May 2017 Class Schedule*

Hi!

Today I am posting May 2017 class schedule ^^. 

Our theme for May is fresh lemon! I will be introducing “Week-end Citron Cake“, a French style lemon butter cake as our new recipe. Week-end Citron originates from people baking this cake on weekends to share with their family members and loved ones. Since May 14th is Mother’s Day, I think it is a great way to celebrate this day^^.

I will also be teaching Tart au Citron and other cakes from April classes. Ramadan month is starting from end of May. Let’s enjoy baking next month again!

Here is the class schedule; *Please also refer to our Class Calendar.

 

1. Weekend Citron Cake & Lemon biscotti – Basic Class –

Fresh and moist lemon butter cake

Lemon & pistachio biscotti

DATE:        May 6th (Sat.) 11:00am-2:30pm – FULL

                    May 14th (Sun.) 11:00am-2:30pm

                    May 24th (Wed.) 11:00am-2:30pm

FEE:            RM200 (RM159 for members)

2. Tart au Citron & Creme Burlee *Repeat* – Premier Class – 

Tart au Citron – Pate Sable, Creme d’amande and Lemon Cream

DATE:        May 13th (Sat.) 11:00am-3:00pm – FULL

                    May 17th (Wed.) 11:00am-3:00pm

FEE:            RM210 (RM169 for members)

*For details of this class, kindly refer to my previous post Tart au Citron class.

3. Double Chocolat Cream Rollcake & Mini Caramel Nuts Cake *Repeat* – Basic Class –

Moist chocolat rollcake with

2 kinds of chocolate cream

Caramel Cake with almond & pumpkin seeds

DATE:      May 7th (Sun.) 11:00am-2:30pm 

    FEE:     RM200 (RM159  for members)

4. Yakigashi Special *Repeat* – Season Special Class-

*Coffee Walnuts Pound cake

*Blueberry Cheese Tart

*Coffee Nuts Cookie

Three recipes for coming Ramadan month and following Raya celebration!

Many coffees are used in this class and will keep you awake! The tasting session is with the hand-dripped coffee, and I am asking the Coffee & Macaron class graduates to pour us a nice cup of coffee^^*.

DATE:      May 28th (Sun.) 11:00am-3:30pm 

   FEE:      RM250 (RM195  for members)

*For details of this class, kindly refer to my previous post Yaigashi Special Class.

To register for the class, kindly email me at caramelmoko@gmail.com (Tomoko).

Thank you so much and I am looking forward to hearing from you!!!

Cheers,

Tomoko

Yakigashi Set Special Class*

The season special class in March is; Yakigashi Special Class! This class is designed to make  gateaux that are rather easy to prepare and to be transported for the coming school holiday and Ramadan period!

The menu is; Coffee Waluts Pound Cake, Blueberry Cheese Tart and Coffee Nuts Cookie.

Coffee pound cake with Walntus

The first menu is Coffee pound cake with walnuts. I am glad to be sharing this recipe with those of you who like drinking coffee^^. Most of my pound cake recipe uses sugar-butter method, but we bake this pound cake in a different way. We will be using coffee powder for the pound cake.

The scent coming out from the oven is so… nice!

The second item is Blueberry Cheese Tart. The parts are consisted of; pate a sucre, creme d’amande, blueberry jam, creme double and crumbs. If you have stored pate a sucre and creme d’amande in the fridge, this cake can be baked with almost no work!

We will also bake a coffee flavoured cookie. This is an icebox cookies so you can prepare big portion and store them in the freezer, and bake only when you want to!

I hope this will be a fun and exciting class for you all ^^.

Here is the schedule;

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

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

    FEE:     RM250 (RM195  for members)

Fraisier Cake & Financier au The*

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.

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 ^^*!

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

March 2017 Class Schedule*

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!

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 –

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

creme moussline, strawberry and strawberry nappage

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 –

Earl grey tea flavoured chiffon cake

Miroir cookie sandwiched with Hazelnuts praline chocolat

*For details of this class, kindly refer to my post Caramel Factory Chiffon Cake & Miroir Cookie. This 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 –

Austrian style moist chocolate cake 

sandwiched and coated with apricot jam, glacage au chocolat

French style biscuit sandwiched with apricot jam

*For details of this class, kindly refer to my previous blog post Sachertorte & Apricot Sable. This 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

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^!

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

Sachertorte & Apricot Sable*

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.

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!

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

February 2017 Class Schedule*

Coating glacage on Sachertorte cake

Gong Xi Fa Cai! 

I hope you had a wonderful Chinese New Year holidays with your family and friends! As for my family, we went back to my husband’s hometown Ipoh to see our relatives. It was just a one night trip but my children and I really enjoyed the tradition and culture during our family gatherings…!

