Merry Christmas & Happy New Year!

25 Dec

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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!

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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.

 

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

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Students hard work!

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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.

 

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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!

 

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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!

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

 

Cheers,

Tomoko

 

 

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