Coffee & Macaron Master Course* – coming soon!!!

Hi there!

Thank you for visiting my blog ^^.

By the way, heads-up to some of you… I am conducting “Coffee & Macaron Master Course” in late August to early September.

<Class Schedule>

Day 1: August 23rd (Sunday)          11:00am-5:00pm

Day 2: September 5th (Saturday)    11:00am-5:00pm 

Day 3: September 12th (Saturday)  11:00am-5:00pm 

*All including lunch break around 1:30pm-2:30pm.

Please let me know if you are interested in!

For details for the class, kindly refer to my previous post of Coffee Making and Macaron Master Course.

Thank you so much and I look forward to hearing from you soon!

Cheers,

Tomoko

Tart Dijion* Molle Chocolat

Today we had our last class of Tart Dijion. Thank you so much for the students who joined this class. Hope you enjoyed this delicious petit gateau! 

By the way, I just realized that I didn’t talk about this class in details. So just for our record (and for future repeat request), I still would like to talk about it.

It’s a chocolate tart with creme de noisette (hazelnuts cream), comported fig, raspberry jam and mascarpone mousse. I love this tart and was delighted when I found the dried fig in the grocery shop the other day (I didn’t know it was quite common item here…). In any case, for many students it was the first time using dried fig in the cakes so they found it interesting and delicious ^^.

As for the mascarpone mousse, we coated with glaze using raspberry puree and agar agar. As I wrote in my blog before, in Japan a lot of the cakes are coated with “nappage”, which gives a nice shine in the mousse or the fruits on top, and this can be made by simply adding water into nappage powder and putting onto boil. It’s so convenient and easy to handle that I missss it! It could’ve been so much easier with that! haha. But baking should have some trials and errors, right?

I always tell my students that tart might seem to take a long time to make and especially those with lots of parts, they feel like giving up at home… but you can always simplify the recipe and start slowly from the parts you can make! Also, my intention is to introduce something new to the class… so I feel that sometimes it’s just worth enjoying a new taste in the class and sharing them with your family ^^*.

We also baked a simple chocolate cake, Molle Chocolat together in this class. It’s a moist chocolate cake with a lot of almond. You can also put chocolate chips if you like. This cake is simple and you can bake for the coming Valentine’s Day!!!

Thank you so much for always supporting Caramel Factory!

Cheers,

Tomoko

February 2015 Class Schedule*

Hi!

Today I would like to post the February 2015 class schedule! Our new menu for the month is Caramel Banana Chiffon Cake! This cake is similar to the Hokkaido cake that many Malaysians like^^. I am now finalizing the texture to be as moist as possible. Another signature cake, Orange Souffle Cheesecake, will be back in our menu! This cake is accented with an orange flavor and is soft like cotton! We will also be repeating some classes from the previous month, so if you have missed our classes in January, please join us next month^^*.

Here is our class schedule:

1. Caramel Banana Chiffon Cake (7″) & Cream Cheese mini muffin – Basic Class –

Caramel Banana Chiffon cake topped with Caramelized nuts

Cream cheese & chocolate marble muffin

DATE:                    February 7th (Sat.) 11:00am-2:30pm -FULL 

                               February 15th (Sun.) 11:00am-2:30pm – 1 more seat left!

FEE:                       RM195.00 (RM149.00 for members)

*8 students maximum.

2. Orange Souffle Cheesecake (7″ round) & Orange Chocolat Cookie *Request* – Basic Class –

Moist Japanese souffle cheesecake (orange flavor)

Chocolate cookie sandwiched with ganache,

with a hint of cinnamon spice

DATE & TIME:       February 28th (Sat.)   11:00am-2:30pm – FULL

FEE:                       RM195.00 (RM149.00 for members)

*8 students maximum.

3. Strawberry Fruits Rollcake (13″) & Madeleine *Request* – Basic Class – 

Japanese Souffle Rollcake with strawberries

Mini butter cake

DATE:        February 1st (Sun.) 11:00am-2:30pm      

    FEE:       RM195 (RM149  for members) 

*8 students maximum.

 

4. Tart Dijion & Molle Chocolat  *Repeat* – Premier Class –

 Mascarpone Tart with fig!

