Tart au Pomme & Kinako Madeleine Class*

26 Sep



The Premier class for this month is Tart au Pomme (Apple Tart)!

It consists of; pate sucre, creme d’amande, apple compote, and fresh apples. It has a hint of cinnamon, lemon and vanilla inside the apple compote and you can enjoy two kinds of apples for this tart!

Placing apples nicely will be the key to make this tart looks nice^^*.




Another recipe for this class is Kinako Madeleine. Kinako is a “roasted soybean” powder and it adds a nice flavour to the madeleine. This petit gateau is all time favourite for the French people, just like the Malay bahulu ^^.

We have another class on October 1st (Saturday).

DATE:   September 25th (Sun.) 11:00am-3:00pm – Finished

               October 1st (Sat.) 11:00am-3:00pm – 1 more seat left!

   FEE:    RM210 (RM169 for members)


To register, kindly email me at caramelmoko@gmail.com (Tomoko).

Thanks and I am looking forward to hearing from you!




Apple Tatin Cake & Vanilla Kipferl Class*

16 Sep




After celebrating mid-autumn festival, my mind is fully shifted to autumn desserts- ^^, yum yum… We will be baking many apple desserts this month!

This is Apple Tatin Cake, an upside down cake with caramelized apple on top and pound cake at the bottom. We will bake in 7″ pound cake mold.




The cake tastes nice both just baked and cooled down, with rich amount of almond powder. It goes very well with coffee, too!

Another recipe we bake in this class is Vailla Kipferla traditional (Christmas season) cookie baked in Germany and Australia. It has a shape of crescent moon^^…


This cookie melts in your mouth!


Here is the schedule for this class;


DATE:   September 24th (Sat.) 11:00am-2:30pm – FULL

               September 29th (Thurs.) 11:00am-2:30pm

               October 8th (Sat.) 11:00am-2:30pm <—New Date!

   FEE:    RM200 (RM159 for members)


For registration, kindly email me at caramelmoko@gmail.com (Tomoko).

Thanks and I will be looking forward to hearing from you!!!


Mid-Autumn Festival

16 Sep



Hope you are enjoying this long weekend!

Yesterday was Mid-autumn festival (中秋節) and we could see a beautiful full moon. Just a couple days ago the moon still looked small, so I was quite surprised to see that it really became full moon in 2-3 days. Kids enjoyed walking the neighbourhood with lanterns on their hands. They liked it so much that we did this a few times this week ^^.





In Japan, we also have similar tradition in the middle of September called Otsukimi“(お月見), Tsuki means moon and Mi means see. For us we celebrate looking at the beautiful full moon having rice ball mochi. We don’t walk with lantern but it’s interesting that we have same moon celebration around the same time.




Following Chinese tradition, I bought several types of mooncake this year. My personal favorite is lian yong (lotus paste) mooncake (I like lian yong pau too!), and I got both baked type and snow skin type. Both with single egg yolk, as double egg yolk was already sold out for this brand when I got them. For me, single egg yolk is enough anyway ^^*.


dsc_1680 Snow Skin Type


My mother-in-law gave me this black sesame flavor mooncake and it was good, too! Together she gave me the round one from Ipoh. It’s nice to try those seasonal & traditional desserts.

Hope I get to try some next year again!!!

Thanks for visiting Caramel Factory blog!

September & October 2016 Class Schedule*

21 Aug

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Hi there!

August passed very fast for me. The exciting Rio Olympic games is about to be finished. I was supporting Japanese players and also Malaysian players every night and morning… I especially liked the swimming part! In the meantime, my daughter had a long school holiday and despite us planning to do things with her, our family fell sick one by one… from either fever or food poisoning during her entire holiday^^; So we ended up watching the Olympic games and doing some non-physical activities in and around our house. In any case, it was an interesting summer holiday for me and I am glad my family is well now. Nothing beats staying healthy!

I would like to post September & October 2016 class schedule today, as I will be going back to Japan in the middle of October to early November. Summer is ending and autumn is coming, and I would like to introduce a couple of new yummy autumn recipes. Let’s enjoy the apple fiesta in the next two months ^^*!

Here is the class schedule; and kindly refer to the Class Calendar, too.


<September & October 2016 Class Schedule>

1. Apple Tartin Pound Cake & Vanilla Kipferl – Basic Class –

An upside down apple cake with caramelised apple 

It’s a moist pound cake that tastes like apple pie!

Vanilla Kipferl is a melty vanilla biscuit


DATE:   September 24th (Sat.) 11:00am-2:30pm – FULL

               September 29th (Thurs.) 11:00am-2:30pm

               October 8th (Sat.) 11:00am-2:30pm <—New Date!

   FEE:    RM200 (RM159 for members)


2. Tart au Pomme (Apple Tart) & Kinako Madeleine – Premier Class –


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Apple tart with creme d’amande, apple comport, and fresh apple on top.

Glazed with caramelized sugar and apricot jam.

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Kinako madeleine

DATE:   September 25th (Sun.) 11:00am-3:00pm – 1 more seat left!

               October 1st (Sat.) 11:00am-3:00pm – 1 more seat left!

