June 2017 Class Schedule*

 

Hi there!

Today I am posting June Class Schedule. Prior to Hari Raya at the end of June, I am holding a couple of Raya Special classes! For special macaron class, I will be teaching four of my favourite flavours. Please take this opportunity to learn caramel factory’s signature macarons^^.

 

 

<June 2017 class schedule>

1. Raya Special! Cafe Noisette (18cm x 9cm size) & Cafe Viennois – Special Class – 

Haezlnuts dacquoise cake, hazelnuts feuillantine, 

chocolat ganache and cafe chocolat blanc mousse

Crispy Viennois cookie with coffee flavour

DATE:       June 7th (Wed.) 11:00am-3:00pm – FULL

                    June 10th (Sat.) 11:00am-3:00pm

                    June 18th (Sun.) 11:00am-3:00pm – 1 more seat left!

FEE:           RM250 (RM198 for members)

 

2. Raya Special! Macaron Class (4 flavours!) – Special Class –

* Japanese Green Tea macaron

* Raspberry macaron

* Chocolat macaron

* Vanilla macaron

 

DATE:       June 3rd (Sat.) 11:00am-2:30pm 

                    June 22nd (Thurs.) 11:00am-2:30pm – FULL

 FEE:           RM250.-

 

 

3. Fraisier (French style Strawberry cake) & Financier au the *Request* – Premier Class –

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

creme moussline, strawberry and strawberry nappage

Financier petit gateau with earl grey tea flavour

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

    FEE:     RM210 (RM169  for members)

 

4. Paris Brest & Eclair au Chocolat *Repeat*  – Premier Class – 

Popular choux pastry in a ring form with hazelnuts praline cream inside

Eclair with chocolate cuustard cream

DATE:      June 17th (Sat.) 11:00am-3:00pm 

   FEE:      RM210 (RM169  for members)

 

To register for the class, kindly email me at caramelmoko@gmail.com (Tomoko).

Thank you and I am looking forward to hearing from you!!!

 

Cheers,

Tomoko

 

May 2017 Class Schedule*

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 –

Fresh and moist lemon butter cake

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 – 

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

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 –

Moist chocolat rollcake with

2 kinds of chocolate cream

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

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^^*.

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

Happy Saint Valentine’s Day!

 

 

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!

 

 

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.

 

 

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

 

 

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

 

 

August 2016 Class Schedule*

 

Hi there! I hope everyone has had a good Raya holidays. After a relaxing week, it’s back to work at the kitchen testing out some new recipes and refining old ones:) Today I would like to post our August 2016 class schedule.

It’s in the midst of summer in Japan ^^, so I am introducing a cooling desert called Valencia, which is one of the specialty of the renowned patisserie Sadaharu Aoki!

Here is the class schedule;

*Please refer to Class Calendar as well.

 

<August 2016>

1. Valencia ~Sadaharu Aoki Style Entremet Cake~ & Gianduja Sable – Premier Class –

Dacquoise, Chocolat Mousse, Chocolat Biscuit, Orange Mousse

with crunchy paillete feilletine

Hazelnuts cookie sandwiched with praline chocolat

DATE:     August 18th (Thurs.) 11:00am-3:00pm – FULL

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

   FEE:     RM210 (RM169 for members)

*I will be repeating this class on September weekend. Thanks!

 

2. Green Tea Strawberry Rollcake & Maccha Madeleine -Basic Class- *Request*

Greentea roll cake with greentea ganache & strawberry

 

DATE & TIME:    August 25th (Thurs.)    11:00am-2:30pm – FULL

FEE:                       RM210.00 (RM159.00 for members)

*For details of this class, please refer to my post Japanese Maccha Rollcake.

 

 

 

3. Tart au Tiramisu & Chocolat Orange Finacier -Premier Class- *Request*

 

DATE:      July 21st (Thurs.) 11:00am-3:00pm

                  July 24th (Sun.) 11:00am-3:00pm – 1 more seat left!

