Tag Archives: Caramel Factory

Caramel Factory Class Package Update ~April 2015~

16 Apr

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Hi all,

We have slight changes for our Package classes from April 2015 onwards.

For the benefit of new inquiries, here is the latest fee structure for Caramel Factory members.

First of all,

1) How to become a member? *Validity: 2 years

   Fee: RM50.00.-

   Or Sign up for 2 classes and get FREE membership! 

 

2) Member Privilege

a. Member gets 20% off discount for all the classes.

   Basic Class:             RM200 —>  RM159 (save RM41)

   Premier Class:         RM210 —>  RM169 (save RM41)

   Season Special:       RM250 —> RM195 (Save RM55)

b. After every 6 classes, member gets 50% OFF for the next Basic or Premier class from the original price. (ex: Basic class becomes RM100 & Premier class becomes RM105.)

c. 50% off does not apply to Season Special class.

3) Package Promotion

We also have Package Promotion, where you can enjoy further discount (up to RM20/class less from Member Price) by paying by cash upfront!

Package 1) RM447  Basic Class x 3 classes (RM149/class, save RM51/class)

Package 2) RM834  Basic Class x 6 classes (RM139/class, save RM61/class)

Package 3) RM864  Basic Class x 3 & Premier Class x 3 classes 

(RM139/class for Basic & RM149/class for Premier)

a. For this Package Promotion, 50% off after every 6 classes does not apply.

b. Finishing the entire card (3 packages x 6 classes = 18 classes) will entitle you to any Free class up to your choice (Basic or Premier)!

And kindly note that we are requesting RM50 deposit per class to confirm the seat.

(No cancellation fee until 3 days prior to class.)

Thank you so much for always supporting us!

We are looking forward to see you @ Caramel Factory!

Tart Dijion* Molle Chocolat

11 Feb

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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.

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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?

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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!!!

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Thank you so much for always supporting Caramel Factory!

Cheers,

Tomoko

Hello, 2015!

7 Jan

Singapore

A Happy New Year to you all!

I spent my New Year holidays in Singapore! It was a big family trip with my parents and my two sisters’ family from Japan, total 8 adults and 5 kids! Our kids were all between 8 months baby to 4 years old, so we tried to have a rather relaxing trip. We enjoyed good Chinese food, hotel stay and Night Safari for the first time! We also went to The Gardens By the Bay in the night time. It was a little too cold but the concept was amazing! Our two kids enjoyed the spontaneous waterfall path and the Christmas decoration, too.

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Excellent view from MBS roof top swimming pool

We also tried out a couple of coffee shops. On January 1st, we went to Tiong Bahru Bakery and I was surprised and excited to see Ghalette de Rois, a French pie pastry for New Year celebration! Of course I had it with a nice cup of cappuccino. Yum! After this I saw a few more Galette de Rois in other pastry shops. It seems like Galette de Rois is not a rare item in Singapore. I remembered that I taught this item in January 2013. Hope to teach this again in future!

Chinese New Year is coming soon, and I can feel the excitement in the city. I wish you all for a wonderful 2015 to come!

Cheers,

Tomoko

December 2014 Class Schedule*

21 Nov

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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 –

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

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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 –  

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

Diamant chocolat

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.

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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 –  

Caramel chocolat sable

Chocolat sable sandwiched with salty caramel.

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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 –

Mont Blanc Roll

Kokutou rollcake with rich chestnut cream inside. Caramelized hazelnuts.

Creme Burlee Chocolat

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!

Cream puff and Eclair class available on Groupon!

23 Oct

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.

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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

Caramel Factory Celebrates its First Quarter! Class Promotions for April.

11 Apr

Hi there!

Caramel Factory has now been opened for 3 months! We are very grateful to all our customers who’ve come to our classes and supported us during this period, and we hope to see you all again soon! In conjunction with our 3 months celebration, we’ve decided to do some promotion for our loyal members this month!

