Archive | September, 2012

I love coffee!

27 Sep

My day in Caramel Factory starts with a cup of coffee and a slice of cheese toast. Every day I make hand-dripped coffee with beans from all over the world. I have a wide selection of beans that I bought back from Japan (I also like to buy from Bangsar Shopping Complex), and I like to select which beans to have on the day. My favorite coffee beans are mostly from Caribbean countries such as Guatemala and Costa Rica but today I’d like to show you some of the rare coffee I had recently.

This is a Luwak Coffee. It is getting more popular and you might have seen this coffee beans somewhere. As in my earlier post, this coffee beans are roasted from the beans once eaten and digested by the Indonesian cat Asian Palm Civet, which makes the coffee beans rare and valuable. I had tried Luwak coffee a few times before. The taste is like a regular coffee with some sour aroma but this coffee beans were precious so it was packed nicely in a box with a golden cloth^^. 

This is a coffee grown and roasted in Nagasaki, Japan! Coffee trees are grown in certain weather/region  (35 degree C within “equator”) and it hasn’t been successfully cultivated in Japan. But this coffee farm in the southern part of Japan, in Nagasaki, has started brewing some coffee beans imported from Brazil. I was so surprised to see this bean. It was lightly roasted and the aroma was very nice, just like the Brazil beans!

If you’re a coffee fan like me, then I’m sure you’ll enjoy drinking a cup of coffee every morning to start the day. Many people I speak to in Malaysia are used to either espresso based drinks (the drinks you mostly get in Starbucks) or the traditional ‘kopi’ you get in a local coffee shop. I like those as well, but sometimes they are too sweet! I drink my coffee black or with milk, no sugar! I think that’s they best way to fully appreciate a coffee’s true delectable aroma!

Thank you for visiting our blog!

Sachertorte* October Basic Class

25 Sep

Our October Basic class is Sachertorte!

Sachertorte is a very famous chocolate cake originated in Vienna, Austria. Its history goes back to early 18th century and was first created and served as an imperial dessert. Up till now the traditional recipes have been succeeded over generations (there are two original recipes), and this cake has become one of the specialities that attract tourists from all over the world. The recipe that I will teach is one of them!

We will first bake biscuit sacher (chocolate cake), sandwich apricot jam, and finally will coat it with glacage au chocolat. It’s a moist chocolate cake but this is not a kind of ‘moist chocolate cake’ Malaysian is familiar with… hehe, and is very nice to eat when served cold.

Another recipe for this class is Apricot Sable. This is a traditional French style cookie, and once again we will sandwich homemade apricot jam in the middle. When you bite on it, you’ll have a feeling of… something you have tasted before, or it brings you back to your childhood… that kind of taste.

Theme for this class is; biscuit sacher, sable, apricot jam

Here are the details of class schedules;

DATE:   October 6th (Sat.) 10:30am-2:00pm

                October 21st (Sun.) 3:00pm-6:30pm             

FEE:      RM180 (RM135  for members)

To register for the classes, please contact us by email/sms: (Tomoko). Thank you for visiting our blog and hope to hear from you soon!

Tart au Tiramisu * October Premier Class

24 Sep

This is Tart au Tiramisu from October Premier Class! I combined my favorite two items – Chocolate tarte and tiramisu! What a cake^^*.

The tart consist of; pate a sucre chocolat (chocolate tart), appareil au chocolat (chocolate filling), biscuit au chocolat (chocolate cake), and tiramisu.

We will use two kinds of dark chocolate in this tart; one from Madagascar (66% cocoa) and the other from Ghana (60%). There is a hint of orange flavor in chocolate filling and the biscuit chocolat is soaked with coffee syrup! Each of you will get to bring back 6pcs of this petit gateax.

Another menu for the class is chocolat orange finacier. Finacier is a French style buttercake, and we will bake it in chocolate flavor with a hint of orange. Yes, orange and chocolate is a good match!

Theme: pate sucre (tarte), finacier buttercake, chocolate pairing with orange.

Here are the class dates;

DATE & Time: October 7th (Sun.) 10:30am-2:30pm —> 1 more seat left!

                              October 20th (Sat.) 10:30am-2:30pm

FEE:                    RM195 (RM146 for members)

To register for the classes, please contact us by emai/sms: (Tomoko). Thank you for reading my blog and hope to see you soon!

Coffee Stain@ Solaris Dutamas

22 Sep

The other day I went to Coffee Stain in Solaris Dutamas KL. My friend asked me to check them out. I love coffee so I immediately took a trip there with my family during my day-off^^*.

We ordered Cappucino and Cafe Latte as its our usual choice. The coffee came with this lovely latte art. We also ordered a raspberry layer cake which was pretty good.

Coffee? It was delicious! Could be one of the best coffees I’ve ever had in Malaysia. All their coffee beans were roasted in-house and their bean selection were good too. They were; Guatemala SHB, Brazil Shimosaka Noen, Blue mountain, and Kenya AA, all the top beans in the world.

They also serve hand-dripped coffee which is my favorite way to drink coffee. So in our next visit I’d definitely want to try it!

If you know any good coffee place in Malaysia, please let me know~^^*.

Thanks for visiting my blog!

October Class Schedule*

20 Sep

Hi! Today I would like to update the class schedules for October. Continuing from last month, we have autumn cakes and cookies and this month we would also like to focus on some chocolate pastries! We also have Halloween Special Class, a 5-hour-course with 3 menus and we will be making various pumpkin sweets! I’ll be introducing popular mille crepes in this class too! So here are the schedules^^.

