November & December 2017 Class Schedule*

 

Dear all,

Hope you are doing well! I’d like to post November & December 2017 class schedule. We will be conducting a few season special class, Autumn Special Pumpkin Tart, X’mas Special Buche de Noel and another X’mas cake Foret Noir Pistache. Hope to see you all in my upcoming classes!

Here is the detail of our classes;

1. Pumpkin Mont Blanc Tart – Autumn Special Class – 

This is a delicious pumpkin tart consisted of; Pate a sucre, pumpkin creme d’amande, creme chantilly, and pumpkin cream. We will pipe pumpkin cream in mont blanc nozzle on top of the tart. It’s an organic and delicious tart, and I really hope you get to learn the recipe!! We will bake sables for decorations as well.

 

DATE:       November 26th (Sunday.) 11:00am-3:00pm 

FEE:          RM330 (RM250 for members)

 

2. Buche de Noel Pistache – X’mas Special Class –

X’mas cake vol.1! Buche de Noel (log cake) in pistachio flavour.

We will bake pistachio rollcake, roll it with pistachio chantilly and pitted cherry. The coating cream will be another pistachio creme moussline (creme patissiere + butter + pistachio paste) that you will enjoy pistachio flavour in every parts of the cake. We will decorate with berries and X’mas items. Enjoy X’mas festive season with your special cake.

DATE:       December 7th (Thursday) 11:00am-3:00pm

                   December 16th (Saturday) 11:00am-3:00pm

 FEE:          RM330 (RM250 for course student)

 

 

3. Foret Noir Pistache – X’mas Special Class –

X’mas cake vol.2! Foret Noir (Black Forest) with pistachio cream.

I have taught Foret Noir cake in the class before, and this will be a new recipe! We will bake moist chocolate cake and sandwich chocolate mousse with lots of pitted cherry inside. Other parts are crispy pate feuilletine and pistachio chantilly. We will decorate this cake with berries and X’mas items. Enjoy your X’mas festive season with your original cake.

DATE:       December 17th (Sunday) 11:00am-3:00pm

                   December 23rd (Saturday) 11:00am-3:00pm

 FEE:          RM330 (RM250 for course student)

 

For registration, kindly email me at caramelmoko@gmail.com (Tomoko). Thank you so much and looking forward to hearing from you!!

 

Regards,

Tomoko

 

Halloween Special Class (for Adults)*

It’s October! Halloween season is around the corner~.

This month we are conducting an exciting Halloween Special Class for adult students! (For children, kindly refer to our previous post Halloween Special Class on 29th October.)

Our menu for the class is Halloween Pumpkin Tart & Halloween Cookies.

 

 

This is a Japanese style of delicious autumn sweets. You know, we like to eat chestnut and pumpkin sweets especially tarts during autumn season^^. The tart consists of; pate a sable, pumpkin cream filling, creme chantilly and pumpkin cream. All the parts including tart crust are new recipes.

 

 

We will bake this tart in 18cm size and decorate with cute cookies and macarons. We will bake cookies from the same tart crust. For macarons, you will draw a funny face on ghost or pumpkin macarons that’s been prepared.

This fun class and delicious tart will definitely make your Halloween a memorable experience!

<Class Schedule>

DATE:        October 25th (Wed.) 11:00am-3:30pm

                    November 4th (Sat.) 11:00am-3:30pm 

FEE:           RM330 per student

                   (RM250 for Course student)

 

For registration, kindly email us at info@flavors-studio.com.

We are looking forward to hearing from you!

 

Cheers,

Tomoko

 

 

 

Halloween Special Class (for children) on 29th October*

 

Class updates on our Halloween Special Class for Junior (10-16yrs) on 29th October! 

Students will be baking two kinds of yummy Halloween style cupcakes; Pumpkin cupcakes & Spider Oreo cupcakes. And decorate each of them with frosting and baking items such as macarons and oreo cookies that we provide.

 

 

We will use a real pumpkin for the moist pumpkin cupcake, with a hint of cinnamon and nutmeg (if you don’t like the spice, you can take them out from the recipe^^). Students can draw the face on macarons, too.

 

 

For Oreo Spider cupcake, we will bake Chocolate cupcakes as a base.

At the end of the course, we will have a nice tasting session with photo sessions for the displayed cakes!

 

 

<Class Schedule>

DATE:        October 29th (Sun.) 11:00am-2:30pm 

FEE:           RM280 per student

 

————————————————————————————————————–

This is a special baking class for young teenagers who are keen to learn or improve their baking skills. The objective is for children to discover their interest and love for the baking with participation in baking classes.

The class is hands-on with small group of 2-8 students. The price includes all ingredients, equipment and utensils. Class is taught under the guidance of a instructor.

• Students will bake 2 kinds of cupcakes, 5pcs each. They will bring back 10pcs home.
• Students will learn the swiss meringue buttercream and decorate on each of the cupcakes.
• Students will decorate cupcakes with the baking items and macarons provided.
• Recipes for 2 cupcakes and buttercream provided.

