Archive | December, 2016

Merry Christmas & Happy New Year!

25 Dec

dsc_0475

 

Merry Christmas!

Hope you are enjoying a wonderful holiday with your family & friends! As for me, Christmas is my daughter’s birthday so I baked her a large Strawberry Short Cake for her Birthday Party! The cake is about 25cm x 25cm size with 3 layers of sponge (I used my rollcake recipe^^) with lots of strawberries inside and on top. The portion is easily for about 30 people at the party.

I love Japanese Strawberry Short Cake and was glad to celebrate my daughter’s birthday and Christmas with the cake!

DSC_0389.JPG

 

By the way, my class of 2016 has finished yesterday. Thank you so much for all your support this year, and I hope to see you again in 2017 classes. I want to share couple of photos from the baking we had in December^^.

This is the Strawberry Short Cake we baked in the class. The original Japanese Strawberry Cake uses Genoise sponge cake, which is slightly more crumbly and melts in your mouth compared to chiffon cake and rollcake.

 

dsc_0368

Entremet de Noel, a Christmas color cake with raspberry x vanilla mousse combination and two kinds of pistachio flavoured cakes around.

IMG_20161223_145052_HDR.jpg

Students hard work!

dsc_0438

Another raspberry cake. This one is non-baked type of cheesecake with raspberry coulis and biscuit genoise in the middle, crunchy cookie at the bottom.

 

dsc_0460

 

We also baked Ginger Bread Cookie. Kids love this crispy ginger bread cookies and it was almost all gone before I could take the photo. I like cinnamon spice and my ginger bread cookie is more towards cinnamon taste, but you can put more ginger spice into the cookies if you like!

 

dsc_0403

We also baked Choux au The, an earl grey tea flavored cookie cream puff. In the class we baked them into a wreath form with two layer of cream; creme patissiere au the and pistachio chantilly. You can also bake individually like the photo with only creme patissiere au the. This way it’s more simple and still yummy!

dsc_0418

 

I wish you and your family a Merry Christmas and a Happy New Year!!!

 

Cheers,

Tomoko

 

 

Advertisements

January 2017 Class Schedule*

22 Dec

dsc_0289

Another one more week and it’s New Year! Then Chinese New Year is coming. Looks like we are going to be busy planning the schedule ahead and baking for these festive period…!

Today I am posting January 2017 class schedule. My macaron class is finally back with new recipe. It’s specially designed for CNY and Valentine’s day. I will also be conducting pistachio and strawberry related classes next month. Hope that I can share joy of baking and bring some happiness to your family and friends^^…

Here is the January 2017 class schedule;

1. Love Rose Macaron: CNY & Valentine Special! – Season Special Class –

 

Big and small heart shape macarons

with framboise and rose flavour buttercream

*Macarons are made by Swiss Meringue (New recipe)!

DATE:     January 15th (Sun.) 11:00am-3:00pm – FULL

                  January 21st (Sat.) 11:00am-3:00pm

                  January 26th (Thurs.) 11:00am-3:00pm

FEE:         RM250 (RM195 for members)

 

2. Choux de Noel & Tea Snowball Cookie *Request* – Basic Class –

DSC_0944

Strawberry tart with pistachio creme d’amande!

For details of this class, kindly refer to my previous blog Strawberry Tart.

DATE:       January 22nd (Sun.) 11:00am-2:30pm

FEE:          RM200 (RM159 for members)

For registration, kindly contact me at caramelmoko@gmail.com (Tomoko).

Thank you and have a great 2016 year end holidays!!

Cheers,

Tomoko

Pastries for the festive season*

16 Dec

dsc_0615

Hi there! Festive season is coming. Have you been busy shopping for your friends and family^^? I haven’t gotten a chance to go out since both of my kids fell sick the last 2 weeks… Hope we can go out during the Christmas break.

But I have been baking^^..

Our Christmas style baking class is ongoing! I still have available spots for these classes;

December 17th (Sat.) 11am-2:30pm: Japanese Strawberry Short Cake

December 18th (Sun.) 11am-2:30pm: Choux de Noel 

December 23rd (Fri.) 11am-3pm: Entremet de Noel

For details, kindly look up to my blog post December 2016 Class Schedule.

dsc_0633

By the way, I’d like to share couple of cake photos I took during my last trip to Japan. The first photo is Black Forest cake from patisserie de bon coeur @ Musashi-Koyama. The dense chocolate mousse and pitted cherries are sandwiched by biscuit chocolat, and is decorated by pistachio chantilly.

This is a pumpkin choux, a cookie cream puff with pumpkin custard and I believe it was also pistachio chantilly. I got it in the same shop as above. This is one of my favorite shop in Tokyo and I always visit there when I go back home.

dsc_0751

This is Mont Blanc cake from the famouse shop called Angelina. It’s from Paris, France, and they have a branch in Ginza, Tokyo. The shop is popular for their mont blanc. I got three flavours; Original mont blanc, Caramel mont blanc and Pumpkin mont blanc. They all tasted so delicious. Since I visited Japan during Halloween season, many pastry shops carried pumpkin related cakes.

dsc_0768

This is Yakigashi, petit gateaux, I bought back from Patisserie de Mont Plus in Kobe. The Yakigashi is mostly madeleine and financier with fig, caramel and some fruits. The vivid red color is from raspberry.

dsc_0287

Another famouse patisserie in Kobe, L’Avenue. Their cakes were the best in this trip. It was my first time to visit the Kobe city and I was very impressed by their choice of food and pastries.

dsc_0315

I also posted some trip photos in my facebook.

dsc_1012

These rather complicated looking cakes are from another patisserie in Tokyo, Au bon vieux temps. The chef Kawada is one of the pioneers who brought in French pastries to Japan. His cakes were unique and has so much complexity in one bite…

If you happen to travel to Japan, I hope you get to try some of the pastries there. It’s delicious and has many history behind it. Thanks for reading and have a great Christmas holidays!

Cheers,

Tomoko

Entremet de Noel & Lemon shortbread*

2 Dec

dsc_0142-copy

2016 Christmas Lesson #2 is Entremet de Noel, a framboise (raspberry) layer cake with vanilla mousse inside. We will bake pistachio dacquoise and pistachio pain de gene (cake) as a layer around the mousse.

It’s a lovely cake to celebrate your special day with your family and friends. Hope this cake brightens up your table^^.

dsc_0260

Together we will bake Lemon Shortbread, a British style cookie with lemon zest. Since it’s a shortbread, I am thinking of coating this cookies with colourful sprinkles^^.

Here is the class schedule;

DATE:      December 10th (Sat.) 11:00am-3:00pm – FULL    

                 December 15th (Thurs.) 11:00am-3:00pm <– Newly added!

                  December 23rd (Fri.) 11:00am-3:00pm – FULL

    FEE:       RM210 (RM169  for members)

*Currently the classes are both full but if you are interested in this class, kindly email me at caramelmoko@gmail.com (Tomoko), as I would be considering adding classes.

Thanks for your support and I look forward to hearing from you!

Regards,

Tomoko