Basic Class* Apple Caramel Pound Cake & Chocolate Pecan Nuts Cheesecake!

This is Apple Caramel Pound Cake from September Basic Class! It’s truly an autumn cake with apple, walnuts and a hint of spices.

I was comparing two kinds of my favorite apple caramel pound cake recipes, and after several tasting sessions I decided to go with the left one – a marble type. As you know, pound cake is simple yet quite a challenging cake and has many ways to bake.  It also took me a while to find what I really like both in taste and in texture.

9月の基礎クラスより、キャラメルアップルパウンドケークです。　キャラメルをマーブル状にするタイプ（写真左）と生地の中に練り込むタイプ（写真右）のどちらにしようか迷ったのですが、結局マーブル状にすることに決めました。　こちらの方が少々甘さが抑えられるのと、パウンドケーキらしい食感が楽しめるためです。

Just so you know, this pound cake is completely different from the Caramel Pound Cake which I taught in July classes. So for those of you who already learned the caramel pound cake can also join this class!

パウンドケーキの基礎であるシュガーバター法をしっかりと学び、洋梨や他のフルーツにも応用できるパウンドケークをマスターしましょう。（お一人様 18cmパウンド型一台お持ち帰り）

Another menu for this class is Chocolate Pecan Nuts Cheesecake. We will bake this in a mini mold (10cm) and will decorate nicely just like this photo. This is a dense N.Y. cheesecake type with oreo crust at the bottom. It is so delicious that I cannot wait to blow your mind, hehe!

もう一つのメニューは、ピーカンナッツとショコラのチーズケーキです。　手間要らずの美味しいチーズケーキを学びます。　こちらは10cmのミニサイズ1台（お一人様）をお持ち帰りいただきます。

Class Theme:   Pound cake (sugar-batter method), Cheesecake, Caramel

Here is the schedule for this class.

 DATE:     September 8th (Sat.) 10:30am-2:00pm    —> 1 more seat left!

                   September 30th (Sun.) 10:30am-2:00pm             

    FEE:      RM180 (RM135  for members)

 

To register for classes, please contact me by email or sms: caramelmoko@gmail.com / 012-352-3106 (Tomoko). I am looking forward to hearing from you. Thank you for visiting my blog!

September Class Schedules*

I hope you are having a wonderful Raya holiday!

Here is the class schedules for the month of September. Thank you so much for waiting! For September and October, I’ll be focusing on the autumn sweets using pair, apple, and various kinds of nuts! Please check them out.

1. Basic Class

    MENU: Apple Caramel Pound Cake (18cm pound) & Chocolate Pecan nuts Cheesecake (10cm round)

    DATE:   September 8th (Sat.) 10:30am-2:00pm    —> FULL

                   September 30th (Sun.) 10:30am-2:00pm             

    FEE:      RM180 (RM135  for members)

2. Basic Class

    MENU:  Charlotte Poir (7″ round) & Madeleine au Citron (6 pieces)

*Madeleine recipe is different from the previous Fruits Rollcake & Madeleine class.

    DATE:   September 15th (Sat.) 10:30am-2:00pm —> FULL

                   September 27th (Thu.) 10:30am-2:00pm             

    FEE:      RM180 (RM135  for members)

3. Premier Class

MENU:  Opera classic (half size of 7″ round) & Hazelnuts Cookie (1 bag)

    DATE:   September 9th (Sun.) 1:00pm-5:00pm <– FULL

                   September 29th (Sat.) 10:30am-2:30pm             

    FEE:       RM195 (RM146  for members)

4. Basic Class

    MENU:  Special NY style Cheesecake (7″ round) & Vanilla Pretzel Cookie (9-10 pieces)

    DATE:   September 13th (Thu.) 10:30am-2:00pm              

    FEE:       RM180 (RM135  for members)

5. Premier Class

    MENU:  Banana Coconut Pie & Honey blanc manger

    DATE:   September 2nd (Sun.) 10:30am-2:30pm  —> Full       

    FEE:       RM195 (RM146  for members)

6. Premier Class

    MENU:  Tiramisu (7″ whole) & Swirl Sable (1 bag) 

    DATE:  September 23rd (Sun.) 10:30am-2:30pm  —> 2 more seats left!          

    FEE:       RM195 (RM146  for members)

 

7. Basic Class

    MENU:  Japanese Cream Puff (mini 18pcs) & Vanilla Viennois Cookie (10pcs)

   DATE:  September 8th (Sat.) 3:00pm-6:30pm                 

    FEE:       RM180 (RM135  for members)

8. Basic Class

    MENU:  Japanese Souffle Cheesecake (7″ round) & Diamant Vanille (10pcs)

    DATE:   September 22nd (Sat.) 2:30pm-6:00pm

    FEE:       RM180 (RM135  for members)

9. Special Macaron Workshop

     MENU: Belgium Chocolat & Caramel Sale (6pcs each flavor) <— New flavor!

    DATE:  September 16th  (Sun.) 3:00pm-6:30pm

    FEE:       RM195 (RM162 for members) –> RM135 only for members!

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<Intermediate Children Baking>

For the month of September, children will be learning two types of cookies; iced box type and mold type. We will also be decorating pumpkin cookies! It’s also a nice item to learn for the coming Halloween~.