   FEE:    RM210 (RM169 for members)


3. Valencia ~Sadaharu Aoki Style Entremet Cake & Gianduja Sable~ – Premier Class –

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Dacquoise, Chocolat Mousse, Chocolat Biscuit, Orange Mousse

with crunchy paillete feilletine

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Hazelnuts cookie sandwiched with praline chocolat


DATE:     September 10th (Sat.) 11:00am-3:00pm – FULL

                 September 15th (Thurs.) 11:00am-3:00pm – FULL

   FEE:     RM210 (RM169 for members)


4. Foret Noir (Black Forest) Cake & Hazelnuts Praline Sable *Request* – Premier Class –


Classic black forest cake layered with chocolate mousse, cherry and cream


Hazelnuts cookie sandwiched with praline chocolat

DATE:       September 17th (Sat.) 11:00am-3:00pm – FULL

                   October 6th (Thurs.) 11:00am-3:00pm     

    FEE:       RM210 (RM169  for members)


5. “Beard Papa Style” Japanese Cookie Choux & Caramel Finacier – Basic Class – *Request*


Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.


Caramel finacier with melty caramel on top

DATE&TIME:       September 21st (Wed.) 10:30am-2:00pm – FULL

    FEE:                    RM200 (RM159  for members)


For registration, kindly email me at caramelmoko@gmail.com (Tomoko).

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




Valencia ~Sadaharu Aoki Style Entremet Cake~ Class*

4 Aug


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Our new class in August: Entremet Valencia ~ Sadaharu Aoki Style ~. Originally from famous patissier Sadaharu Aoki’s Valencia, this entremet cake has been modified to Caramel Factory style, to enable you to create a high-end French style cake at your home^^.

It consists of 5 layers; Biscuit dacquoise (with a hint of hazelnuts), Crunchy praline feuilletine, Chocolat mousse, Biscuit chocolat, and Orange cremeux. It’s a delicious combination of chocolate x hazelnuts x fresh orange.

You will be making this cake in a pair with 7″x7″ (18cm square) mold, and will be bringing back 9cm x 18cm size each.


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Another menu for this class is Gianduja Sable. This is a soft type of cookie sandwiched with chocolat praline. We will pipe the cookie into round shape and bake.

So for this class, we will enjoy the great combination of chocolat * hazelnuts, together with orange!

Here is the class schedule;


DATE:     August 18th (Thurs.) 11:00am-3:00pm – FULL

                 August 27th (Sat.) 11:00am-3:00pm – FULL

   FEE:     RM210 (RM169 for members)


Sorry but currently both class is full. I will be scheduling another 2 classes in September, so kindly let me know if you are interested in!

Thank you so much and I look forward to hearing from you ^^*







Coffee Beans*

3 Aug

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Last weekend I had Coffee & Macaron Making Master Course, day 1. One of my students who was back on holiday from Australia (yes, my students are international ^^*!), has kindly bought me some coffee beans from where she lives – in Melbourne. The shop name is called Seven Seeds and seems to be handling various types of coffee beans / Specialty coffee beans. They roast themselves too!


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The packaging and the cards that were slipped together explained how much they care about the beans they carry and the passion to transfer their thoughts to consumers. I like that! The one I had was Seven Seeds Espresso Blend, and beans were from Ethiopia Yirgacheffe, Colombia and Brazil. Taste like: Plum, Raspberry, Caramel (according to their notes).




During the class, I shared beans that I got from from Jason BSC – Brazil Santos, Ethiopia Yirgacheffe, Kenya AA, Papua New Guinea, Indonesia Mandheling, and Guatemala Antigua. These are more commercial beans and it’s good to compare how different region beans taste differently. Each bean has different characteristics, and you can tell such characters the most when you actually brew them together. We also tasted above Specialty coffee in Hario hand-pouring, although the beans are suited for espresso based drink.

The coffee and cafe culture in Malaysia is expanding in the last couple of years, and I feel that we have more options and luxury to choose our coffee. We are lucky to see this with our eyes, and I hope that the industry will grow more in the future!


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And I wish to visit Australia Melbourne one day!

Thanks for your sharing ^^.






Coffee & Macaron Master Course*

24 Jul



Hi there!

We are having our Coffee & Macaron Master Course this weekend! This two day course comes with a certificate of completion from Caramel Factory.

This class is for you to deepen your knowledge on coffee and macaron making, and hopefully give you more joy in visiting cafes and making coffee and macarons on your own^^.

You will be learning all about the history of coffee,  how coffee beans are harvested and roasted, and how different regions of coffee beans vary in size, flavour, etc. You will also be brewing coffee by Hario hand-dripper, as well as an espresso machine, syphon machine, mocha pot and other coffee making tools. It is a fairly comprehensive beginner’s guide to specialty coffee making!




As for macaron making, you will be learning over 12 kinds of macarons in two sessions, by both Italian meringue and French meringue way. We’ll using high quality ingredients such as Belgium chocolate, French vanilla paste, Japanese green tea powder, and french fruits puree. Some of the flavours that I’ll be teaching are: Vanilla Rose macaron, Royal Milk Tea macaron, Passion Chocolate macaron, and many more!

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

Here is the class schedule (2 days course);

DAY 1:   July 31st (Sunday) 10:30am-5:00pm *30 minutes lunch break included

DAY 2:  August 7th (Sunday) 10:30am-5:00pm *30 minutes lunch break included

FEE:      Promotion RM990 (original price RM1,290) – 3 more seats left!


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If you are interested in joining the course, kindly email at caramelmoko@gmail.com (Tomoko).  

I am looking forward to hearing from you!!!