Archive | February, 2013

Strawberry tart * March Premier Class

28 Feb


Strawberry season is back! I have been receiving some requests on this lovely strawberry tart, and finally the time has come! The photo is 7″ entremet size, but we will bake this tart in mini-tart size (10cm) this time (6pcs each).


The parts are consisted of pate a sucre (tart crust), creme d’amande (almond cream), creme patissiere (custard cream) and strawberriesAnd we are going to add a hint of pistachio in creme d’amande. I am going to bake mini size this week, so will put them up in my blog once I took some photos^^!


Another new menu for this class is Japanese crepe! This crepe is different from the mille crepe recipe I taught in Halloween Special Class. We will put something inside the cream to make it light and healthy. And for the fruits, I think we will use strawberries or other fruit in the class.

For this crepe, we will only have it during the class, but it’s very easy to make and sure you can bake them again for your family back home!

Here are the schedules for this class;

DATE:         March 7th (Thurs.) 11:00am-3:00pm

                         March 16th (Sat.) 3:00pm-7:00pm —> FULL

FEE:             RM195.00 (RM149.00 for members)

If you are interested in joining class, please contact me (Tomoko) by email: Thank you and hope to see you soon!!!

Paris-Brest * March Premier Class

28 Feb

Paris brest

In March Premier class, we will learn one-step advanced choux pastries; Paris-Brest & Eclair au Cafe.

The name of Paris-Brest came from the bicycle race, tour de France, which is held every year around June. The cyclists race between the city of Paris and Brest, and the shape of this pastry represents the cycling wheel.

DSC_0907For this Paris-Brest, the cream is normally butter cream base combined with creme patissiere (custard cream) and hazelnuts praline. Hmmm yummy~. We make a large ring choux about 7″ size and decorate them with roasted almond slice, praline butter cream and mini choux.

Another menu for this class is Eclair au Cafe (4pcs each). We will practice baking choux in Eclair shape and fill them with coffee flavored cream.


So for those of you who wanted to learn choux pastries, this is a great opportunity for you to practice them! And for those who has learnt the cream puffs before, this is a great chance for you to master them and to also add into your new recipes!

Here are the class schedules;

DATE:         March 17th (Sun.) 1:00pm-5:00pm —> FULL

                         March 28th (Thurs.) 11:00am-3:00pm —> 1 more seat left.

FEE:              RM195.00 (RM149.00 for members)

If you are interested in joining class, please contact me (Tomoko) by email: Thank you and hope to see you soon!!!

Pistachio Pound Cake* March Basic Class

28 Feb

DSC_0836 (2)

This is Pistachio Pound Cake from March Basic Class!

In Japan, the cold Winter is about to finish and Spring season is coming soon. Japanese like to follow season in pastries, and this pistachio green color represents the young leaves in Spring!


The pistachio paste we use is from Sicily, Italy, and is one of the best pistachio paste in the world. We will spread some pistachio nuts and place dark pitted cherry inside. Pistachio and cherry is a great match, so even if some of you might not like cherry that much, you will find that the cherry compliments the pistachio pound cake^^.

We will bake this pound cake in “sugar-batter-method” and using spatula instead of hand-mixer or whisk!


It’s always exciting to see the cutting surface for marble cake or two-layer cakes. The top is a coating of icing sugar with pistachio paste and pistachio nuts, and this is an optional. We will bake this cake in 7″ (18cm) pound cake mold.

Another cake you learn is a cold dessert – Chilled Yogurt Cake. The bottom is a whole wheat cookie.

yogurt cake

This is a very simple yet delicious cold dessert, and I’ve been cherishing this recipe for almost… 20 years! The picture is a slice of cake, but we will make this into a plastic cup and each of you will bring back 6 pieces of them.

Here is the schedule for this class;

DATE:            March 10th (Sun.) 11:00am-2:30pm —> FULL

                            March 16th (Sat.) 10:30am-2:00pm —> FULL

FEE:                 RM180.00 (RM139.00 for members) 

If you are interested in joining class, please contact me (Tomoko) by email: Thank you and hope to see you soon!!!

March 2013 Schedule*

20 Feb

Hi there! It’s been a while since my last post! I hope everyone had a good Chinese New Year!

