Archive | April, 2013

Grandeur Gallery Cafe @ Kota Kemuning

26 Apr


The other day, one of my students took me to some nice cafe in kota kemuning. I love drinking coffee so although I am now 5 months pregnant and refraining from drinking coffee & tea, I took this opportunity to spend some time in cafe.

The cafe was called Grandeur Gallery Cafe. It was a cozy cafe with owner (she is barista) welcoming you and dripping coffee for you. We went there on Thursday afternoon, so the cafe was rather quiet and peaceful.


We ordered Cappucino and Cafe macchiato as this place was specialized in coffee. And since we were hungry after the class, we ordered some pasta as well. They have couple of choices of food menu and also desserts!



Here is inside view of the shop. The shop has gallery corner as of its name.

It’s quite interesting and also encouraging for me to see those small scale unique cafes in Malaysia. I hope to explore some more cafes in future!

By the way, I will be going back to Japan from this Sunday till May 10th. During my absence, the shop will be closed on Sundays, Mondays, Tuesdays but will still be opened from Wednesday-Saturday (Shop open date: May 1st~4th & May 8th onwards). So if you have anything to inquire, please feel free to come by. Thanks and see you back soon!!!

May 2013 Class Schedule*

17 Apr


Hi there! I would like to update May 2013 class schedule.

Since we have limited weekends in May (I will be away from April 29th until May 10th), and due to students’ request, May class will be mostly repeat classes from April. For the new menu, I will try to prepare exciting classes in June (will update the class in middle of May), please look forward to it as well!

Thank you so much for your support^^!

<May 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

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

                    May 26th (Sun.) 11:00am-2:30pm —> New!

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.



*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

*Tuna sandwich

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

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

                        May 25th (Sat.) 11:00am-3:30pm —> FULL

FEE:            RM220 (RM169 for members)


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

Japanese snow white bread


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

                   May 19th (Sun.) 2:00pm-5:30pm —> New!

    FEE:       RM180 (RM139  for members)

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


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



DATE:       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 (Tomoko). Thank you and looking forward to seeing you soon!!!


Mariage Freres @ GINZA

15 Apr

Mariage freres

I found these pictures I took in Mariage Freres @ Ginza back in 2009. I went there with my mother to have lunch and tea^^.

Mariage freres2

They have 500 over kinds of tea selection (!) from all over the world, and after checking their thick tea menu book we ordered Darjeeling tea (second flush) and Sri Lankan tea Uva. The photo is Uva tea which had very vivid beautiful orange color.

And these were the lunch menu we ordered:

mariage freres7

Appetizer: Duck terrine

mariage freres4

Main dish 1 : Guinea fowl stuffed with vegetables

mariage freres5

Main dish 2: Prawn mille feuille

You can see that they use tea leaves in the sauce.

mariage freres6

 Desserts in a showcase.

Here is the photo of the cake we took in our next visit during X’mas season. They had a lot of modern type of Buche de Noel and we ordered Marron buche and Pistachio buche mousse cake.

mariage freres8

It was delicious!

Since my daughter Hanae was born, I am not able to go to these tea houses… but hope to visit there someday again. My dream is to have tea with Hanae in the far future^^!

The Fine Pastry & Dessert Panel @ Pastry Pro

11 Apr


The other day I was invited to The Fine Pastry & Dessert Panel held at Pastry Pro

Pastry Pro is one of my suppliers and they carry various types of high quality ingredients and tools from all over the world. I was so happy to find out about this company a couple years ago when I was doing research for my shop, because many of the items I used to use in Japan were not so easy to get around.

The panel was conducted by A Master Chef Werner Schanzl from Germany!


Mango & Raspberry Gelato

It was mostly an introduction of Dreidoppel pastry mix and fruits paste, and we got to taste various types of pastry and desserts such as; Italian gelato, creme brulee, tartlet, finacier, mousse and others (10 over kinds!).

I don’t use pre-mix in my class, but I use various types of paste (hazelnuts paste, pistachio paste, cappucino paste, etc) so the fruits paste was interesting. Even for the pre-mix, I was so amazed by its convenience and also the delicious taste.


For instance, this Florentin was made by florentin premix. All you need to do is to combine the same amount of florentin premix and nuts. Two minutes of preparation and into the oven!

Of course I make my own florentin from the scratch (I introduced in my class last year), so I was so surprised to see this item.

Chef also demonstrated couple of cold desserts.


Yogurt & Cranberry Mousse


Blackberry Mousse


My favorite was this Creme Brulee! It tasted so good!


This Blanc Manger was very good, too. I make a lot of blanc manger, so it was interesting to compare mine with others. This one was more creamy and richer in taste. The mango topping is mixture of fresh mango and mango sauce.

