Ramadan Special Class*

29 Apr

 

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Hi there!

Here are the details of our Ramadan Special Class.

Since most of you are expected to be busy during this period, we are baking ‘quick-n-easy’ to prepare three delicious American Sweets; Moist Carrot Cake & Chewy Chocolate Chip Cookie & Fudge Brownie.

Each of the cake/cookie can be made within 1 hour including 20 minutes of preparation time. Also, all the three recipes are easy to keep and transport and will last long, so they are perfect to share with your family and friends ^^!

 

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Carrot Cake

I have taught Carrot cake in my class before but this one uses oil instead of butter (in my previous recipe). It is a moist cake and can stay in the same condition for at least 4~5 days in the fridge. We are putting some cranberries and walnuts inside the cake.

We are baking this cake in 7″ square mould and each of you get to bring back 9cm x 18cm size (half size of the 7″ square). 

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Chewy Chocolate Chip Cookie

This is Chewy Chocolate Chip Cookie. It is different from my previous “Starbucks Style Chocolate Chunk Cookie”. This cookie is crispy on the edge and chewy inside and will stay the same even after many days. It is sweet but quite addictive that I myself can’t stop once I start munching on them. You’ll bring back 10pcs (7cm) of these. 

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Fudge Brownie

The third menu is Fudge Brownie with some walnuts inside. We will also bake this cake in 7″ square size and each of you will bring back 9cm x 18cm size. You can either cut them into square or those stick style when you serve. The texture is chewy, just like the Chocolate Chip Cookie, but in order to make that texture we need to use a lot of sugar (brown sugar)!

So… I’d say “forget about ‘diet‘ in this class >c<“, haha!

Black coffee goes really well for those sweets so I will be making coffee for you for this class^^. Of course, tea as well if requested. Please look forward to this Special Class!

 

Here is the schedule for this class;

DATE:        May 20th (Fri.) 10:00am-2:00pm 

                    May 28th (Sat.) 11:00am-3:00pm – 1 more seat left!

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

    FEE:       RM250 (RM195 for members)

 

 

If you are interested in joining class, please email me at caramelmoko@gmail.com.

Thanks and hope to see you!

 

Tomoko

May 2016 Class Schedule*

25 Apr

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Hi there!

I am posting May Class Schedule today!

Since Ramadan month is starting from early July, I am holding “Ramadan Special Class” with yummy American Sweets! All the recipes are quick-n-easy to prepare, so you can host your friends and family with those tempting sweets during Ramadan and coming Hari Raya festive period! I also have some repeat & requested classes so if you were interested in don’t miss them out this time^^!

For class registration, kindly email me at caramelmoko@gmail.com. Thank you!

 

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1. Ramadan Special Class! – Season Special Class – 

~ Moist Carrot Cake & Chewy Chocolate Chip Cookie & Fudge Brownie ~

 

DATE:        May 20th (Fri.) 10:00am-2:00pm 

                    May 28th (Sat.) 11:00am-3:00pm – 1 more seat left!

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

    FEE:       RM250 (RM195 for members)

 

2. Caramel Nuts Tarte & Sable Mandian – Premier Class – *Request*   

   

 

DATE:      May 21st (Sat.) 10:30am-2:30pm – FULL

                 June 18th (Sat.) 11:00am-3:00pm – FULL

                 

    FEE:      RM210 (RM169 for members)

* I am scheduling another class.

 

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

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Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.

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Caramel finacier with melty caramel on top

DATE&TIME:       May 8th (Sun.) 11:00am-2:30pm *Mother’s Day* – FULL

                                May 20th (Fri.) 2:00pm-5:30pm <— NEW!!!

                                 May 29th (Sun.) 11:00am-2:30pm – FULL

    FEE:                    RM195 (RM149  for members)

 

4. Pistachio Pound Cake & Chilled Yogurt Cake – Basic Class – *Repeat Class*

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Two layer cake with pistachio & vanilla flavors. 

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DATE&TIME:             May 1st (Sun.) 11:00am-2:30pm *Labor Day* – 1 more seat left!

                  FEE:            RM195 (RM149 for members)

 

 

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

 

See you!!!

Warmest regards,

Tomoko

Cookie Choux*

19 Apr

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Cookie Choux I made for my children last weekend^^*. Kids loved it!

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Pistachio Pound Cake & Chilled Yogurt Cake*

4 Apr

 

I bake various kinds of pound cakes, and this Pistachio Pound Cake is one of my favourite!

It consists of two layers – pistachio and vanilla flavours. It has a lot of almond powder so the cake is dense yet moist. We put pitted cherry and pistachio nuts in the middle and coat with pistachio glacage (icing).  We will bake this cake in 18cm pound cake mould.
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Pound cake is rather easy to make, so many of my students bake this at home after class^^. Pistachio paste is quite hard to find in the supermarket but don’t worry, you can get pistachio paste from me!

 

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Another recipe, Chilled yogurt cake, is a very simple recipe like blanc manger. We will make this in nice plastic containers (6 cups).

We still have seats for this class. Here is the date!

DATE&TIME:            May 1st (Sun.) 11:00am-2:30pm *Labor Day* – 1 more seat left!