We will have a 40% discount for our upcoming class: Caramel Chocolat Mousse & Hazelnuts Finache  (an additional 15% for the members). This is an exquisite desert dish that you’ll see in many top-tier hotels in Japan, and I learned this recipe from a top master chef in Tokyo Ginza. It also happens to be my husband’s favorite desert!

Caramel Factoryもオープンして早3ヶ月が経ちました☆ 日頃よりお客様へ感謝の気持ちを込めまして、今月メンバー様向けにいくつかプロモーションレッスンを開催致します!まずは、以下のキャラメルショコラムース&ヘーゼルナッツフィナンシェのレッスンを40%オフ(メンバー様更に15%オフ)の価格にてご提供。 *まだメンバーになられてない方も、簡単にご登録できますよ。詳細は記事最後にて↓。


Caramel Chocolat Mousse is a mousse consisting of crispy chocolate crust, chocolate mousse and caramel mousse. We will put some compoted pair inside and coat them with glaceage au chocolat which is a shiny chocolate coating. We will make them in a cute mini-dome shape, and when you cut the cake into slice the inside will look like this!

*The bottom will be a crunchy chocolate crust during the class.

The theme of this class will be: Mousse & Glaceage au Chocolat.

こちら、キャラメルショコラのムースは、サクサクのショコラを土台とし、ショコラのムースとキャラメルムースを層に重ね、グラサージュショコラでコーティングした逸品です。中には洋梨のコンポートを挟みお味にアクセントをつけております。 銀座の某有名シェフより教わったレシピです♩

Another menu you’ll learn together will be Hazelnuts Finache. This finache is easy to make and is rich in hazelnuts flavor, so it will be a perfect gift items.

もう一品は、ヘーゼルナッツフィナンシェ。とてもお手軽にできて美味しいので、贈り物にも喜ばれます。


For those of you who are interested, I made a quick video of this recipe in my home! You can watch it from the link below!

As you can see it’s a fun recipe!

MENU:    Caramel Chocolat Mousse & Hazelnuts Finache

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

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

FEE:         RM195 —> RM117 only!

The promotion is for our members only, but here is the easy way for you to become a member! If you sign up for 2 classes @ Caramel Factory you will get FREE membership! For membership card details & privileges, please check my earlier blog post How to become a member?

メンバーになるには・・・会費RM50 もしくは 2レッスンにご登録下さった方には無料でメンバーカードが配られます!詳細は、上記リンクをご覧下さいませ。 皆様のお越しをお待ちしております!いつもブログへご訪問下さり、ありがとうございます。

To join our class, please contact us by email/sms:  caramelmoko@gmail.com / 012-352-3106 (Tomoko) We are looking forward to hearing from you!!!

Thank you very much for visiting our blog!!! Please come back for more news on our April promotion as we will be updating frequently! Thanks again!

Caramel Factory Sweets on Inspirasi Perkahwinan MEI issue!

10 Apr

Preparing for your wedding…? Ohhhh it’s ok even if it is far~ ahead or if it’s already over… Wedding is the moment that perhaps the girls long for the most in life. We always dream of wearing the beautiful wedding dress with lots of flower bouquet and dish on the table, and we always look back of that sparkly moment we share with beloved ones.

Reading wedding magazines is one way to enhance such feelings and to perfect your wedding as much as possible! I also used to read through those magazines to make my once in a life time moment to be as memorable as possible.

The wedding magazine Inspirasi Perkahwinan has many pictures of wedding tables and items to enhance your imagination, and for this month MEI issue, Caramel Factory sweets are on it!

This lovely table coordination with all the pretty labels and flowers was done by my friend, Diyana from Oh Pretty Please, and I provided some of the sweets – Macarons, Cheesecake in a jar and Diamant Vanille (Vanilla Cookies).

Cheesecake in a jar & Macarons

Diamant Vanille

I was so happy to be part in this lovely table setting in this lovely magazine! So even if I don’t read Malay, I rushed to the bookstore and got some copies^^*. If you haven’t take a look at it, please check them out at the bookstore nearby!

Thank you for visiting Caramel Factory blog!