Tag Archives: Caramel

Apple Tatin Cake & Vanilla Kipferl Class*

16 Sep




After celebrating mid-autumn festival, my mind is fully shifted to autumn desserts- ^^, yum yum… We will be baking many apple desserts this month!

This is Apple Tatin Cake, an upside down cake with caramelized apple on top and pound cake at the bottom. We will bake in 7″ pound cake mold.




The cake tastes nice both just baked and cooled down, with rich amount of almond powder. It goes very well with coffee, too!

Another recipe we bake in this class is Vailla Kipferla traditional (Christmas season) cookie baked in Germany and Australia. It has a shape of crescent moon^^…


This cookie melts in your mouth!


Here is the schedule for this class;


DATE:   September 24th (Sat.) 11:00am-2:30pm – FULL

               September 29th (Thurs.) 11:00am-2:30pm

               October 8th (Sat.) 11:00am-2:30pm <—New Date!

   FEE:    RM200 (RM159 for members)


For registration, kindly email me at caramelmoko@gmail.com (Tomoko).

Thanks and I will be looking forward to hearing from you!!!


Chiffon Cakes*

27 Jun

DSC_0526 copy


Tokyo Lemon Chiffon Cake  from June class!


DSC_0534 copy


This lemon chiffon cake has a little bit of unique texture compared to my previous chiffon cakes. It has a hint of sour cream and adds freshness to the cake that goes well with sour lemon!

Here are some photos of the chiffon cakes I’ve baked in the class;


Kyoto Green Tea & White Chocolate Chiffon

 Caramel Banana Chiffon

Hokkaido Chiffon (Earl Grey Tea)

That means you have learnt Hokkaido, Kyoto and Tokyo style of chiffon cakes^^!

Chiffon cake is rather easy to bake cakes (only meringue part is difficult), so I hope you can bake them many times for your friends and family!



Class Cake Photos*

22 Jun


DSC_0286 copy

Summer Orange Pound Cake

DSC_0270 copy

Caramel Walnuts Tart

DSC_0287 copy

Sable Mandian


Orange Souffle Cheesecake &

Chocolat Orange

DSC_0305 copy

Thanks for joining my class. Happy Baking^^!!



“Beard Papa Style” Japanese Cookie Choux*

30 Mar



Our new menu for April 2016 will be “Beard papa style” Japanese Cookie Choux!

Some of you (who have taken many of my cream puff classes^^) might be wondering whether it will be the same as what you’ve learnt before, but I say this will be different! The method of making the batter and the cream will be similar, but this one will grow bigger with cookie tightly attached to the choux. Inside is hollow so we will fill this with cream from the back.




I have always wanted to make a cream puff like this, and after visiting Japan in end of 2015 to earlier 2016 and trying out Beard papa cream puff almost every day (haha), I’ve decided to try another shot. I am happy with the outcome and am excited to be introducing you this new recipe!




The choux is quite big, so each of you will get to bring 5~6pcs back home.




Another recipe for this class will be Carmamel Finacier. Since we have extra egg white after making creme patissiere (custard cream), we make use of it for this second recipe.


DSC_0800 copy



We will use this heart-shape mold and pour caramel sauce in the middle part. It will be a lovely cake^^.

Here is the schedule for this class;

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

                                 May 8th (Sun.) 11:00am-2:30pm *Mother’s Day* – FULL

    FEE:                    RM200 (RM159  for members)

*I am planning another class in May or June. So kindly keep yourself posted, thanks!


If you are interested in joining, kindly email me at caramelmoko@gmail.com. (Sorry I might overlook facebook or sms messages, so please email to me.)

Thank you and looking forward to hearing from you!








Caramel Banana Chiffon Cake & Cream Cheese Muffins*

4 Feb


Caramel Banana Chiffon Cake class is starting this weekend~!

In the past I’ve done two kinds of chiffon cake in the class, Hokkaido Chiffon Cake with earl grey tea flavor and Green Tea Chiffon Cake with white chocolate. From its smooth and fluffy texture, chiffon cake is one of the popular cakes and I find that many of my students bake at home after the class. So I am glad to be introducing you another chiffon cake recipe in banana flavor this time!


I focused on “moisture” during the testing… This moisture will last many days both in room temperature and chilled in the fridge. In Japan, chiffon cake is always served with whipped cream (mostly without any sugar). And this caramel banana chiffon cake will definitely go well with the caramelized nuts, too!

cream cheese mini muffin

Another recipe for this class is cream cheese mini muffins. We will make chocolate batter and make them into marble.

Here is the class schedule. I newly added weekday class on 26th February (Thursday), so if you are interested in joining (or prefer weekday class), please let me know! 

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

                              February 15th (Sun.) 11:00am-2:30pm 

                              February 26th (Thurs.) 11:00am-2:30pm <– Newly added!

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

*8 students maximum.

For registration, kindly contact me at caramelmoko@gmail.com (Tomoko).

