Carrot Cake*

 

We are having American Sweets Special class tomorrow! It’s been a while since I conducted (Season) Special Class! Special class is always fun with many things going on^^… And the menu for this class will be everyone’s favorite; Blueberry Muffin, Carrot Cake and Cinnamon roll!

The photo is one of our menu – Carrot Cake. I have taught this cake a few years ago in children class, but made some change to suit our adult taste. Well, kids will sure love this taste too as my 3 year old daughter proves it!

 

 

I was testing the cake many many times and was also thinking what shape to bake with… square? round? or mini?

Many of my students commented mini size is cute! But I also like the round shape as the first photo. Doesn’t it look delicious?

Carrot cake is quite a popular item in cafes in Malaysia and it’s mostly a large round size with cream cheese frosting. Mine is also cream cheese frosting but my cake size will be cute Japanese 15cm size!

 

I personally like cinnamon spice, so put some cinnamon, walnuts and cranberry in this cake. It’s lovely and delicious cake…^^

 

 

 

 

 

Mango Rare Cheesecake*

 

Hi there!

So this is the photo of Mango Cheesecake! As some of you may have noticed, I made change on the topping mango cream part from the previous photo and made it creamier. From bottom; Digestive cookie crust, hazelnuts crumble, rare cheesecake, and mango passion cream!

 

 

 

Oh yes, we have a surprise in this cake! This one, the one that everyone thinks it’s a banana is actually hazelnuts crumble! It’s not as crunchy as the crumble you put on top of the muffins (because of the size and baking time), but goes very well with the cake.

Mango and passion goes very well too and adds freshness to this cake! In the class we will put in fresh mango as well.

 

 

This cake goes very well with coffee… and my daughter loved this cake, too…

 

 

 

I will be repeating this class with Cranberry & White chocolate scone sometime in July. So if you are interested in class, please look forward to it!

 

Thanks for visiting my blog ^^!

 

 

June 2014 Class Schedule* (re-post)

 

Hi there!

I am re-posting my June 2014 Class schedule as some of you might be wondering (I posted it together with our May 2014 class schedule). We only have a few classes next month and most of the classes are already full (sorry><!) except Tart au Mango on June 12th (Thursday). I will be travelling back to Japan from 16th June to 30th June, so I will see you in July again!

By the way, the fasting month will be starting end of June to July. I will be conducting classes during the fasting month as usual, but there might be some change in class time. I will post July schedule in middle of June, but just so you know, I will list down some of the classes I will be repeating at the bottom of this blog. Thanks and I will see you soon!

 

<June 2014 class Schedule>

1.  Mango Cheesecake (Non-baked type) & Cranberry Scone – Premier Class – 

Non-baked type of cheesecake with fresh mango!

Cranberry and white chocolate scone

 

DATE & TIME:    May 24th (Sat.)    11:00am-3:00pm – FULL

                               June 1st (Sun.)    11:00am-3:00pm – FULL

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

 

 

2. American Sweets Special! ~ Blueberry & Cream cheese Muffin, Carrot Cake and Cinnabon ~ – Season Special –

 

DATE & TIME:    June 7th (Sat.)    11:00am-3:30pm – FULL

FEE:                      RM250.00 (RM195.00 for members)

 

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

 

DATE & TIME:    June 8th (Sun.)    11:00am-2:30pm – FULL

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

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

 

4. Tart au Mango & Coconuts Sable*Request Lesson* – Premier Class –

Tart crust, Creme legere, mango mousse and fresh mango!

DATE & TIME:    June 12th (Thurs.) 11:00am-3:00pm – FULL

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

 

<July 2014 Class Ideas>

* Mango Cheesecake & Cranberry Scone

* American Sweets Special 

* Hokkaido Chiffon Cake & Miroir Cookie

* New classes

 

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!!!

 

 

Japanese Bread Lesson*

Starting from this weekend, I’ll be introducing bread lessons! As I briefly introduced to you in my previous post, you’ll learn how to make various kinds of japanese breads step-by-step over many sessions. We have table roll, sausage roll, bagels, pumpkin bread, snow white bread, and many other breads. It’s good to learn all in progress but if you’d like to try just one session, of course you can do that too!

<Session 1>

This is a picture from Session 1: Table Roll – Sausage Roll & Ham and Cheese Roll.

This is a basic type of bread, yet the dough making part is quite fun and lots of things to learn! During the class we will make two kinds of bread; sausage roll and ham & cheese roll but this bread can be applied to various kinds of breads!

The class dates are;

April 21st (Sat.)   10:30am-1:30pm

May 19th (Sat.)    10:30am-1:30pm

May 25th (Fri.)   10:30am-1:30pm

Fee: RM130 (RM115 for members)

<Session 2>

Session 2 is Bagels!

You will learn two types of bagels: Chocolate Walnuts Bagel & Cranberry Honey Bagel.

I personally like bagels! It’s is harder than the normal bread but chewy and very nice if you know how to appreciate this texture^^. And the good thing is this bread is easier to make than the other breads because the proofing time required is less. You can also change the toppings inside!