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

    FEE:     RM210 (RM169 for members)

 

 

4. Bread class 1 ~ Japanese snow white bread & Ham and cheese roll ~

Snow White Bread

Ham and Cheese Roll

(We will use Halal Chicken Ham)

DATE:       August 13th (Sat.) 10:00am-1:30pm – FULL

    FEE:      RM200 (RM159  for members)

 

5. Bread class 2 ~ Chocolate bagels & Japanese donuts ~

Chocolate walnuts bagels

kinako & chocolate coating

DATE:       August 13th (Sat.) 2:00pm-5:30pm

    FEE:       RM200 (RM159  for members)

 

 

<Coffee & Macaron Master Course>

Coffee & Macaron Course is an intensive 2-day course designed for students that are interested in mastering  the art of making macarons and coffee brewing (focusing on hand-dripping). For more details of this course kindly refer to my blog post; Coffee Making and Macaron Master Course!

 

 

As for the date and fee;

DAY 1:   July 31st (Sunday) 10:30am-5:00pm

DAY 2:  August 7th (Sunday) 10:30am-5:00pm

FEE:      Promotion RM990 (original price RM1,290) – 3 more seats left!

*It’s a full day course with 30 minutes lunch break. We will make various types of macarons (more than 12 kinds) over these 2 days. Each session will start with macaron making and you will learn about coffee in the 2nd half of the day tasting delicious macarons and coffee. It’s a fun class and I am looking forward to having good time with you!

 

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

I am looking forward to hearing from you!!!

 

Cheers,

Tomoko

Tart au Tiramisu*

 

Selamat Hari Raya!

How was your Hari Raya holiday? I hope you all enjoyed the long weekend^^. As for me, I stayed around the town and played with my kids, went to some cafes and also did some baking. It was relaxing and refreshing holiday for me ^^*.

This is Tart au Tiramisu I’m teaching in July class.

 

 

It consists of; Pate a sucre chocolat (chocolate tart), chocolat ganache with a hint of orange flavour, biscuit chocolat (chocolate sponge cake), and tiramisu mousse on top. It is a delicious tart especially for chocolate lovers…

 

 

We will bake Orange chocolat finacier together in the class. Chocolate and orange is a good match!

We still have seats for below classes;

DATE:      July 21st (Thurs.) 11:00am-3:00pm

                  July 24th (Sun.) 11:00am-3:00pm 

    FEE:     RM210 (RM169 for members)

 

As for other July Class Schedule, kindly refer to the link attached.

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

 

Thanks and I look forward to seeing you!

 

Cheers,

Tomoko

 

 

 

Class Cake Photos*

 

Summer Orange Pound Cake

Caramel Walnuts Tart

Sable Mandian

Orange Souffle Cheesecake &

Chocolat Orange

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

Cheers,

Tomoko

July 2016 class schedule*

 

Hi there!

Today I am posting July 2016 class schedule! 

I am introducing bread classes in July! Homemade breads are healthy and good, and I receive happy voices from my students that they are often making bread at home after learning in my class. For soft buns, I have 2 classes such as Japanese Snow White Bread, Bagel and Donuts. And for the new class, I am teaching hard type of bread – Cranberry cream cheese bread & Petit baguette. I hope these breads will give you joy in your daily baking^^.

I will also be conducting our new Coffee & Macaron Master Course. So for those who have been waiting for macaron class, please find the details at the bottom.

 

Here is the schedule of July 2016 class (click for Class Calendar);  

 

<July 2016>
1. Bread class 1 ~ Japanese snow white bread & Ham and cheese roll ~

Snow White Bread

Ham and Cheese Roll

(We will use Halal Chicken Ham)

DATE:       July 16th (Sat.) 10:00am-1:30pm – FULL

                   August 13th (Sat.) 10:00am-1:30pm – FULL

    FEE:      RM200 (RM159  for members)

 

2. Bread class 2 ~ Chocolate bagels & Japanese donuts ~

Chocolate walnuts bagels

kinako & chocolate coating

DATE:       July 16th (Sat.) 2:00pm-5:30pm – FULL

                   August 13th (Sat.) 2:00pm-5:30pm

    FEE:       RM200 (RM159  for members)

 

3. Bread class 3 ~ Cranberry cream cheese bread & Petit baguette ~

Cream cheese and cranberry inside

French style mini baguette

DATE:      July 17th (Sun.) 11:00am-2:30pm – FULL

                  July 23rd (Sat.) 10:00am-1:30pm – FULL

   FEE:      RM210 (RM169 for members)