*Please be noted that the pictures are just an image.*

1. Basic Class

    MENU: Sachertorte (7″ round) & Apricot biscuit

    DATE:   October 6th (Sat.) 10:30am-2:00pm

                    October 21st (Sun.) 3:00pm-6:30pm             

    FEE:      RM180 (RM135  for members)

2. Premier Class

MENU:  Tart au Tiramisu (10cm round x 6pcs) & Chocolat Orange Finacier

    DATE:  October 7th (Sun.) 10:30am-2:30pm —> 1 more seat left!

                   October 20th (Sat.) 10:30am-2:30pm             

    FEE:       RM195 (RM146  for members)

3. Halloween Special Class

    MENU: Pumpkin Mont Blanc (6pcs) & Mille Crepe & Pumpkin Biscuit

    DATE:   October 13th (Sat.) 10:30am-3:30pm —> FULL

                    October 27th (Sat.) 10:30am-3:30pm             

    FEE:      RM220 (RM165  for members)

4. Basic Class

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

    DATE:   October 21st (Sun.) 10:30am-2:00pm 

    FEE:      RM180 (RM135  for members)

5. Basic Class

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

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

                   October 14th (Sun.) 3:00pm-6:30pm 

    FEE:      RM180 (RM135  for members)


<Intermediate Children Baking (Age 8yrs-14yrs)>

For children class in October, we will be baking two kinds of muffins!

     MENU: Blueberry Muffin & Oreo Muffin (4pcs each)

    DATE:  October 14th  (Sun.) 10:30am-1:30pm

    FEE:       RM85/person

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

September Class Schedules*

20 Sep

It’s already the end of September. Here are remaining classes for September for those of you who are interested^^!

1. Basic Class

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

    DATE:   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)



    DATE:   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 29th (Sat.) 10:30am-2:30pm  —> 2 more seats left!           

    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)


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

Charlotte Poir*

19 Sep

I realized that I haven’t made a post on the Charlotte Poir class! This is a mousse cake with “comported” pair inside. It’s a cold dessert and is easy to eat^^. Charlotte poir is usually served with plain pair mousse but it also goes well with some mixture of caramel.

Last week I had this class and one of my students told me that she normally doesn’t take caramel, but the cake was very nice and it actually changed her image of caramel! Yes, I have a lot of recipes using caramel but caramel is not just sweet, it’s also bittersweet, so it actually adds on a very nice flavor to the cakes!



We will also bake biscuit a la cuillere, which is a meringue base cake (sometimes known as finger biscuit), and make our own cake base and crusts. It’s a fun part to combine all this cake and mousse together. Each of you bring back 7″ whole cake.



Another recipe is Madeleine au Citron, a traditional French butter cake. We will coat this with glacage au citron. Bon appetit!

One of the class is already finished but we have another class next week.

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

FEE: RM180 (RM135 for members)

If you are interested in our classes, please contact us by email/sms: / 012-352-3106 (Tomoko). Thank you for visiting my blog and hope to see you soon!

Members’ Promotion of the month!

5 Sep

It’s already September, and Caramel Factory is now 9 months old! Today we have an exciting news about macarons!

First for members, this month’s macaron workshop class will be 30% off (additional 15% discount) from the original price!

I will be teaching Caramel flavors for the first time together with my regular Belgium Chocolate (milk & dark chocolate). It’s the off-white macarons in this photo and has a hint of coffee taste in the crust. So for those of you who hasn’t learned my macarons or wants to learn my caramel flavor, please take this opportunity to join my class! Here is the date.

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

FEE:         RM135 (RM195)

MENU:     Belgium Chocolate & Caramel macarons



Another great news is that Coffee Planet has opened up a new branch in Tower 3 KLCC (It’s a new building next to the twin towers)! Congrats to them! You know, I have been supplying my signature cake Japanese Souffle Cheesecake and Jumbo size macarons (flavors: chocolate, vanilla, caramel, lemon and mango) to their first branch in Laman Seri Shah Alam. I will also be supplying these two items to the new branch, it’s great that my cakes are traveling so far^^!

Thank you so much for all your supports!

Premier Class * Opera & Hazelnuts Cookie

3 Sep

 For our September Premier Class, I’d like to present to you: Opera cake!

Opera is a French chocolate layer cake consisting of biscuit joconde (almond cake), coffee butter cream, chocolate ganache and chocolate glacage (glaze). It looks like a piano from the top ^^…


My Opera goes like this (from bottom); biscuit joconde, coffee butter cream, biscuit joconde, chocolate ganache, biscuit joconde, coffee butter cream and chocolate glacage. I will be using ‘Pate a glacer’ by Belgium Callebaut for glacage. This cake is so dense that a small slice will satisfy your tummy and of course it goes well with a cup of coffee!

Since we have many parts to make, we’ll be working in a pair and you get to bring back half the size of 7″ whole cake (6~8 slices).


Our other menu for this class is Hazelnuts Cookie.

We will be putting whole roasted hazelnuts in the cookies, and they will be sumptuous! I made some to try last weekend and my husband ate most of them (men like nuts somehow)!


Theme for this class: Biscuit joconde, Italian meringue, Coffee butter cream & putting all the parts together.

Here are the schedules for this class.

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

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

    FEE:       RM195 (RM146  for members)

To register for the classes, please contact me by email or sms: / 012-352-3106 (Tomoko).

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