Archive | November, 2013

December 2013 class schedule*

30 Nov

DSC_0292

Hi there! Thank you so much for always visiting my blog ^^.

I am glad to announce that I will be starting baking classes again from December! Thank you so much for waiting for few months! We will also be operating our shop daily from December 3rd (Tuesday) onward, from 10:30am to 6:30pm. For details of operation dates, kindly check the monthly Calendar. (*Please note that we are now closed every Monday and some Sundays, instead of  every Monday and Tuesday.)

For 2014, we are also planning some exciting new courses, which we will be announcing in a couple of weeks.

For now, here are the December 2013 classes! Since Christmas is coming soon, I am introducing the menus that are suited for Christmas season. You can surprise your family and friends with your handmade cakes and cookies and enjoy this festive time!

<December 2013 Class Schedules>

1. Foret Noir Pound Cake / Black Forest Pound Cake (18cm pound)

DSC_03252 layers of vanilla and chocolate cake, with cherry inside

DATE & TIME:    December 13th (Fri.)   11:00am-2:30pm

                               December 28th (Sat.)  11:00am-2:30pm – FULL

FEE:                      RM180.00 (RM129.00 for members)

*8 students maximum.

2. Lintzer Torte / Lintzer Tart (18cm round)

DSC_0298

Austrian spice tarte with hazelnuts and raspberry jam inside

DATE & TIME:    December 14th (Sat.)   11:00am-2:30pm

                               December 27th (Fri.)  11:00am-2:30pm

FEE:                      RM180.00 (RM129.00 for members)

*8 students maximum.

3. Entremet Chocolat Orange (6″ round) & Cream cheese cookie *REQUEST LESSON*

DSC_0032

Chocolate and orange layer mousse cake with salty chocolate sable

cream cheese cookie

DATE & TIME:    December 21st (Sat.)   11:00am-3:00pm – FULL

FEE:                      RM195.00 (RM169.00 for members)

*6 students maximum.

 

4. X’mas Special Cookie – 2 kinds of cookies (Ginger bread man & Raspberry jam sand cookie)

*BOTH recipes are NEW! Will update the photos shortly!

DSC_0155

Crispy ginger man cookie *different from last year recipe!*

raspberry cookie

We will make in X’mas style!

DATE & TIME:    December 22nd (Sun.)   10:30am-1:00pm

                               December 22nd (Sun.)    2:00pm-4:30pm

FEE:                      RM180.00 (RM99.00 for members!)

*8 students maximum.

4. Macaron Special Class – 2 special flavors (Chocolat and Cherry & Passion and Chocolat)

*Completely NEW recipe from our regular macarons!

macaron

DATE & TIME:    December 20th (Fri.)   11:00am-3:00pm – FULL

FEE:                      RM195.00 (RM169.00)

*10 students maximum.

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!

*Please also refer to 2013 membership system, if you are the first time customer. Thanks!

Scones***

28 Nov

DSC_0628

I have been making various scones for the last few weeks! Scone is perhaps the easiest and quickest to prepare and nice to have for a tea break^^*. I also have them for breakfast sometimes. All you need to do is to put couple of ingredients in the blender and blend them for a few seconds, rest in the fridge for a while and bake them for about 15 minutes!

Here are couple of scones I baked.

DSC_0571

My favorite scone is plain scone and earl grey tea scone. Earl grey tea scone is very nice to eat on its own and the more you bite on it the more bergamot fragrant comes out. hmmm…

DSC_0550

My house has many types of confiture (jam) for macarons, and I had raspberry, mango, blueberry, apple comport and even caramel sauce! So I tried out many combination and “Earl grey tea scone x blueberry jam” was a very nice match!

DSC_0634

For chocolate chip scone, caramel sauce matches very well. Since cocoa powder makes the scone slightly dried, caramel sauce covers the dryness and adds nice flavor to it.

DSC_0639

Scone is my daughter’s favorite sweets too^^!

 *** By the way, I am finally going to post DECEMBER class schedule this weekend! Please look forward to it^^! ***

Thank you so much for vising my blog, always…!