*Decoration might be different

Mini moist chocolate cake

DATE:        February 8th (Sun.) 11:00am-3:00pm 

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

    FEE:       RM210 (RM169  for members)

5. Chinese New Year Petit Gateau Special! *Repeat* – Special Class –

We make 4 kinds of mini cake and cookies and wrap them nicely!!!

Tigret – Chocolate mini butter cake

Pistachio & Chocolate two layer cookie

Eear grey tea petit buttercake

Crunchy caramelized walnuts cookie

DATE:        February 14th (Sat.) 11:00am-3:00pm 

   FEE:        RM250 (RM195  for members)

*Package price / 50% discount is not applicable for this class.

In order to register for classes, please contact us at caramelmoko@gmail.com (Tomoko). Thank you for always visiting our blog and I look forward to hearing from you!

December 2014 Class Schedule*

Thanks for waiting for our December 2014 class schedule!

Christmas and year end holiday is coming soon! In the month of December, I would like to introduce many Christmas style decorative cakes, especially focusing on chocolate cakes and cookies! Every single items are the recipes that I preciously kept for many months, and some for many years. And I am glad to be introducing those for this special occasion!

As for myself, I am excited to think of what cakes to bake on Christmas and for my daughter’s birthday! Hope I can bake many cakes with many of you in December, and can also bring you and your family joy of delicious sweets^^.

So here are the class schedule for next month!

1. Foret Noir (Black Forest) Cake & Hazelnuts Praline Sable – Premier Class –

Classic black forest cake layered with chocolate mousse, cherry and cream.

Hazelnuts cookie sandwiched with praline chocolat.

DATE:       December 7th (Sun.) 11:00am-3:00pm – FULL

                  December 12th (Fri.) 11:00am-3:00pm 

                  December 20th (Sat.) 11:00am-3:00pm – FULL       

    FEE:       RM210 (RM169  for members)

2. Entremet Caramel Banana Walnuts & Diamant Chocolat – Premier Class –  

Chocolate biscuit, caramelized walnuts, banana, and vanilla flavor mousse.

DATE:       December 21st (Sun) 11:00am-3:00pm – FULL

                  December 27th (Sat.) 11:00am-3:00pm – FULL       

    FEE:       RM210 (RM169  for members)

3. Raspberry Cheesecake X’mas style & Ginger bread cookie *Repeat* – Premier Class – 

Non-baked type of layer cheesecake with sable, biscuit joconde, and raspberry accent in between.

Cinnamon spice ginger man cookie!

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

                  December 23rd (Tue.) 11:00am-3:00pm – FULL          

    FEE:       RM210 (RM169  for members)

3. Cookie Special: Caramel Chocolat Sable & Starbucks Chocolate Chunk Cookie *Request* – Basic Class –  

Chocolat sable sandwiched with salty caramel.

Chocolate and pecan nuts, macadamia nuts chewy cookie.

DATE:       December 17th (Wed.) 11:00am-2:00pm

                  December 28th (Sun.) 11:00am-2:00pm

    FEE:       RM129 (RM90 for students who learnt 1 item before!)

4. Mont Blanc Rollcake & Creme Brûlée Chocolat *Repeat* – Premier Class –

Kokutou rollcake with rich chestnut cream inside. Caramelized hazelnuts.

Rich chocolate creme brulee

DATE:       December 6th (Sat.) 11:00am-2:30pm – still available!        

    FEE:       RM210 (RM169  for members)

To register for classes, kindly email me at caramelmoko@gmail.com (Tomoko). I am looking forward to hearing from you!!!

And hope you all have a good December!

We made a fun video! Vol.1

 

 

Cream puff and Eclair class available on Groupon!

Hi there! Thanks for visiting Caramel Factory blog! We are a baking school located in Shah Alam (please find our location details here). Today we have an exciting news for you, especially for the new customers!

We will be conducting classes under Groupon Malaysia next month! The deal has just launched on their website today. As you can find the details there, during 4 hour hands-on classes, you get to learn three items; Japanese cream puff, Belgium Chocolate Eclair and French vanilla cookie called Vanilla Viennois for RM99.00 (RM94.50 for 2 persons)!

