a good class for chocolate lovers, hehe.

Passion Chocolat Mousse is consisted of; Crunchy chocolat feuilletine at the bottom, two layers of biscuit chocolat (chocolate cake), passion creme, two layers of chocolat mousse (with a hint of earl grey tea), and glacage chocolat. So total… 7 layers!?

It looks like the Opera cake, but it’s lighter and perhaps easier to eat because it is a  mousse base cake compared to butter cream base Opera cake.

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I have tried out many times to perfect this recipe… so I hope that this rather complicated cake will bring you to heaven… ^^.

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We will bake Chocolat Florintin together. Bottom is pate sucre chocolat (chocolate tart crust) and top is crispy almond nougat.

It goes very well with coffee!

Green Tea Swirl Cheesecake & Lemon Cake*

18 Apr

Hi there!

We just finished our first class of Green Tea Swirl Cheesecake & Lemon Cake class! Thank you so much for students who joined my class today!

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This Green Tea Swirl Cheesecake is a New York Style – baked cheesecake. It’s very simple and yummy, so I myself have baked this cheesecake many times. Recently my daughter likes to help me bake, so this simple cake was perfect to bake together during her one month Spring holiday^^!

We have white chocolate inside, which goes very well with the green tea.

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Another cake we bake is this lovely Lemon Cake! Yes, it’s in lemon shape!

I don’t know why but in Japan, this lemon cake is one of our traditional cakes. It’s getting less common these days, but my mother also used to bake this lemon cake occasionally and I remember it vividly. The 12 lemon shape molds were given to me when I got married and moved to Malaysia ^^*.

The cake is normally coated with white chocolate or yellow colored coating chocolate, and is also wrapped in a “special lemon cake wrapper”!

Like this!

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Isn’t it cute^^?

It’s a simple Lemon butter cake but I hope you enjoy some Japanese traditional cake in my class!

Thank you so much for visiting our Caramel Factory blog and always supporting us!

Cheers,

Tomoko

Caramel Factory Class Package Update ~April 2015~

16 Apr

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Hi all,

We have slight changes for our Package classes from April 2015 onwards.

For the benefit of new inquiries, here is the latest fee structure for Caramel Factory members.

First of all,

1) How to become a member? *Validity: 2 years

   Fee: RM50.00.-

   Or Sign up for 2 classes and get FREE membership! 

 

2) Member Privilege

a. Member gets 20% off discount for all the classes.

   Basic Class:             RM200 —>  RM159 (save RM41)

   Premier Class:         RM210 —>  RM169 (save RM41)

   Season Special:       RM250 —> RM195 (Save RM55)

b. After every 6 classes, member gets 50% OFF for the next Basic or Premier class from the original price. (ex: Basic class becomes RM100 & Premier class becomes RM105.)

c. 50% off does not apply to Season Special class.

3) Package Promotion

We also have Package Promotion, where you can enjoy further discount (up to RM20/class less from Member Price) by paying by cash upfront!

Package 1) RM447  Basic Class x 3 classes (RM149/class, save RM51/class)

Package 2) RM834  Basic Class x 6 classes (RM139/class, save RM61/class)

Package 3) RM864  Basic Class x 3 & Premier Class x 3 classes 

(RM139/class for Basic & RM149/class for Premier)

a. For this Package Promotion, 50% off after every 6 classes does not apply.

b. Finishing the entire card (3 packages x 6 classes = 18 classes) will entitle you to any Free class up to your choice (Basic or Premier)!

And kindly note that we are requesting RM50 deposit per class to confirm the seat.

(No cancellation fee until 3 days prior to class.)

Thank you so much for always supporting us!

We are looking forward to see you @ Caramel Factory!

April 2015 Class Schedule*

21 Mar

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Hi there!

I would like to post April 2015 class schedule today. April is the beginning of new school year and fiscal year in Japan. It’s the midst of good Spring weather, and people enjoy going out for many activities. As for baking, we like to use ingredients such as green tea, pistachio, lemon and strawberry during this season! So will be the same for us^^!