So it’s February already! Thanks for waiting long~ I am finally posting February 2017 class schedule today. Saint Valentine’s Day is coming soon, so I would like to introduce you traditional Austrian moist chocolate cake, Sachertorte, as well as some traditional French desserts and cookies^^.

Kindly find the schedule below;  (For your easy reference, please to our Class Calendar.)

1. Sachertorte & Apricot Sable – Basic Class –

Traditional Austrian (Vienna) moist Chocolate Cake 

sandwiched with Apricot jam

Traditional French style biscuit 

sandwiched with Apricot jam

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

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

    FEE:      RM200 (RM159  for members)

2. Saint Marc & Galette Nante *Request*– Premier Class – 

Traditional French pastry with vanilla & chocolate mousse

sandwiched with fluffy almond cake.

Caramelised sugar on top.

 

French style crispy sable

DATE:       February 19th (Sun.) 11:00am-3:00pm 

                  February 25th (Sat.) 11:00am-3:00pm

FEE:          RM210 (RM169  for members)

3. Love Rose Macaron: CNY & Valentine Special!*Repeat*- Season Special Class – 

Big and small heart shape macarons

with framboise and rose flavour buttercream

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

DATE:     February 26th (Sun.) 11:00am-3:00pm 

FEE:         RM250 (RM195 for members)

4. Strawberry & Pistachio Tart *Request* – Basic Class –

Strawberry tart with pistachio creme d’amande!

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

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

FEE:          RM200 (RM159 for members)

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

Thank you so much and I am looking forward to hearing from you!!!

Cheers,

Tomoko

A Happy New Year 2017 & January class schedule!

 

A HAPPY NEW YEAR 2017 to you all !

Thanks for always visiting my blog and supporting  my baking classes^^. I am wishing you all that 2017 will be a great year for each of you and your family members. And I wish that I can see many of you again this year. Thanks!

 

 

Here is January 2017 class schedule. *Kindly refer to Class Calendar as well.

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 – 1 more seat left!

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

FEE:         RM250 (RM195 for members)

 

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

Wreath style Cookie Choux (Earl grey tea flavour)

with Earl grey tea creme patissiere & pistachio chantilly

For details of this class, kindly refer to my previous blog Choux de Noel & Tea Snowball Cookie.

DATE:        January 14th (Sat.) 11:00am-2:30pm 

    FEE:       RM200 (RM159  for members)

 

3. Pistachio Pound Cake & Chilled Yogurt *Request* – Basic Class –

Rich and moist pistachio pound cake with pitted cherry inside

Simple chilled yogurt cake

For details of this class, kindly refer to my previous blog Pistachio Pound Cake & Chilled Yogurt class.

DATE:       January 18th (Wed.) 11:00am-2:30pm

FEE:          RM200 (RM159 for members)

 

4. Strawberry & Pistachio Tart *Request* – Basic Class –

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

January 2017 Class Schedule*

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 –

Wreath style Cookie Choux (Earl grey tea flavour)

with Earl grey tea creme patissiere & pistachio chantilly

For details of this class, kindly refer to my previous blog Choux de Noel & Tea Snowball Cookie.

DATE:        January 14th (Sat.) 11:00am-2:30pm 

    FEE:       RM200 (RM159  for members)

3. Pistachio Pound Cake & Chilled Yogurt *Request* – Basic Class –

Rich and moist pistachio pound cake with pitted cherry inside

 Simple chilled yogurt cake

For details of this class, kindly refer to my previous blog Pistachio Pound Cake & Chilled Yogurt class.

DATE:       January 18th (Wed.) 11:00am-2:30pm

FEE:          RM200 (RM159 for members)

4. Strawberry & Pistachio Tart *Request* – Basic Class –

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

Entremet de Noel & Lemon shortbread*

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^^.

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

Choux de Noel & Tea Snowball Cookie*

Our 2016 Christmas Lesson #1. is Choux de Noel, a Japanese style cookie cream puff in wreath shape filled with earl grey tea creme patissiere (custard cream) and pistachio chantilly. We will decorate it with some strawberries and blueberries.

The key for this class is to make cream puff grow nicely, and you will be learning some tips to make it successful. Hope everyone’s choux becomes nice shape^^!

The crunchy cookie on top has a hint of cinnamon so that the combination of tea x cinnamon spice will remind you of hot chai and Christmas spice cookies and cakes.

Another recipe for this class is Tea snowball cookie. It’s an earl grey flavored cookies coated with icing sugar, and if you like you can also add some cinnamon spice to its decoration.

Let’s enjoy the last month of year 2016 with some nice cookies and cakes!

Here is the schedule for this class;

DATE:   December 3rd (Sat.) 11:00am-2:30pm – FULL

               December 18th (Sun.) 11:00am-2:30pm 

   FEE:    RM200 (RM159 for members)

Thanks for your support and I will be looking forward to hearing from you!!!