 

4. Tart au Tiramisu & Chocolat Orange Finacier -Premier Class- 

 

DATE:      July 21st (Thurs.) 11:00am-3:00pm

                  July 24th (Sun.) 11:00am-3:00pm – FULL

    FEE:     RM210 (RM169 for members)

 

5. Ramadan Special Class! – Season Special Class – 

~ Moist Carrot Cake & Chewy Chocolate Chip Cookie & Fudge Brownie ~

 

DATE:       July 2nd (Sat.) 11:00am-3:00pm – FULL

    FEE:       RM250 (RM195 for members)

 

6. Caramel Nuts Tarte & Sable Mandian – Premier Class – *Request*   

   

Caramel Nuts Tart (middle)

Nutty cookie using cassonade sugar

DATE:      July 3rd (Sun.) 11:00am-3:00pm  <– 1 more seat left!            

    FEE:      RM210 (RM169 for members)

 

7. Tokyo Lemon Chiffon Cake & French Chocolat Sable

Fresh & moist lemon chiffon cake

with lemon icing

Cocoa sable sandwiched with chocolate * hazelnuts praline

with a hint of French Guerande salt

DATE:      July 23rd (Sat.) 2:00pm-5:30pm 

   FEE:      RM200 (RM159 for members)

 

 

 

<Coffee & Macaron Master Course>

 

Coffee & Macaron Course is an intensive 2-day course designed for students that are interested in mastering  the art of making macarons and coffee brewing (focusing on hand-dripping). For more details of this course kindly refer to my blog post; Coffee Making and Macaron Master Course!

 

 

As for the date and fee;

DAY 1:   July 31st (Sunday) 10:30am-5:00pm

DAY 2:  August 7th (Sunday) 10:30am-5:00pm

FEE:      Promotion RM990 (original price RM1,290) – 3 more seats left!

*It’s a full day course with 30 minutes lunch break. We will make various types of macarons (more than 12 kinds) over these 2 days. Each session will start with macaron making and you will learn about coffee in the 2nd half of the day tasting delicious macarons and coffee. It’s a fun class and I am looking forward to having good time with you!

 

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

I am looking forward to hearing from you!!!

 

Cheers,

Tomoko

 

 

 

 

Ramadan Special Class*

 

 

Hi there!

Here are the details of our Ramadan Special Class.

Since most of you are expected to be busy during this period, we are baking ‘quick-n-easy’ to prepare three delicious American Sweets; Moist Carrot Cake & Chewy Chocolate Chip Cookie & Fudge Brownie.

Each of the cake/cookie can be made within 1 hour including 20 minutes of preparation time. Also, all the three recipes are easy to keep and transport and will last long, so they are perfect to share with your family and friends ^^!

 

Carrot Cake

I have taught Carrot cake in my class before but this one uses oil instead of butter (in my previous recipe). It is a moist cake and can stay in the same condition for at least 4~5 days in the fridge. We are putting some cranberries and walnuts inside the cake.

We are baking this cake in 7″ square mould and each of you get to bring back 9cm x 18cm size (half size of the 7″ square). 

Chewy Chocolate Chip Cookie

This is Chewy Chocolate Chip Cookie. It is different from my previous “Starbucks Style Chocolate Chunk Cookie”. This cookie is crispy on the edge and chewy inside and will stay the same even after many days. It is sweet but quite addictive that I myself can’t stop once I start munching on them. You’ll bring back 10pcs (7cm) of these. 

Fudge Brownie

The third menu is Fudge Brownie with some walnuts inside. We will also bake this cake in 7″ square size and each of you will bring back 9cm x 18cm size. You can either cut them into square or those stick style when you serve. The texture is chewy, just like the Chocolate Chip Cookie, but in order to make that texture we need to use a lot of sugar (brown sugar)!

So… I’d say “forget about ‘diet‘ in this class >c<“, haha!

Black coffee goes really well for those sweets so I will be making coffee for you for this class^^. Of course, tea as well if requested. Please look forward to this Special Class!

 

Here is the schedule for this class;

DATE:        May 20th (Fri.) 10:00am-2:00pm 

                    May 28th (Sat.) 11:00am-3:00pm – FULL

                    June 12th (Sun.) 11:00am-3:00pm – FULL

    FEE:       RM250 (RM195 for members)

 

 

If you are interested in joining class, please email me at caramelmoko@gmail.com.

