Tag Archives: apricot

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

February 2017 Class Schedule*

31 Jan

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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 –

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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 – 

Saint Marc

Traditional French pastry with vanilla & chocolate mousse

sandwiched with fluffy almond cake.

Caramelised sugar on top.

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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 –

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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

Spice Fruits Cake*

20 Oct

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Here is the photo of the Fruits Pound Cake I baked!

I used this lovely Kugulof mold which I recently bought. Kugulof is a type of cake, more like a brioche bread using yeast, and is eaten in certain areas of Europe such as Holland, Switzerland, Germany and Alsace, France mainly during Christmas season.

 

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Mine is not a kugulof and is a pound cake, but I decorated it in Christmas style because it’s just like the Christmas fruits cake “stollen using spice and lots of dried fruits such as; apricot, resin, cranberry, orange peel, lemon peel and walnuts! To enhance the cinnamon spice taste, I also used Cassonade sugar as I wrote in my previous post.

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The funny thing is that I used to not like dried fruits at all, but as I grew older I started to appreciate those and now I love them! Maybe part of the reason is that I use them for baking a lot so can appreciate the ingredients more.

Hmm~, lots of fruits and what a nice cinnamon flavor^^!

White Gateau Chocolat* Brownie Tart*

2 Jul

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What does this cake look like?

It’s a White Gateau Chocolat Cake! As per literal meaning, this is a gateau chocolat using white chocolate. It’s a very unique cake so if you don’t know you might think it’s a cheesecake or something. It’s lighter and easier to eat than the gateau chocolat cake. We will put some apricot inside.

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Another menu for this class is Brownie Tart. Normally my class has main item and smaller item, but for this class both will be the main item!

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Tart and brownie – This combination is also rare but surprisingly it matches well! I like tart very much so the crunchy tart makes me don’t want to stop eating this brownie^^… the other day I had 3 slices in one go. oops! Of course you can bake brownie without this tart crust.

Here are the class schedules.

DATE:        July 14th (Sun.) 2:00pm-5:30pm —> 1 more seat left!

                    July 18th (Thurs.) 1:00pm-4:30pm

                    July 27th (Sat.) 11:00am-2:30pm —> FULL

FEE:            RM180 (RM139 for members)

*In case the class is full, I will put you on a waiting list.

To register for this class, please contact me at caramelmoko@gmail.com (Tomoko). Thank you and I am look forward to seeing you!

Tart*

22 Oct

 

What tart was I baking today^^?

Yes, it’s an Apricot Tart! I used frozen apricot and placed on top of creme d’amande (almond creme) with a hint of hazelnuts and almond praline. Cannot wait to taste them!

 

Panda bread*

6 Jul

Do we look like pandas?

I made some panda bread today! In Japan these kind of cute breads are popular among kids, although mine does’t really look like panda, haha… The black parts are made of cocoa bread and the mouth apricots. I even made eye balls with rasins.

Every part you cut shows a different face, so it’s quite exciting to eat^^!

I left the dough a bit too long that one of the ears dropped to the side…;

Happy panda family!