May 2017 Class Schedule*

19 Apr

DSC_0785 copy

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 –

DSC_0884

Fresh and moist lemon butter cake

DSC_1007

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 – 

DSC_0867

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

IMG_0087

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 –

DSC_0742

Moist chocolat rollcake with

2 kinds of chocolate cream

DSC_0804 copy

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

dsc_0950

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^^*.

dsc_0928

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

Advertisements

Double Chocolate Cream Rollcake Class*

7 Apr

DSC_0742

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.

DSC_0824 copy

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.

DSC_0804 copy

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!

DSC_0810

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*

30 Mar

DSC_0742.JPG

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 –

DSC_0742

Moist chocolat rollcake with

2 kinds of chocolate cream

DSC_0804 copy

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 –

dsc_0720-copy

Austrian style moist chocolate cake 

sandwiched and coated with apricot jam, glacage au chocolat

DSC_0805

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 –

dsc_1009

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

creme moussline, strawberry and strawberry nappage

financier_choco_04

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

dsc_0950

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^!

dsc_0928

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

Yakigashi Set Special Class*

1 Mar

dsc_0950

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.

dsc_0869

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.

dsc_0883

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

dsc_0973

The second item is Blueberry Cheese Tart. The parts are consisted of; pate a sucrecreme 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!

dsc_0908

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*

27 Feb

dsc_0990-copy

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.

dsc_1009

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 ^^*!

financier_choco_04

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*

21 Feb

dsc_0990-copy

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!

dsc_0781

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 –

dsc_1009

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

creme moussline, strawberry and strawberry nappage

financier_choco_04

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 –

DSC_0002

Earl grey tea flavoured chiffon cake

miroir2

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 –

dsc_0720-copy

Austrian style moist chocolate cake 

sandwiched and coated with apricot jam, glacage au chocolat

DSC_0805

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

dsc_0950

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^!

dsc_0928

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

 

dsc_0679

 

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!

 

dsc_0733-copy

 

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.

 

dsc_0691

 

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

 

dsc_0699

 

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