The dates for this class are;

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

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

May 25th (Fri.) 2:30pm-5:30pm

Fee: RM130 (RM115 for members)

So do you want to bake breads for your family breakfast^^?

Both classes are still available. To sign up please email or sms: caramelmoko@gmail.com / 012-352-3106(Tomoko).  Thank you very much and I’m looking forward to hearing from you!!!

Valentine Day’s Special Lesson!

Valentine’s Day is just around the corner! This year why don’t you celebrate Valentine’s Day with your handmade sweets!?

As I talked in my earlier post, (Wow, I just realized that I’ve been writing this blog for more than a year…) in Japan Valentine’s Day is for men and women give chocolates to the men they like and care for.

So yes, all the ladies and girls that are reading my blog, why don’t you bake special Valentine’s day gift @ Caramel Factory for your loved one ^^!?

During our 5 hour special course, we will be baking following items;

1. Gateau Chocolat (18cm round x 1 whole cake)

This special chocolate cake uses Belgium dark chocolate (60% cocoa) with a hint of chestnut paste specially brought from Japan! We will also put hazelnuts and cranberries inside. This moist chocolate cake can be enjoyed two ways – right out of the oven and after being put in the chiller.

ガトー・ショコラ (18cm丸型ｘ１台分）：

ベルギー産カレボー社のダークチョコレート（60%カカオ分）をふんだんに使用したリッチなチョコレートケーキです。　隠し味に和栗のペースト、また、ヘ－ゼルナッツとクランベリーを織り交ぜた極上のショコラケークをお学びいただきます。　焼きたてはもちろん、冷やしてもとても美味しいケーキです。

2. Galette Chocolat (6cm round x 7pcs)

This rich chocolate cookie uses Belgium dark chocolate (72% cocoa). There is “no egg” used in this cookie! So you can enjoy the pure taste of rich chocolate with a hint of French guerande salt. It is so rich that this cookie is not meant to be eaten one after another, but should be preciously eaten one piece at a time with a cup of coffee!

ガレット・ショコラ (直径6cm ｘ ７枚）：

ベルギー産カレボー社のダークチョコレート（72%ココア）をたっぷりと生地に使用したガレットです。　卵不使用、チョコレートとバターがメインで、１枚でも十分に食べ応えのあるガレットです。　フランス産のゲランドのお塩をまぶし、甘くビターなチョコレートの風味と塩味とのコントラスト、そしてざくざくとした食感をお楽しみいただけるガレットに仕上げております。

3. Chocolat Finache Orange

We will bake another kind of chocolate cake with a hint of orange taste. Do you know that chocolate and orange are a good match? We will use cocoa from Belgium for this cake!

ショコラ・オレンジ・フィナンシェ：

もう１品、オレンジ風味のショコラフィナンシェをお学びいただきます。　こちらもベルギー産カレボー社のココアを使用したリッチなフィナンシェです。

Of course, at the end of the course you get to bring all of the items back home in a cute box^^!

This lesson has a lot of high quality ingredients and also some of the rare items that is difficult to get here. I will also be using my favorite *secret recipes! So I highly recommend this class to you all!

Here are the class schedules;

DATE:  February 11^th (Sat.) 9:30am-2:30pm Full

                   February 12^th (Sun.) 10:00am-3:00pm

     FEE:       RM250  RM162/class

If you are interested in joining the class, please email/sms me. Thank you and I look forward to hearing from you!!!

caramelmoko@gmail.com

012-352-3106 (Tomoko)

Bagels!

The other day I made many kinds of Bagels. It took me a while to bake all of these because I could only bake one kind at a time… but this is like a shop^^!

*Cinnamon Raisin Bagel

*Banana Walnut Bagel

*Cocoa & White Chocolate Bagel

*Coffee & Chocolate Bagel

*Cranberry Bagel

*Wholewheat Honey Bagel

My husband’s favorite was Banana Walnut Bagel, and mine was Cinnamon Raisin & Coffee Chocolate Bagels. I like breads with chocolate!

Which one would you like to have?

I keep the bagels in the freezer and toast them in the morning. This way they last longer. It’s fun to choose which one to have each morning! Sometimes Icut them into small pieces so that I can try many different kinds!

Cranberry & White Chocolate Scone

=

I started to like scones 2 years ago when I had the very first “good scone” in baking class. It was fresh, soft and sweet! (This is almost around the same time I started appreciating English tea. As you know, tea and scone goes very well.)

Until then, scones for me were very dried pastry neither cookie nor cake… But the freshly baked scones were just so good! that it opened up my mind to scones. Since then I tried out scones in many cafes in Tokyo and in KL (although I hardly see scones here). I also baked various types of scones on my own.

The top photo is the most recent scone I baked – cramberry & white chocolate chip scone.

This is Earl Grey Tea scone.

This is scones with rasin.

And this is Plain scone with marmalade jam on top.

Scone goes very well with tea and jam, so choosing tea or jam that goes well with the scone is another joy for my tea time!