Archive | February, 2017

Fraisier Cake & Financier au The*

27 Feb

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Premium menu for March class is Fraisier, a French style Strawberry cake. In Japan we have Strawberry short cake, a lighter type of Strawberry cake with pate a genoise (sponge cake), fresh cream and strawberry. Many of the traditional French cakes use buttercream in their cakes, and so as Fraisier cake.

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Following the tradition, in the class we bake biscuit genoise and make it into thin slice and sandwich with creme moussline and strawberries. The traditional Fraisier cake has marzipan on top. In the class, we will coat with strawberry nappage. I will use Korean strawberries in this class ^^*!

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The second menu for this class is financier au the, a tea flavoured petit gateau. Since we use egg yolk for the Fraisier custard cream, we use egg white for this buttercake!

Here is the class schedule;

DATE:      March 4th (Sat.) 11:00am-3:00pm

                   March 9th (Thurs.) 11:00am-3:00pm

                  March 26th (Sun.) 11:00am-3:00pm – FULL           

    FEE:     RM210 (RM169  for members)

If you are interested in joining this class, kindly email me at caramelmoko@gmail.com (Tomoko).

I will be repeating this class in April. Thanks.

Thanks and I look forward to hearing from you!

Cheers,

Tomoko

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March 2017 Class Schedule*

21 Feb

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Hi there! Today I would like to post March 2017 class schedule! (Here is the class Calendar)

March 3rd is Children’s day in Japan for girls, called “Ohinamatsuri“. Japanese families with daughters put up Ohinamatsuri dolls in their houses for a month, and celebrate with special dishes such as chirashi-sushi, clam soup and strawberry cake. Each of the dish and ingredients have special meaning. For instance, having clam (hamaguri) in the soup is a wish for the girl to find her perfect soulmate, like the two identical shells of a clam!

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I also put out Hinamatsuri dolls for my daughter in early February ^^.

To celebrate this event, I would like to make Fraisier, a French style strawberry cake. I also am conducting Yakigashi Special class, since school holiday is coming soon. The simple and delicious yakigashi will fill you and your family’s stomach! I believe that this can also be one of the options for the coming Ramadan baking season too!

Here is the class schedule;

1. Fraisier (French style Strawberry cake) & Financier au the – Premier Class –

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French style Strawberry cake with biscuit genoise (sponge cake),

creme moussline, strawberry and strawberry nappage

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Financier petit gateau with earl grey tea flavour

DATE:      March 4th (Sat.) 11:00am-3:00pm

                   March 9th (Thurs.) 11:00am-3:00pm

                  March 26th (Sun.) 11:00am-3:00pm – 1 more seat left!            

    FEE:     RM210 (RM169  for members)

2. Hokkaido Chiffon Cake & Miroir Cookie *Request* – Basic Class –

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Earl grey tea flavoured chiffon cake

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Miroir cookie sandwiched with Hazelnuts praline chocolat

*For details of this class, kindly refer to my post Caramel Factory Chiffon Cake & Miroir CookieThis is an one time repeat lesson, so please don’t miss out!

DATE:      March 5th (Sun.) 11:00am-2:30pm 

    FEE:     RM200 (RM159  for members)

3. Sachertorte (Austrian style chocolate cake) & Apricot Sable *Request* – Basic Class –

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Austrian style moist chocolate cake 

sandwiched and coated with apricot jam, glacage au chocolat

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French style biscuit sandwiched with apricot jam

*For details of this class, kindly refer to my previous blog post Sachertorte & Apricot SableThis is an one time repeat lesson so please don’t miss out!

DATE:      March 12th (Sun.) 1:00pm-4:30pm* Re-scheduled from 11th March. 

    FEE:     RM200 (RM159  for members)

4. Yakigashi Special – Season Special Class-

*Coffee Walnuts Pound cake

*Blueberry Cheese Tart

*Coffee Nuts Cookie

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This is my first time introducing you to some coffee flavoured cake and cookies! The tasting session will be with coffee (of course, I can also make you tea), so the graduates with “Coffee & Macaron Master Course” please help me make hand-dripped coffee in the class ^c^!

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DATE:      March 18th (Sat.) 11:00am-3:00pm – FULL

                  March 29th (Wed.) 11:00am-3:00pm             

    FEE:     RM250 (RM195  for members)

If you are interested in joining the class, kindly email me at caramelmoko@gmail.com (Tomoko).

Thanks and I look forward to hearing from you!!!

Cheers,

Tomoko

Happy Saint Valentine’s Day!

19 Feb

 

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Last week was Saint Valentine’s Day. In Japan, Valentine’s Day is quite a big event and will become the busiest day for the chocolate shops and other shops that sell chocolates. I believe in other countries such as America and France as well! The choice of chocolate is so much that people advertise their products from month before and customers (mostly women) think for many days and weeks what chocolate to give to who this year. (Yes, in Japan, it is a day that women give chocolates to men that she cares for…!)

School girls make chocolate for the boy she likes, getting their mothers’ help… And many married women and family with children make homemade chocolate for their husbands and fathers. It is quite a happening event in Japan!

 

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So as for me, on top of the Sachertorte Cake I have been making, I baked Chocolate Chip Cookies with my children. Well, this was actually not so related to St. Valentine’s Day, since I follow American custom and “I” should be getting something from my husband… ahem… but my daughter wanted to eat so we made it together.

 

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This is a chewy type of chocolate cookies that I taught in my class before ^^.

 

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It was me and my children that ate most of the cookies but I was glad to bake chocolate cakes and cookies during February, the month of chocolate!

 

Cheers,

Tomoko

 

 

Strawberry pistachio tart*

19 Feb

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Strawberry season is coming!

This is Strawberry Pistachio Tart I made the other day. I was testing at home how many strawberries can fit in one tart. I use Korean strawberries for the tart lessons and is bigger than local Cameron Highlands strawberries… of course, sweeter too!

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And this is me making tarts during the class, hehe… my student took photos of me… I seldom get this kind of photos. Thanks!

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I will be conducting some strawberry lesson in March! Will be posting class schedule next week so kindly keep yourself posted!

Cheers,

Tomoko

Sachertorte & Apricot Sable*

9 Feb

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Our February basic class menu is Sachertorte, a traditional chocolate cake invented in Vienna, Austria. It was invented during 19th century for the prince and the nobleman, and was served at Demel and Hotel Sacher. It immediately became popular and has become one of the most popular souvenirs in Austria! This traditional moist chocolate cake is sandwiched with apricot jam and is coated with fondant chocolat / glacage au chocolat. It is normally served chill with whipped cream at the side.

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Following the Demel & Hotel Sacher style, we will bake biscuit sacher in 6″ round ring, sandwich with our homemade apricot jam, and coat with glacage au chocolat. I will also introduce you a new glacage au chocolat recipe.

You can bake this cake for the Saint Valentine’s Day!

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Another menu for this class is Apricot sable, a cookie sandwiched with apricot jam. It is also nice to be eaten chilled.

Here is our class schedule;

DATE:      February 12th (Sun.) 11:00am-2:30pm – FULL

                  February 18th (Sat.) 11:00am-2:30pm – FULL            

    FEE:      RM200 (RM159  for members)

  • I will be repeating this class in March. Thanks!

If you are interested in joining the class, kindly email me at caramelmoko@gmail.com (Tomoko).

Thank and I look forward to hearing from you!!!

Regards,

Tomoko