Thanks and hope to see you!

 

Tomoko

May 2016 Class Schedule*

 

Hi there!

I am posting May Class Schedule today!

Since Ramadan month is starting from early July, I am holding “Ramadan Special Class” with yummy American Sweets! All the recipes are quick-n-easy to prepare, so you can host your friends and family with those tempting sweets during Ramadan and coming Hari Raya festive period! I also have some repeat & requested classes so if you were interested in don’t miss them out this time^^!

For class registration, kindly email me at caramelmoko@gmail.com. Thank you!

 

 

1. Ramadan Special Class! – Season Special Class – 

~ Moist Carrot Cake & Chewy Chocolate Chip Cookie & Fudge Brownie ~

 

DATE:        May 20th (Fri.) 10:00am-2:00pm 

                    May 28th (Sat.) 11:00am-3:00pm – FULL

                    June 12th (Sun.) 11:00am-3:00pm – FULL

    FEE:       RM250 (RM195 for members)

 

2. Caramel Nuts Tarte & Sable Mandian – Premier Class – *Request*   

   

 

DATE:      May 21st (Sat.) 10:30am-2:30pm – FULL

                 June 18th (Sat.) 11:00am-3:00pm – FULL

                 

    FEE:      RM210 (RM169 for members)

* I am scheduling another class.

 

3. “Beard Papa Style” Japanese Cookie Choux & Caramel Finacier – Basic Class – *Repeat*

Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.

Caramel finacier with melty caramel on top

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

                                May 20th (Fri.) 2:00pm-5:30pm <— NEW!!!

                                 May 29th (Sun.) 11:00am-2:30pm – FULL

    FEE:                    RM200 (RM159  for members)

 

4. Pistachio Pound Cake & Chilled Yogurt Cake – Basic Class – *Repeat Class*

Two layer cake with pistachio & vanilla flavors. 

 

DATE&TIME:             May 1st (Sun.) 11:00am-2:30pm *Labor Day* – 1 more seat left!

                  FEE:            RM200 (RM159 for members)

 

 

*For details of this class, kindly refer to Pistachio Pound Cake.

 

See you!!!

Warmest regards,

Tomoko

Apple Brownie *Recipe!

Hi!

Today I would like to post a simple Apple Brownie Recipe!

It’s very easy and delicious cake, so please try it out while I am gone to Japan ^^!

<Recipe> 7″ square mold

– Apple:                                   1 piece

– Unsalted butter:                         10g

– Granulated sugar:                      20g

– Lemon juice:                               5ml

– Egg (whole egg):                       2pcs

– Granulated sugar:                       65g

– Couverture milk Chocolate:       200g

– Unsalted butter:                        100g

– All-purpose flour:                        50g

– Baking powder:                            3g

<Preparation>

*Combine couverture milk chocolate and unsalted butter (100g) in a bowl and put onto double boil. Melt and keep it warm.

*Preheat the oven to 180 degree C.

<Recipe>

1. Prepare apple: Peel off the skin and cut into 8 pieces. Slice each into 3-5 mm. In a frying pan, combine butter, apple, sugar (20g) and lemon juice. Fry for few minutes until apple is soft and water is almost gone. Off the fire and leave aside.

2. In a large bowl, combine eggs and granulated sugar (65g). Whisk. Combine prepared melted butter and chocolate and mix gently.

3. Sift all-purpose flour and baking powder all at once. Gently whisk and combine the ingredients.

4. Add prepared apple and gently mix with spatula.

5. Pour the batter into prepared 7″ square mold and bake in 180 degree C preheated oven for 35-45 minutes.

6. Take out from the oven. Once cooled down, cut it out from the mold. Bon appetit!

Just so you know, all you need to do is to mix the ingredients one by one. It’s a moist chocolate cake so no need use hand mixer and make it so fluffy.

This recipe is really nice and moist for many days! Instead of apple, you can add nuts, raisin or any other things that you like. I used milk chocolate for the recipe, but of course you can change into dark chocolate (around cacao 50~60% will be good!).

Thank you so much for always supporting caramel factory and I will see you back in November classes!

Cheers,

Tomoko