     MENU: Chocolate and Coconuts Cookies (Iced box type) & Pumpkin Biscuit (With icing decoration!)

    DATE:  September 16th  (Sun.) 10:30am-1:30pm

    FEE:       RM85/person

To register for classes, please contact us by email or sms: caramelmoko@gmail.com / 012-352-3106 (Tomoko). Thank you very much!

Pierre Herme Paris ~Tokyo~

In the heart of Tokyo Aoyama, there’s a very elegant and nice patisserie called Pierre Herme Paris. Pierre Herme has now several branches in Tokyo, but this was the first branch that opened in Japan in the winter of 2005. It is a two-storey building with a boutique on the 1st floor and salon/bar chocolat on the 2nd floor where you can overview the city of Aoyama, a very trendy and fashionable city between Shibuya and Omotesando. My university campus is just right opposite this boutique! Oh~ I wish they came a bit earlier when I was still in school, haha…  (but it’s a little too pricey for students)

Anyway, my husband and I decided to have a cup of tea there while my mother was baby sitting Hanae taking a nap in the stroller. Yeay!

Pierre Herme is famous for his Rose flavor cakes and macaron called Ispahan and so I ordered St. Honore Ispahan with Ispahan tea. I am always fascinated by this beautiful form of St. Honore.

Another cake I wanted to have was tart au vanille but unfortunately it was not the season so instead I ordered Mille Feiulle. I still remember when I had his first Mille Feiulle about 5 years ago and was overwhelmed by it. Since then I’ve never encountered anything better than that (although the one in Angelina @ Paris was pretty good), and it didn’t betray my expectation this time again!

I truly recommend this cake if you happen to drop by Pierre Herme boutique. His cakes are all quite big in size so it’s enough for two people to share.

The showcase was full of RIKA chan barbie doll. It was funny so I took a couple of photos.

Official website of Pierre Herme Paris Aoyama 

Patisserie Cacahouete Paris ~Tokyo~

At one of my favorite patisseries in Tokyo ~Patisserie Cacahouete Paris~ ! 

It’s located in the city center of Tokyo called Nakameguro. I like this shop so much that every time I go back to Japan I visit this place at least a few times. Twice during this Spring trip. The shop is very small space with only four seats and a bench outside. Most people take away their cakes but you can also take a seat on high chairs facing the mirror that reflects the entire French style lovely shop.

Like we did.

We shared two kinds of cakes- a chocolate mousse in a glass and a chocolate tart, as glace dessert and chocolate cakes are this young French patissier’s specialite! He also uses 100% French Valrhona chocolate, the No.1 chocolate in the world.

This tart was called ‘Tonka’ which was named after the coffee bean called Tonka. This bean is getting a lot of attention in the French pastry world in the last few years and it was my first time to try them. The flavor of Tonka bean and chocolate went very well and it was delicious!

We also bought back many cakes (I think about 10 kinds…^^). Since we visited during Spring they had seasonal Sakura Choux Cube, a cherry blossom flavor cream puff in a trendy cubic form. It was delicious too!

I cannot wait to visit them again…

Selamat Hari Raya!

Yeppie~, it’s Friday and most of you must’ve started going back to your hometown. I still have one more class tomorrow, but am also in a celebration mode! Oh today one of my students who regularly comes to my class (it’s ‘he‘!) was telling me that he is going to make Mango Mousse tonight for his families for Raya. Another student dropped by our shop to ask me about Cheesecake recipe (I just taught her in my class) saying that she is going to bake it this weekend! I have been receiving a lot of those comments from my students on what they have tried at home and what they are going to bake for Raya holiday, and I feel so happy and proud!

Selamat Hari Raya!

Raya is coming soon!

One more week and Raya holiday is coming!

My Ramadan weeks started quietly with couple of orders and classes here and there, then suddenly big orders started to come in for the special events and ‘buka puasa’. So for the past two weeks I was in the kitchen every day trying to catch up with those orders and made thousands of macarons, cupcakes and other cakes.

It’s always my delight and pleasure to be able to supply my sweets in those special family and friends gatherings. Thank you so much for choosing my place!

Here are some of the photos I managed to take; Colorful Raya macarons and Swiss rolls!

I made about 40 Swiss rolls.

Thank you so much for all your supports!!!

Banana Coco Pie* August Premier class

Some updates on the new classes in August – Banana Coco Pie! It’s a banana pie with a hint of tropical coconut taste.

The crust we are going to bake is called Pate Brisee, which is something in-between tart and pie. Unlike the typical tart crust pate a sucre, this crust is not sweet and has a hint of salt taste so it is often used for the tarts such as kiche, egg tart and others.  

We are going to bake this in a 18cm mold and you will also be learning how to foncage them nicely into a mold.

Another menu for this class is Honey Blanc Manger. Blanc manger is panna cotta in English, and is a simple yet delicious desserts. We will serve it together with apricot jam.

Here are the class schedules;

DATE:     August 18th (Sat.) 10:30am-2:30pm

                 September 2nd (Sun.) 10:30am-2:30pm      —> Full      

FEE:        RM195 (RM146  for members)

If you are interested in joining the class, please contact me by email/sms: caramelmoko@gmail.com / 012-352-3106 (Tomoko).

Thank you for visiting my blog and hope to hear from you!