Happy Anniversary*

25 Nov

DSC_0503

It was me and my husband’s anniversary yesterday, so I made a special Strawberry Short Cake!

I like to eat Strawberry Short Cake (it’s very Japanese^^) but I seldom bake this cake because it’s tedious to make and rather costing because of strawberry and fresh cream. So every time I make this cake I do feel special!

DSC_0486

After thinking how to decorate the cake… I decided to just go for a simple one. I initially wanted to put many strawberries on top but the strawberries I found were too big and kind of ugly…^^; so I had to slice them all into smaller pieces.

If you notice, I kept one to make into a heart shape^^*.

Strawberry short cake

The cake itself is 15cm round but it is 4-tiers cake! I baked two sponge cakes and stack them up to give some height. It looks lovely and gorgeous, isn’t it^^?

DSC_0573

It was so tasty that I probably finished more than half of the cake by myself… Japanese love to eat cream so this is no problem for me. My husband liked it too, so I was glad I managed to make our anniversary cake this year again.

DSC_0609

I served them in my favorite tea pot & cups from Wedgewood. The tea we had was also from Wedgewood – English Breakfast. Happy Anniversary to us^^*!

Banana Cake* with Recipe!

16 Nov

DSC_0708

It’s already middle of November. Time flies…

My mind is so ready to start classes again, but as I need my family’s help to take care of my baby I am not being able to start yet… (My family is busy right now). Hopefully I can start in a couple more weeks!

Meanwhile, I would like to introduce the recipe of Banana Cake (Banana Bread) I recently baked. If you can’t wait to bake, please try out this nice & easy recipe^^!

DSC_0686

<Banana Cake/Bread> 18cm pound cake mold (or 14cm Kuglof mold)

– Unsalted butter:          60g

– Brown sugar:                70g

– Egg:                                 55g (1 pc)

– Honey:                            15g

– All-purpose flour:      110g

– Baking powder:              3g

– Almond powder:          30g

– Milk:                               40g

– Banana:                       200g (L size 2pcs without skin) *please use a well ripened banana.

– Walnuts:                        40g

*Leave butter in a room temperature to soften.

*Combine egg and honey and leave in a room temperature.

*Peel banana and use fork to smash into smaller pieces.

*Prepare 18cm pound cake mold with parchment paper.

*Preheat the oven to 190 degree C.

1. In a mixing bowl, soften butter and combine with sugar. Use hand-mixer and whisk until white and fluffy.

2. Slowly combine eggs and honey. Whisk well after each addition.

3. Combine almond powder and whisk well.

4. Change to spatula and sift in all-purpose flour and baking powder in 3 times. Add 1/2 of the smashed banana and 1/2 of milk in-between each time you add flour. Gently mix after each addition.

5. Add walnuts and mix until all the ingredients are well mixed.

6. Pour into prepared mold and bake in 190 degree C oven for 10 minutes. Reduce the temperature to 180 degree C and bake for another 30-35 minutes (depends on the oven).

7. Cool down on a tray and bon appetit!

DSC_0698

About classes*

6 Nov

macaron

Many people have been contacting me (thanks!), so I would like to state here that we are conducting baking classes again by December 2013. As for the details of classes and schedules, I will keep you posted on this blog and our Caramel Factory facebook. Thank you!

Tomoko

Chocolate Cake with Pear*

6 Nov

DSC_0459

I made another cake using comported pear – Chocolate Cake with Pear.

This cake is a bit unique. You bake it thick in a square mold and slice it into half. Then you cut them into rectangular shape, put cream and swirl into round cake. I guess it’s quite hard to imagine…^^;…

Anyway, after decoration the cake becomes like this.

DSC_0505

oops, I’ve already eaten some!

It’s a really nice and moist cake, the texture is as soft as eating meringue, but the decoration part is tedious as always. I like the chocolate cake itself, so am thinking of making this into different shape for the class. Though the cake is really fragile and soft, I am not sure whether I can do it… It’s challenging!

I also made a simple Chocolate Rollcake with comported pear inside. Chocolate and pear is a good match!