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

Entremet Caramel Banana Walnuts*

23 Dec




I haven’t introduced this cake yet. It’s Entremet Caramel Banana Walnuts Cake!





As you can see from the photo, outside is made of chocolate cake, and inside is consisted with; caramelized walnuts cream, caramelized banana and vanilla mousse. It looks simple, but honestly, this might’ve been one of the most complex cake I’ve ever taught in the class (apart from Entremet Orange Chocolat Cake)! So now you know, when you see ‘Entremet’ in the menu, be prepared… kidding.

Anyway, I was quite happy that students like this cake very much, especially the crunchy caramelized walnuts part.





I have another class this weekend, and I am going to repeat this class in January. So if you are interested in joining, please check out our January 2015 class schedule tomorrow! Thanks!



Apple Caramel Pound Cake*

3 Sep


It’s September! How was your Murdeka weekend? As for me, I held my son’s 1st Birthday Party on Murdeka Day and had a great time with my family and friends! (I want to make this post later ^^…)


I baked Apple Caramel Pound Cake. This is one of my favorite recipes in Autumn season and I bake every year around this time. I am having this class tomorrow but couldn’t wait to taste this cake… yum yum…


DSC_0616In Japan, apple called “Kougyoku (紅玉)” comes out during Autumn season. It’s a vivid red color apple with juicy and lightly sour taste and is very suited for baking that every pastry shops and bakeries get busy trying to reserve this apple. “Tart tarte-in” (upside-down apple pie) is also made only with this apple! Unfortunately I cannot find this apple in Malaysia, but I found out that Pink Lady and Grannie Smith Green Apple tastes good as well, so I will be using them in the coming Apple classes! (Apple Caramel Pound Cake & Apple Strudel Bun Classes…) So please look forward to it!



Happy Baking!


Hazelnuts Caramel Banana Tart*

19 May



One of our Premier Lessons for May class is Hazelnuts Caramel Banana Tart!

My personal “theme” for this month is “Hazelnuts” ^^ and I am using many Hazelnuts item this month. This tart is made of hazelnuts tart (pate sucre), hazelnuts creme, caramelized banana and caramelized hazelnuts on top!

Caramelized banana and hazelnuts are sure match! The tart molding part (foncage) is slightly tedious as always, but once you bite onto this crunchy delicious tart you will forget all the pain you’ve gone through earlier on! 





I like to have it both warm and cold.

And it goes very well with vanilla ice cream. yum yum…




The second item is Hazelnuts Cocoa Sable. It’s a simple and nice sable with crunchy hazelnuts inside.

This cookie can be kept frozen, so it’s also good to bake for the coming Hari Raya month!


Here are the class schedule;


DATE & TIME:    May 17th (Sat.)    11:00am-3:00pm – Finished

                                May 30th (Fri.)    11:00am-3:00pm – FULL

FEE:                      RM210.00 (RM169.00 for members)

The class is currently full, but if you are interested in please contact me at caramelmoko@gmail.com, as I would like to consider adding a new class in future.

Thanks for visiting my blog, always!

Saint Honore Caramel*

5 Mar


February and March Premier class menu is Saint Honore!

Saint Honore is one of the traditional French choux pastries. Did you know that the cream puff that you are familiar with is actually created in Japan and they almost do not exist in France? Instead, the puff pastries you see in France are mainly this Saint Honore, Paris Brest, and Eclair.


Saint Honore normally consists with pie crust (or pate a sable), 3 mini choux and cream.

Our Saint Honore will be; pate foncer (salty pie crust), mini choux with caramel patissiere and caramel cream. The brown color part is caramel.

Saint Honore has various flavors and I also tried a few in the past.

Arnaud Larher

Saint Honore a Caramel @ Arnaud Larher Paris

Pierre herme

Ispahan Saint Honore @ Pierre Herme Tokyo

I was quite fascinated by its beautiful shape and have always wanted to create a recipe. I tried out many flavors such as chocolate , rose, and caramel and liked caramel the best. So I’m going to teach it to you in the class!


This class is also good to learn and practice making cream puffs!

Here is the schedule for this class;

DATE & TIME:    March 8th (Sat.)    11:00am-3:00pm – FULL

                               March 23rd (Sun.) 11:00am-3:00pm

FEE:                       RM210.00 (RM169.00 for members)

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!

Pear Pound Cakes*

31 Oct

pear pound cake2

This is another pound cake I baked using “pear”; Pear Vanilla Pound Cake & Pear Caramel Pound Cake.

Fruits such as pear, apple, fig and chestnuts are widely used around autumn season now in Japan, so I made a comported pear and baked them into the cake. In caramel pound cake, I used diced pear and in vanilla pound cake, I used bigger slice of pear. I preferred the bigger slice because you could taste more juicy pear.


Both cakes were moist and tasty, but I felt that the simple vanilla pound cake matches better with the subtle pear taste!? Perhaps caramel goes better with more sour fruits like apple. (Apple Caramel Pound Cake)

Since pear is such a nice ingredients in cake, I want to study more about it!