Moist Green Tea Swirl Pound Cake & Blood Orange Mousse*

25 Jun

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The New recipe for July class is Moist Green Tea Swirl Pound Cake & Blood Orange Mousse!

I had been introducing many kinds of pound cakes in the past, some with sugar butter method, some with egg yolk and egg white separated (meringue), and some using genoise (sponge) type. This one will be the major sugar butter method. And we will add some ingredients to increase moisture in the cake!

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Making a nice green tea swirl will be an exciting and challenging part of this cake^^*!

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Another recipe for this class is; Blood Orange Mousse. It’s the first time I introduce “Blood Orange” in my recipe.

There are two layers; bottom is a blood orange mousse using anglaise sauce, and top is a dense blood orange jelly. You can enjoy the contrast and harmony in your mouth^^. For presentation, we will scatter top jelly like the photo.

The mousse can be used for other parts of desserts such as on top of the tart, just like mango tart, tart dijion and passion pie.

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It’s very nice and refreshing cold dessert for the hot summer!

Here is the date for this class;

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

                  July 15th (Wed.) 11:00am-2:30pm

FEE:          RM200 (RM159 for members)

For registration, please contact me by email; caramelmoko@gmail.com (Tomoko).

Thank you for visiting my blog!!!

July 2015 Class Schedule*

22 Jun

Happy Ramadan Month to all my muslim friends! And thanks for waiting for my July 2015 class schedule!

As I have decided to go back to Japan in late July to early August, we will be having limited classes in July. I received many pound cake class request from students, so I would like to introduce moist Japanese green tea swirl pound cake with white chocolate chip as our new recipe! I will also be repeating pistachio pound cake class and some popular cheesecake classes. So next month will be Pound Cake & Cheesecake month^^!

Here is the class schedule;

1. Moist Green Tea Swirl Pound Cake & Blood Orange Mousse – Basic Class –

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Green Tea Pound & White Chocolate Pound Cake!

blood orange

Two Layers of Blood Orange Mousse

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

                 July 15th (Wed.) 11:00am-2:30pm

FEE:          RM200 (RM159 for members)

2. Mango Cheesecake & Cranberry Scone *Request* – Premier Class – Mango Rare cheesecake

Non-baked type of cheesecake with fresh mango!

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Cranberry and white chocolate scone

For details of this class, kindly refer to Mango Rare Cheesecake Class!

DATE & TIME:     July 4th (Sat.)  11:00am-3:00pm – FULL  

FEE:                     RM210.00 (RM169.00 for members)

3. Pistachio Pound & Chilled yogurt cake *Request* – Basic Class –

DSC_0788Pistachio & Vanilla marble pound cake with pitted cherry

yogurt cakeChilled yogurt cake with homemade berry sauce on top

For details of this class, kindly refer to Pistachio Pound Cake Class.

DATE:       July 12th (Sun.) 11:00am-2:30pm  

FEE:          RM200 (RM159  for members)

4. Raspberry Cheesecake & Ginger bread cookie *Request* – Premier Class – 

Non-baked type of layer cheesecake with sable, biscuit joconde, and raspberry accent in between.

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Cinnamon spice ginger man cookie!

DATE:        July 7th (Tues.) 11:00am-3:00pm  – FULL

    FEE:       RM210 (RM169  for members)

To register for classes, please contact me by email; caramelmoko@gmail.com (Tomoko).

Thank you and I look forward to hearing from you!!!

members) To register for classes, please contact me by email; caramelmoko@gmail.com (Tomoko). Thank you and I look forward to hearing from you!!!

Passion Chocolat Mousse*

15 Jun

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Another idea on decorating Passion Chocolat Mousse cake with petit macarons.

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Bon appetit!

Season Special Class*

11 Jun


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Every once in a while, I conduct a Season Special Class. This class is designed to celebrate special occasion and enjoy many sweets over a cup of tea in Afternoon Tea style! It’s a fun lesson and because of the longer course, we also get to bake some items that takes longer time^^.

For the June Season Special Class, we are baking 5 items such as;

– Passion Chocolat Pie

– Cheesecake Pie

– Apple Hazelnut Financier

– Galettes Passion

– Almond Chocolat Sable

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This pie is consisted of; Pate a Brisee (quick pie crust), Chocolat Feuilletine, Biscuit chocolat, Hazelnut Praline Mousse, and Passion Mousse.

This cake idea came from Passion Chocolat Mousse, which we did in April Premier Class. Passion Chocolat Mousse was a chocolate layer cake with a hint of passion flavor. For this Passion Mousse, it will be the other way round!

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Another pie recipe! I have always wanted to bake cheesecake pie. It’s simple yet delicious cake.

<Hazelnuts Apple Finacier>

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Financier is a French style butter cake using beurre noisette (burnt butter) and egg white. The texture is moist and a bit chewy. We will bake with apple and almond slice this time.

  

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Galettes Bretonnes is a French style cookie from Bretonnes region, famous for nice butter and salt. It’s normally baked in a circle ring like the photo. In the class we sandwich passion cream inside and bake them together. You can change the cream to other flavors such as raspberry, chocolate and others. This cookie is also suited for gift. It’s nice to be eaten both warm and cold^^.

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This is an iced box type of cookie which is suited to bake many at once. You can freeze and bake it whenever you want. It’s crispy and nice!