Mine was pretty eventful. I went to IPOH with for a few days to visit my husband’s relatives. We go there every year and this year was perhaps my 4th CNY I went with my family.

I’ve finally finished the March Schedule of classes. This month in Japan, pistachio and strawberry are in season, as they represent the arrival of Spring! It’ll start to get warmer in Japan, so it’s the perfect climate for strawberry harvest! So this month I have tailored some of the classes to coincide with the coming of Spring. Naturally there will be lots of strawberries and pistachio being used! I hope some of you will be interested in these classes so please check them out below.

Thanks and see you all soon!

<March 2013 Schedule>

1. Pistachio Pound (7″ pound) & Chilled yogurt cake (6 cups)

DSC_0788Pistachio marble pound with dark cherry in the middle

yogurt cakeChilled yogurt cake with homemade blueberry sauce on top

DATE:        March 10th (Sun.) 11:00am-2:30pm —> FULL

                        March 16th (Sat.) 10:30am-2:00pm —> FULL

    FEE:       RM180 (RM139  for members)


2. Paris Brest (7″ round) & Eclair au Cafe (4pcs)

Paris brestRound ring choux named after “tour de France” (shape represents bicycle wheel), with delicious praline cream inside 

DSC_0735Eclair filled with coffee cream and coated with chocolate

DATE:        March 17th (Sun.) 1:00pm-5:00pm –> FULL

                        March 28th (Thurs.) 11:00am-3:00pm —> 1 more seat left.

    FEE:       RM195 (RM149  for members)

3. Strawberry Tart (9cm mini size x 6pcs) & Japanese Crepe 

fruits tarte5Strawberry tart consists of tart crust, almond cream and custard cream. Will decorate with Strawberries.

crepeJapanese style crepe. *Fruits might vary on the day. (this item will be consumed in the class only)

DATE:       March 7th (Thurs.) 11:00am-3:00pm 

                       March 16th (Sat.) 3:00pm-7:00pm —> FULL

    FEE:       RM195 (RM149  for members)



3. Japanese Souffle Rollcake (13″ Roll) & Madeleine (6pcs) 

DSC_0202Japanese style rollcake with strawberry and fresh cream

DSC_0082French style petit butter cake in shell shape

DATE:      March 9th (Sat.) 10:30am-2:00pm —> FULL

    FEE:       RM180 (RM139  for members)



 6. Charlotte Poir (7″ whole) & Apricot Sable 

charlotte poirCaramel mousse cake, filled and decorated with compote pair. We will also make the biscuit cake.

DSC_0805Simple yet delicious apricot biscuit

DATE:      March 21st (Thurs.) 11:00am-2:30pm

    FEE:       RM180 (RM139  for members)

7. Macaron Special – Milk Chocolate & Vanilla macarons (6pcs each)

chocolat macarons5


DATE:      March 23rd (Sat.) 10:30am-2:00pm                                             

    FEE:       RM195 (RM169  for members)


 To register for classes, please email to (Tomoko). Thank you and looking forward to seeing you soon!


6 Feb



I made some doughnuts today!

This donuts is a bread type and you make it with “yeast”. Even though you fry, it’s rather healthy like a bread! I like its bouncy texture.




I had them with Japanese kinako (soy bean powder). This is one of my favorite way of having donuts. Hope to introduce to you all in my future class!



Groupon class dates update!

5 Feb


Here are the updated schedules for the Groupon class. Thanks!

<Confirmed Classes>

*February 1st (Fri.) 11am-2:30pm –> Finished

*February 2nd (Sat.) 3pm-6:30pm —> Finished

*February 16th (Sat.) 3pm-6:30pm —> FULL

*February 17th (Sun.) 11am-2:30pm —> FULL

*February 24th (Sun.) 11am-2:30pm —> FULL

*February 28th (Thu.) 11am-2:30pm —> FULL

*March 2nd (Sat.) 3pm-6:30pm —> FULL

*March 3rd (Sun.) 11am-2:30pm —> FULL

*March 9th (Sat.) 3pm-6:30pm —> FULL

*March 22nd (Fri.) 11am-2:30pm

*March 23rd (Sat.) 3pm-6:30pm —> FULL

*March 24th (Sun.) 11am-2:30pm —> FULL

*March 30th (Sat.) 3pm-6:30pm



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