————————————————————————————————————–

 

For class registration, kindly email us at info@flavors-studio.com.

 

Thank you so much and we look forward to hearing from you!

 

Cheers,

Tomoko

 

Flavors Studio

Hi there!

It’s been a while since I made my last post. Thanks for visiting my blog all the while^^..

We are excited to announce that Caramel Factory will be changing its name to Flavors Studio from October 2017 onwards. We will be providing various types of baking courses so that you can learn baking more structurally and intensively with us. We also provide classes for young students between age 10-16yrs called Junior Patissier. Starting young is always good! Our goal is to provide the training and guidance for both beginners who are interested in pursuing a career in baking and professionals who want to increase their knowledge base in pastry arts.

 

 

Just as our previous Caramel Factory, our focus is on Japanese-French influenced pastries that come from a long tradition of delicate, refined and sensuous tasting pastries that have been a staple of Japan culture. I believe it is quite unique from the pastries you can find in Malaysia.

 

We also provide Season Special class, which is a 1 day class, where students can enjoy the seasonal sweets in a fun environment. Our upcoming class in October is “Halloween Special Class” for Junior Patissier (10-16yrs) and we will be baking Halloween style cakes! We will update the photos in our website, facebook and blog soon.

For the details of our course and class schedule, kindly refer to our Flavors Studio Website. For registration, kindly email us at info@flavors-studio.com.

Thank you so much for all your support and we hope to see you in the class!

Cheers,

Tomoko

 

 

 

 

 

Macarons*

 

Macarons again from top & side views…

 

 

Have a great day^^!

 

Cheers,

Tomoko

 

Weekend Citron & Lemon Biscotti

 

May Basic class is Weekend Citron and Lemon Biscotti. As per its name, weekend citron is a lemon buttercake originally baked on weekends to share with family members and friends. I designed this class so that you can bake and enjoy the cake with your family during Mother’s Day ^^.

 

 

Sour cream is often used to make the buttercake moist and soft. We will be using something else, a simpler ingredient, to replace it for the cake ^^! And coat the top with lemon glacage.

 

 

Another recipe for this class is Lemon and pistachio Biscotti. It’s a very refreshing taste of biscotti.

 

Here is the class schedule;

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)

 

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

Thank you and I look forward to hearing from you!

 

 

Cheers,

Tomoko

 

 

 

Double Chocolate Cream Rollcake Class*

Our new menu for the April class is Double Chocolate Cream Rollcake! We will use Demarle Flexipan rollake mold to bake this cake.

I tried two kinds of thickness and below photo is the thicker kind, about 2cm thickness.

Each cake has different look and taste; The thinner version can feel more cream, thus the whole cake melts in your mouth, and the thicker version can enjoy the cake texture. In the class we will bake the cake with in-between thickness, (to get both good parts^^), and wrap two kinds of chocolate cream with whipping cream.

Another recipe for this class is Mini Caramel Nuts Cake. It’s a moist caramel muffin topped with almond and pumpkin seeds. Please look forward to this recipe!

Here is the class date;

DATE:      April 23rd (Sun.) 11:00am-2:30pm – FULL

                  April 29th (Sat.) 11:00am-2:30pm – FULL

    FEE:     RM200 (RM159  for members)

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

Thanks and I am looking forward to hearing from you!

Regards,

Tomoko

 

April 2017 Class Schedule*

Hi there!

Sorry for my late update on April class schedule! Celebrating the arrival on our Flexipan rollcake mold from France (^^), I will be conducting a special rollcake class in April! The recipe is originally from “Koyama roll”, one of the most popular rollcakes in Japan. I will be modifying it into Caramel Factory style! I will also be repeating requested classes from previous months. Thank you!

**By the way, our freezer is currently under maintenance. So I will be conducting class from 3rd weekend of April. Thanks for your understanding!**

Here is the class schedule;

1. Double Chocolat Cream Rollcake & Mini Caramel Nuts Cake – Basic Class –

Moist chocolat rollcake with

2 kinds of chocolate cream

Caramel Cake with almond & pumpkin nuts

DATE:      April 23rd (Sun.) 11:00am-2:30pm – FULL

                 April 29th (Sat.) 11:00am-2:30pm – FULL

    FEE:     RM200 (RM159  for members)

2. 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. 

DATE:      April 16th (Sun.) 11:00am-2:30pm 

    FEE:     RM200 (RM159  for members)

3. Fraisier (French style Strawberry cake) & Financier au the *Request* – 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:      April 22nd (Sat.) 11:00am-3:00pm – 1 more seat left!

   FEE:      RM210 (RM169  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:      April 19th (Wed.) 11:00am-3:30pm – FULL

                 April 30th (Sun.)  1:00pm-5:00pm –> postponed to May 28th

   FEE:      RM250 (RM195  for members)

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

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

Happy Saint Valentine’s Day!

 

 

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!

 

 

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.

 

 

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

 

 

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