*Due to GST starting from April onward and many of our ingredients price being raised, we have been obliged to raise our Basic Class fee by Rm10. The Premier Class price remains the same.

1. Green Tea Swirl Cheesecake & Lemon Cake – Basic Class –

green cheesecake

N.Y. style green tea swirl cheesecake!

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Fresh lemon butter cake with white chocolate coating

DATE:       April 18th (Sat.) 11:00am-2:30pm -FULL

                  April 23rd (Thurs.) 11:00am-2:30pm

FEE:          RM200 (RM159  for members)

2. Passion Chocolat Mousse Layer Cake & Chocolat Florintin – Premier Class –

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4-5 layers of chocolat genoise, chocolat mousse,

passion mousse and chocolat coating

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Almond florintin with crispy chocolate cookie crust

DATE:       April 19th (Sun.) 11:00am-3:00pm – FULL 

                  April 25th (Sat.) 11:00am-3:00pm – FULL

FEE:          RM210 (RM169  for members)

3. Strawberry Short Cake & Pate de Fruits Raspberry *Request* – Basic Class –

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Japanese Strawberry Shortcake

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Pate de Fruits, a French style jelly, in raspberry flavor 

DATE:        April 8th (Wed.) 11:00am-2:30pm 

    FEE:       RM200 (RM159 for members)

4. Amandine (Almond Pie) & Banana Crumble Pie – Premier Class – *Repeat*

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Almond pie with creme d’amande, cherry and hazelnuts praline

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Banana pie with cream and crumbles, topped with vanilla ice cream

DATE:        April 26th (Sun.) 11:00am-3:00pm 

    FEE:       RM210 (RM169 for members)

5. Japanese Cookie Cream Puff & Green Tea Strawberry Eclairs – Basic Class – 

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Japanese cream puff filled with milky cream and topped with crispy cookie

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Green tea cream eclair with strawberry

DATE:        April 29th (Wed.) 11:00am-2:30pm 

    FEE:       RM200 (RM159  for members)

6. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

(DATE: April 4th & April 11th & May 9th, all Saturdays)

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This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped (pour over) style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

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The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!

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Course Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robusta

– Countries and Roast grade

– Step by Step of Making Hand -Dripping Coffee: Make your own Coffee by HARIO method

– Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Papua New Guinea, Blue Mountain, etc.) – Iced Coffee Making (Cooling method) 

– Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot  

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DSC_3208 macarons photo

<MACARONS>

Italian meringueBelgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron  

DATE:        DAY 1 – April 4th (Sat.) 11:00am-5:00pm

                     DAY 2 – April 11th (Sat.) 11:00am-5:00pm

                     DAY 3 – May 9th (Sat.) 11:00am-5:00pm

Specialty Coffee Class – May 10th (Sun.) 11:00am-5:00pm

*We have 1 hour lunch break b/w 1:30pm-2:30pm.

FEE:           RM1,290.- (Discount RM990.00 – Subject to students who:

1) have joined my macaron class before Or

2) Are planning to join Specialty Coffee & Framboise Macaron Class scheduled on May 10th.

*6 students maximum.

For details of this class, please refer to my post Coffee Making & Macaron Master Course.

To register our class, please contact me at caramelmoko@gmail.com (Tomoko)

Thank you so much and looking forward to seeing you next month!

Japanese Strawberry Short Cake*

11 Mar

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Strawberry season is here~!

I just finished Strawberry Short Cake class today. Thank you for students who joined the class ^^*. I hope you enjoyed this very Japanese cake! We grow up having this cake in every special occasions such as birthdays, X’mas and even for the weddings. It’s a common yet special cake for us.

 

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The other day, I made this cake for our friend who came to our house on his very birthday. It was a surprise birthday cake for him! My kids rushed to the kitchen as soon as they saw me putting strawberries on top…

 

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To join happy birthday song and to blow the candles…

 

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Happy Birthday to you~♪

Look at how strawberry short cake can make people happy…

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My birthday is coming soon, so I am planning to bake this cake again soon!!!

 

 

 

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