Here is the schedule for this class;

DATE & TIME:         June 7th (Sun.) 11:00am-3:30pm – FULL

June 12th (Fri.) 11:00am-3:30pm – 1 more seat left!

June 20th (Sat.) 11:00am-3:30pm – FULL

To register for class, kindly contact me by email: caramelmoko@gmail.com (Tomoko).

Thank you so much and I look forward to hearing from you!

Cheers,

Tomoko

June 2015 Class Schedule*

19 May

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Hi there!

Today I would like to post our June Class Schedule!

Since Ramadan month is starting in the middle of June, I am happy to announce a Special Dessert Class, with 5 delightful items that are perfect to be introduced on your dessert table! We will also have some repeat classes and Coffee & Macaron course in the month of June!

Here is the class schedule;

1. Season Special Dessert Plate – Special Lesson – 

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Above photos are just samples but I am planning 2 types of pie, 2 types of cookie and a butter cake such as;

Passion Chocolat Pie

Cheesecake Pie

Apple Hazelnut Finacier

Passion Galette

Chocolat Sable

DATE:      June 7th (Sun.) 11:00am-3:30pm -FULL

                 June 12th (Fri.) 11:00am-3:30pm – 1 more seat left!                            

                 June 20th (Sat.) 11:00am-3:30pm – FULL 

FEE:          RM250 (RM195  for members)

2. Pistachio Pound & Chilled yogurt cake *Request* – Basic Class –

DSC_0788Pistachio & Vanilla marble pound cake with pitted cherry

yogurt cakeChilled yogurt cake with homemade berry sauce on top

For details of this class, kindly refer to Pistachio Pound Cake Class.

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

FEE:          RM200 (RM159  for members)

3. Mango Cheesecake & Cranberry Scone *Request* – Premier Class –  Mango Rare cheesecake

Non-baked type of cheesecake with fresh mango!

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Cranberry and white chocolate scone

For details of this class, kindly refer to Mango Rare Cheesecake Class!

DATE & TIME:     June 17th (Wed.)  11:00am-3:00pm  

FEE:                      RM210.00 (RM169.00 for members)

4. Pound Cake au Marrons & Macaron d’amians *Repeat* – Basic Class – DSC_0050

Marble pound cake rich in marron (chestnut) paste

and chestnuts

macaron damian

Another type of “Macarons”

Traditional French style cookie

with almond powder and egg white

DATE:       June 24th (Wed.) 11:00am-2:30pm 

FEE:          RM200 (RM159  for members)

5. Saint Marc & Galette Nante *Repeat* – 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:       June 28th (Sun.) 11:00am-3:00pm – FULL

FEE:          RM210 (RM169  for members)

6. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons DSC_0880 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.

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

DAY 1:   June 6th (Sat.) 11:00am-4:30pm

*DAY 2 & DAY 3: TBA in July/August

To register for class, kindly email me at caramelmoko@gmail.com (Tomoko). Thank you so much and am looking forward to hearing from you!!!

Saint Marc & Galette Nante*

18 May

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Our new menu for the May Premier class is Saint Marc!

It’s a traditional French cake with two layers of mousse (vanilla & chocolate) sandwiched with biscuit joconde, and well caramelized on top. If you ask me how it tastes like, I’d say “Ice Cream!”.

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The traditional one doesn’t have any decoration on top. Some have apricot jam as the last coating, but mostly look simple. It’s not so a common cake in Japan, but if you visit French style patisserie you will find them ‘quietly’ sitting in the showcase.

Here is one of the Saint Marc I have tried in Tokyo – from Les Entremets de Kunitachi.

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It’s simple looking but is a delicious cake, so I am glad to be introducing to you!

Another menu for this class is Galette Nante, also a French style simple butter cookie.

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Here is the class schedule;

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

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

*Will be repeated in June (weekend)

By the way, I will be posting June class schedule tomorrow! So please keep yourself posted!!!

Thanks for always visiting our blog^^!

FEE:          RM210 (RM169  for members)

Afternoon tea @ Cameron Highlands Resort

15 May

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During our trip to Cameron Highlands, we stayed in Cameron Highlands Resort, one of the YTL’s resorts. The hotel room was nice, the service was great, and the breakfast and tea at Jim Thompson’s tearoom was excellent!


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I enjoyed afternoon tea with my parents while my husband took care of the kids^^ (thank you…). One great thing about this hotel is that they had kid’s room, where kids could enjoy small slides and blocks whenever they want to.

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Jim Thompson’s napkin

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So this is the three-tier afternoon tea set, RM80++ for 2pax (including 2 choices of BOH Tea).

There were scones, a few kinds of sandwiches, madeleine, red velvet cake, eclair, cheesecake, strawberry tart, lavender macaron and strawberries. The quality was high and I especially liked their scones and eclair!

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And this was the breakfast I had. It was not a buffet type and you select from the menu and that made everything fresh and nice. I, of course, chose their pancakes and waffles over savory dish like omlette. I loved the waffle so much that I ordered it again next morning.

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Waffle with lots of berries and creamDSC_1269

Apple cinnamon pancakes

After I came back home, I baked some scones and enjoyed them over a cup of BOH Tea and Cameron Highland Strawberry jam!

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Thank you for visiting our blog!


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