*Sample picture of my class.

I’ll explain you the details of each item later, but to begin with… All our classes are hands-on workshop style and you get to learn everything from the scratch. We prepare all the tools and ingredients (we use fresh and high quality ingredients), and the recipes are provided as well. So all you need to bring is yourself and apron and pen!

At the end of the class we have tasting sessions with the cakes and a cup of tea I’ve prepared. For all the cakes you’ve made in the class, you can bring back home for your family and friends^^.

Here are the details of the items we will be making.

 ————————————————

1. Japanese Cream Puffs

Learn how to make Japanese style cream puff. We will bake them in mini size with delicious custard cream inside. On top of the choux there will be crunchy biscuit, which makes this cream puff special.

2. Belgium Chocolate Eclair

Eclair, a French style choux, is the origin of Japanese cream puff. Using similar method as cream puff, we will further master our cream puff making. We bake long eclairs, fill them with Belgium chocolate custard cream, and finally coat them with chocolate.

3. Vanilla Viennois

Vanilla Viennois is a French style butter cookie. Using high quality French Vanilla paste, this cookie has nice vanilla flavor and texture that melts in your mouth. It’s easy to bake so you get to bake in many coming occasions!

To register for this class, please go to Groupon Malaysia website and purchase class from there.

I’m looking forward to hearing from you soon!!!

Thanks,

Tomoko

h/p no.: 012-352-3106

email address: caramelmoko@gmail.com

Class Schedules for April and May!

Hi there! I’d like to announce class schedules for April and May!

Our theme for April and May will be cold desserts! We will be making various kinds of cold sweets such as mousse, dacquoise and rare cheesecake. We also have a Afternoon Tea Special Lesson, which we enjoy 5-6 kinds of gorgeous petit gateaux (small desserts) over a nice hot cup of teas! On top of that I’m delighted to inform you that we will be having a Bread Course starting from next month. For details of all the course and schedule, please refer to below lists. Thank you!

４月と５月のお教室スケジュールを更新致しました！

４～５月のテーマは冷んやりスイーツ☆　ムース系やダッコワーズ、そしてチーズケーキもレアチーズケーキが登場致します。　また、スペシャルレッスンでは、数種類のスイーツを美味しいお紅茶と共にお学びいただけるお得なアフタヌーンティーレッスンを予定しております。　さらに、たくさんの生徒さんのご要望にお応え致しまして、来月よりパンコースのレッスンも開始致します。

日程・コース内容の詳細は下記をご覧下さいませ☆

<APRIL NEW MENU>

1. Basic Class 

    MENU:  Dacquoise au Caramel Sale & Mango Mousse

Theme: Biscuit (sponge cake), Caramel Buttercream, Piping Heart shape, Mousse

DATE:  April 1st  (Sun.) 2:30pm-6:00pm

                  April 11^th (Wed.) 10:30am-2:00pm

                  April 14^th (Sat.) 10:00am-1:30pm

FEE:       RM180 (RM135  for members)

2. Premier Class 

     MENU: Caramel Chocolat Mousse & Hazelnuts Finache

*macaron is not included in menu

Theme: Mousse, Glacage Chocolat (chocolate coating), Caramel, Finache

DATE:  April 14^th (Sat.) 2:30pm-6:30pm

                  April 15^th (Sun.) 10:30am-2:30pm

                  April 20^th (Fri.) 10:30am-2:30pm

FEE:       RM195 (RM146  for members)

3. Afternoon Tea Special Class

This special lesson provides you 4-5 kinds of petit gateaux suitable for the gorgeous afternoon tea time! The lesson includes baking session, table coordination, and food tasting session over 2 kinds of English tea; Darjeeling and Assam tea. This class is also fun to join together with your friends^^!

アフタヌーンティーレッスンでは、４～５種類のプチガトーを美味しいお紅茶と一緒にお学びいただきます！　レッスン内容は、お菓子作りからテーブルコーディネート、そして作りたてお菓子を２種類のお紅茶とともにお召し上がりいただける、大変魅力的な内容となっております。　お友達と一緒にぜひともご参加下さい！

     MENU: 2 kinds of Scones, Chocolat gateau or mini-tartlettes, sable cookie, panna cotta and sandwich (details TBA)

     *2 kinds of tea and Caramel Factory’s Special macarons are provided during food-tasting session!