Fruits sauce and fruits paste can make the pastry have nice finishing and also can increase the variety of taste, so I found it quite useful. Hope to introduce you some of them in my future class!

Thank u for always visiting my blog^^.

Afternoon Tea Special Class*

5 Apr


I would like to introduce you on Afternoon tea Special class!

This class will be great for those of you who…

1) wants to learn various recipes in one class!

2) wants to learn quick-preparation pastries!

3) wants to have Afternoon tea party with your friends at home!


4) who likes to enjoy sweets over cup of teas ^^!


We will make 5 types of pastries and a sandwich that are popular for the Afternoon Tea Sets. First comes scone, then N.Y. style cheesecake, then Japanese rollcake and cookie. I also added nutty brownies as a fifth menu because normally there will be something with chocolate!

Here are each of the details (you get to bring back 4 packs of each item):

 1. Scone Raisin ~ Mariage Freres Style~ (4 pcs)


If you like tea, you must know this tea company called Mariage Freres in Paris! They are the pioneer of tea company and carries hundreds of teas including original teas and blend teas. They have tea salon in Paris and in Ginza, Tokyo Japan.

I’ve visited salon in Japan a couple of times and shops in Paris. The food you can taste there is unique and each dish has a hint of some kind of teas, even the meat.

The scone recipe is from their salon menu!

2. N.Y. Style Cheesecake ~with blueberry sauce~ (11cm x 1pc)


This N.Y. style cheesecake uses 3 types of cheese. N.Y. style cheesecake is normally very easy to make (just mixing all the ingredients), so I added some unique flavor/cheese to it! We will also make the topping creme fromage and the bottom crust!

3. Whole Wheat Cookie ~make your own DIGESTIVE cookie~ (4-6pcs)


Yes, we will make our own whole wheat cookies and use them for cheesecake crust too. This cookie taste just like digestive cookie to me. It’s simple, crunchy and delicious! 

4. Japanese Rollcake ~non souffle type~


I put there”non souffle type” just in case you wonder whether the recipe is same as Rollcake au Frits (Japanese rollcake) I teach in other class. No it’s not!

This is a new recipe and I learnt this before from one of my favorite yakigashi pastry shop in Japan called Maison Romi Unie. The cream is special and not only fresh cream!

5. Nutty Brownies (4pcs)


This moist nutty brownie is also easy to make. Not only adults but also kids will for sure love this cake!

We will also prepare tuna sandwich, and have them all together at the end of the class with 2 types of English tea!

Here are the dates for this class;

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

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

                        May 23rd (Thurs.) 11:00am-3:30pm —> Added!

FEE:            RM220 (RM169 for members)


To register for this class, please email me at (Tomoko). Thank you and looking forward to seeing you in the class!

Earl Grey Tea Cheesecake Class*

5 Apr

tea cheese cake

Hi there!

We are starting April class from this weekend^^! I am excited to see you all again and also to meet new students.

This is Earl grey tea cheesecake we are baking for Basic class. It’s rather a soft and light cake, and not so creamy like my Japanese souffle cheesecake. You can see there are lots of earl grey tea in it! The bottom is oreo crust. We bake it in 7″ whole size.


Another menu for this class will be Egg tart (Flan nature)! 

I know many Malaysia likes to eat egg tart ^^. So do I! This is a Japanese recipe, so might be slightly different from what you normally eat but it’s still delicious! You can both have it warm and cold.

The bottom crust is called pate brisee, which is a non-sweet type of quick pie crust. You can use this to make kiche as well, so it’s good recipe to learn! Each of you get to bring back 5pcs of 10cm size.

Here are the class dates;

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

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

                       May 11th (Sat.) 2:00pm-5:30pm —> 1 more seat left!

FEE:            RM180 (RM139 for members)

To register for this class, please email me at

Thank you and hope to see you soon!


April Schedule updates*

3 Apr

Hi there,

I am using someone computer right now (mine is broken since last week). Yeppie~. It’s really inconvenient not to have internet access or computer><! Our life is totally reliant on technology!

Anyway, I would like to add below classes in May. Please check the entire April Schedules in my previous post. Thank you!

*Earl Grey Tea Cheesecake & Egg Tart:    

   May 11th (Sat.) 2:00pm-5:30pm

*Afternoon Tea Special Class:        

   May 12th (Sun.) 11:00am-3:30pm

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

*Bread Session 1 ~ Snow white bread & Ham and Cheese ~

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

*Bread Session 2 ~ Donuts & Bagels ~

May 18th (Sat.) 3:00pm-6:30pm


Personal thing^^. My younger sister just gave birth this evening to a baby boy! I am so delighted to hear the news.

I am going back to Japan end of this month to early next month to see my family (April 29th ~ May 9th), so the class won’t be held during these 10 days.

Thank you for your understanding and I will update you the shop closing date later again ^^.