                  FEE:            RM195 (RM149 for members)

 

If you are interested in joining my class, kindly email me at caramelmoko@gmail.com. Thank you!

Cheers,

Tomoko

“Beard Papa Style” Japanese Cookie Choux*

30 Mar

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Our new menu for April 2016 will be “Beard papa style” Japanese Cookie Choux!

Some of you (who have taken many of my cream puff classes^^) might be wondering whether it will be the same as what you’ve learnt before, but I say this will be different! The method of making the batter and the cream will be similar, but this one will grow bigger with cookie tightly attached to the choux. Inside is hollow so we will fill this with cream from the back.

 

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I have always wanted to make a cream puff like this, and after visiting Japan in end of 2015 to earlier 2016 and trying out Beard papa cream puff almost every day (haha), I’ve decided to try another shot. I am happy with the outcome and am excited to be introducing you this new recipe!

 

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The choux is quite big, so each of you will get to bring 5~6pcs back home.

 

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Another recipe for this class will be Carmamel Finacier. Since we have extra egg white after making creme patissiere (custard cream), we make use of it for this second recipe.

 

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We will use this heart-shape mold and pour caramel sauce in the middle part. It will be a lovely cake^^.

Here is the schedule for this class;

DATE&TIME:      April 23rd (Sat.) 11:00am-2:30pm – FULL

                                 May 8th (Sun.) 11:00am-2:30pm *Mother’s Day* – FULL

    FEE:                    RM195 (RM149  for members)

*I am planning another class in May or June. So kindly keep yourself posted, thanks!

 

If you are interested in joining, kindly email me at caramelmoko@gmail.com. (Sorry I might overlook facebook or sms messages, so please email to me.)

Thank you and looking forward to hearing from you!

 

Cheers,

Tomoko

 

 

 

 

April Class Schedule*

29 Mar

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Hi there!

I am posting April Class Schedule (and early May) today! Kindly note that I will be starting from 4th week of April. As for the class terms (fee, duration and others), they remain the same as before. All the classes are hands-on workshop style with maximum 6 students/class.

If you are interested in joining class, kindly email me at caramelmoko@gmail.com.

Thanks and looking forward to baking with you again^^!

 

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

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Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.

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Caramel finacier with melty caramel on top

 

DATE&TIME:      April 23rd (Sat.) 11:00am-2:30pm – FULL

                                 May 8th (Sun.) 11:00am-2:30pm *Mother’s Day* – FULL

    FEE:                    RM195 (RM149  for members)

 

 

2. Japanese Souffle Cheesecake & Diamant Vanille Cookie – Basic Class – *Repeat Class*

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Caramel Factory’s signature cheesecake!

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Vanilla butter cookie coated with sparkling sugar

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

                  FEE:            RM195 (RM149 for members)

*For details of this class, kindly refer to Japanese Souffle Cheesecake.

 

3. Pistachio Pound Cake & Chilled Yogurt Cake – Basic Class – *Repeat Class*

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Two layer cake with pistachio & vanilla flavors. 

yogurt cake

 

DATE&TIME:            May 1st (Sun.) 11:00am-2:30pm *Labor Day* – 1 more seat left!

                  FEE:            RM195 (RM149 for members)

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

 

 

I am also planning Season Special Class in late May to June! I am thinking of either Afternoon Tea Special class or American Sweets Special class. Will update to you as soon as I confirm! Thanks.

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See you!!!

Warmest regards,

Tomoko

 

 

 

 

 

Class and other updates*

17 Mar

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Hi there!

It’s been a few months since I commented my last post ><… Sorry for my late updates and thank you so much for visiting this site meanwhile! I was also happy that so many of my students contacted me asking about the classes and caring for my condition. I’m doing fine^^. And I’m glad to inform you that I will finally be starting my classes again in end of April! I will be updating class schedules at the end of this month, so hope you can check once it’s out!

 

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New students are also very welcome! My classes are from beginners and it will all be hands-on workshop. I am limiting the class to 6 students only so the class will be held in intimate style! For the details of class fee & others, I will post together with the schedule!

 

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By the way, I went back to Japan in December to January and spent the New Year with my family. It was almost after 10 years… or more? since I spent my New Year back in Japan. I missed Japanese New Year, but was hesitant to go back in winter because it’s a little too cold there (and we barely had any winter clothes). My parents-in-law and my brother-in-law also came along! Fortunately this year was rather a warm winter and kids also had great fun without falling sick!

This snow photo is from Nagano. My daughter had been asking me to show her the real snow, so we arranged a trip to Nagano with my parents and my sister family. Yes, it doesn’t really snow in Tokyo!

 

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Our traditional New Year dish called “Osechi”. – at Karuizawa Prince Resort.

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I also tried many Christmas cakes and some festive foods,

 

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such as stollen and Galette de Rois,

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and visited my favorite pastisserie.

It was a great trip!

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This is Gateau Chocolat. It’s simple and nice. I’ve been baking with this recipe for almost 20years! I am looking forward to baking with you again @ Caramel Factory ^^.

 

Cheers,

Tomoko

 

 

 

 

 

 

 

 

 

 

 

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