DATE: April 28th (Sat.) 10:30am-3:30pm

                May 13th (Sun.) 10:30am-3:30pm

                May 23rd (Wed.) 10:30am-3:30pm

FEE: RM250 (RM165 for members)

<MAY NEW MENU>

1. Basic Class 

    MENU: Maccha Rollcake & Blanc Manger (Mousse)

Theme: Maccha Green Tea Rollcake & Blanc Manger (Mousse)

DATE:  May 12^th (Sat.) 2:30pm-6:00pm

                  May 18^th (Fri.) 3:00pm-6:30pm

                  May 27^th (Sun.) 10:30am-2:00pm

FEE:       RM180 (RM135  for members)

2. Premier Class

    MENU: Rare Cheese Cake (Non-baked type) & Fondant Chocolat

Theme: Cheesecake (non-baked type), fondant chocolat

DATE: May 20th (Sun.) 2:30pm-6:30pm

                 May 26th (Sat.) 10:30am-2:30pm

                 May 30th (Wed.) 10:30am-2:30pm

                

FEE: RM195 (RM146 for members)

<BREAD COURSE>

Starting from April, we will be having Bread Course – 2 PARTS / 3 sessions each.  Each session is about 3-4 hour and you will learn two kinds of breads. You are required to take course (sessions) in sequence due to difficulty and teaching method of making breads. By the end of the course, you will be a Japanese bread making expert^^!?

４月からパンコースも登場致します！　コース内容は、全部で２コース（各３レッスン）となっており、それぞれ３～４時間／レッスンで２種類のパンをお学びいただきます。　各コースとも、難易度の点から、レッスンは１・２・３の順でお学びいただく形になります。　ぜひともご家庭の食卓に美味しいパンを登場させませんか？

<PART 1>

FEE: RM345 for all 3 sessions (RM130/session in case of single payment each time)

Session 1: Table Roll & Roll Bread

DATE: April 21st (Sat.) 10:30am-1:30pm

                 May 19th (Sat.) 10:30am-1:30pm

Session 2: Soft Bagels (2 kinds)

DATE: April 21st (Sat.) 2:30pm-5:30pm

                 May 19th (Sat.) 2:30pm-5:30pm

Session 3: Healthy Pumpkin Bread & Anpan Bread

DATE: May 18th (Fri.) 10:30am-2:00pm

<PART2>

Fee: RM390 for 3 sessions (RM150/session in case of single payment each time)

Session 1: Japanese Doughnuts (2 kinds)

DATE: TBA

Session 2: Japanese Snow White Bread & Filling

DATE: TBA

Session 3: Cinnamon Bun & Coffee Sugar Roll

DATE: TBA

<Other Classes>

1. Premier (March Menu)

    Menu: Tiramisu & Swirl Sable

DATE: April 7th (Sat.) 10:30am-2:30pm

FEE: RM195 (RM146 for members)

2. Special Macaron Workshop

     Menu: Belgium Chocolat & Vanilla Rose

DATE: April 8th (Sun.) 10:30am-2:00pm

                 May 27th (Sun.) 3:00pm-6:30pm

FEE: RM195 (RM162 for members)

3. Special Cupcake Workshop

     MENU: Vanilla Swirl & Red Velvet Cupcakes

DATE: April 1st (Sun.) 10:30pm-2:00pm <– CHANGED!

FEE: RM195 (RM162 for members)

<Children Baking Program> Intermediate Course – Age 8yrs to 14yrs

Starting from March, we have created intermediate course for children age 8 – 14 years old. Children will learn the basic skills of baking systematically and will improve its baking skills every month.

