April 2013 Class Schedule*

24 Mar

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Thank you for waiting for the April Class Schedule!

This month we have couple of new classes including Afternoon tea special class, and some requested classes. We also have bread classes (I combined 2 popular items in one class), so for those of you who missed them last year please join us!

<April 2013 Schedule>

1. Earl Grey Tea Cheesecake (7″ whole) & Egg Tart (Flan Nature) mini size 5pcs

tea cheese cake

Earl grey tea cheesecake with oreo crust

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DATE:        April 6th (Sat.) 11:00am-2:30pm —> Finished.

                        April 21st (Sun.) 11:00am-2:30pm —> FULL

                       May 11th (Sat.) 2:00pm-5:30pm —> FULL

FEE:            RM180 (RM139 for members)

2. Afternoon Tea Special

We will bake 4~5 items with classmates and have them in afternoon tea party style with 2 types of tea selection!

All the items below are *NEW* recipes in Caramel Factory class.

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<MENU> 

*Scone raisin ~ Mariage Freres style~

*N.Y. style cheesecake ~ with blueberry sauce ~

*Japanese Rollcake ~ non souffle type ~

*Whole wheat cookie ~ make your own DIGESTIVE cookie ~

*Nutty Brownie <— Added!

*Tuna sandwich

DATE:        April 20th (Sat.) 11:00am-3:30pm —> FULL

                        May 12th (Sun.) 11:00am-3:30pm —> FULL

                        May 23rd (Thurs.) 11:00am-3:30pm

FEE:            RM220 (RM169 for members)

3. 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:       April 27th (Sat.) 11:00am-2:30pm

    FEE:       RM180 (RM139  for members)

 

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

Paris brest

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

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Eclair filled with coffee cream and coated with chocolate

DATE:        April 7th (Sun.) 11:00am-3:00pm —> Finished.

    FEE:       RM195 (RM149  for members)

6. Japanese cream puff (mini 18pcs) & Vanilla viennois cookie (10pcs)

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DATE:       April 17th (Wed.) 11:00am-2:30pm —> 1 more seat left!

    FEE:       RM180 (RM139  for members)

 

 

7. Caramel Factory Hokkaido Chiffon Cake (7″ whole) & Miroir cookie (almond cookie sandwiched with hazelnut praline)

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miroir2

DATE:      April 18th (Thurs.) 11:00am-2:30pm –> FULL

    FEE:       RM180 (RM139  for members)

 

 

 8. Japanese souffle cheesecake (7″ whole) & Diamant vanille (10pcs)

Japanese souffle cheese

DATE:      April 12th (Fri.) 11:00am-2:30pm —> Finished.

    FEE:       RM180 (RM139  for members)

 

9. Bread class 1 ~ Japanese snow white bread & Ham and cheese roll (6pcs each) ~

Japanese snow white bread

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DATE:      April 13th (Sat.) 11:00am-2:30pm —> Finished

                      April 24th (Wed.) 11:00am-2:30pm —> FULL

                      May 18th (Sat.) 10:30am-2:00pm —> FULL

    FEE:       RM180 (RM139  for members)

*Bread class will be conducted with smaller group 6 person maximum.

 

 10. Bread class 2 ~ Japanese donuts (kinako & chocolate) & Chocolate bagels (6pcs each) ~

doughnuts3

Bagels2

DATE:      April 14th (Sun.) 11:00am-2:30pm —> Finished

                      April 25th (Thurs.) 11:00am-2:30pm —> FULL

                      May 18th (Sat.) 3:00pm-6:30pm —> 1 more seat left!

    FEE:       RM180 (RM139  for members)

*Bread class will be conducted with smaller group 6 person maximum. 

 

To register for classes, please email me at caramelmoko@gmail.com (Tomoko). Thank you and looking forward to seeing you soon!!!

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3 Responses to “April 2013 Class Schedule*”

  1. khorhmin April 5, 2013 at 7:57 am #

    What’s a bagel like compared to normal bread?

Trackbacks/Pingbacks

  1. Schedule revise ~ Japanese Souffle Cheesecake ~ | caramel factory - March 27, 2013

    […] For all the April Schedules, please refer to my previous post, April 2013 Class Schedule. […]

  2. April Schedule updates* | caramel factory - April 3, 2013

    […] would like to add below classes in May. Please check the entire April Schedules in my previous post. Thank […]

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