Archive | January, 2015

A fun video Vol.2

30 Jan

We made a fun video again (here is our last video), so check it out!

Actually we shot this video around the same time (last July?) and finally updated on the YouTube!

Cheers, Tomoko

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February 2015 Class Schedule*

19 Jan

Hi!

Today I would like to post the February 2015 class schedule! Our new menu for the month is Caramel Banana Chiffon Cake! This cake is similar to the Hokkaido cake that many Malaysians like^^. I am now finalizing the texture to be as moist as possible. Another signature cake, Orange Souffle Cheesecake, will be back in our menu! This cake is accented with an orange flavor and is soft like cotton! We will also be repeating some classes from the previous month, so if you have missed our classes in January, please join us next month^^*.

Here is our class schedule:

1. Caramel Banana Chiffon Cake (7″) & Cream Cheese mini muffin – Basic Class –

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Caramel Banana Chiffon cake topped with Caramelized nuts

cream cheese mini muffin

Cream cheese & chocolate marble muffin

DATE:                    February 7th (Sat.) 11:00am-2:30pm -FULL 

                               February 15th (Sun.) 11:00am-2:30pm – 1 more seat left!

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

*8 students maximum.

2. Orange Souffle Cheesecake (7″ round) & Orange Chocolat Cookie *Request* – Basic Class –

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Moist Japanese souffle cheesecake (orange flavor)

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Chocolate cookie sandwiched with ganache,

with a hint of cinnamon spice

DATE & TIME:       February 28th (Sat.)   11:00am-2:30pm – FULL

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

*8 students maximum.

3. Strawberry Fruits Rollcake (13″) & Madeleine *Request* – Basic Class – 

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Japanese Souffle Rollcake with strawberries

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Mini butter cake

DATE:        February 1st (Sun.) 11:00am-2:30pm      

    FEE:       RM195 (RM149  for members) 

*8 students maximum.

 

4. Tart Dijion & Molle Chocolat  *Repeat* – Premier Class –

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 Mascarpone Tart with fig!

*Decoration might be different

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Mini moist chocolate cake

DATE:        February 8th (Sun.) 11:00am-3:00pm 

                  February 11th (Wed.) 11:00am-3:00pm      

    FEE:       RM210 (RM169  for members)

5. Chinese New Year Petit Gateau Special! *Repeat* – Special Class –

We make 4 kinds of mini cake and cookies and wrap them nicely!!!

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Tigret – Chocolate mini butter cake

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Pistachio & Chocolate two layer cookie

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Eear grey tea petit buttercake

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Crunchy caramelized walnuts cookie

DATE:        February 14th (Sat.) 11:00am-3:00pm 

   FEE:        RM250 (RM195  for members)

*Package price / 50% discount is not applicable for this class.

In order to register for classes, please contact us at caramelmoko@gmail.com (Tomoko). Thank you for always visiting our blog and I look forward to hearing from you!

Chinese New Year Special Class*

14 Jan

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Hi there!

Today we had our first class of Chinese New Year Petit Gateau Special! Thank you so much for all the students who joined the class and for those of you joining soon, please look forward to it ^^! In this special class, we will be making 4 items of cookies and cakes in the span of 4 hours. Each recipe is simple yet unique and exquisite. I hope that this class gives you some idea on what to bake for the coming CNY holidays! I also designed this class for the Valentine’s Day, so we will bake some cakes in lovely heart shape!

Here is a brief introduction on what we will bake for this class.

Tigre

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Tigre, meaning “Tiger” in French, is a petit (small) chocolate financier, a butter cake made from egg white, almond powder, burre noisette (burnt butter) and others. It has chocolate chip inside and also chocolate ganache on top, which looks like a tiger pattern. Because of the rich almond powder, the cake is moist and can be eaten both warm and cold.

Earl Grey Tea Buttercake

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This Earl Grey Tea Buttercake also has a nice almond flavor. We use a ‘secret’ ingredient for this cake to make it moist and nice. Earl grey tea goes well with citric fruits, so you can add orange peel or lemon peel in the cake. In the class, we add some dried apricot.

And here are the cookies.

Pistachio & Chocolat Sable and Caramel Nuts Sable

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The cookies could be more complicated than the cake. For Pistachio Chocolat Sable, we make two kinds of dough and combine it together like the photo. Another cookie, Caramel Nuts Sable, is a vanilla flavored cookie filled with caramelized nuts. In the class we use almond and walnuts, but you can replace them with other nuts such as pecan nuts, hazelnuts and macadamia nuts. Both cookies are ‘iced box cookie’, and you can freeze them up to 2 weeks, so will be perfect to bake for special occasions!

Here are the schedule for this class. We still have seats on January 24th (Saturday) class. I will also be repeating this class in one of the February weekend.

DATE:         January 13th (Tue.) 11:00am-3:00pm – Finished

                      January 18th (Sun.) 11:00am-3:00pm – FULL

                      January 24th (Sat.) 11:00am-3:00pm 

     FEE:       RM250 (RM195  for members)

* Just to add for students, this class is not applicable for the 50% price or package price. Thank you for your understanding!

Thank you for always supporting Caramel Factory!

Hello, 2015!

7 Jan

Singapore

A Happy New Year to you all!

I spent my New Year holidays in Singapore! It was a big family trip with my parents and my two sisters’ family from Japan, total 8 adults and 5 kids! Our kids were all between 8 months baby to 4 years old, so we tried to have a rather relaxing trip. We enjoyed good Chinese food, hotel stay and Night Safari for the first time! We also went to The Gardens By the Bay in the night time. It was a little too cold but the concept was amazing! Our two kids enjoyed the spontaneous waterfall path and the Christmas decoration, too.

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Excellent view from MBS roof top swimming pool

We also tried out a couple of coffee shops. On January 1st, we went to Tiong Bahru Bakery and I was surprised and excited to see Ghalette de Rois, a French pie pastry for New Year celebration! Of course I had it with a nice cup of cappuccino. Yum! After this I saw a few more Galette de Rois in other pastry shops. It seems like Galette de Rois is not a rare item in Singapore. I remembered that I taught this item in January 2013. Hope to teach this again in future!

Chinese New Year is coming soon, and I can feel the excitement in the city. I wish you all for a wonderful 2015 to come!

Cheers,

Tomoko