March 13th (Thu.) & 14th (Fri.):School Holiday Program

Menu – New York Style Cheesecake & Chocolate Nutty Brownies – RM150/2 day course

April 22nd (Sun.) 10:30am-1:30pm: Healthy Carrot Cake with Cream Cheese Frosting – RM85/class

May 20th (Sun.) 10:30am-1:30pm:Chocolate & Vanilla Marble Pound Cake – RM85/class

To join our baking class, please contact us by email/sms: caramelmoo@gmail.com/012-352-3106 (Tomoko)

I am looking forward to hearing from you!

Special Macaron Workshop – Feb.11th!

This weekend we are also having a Special Macaron Class!

You will learn two kinds of macarons; Belgium Chocolate & Vanilla Rose during the 3 and a half hour course. Both flavors are very well received by the customers that have tasted my macarons, so please look forward to the class, students!

For Belgium Chocolate Macaron, the filling is chocolate ganache and for Vanilla Rose, the filling is vanilla flavored buttercream. Not only the difficult macaron crust, you get to learn the tips of making the fillings.

Feb.11th(Sat.) class is already full but we plan to have another class in March. So if you couldn’t join this time, please look out for the next class!

マカロン２種：　ベルギーショコラのマカロン　と　バニラローズ風味のマカロン　（お一人様６個ｘ２種＝１２個お持ち帰り）

２ 種類のマカロンの作り方を丁寧にご指導致します。　ショコラのマカロンは、ベルギー産カレボー社のカカオとチョコレートを使用。　バニラローズのマカロン は、パータボンプベースのバタークリームの作り方で学びます。　マカロンはお菓子の中でも難しい一品ですが、ポイントポイントを抑えることで、マスターす ることができます！

*２月１１日（土）のレッスンは満席となりました。　次回、３月にもレッスンを予定しております。

January Class is Finished!

Yesterday was the last class for the month of January!

I had Japanese Souffle Cheesecake class in the morning and Caramel Pound Cake class in the afternoon. This photo is with my students in the afternoon class. I had the first “man” (not a boy) in my class^^!

He made a scone with elephant shape. What a surprise!

This is with my students earlier on.

Everyone’s caramel pound cake looks so good!

Caramel Pound Cake class is over for now (although I intend to have other types of caramel pound cake class in the future since it tastes sooo delicious), but we have repeat class for Japanese Souffle Cheesecake (Basic A) and Gateau Fromague (Advanced) in February.

So for those of you who missed the January class, please check it out! Gateau Fromague class is on this weekend 5th Feb (Sun.)!

1. Request Class – January Advanced

    MENU: N.Y. Style Cheesecake (Gateau Fromague) & Earl Grey Tea Sable

DATE:  February 5^th (Sun.) 3:00pm-7:00pm —> It’s this weekend!

     FEE:       RM195  RM137/class

*For Gateau Fromague Cheesecake, we will bake genoise (sponge cake) and lay it at the bottom.

 

2. Request Class – January Basic A

MENU: Japanese Souffle Cheesecake & Diamant Vanille

DATE:  February 26^th (Sun.) 2:30pm-6:00pm

     FEE:       RM180  RM125/class

If you are interested in joining our class, please contact us by email or sms: caramelmoko@gmail.com or 012-352-3106 (Tomoko). We look forward to hearing from you!!!

January – Basic B Class Menu

When you are asked to choose A or B, which one would you choose? Perhaps people will instinctively choose A. But here is the Menu B!

The menu for January Basic B Class is; Quatre-quart Caramel & Japanese Pudding.

Quatre-quart, meaning one-quarter in French, is a pound cake. This is a basic yet very important cake that can be applied to other kinds of pound cake, muffins, and cupcakes! We will learn this cake in a sugar-batter method, and will put the melting caramel inside.

Another menu is Japanese pudding. I don’t have a picture right now, but this is a smooth and vanilla rich pudding with bittersweet caramel at the bottom.

As you can see, the theme of this class is Caramel. So for those who like caramel, this class should be an attractive one^^.

 

Here are the class schedules and the fee. We only have one more day left, so please email/sms/call me if you are interested in. Thank you!

 

DATE:    January 15^th (Sun.) 2:30pm-6:00pm    FULL

                    January 28^th (Sat.) 2:30pm-6:00pm

     FEE:       RM180  RM126/class

email: caramelmoko@gmail.com

h/p: 012-352-3106