Tag Archives: Foret Noir Cake

Foret Noir Cake

21 Nov

dsc_0058

The cake from yesterday class; Foret Noir (Black Forest) Cake ~Caramel Factory style~ with chocolate mousse at the bottom and pitted cherry inside!

It’s one of my favourite decoration cakes (another one is Strawberry short cake), and I hope that students can bake this in their special occasions, such as birthday, Christmas and others…

So Christmas season is coming soon! Have you decided what cakes to bake (or buy) for this Christmas^^?

I will be posting December class schedule shortly.

Cheers,

Tomoko

Advertisements

November 2016 class schedule*

9 Nov

dsc_0841

 

Hi there!

I am finally back from Japan! Sorry for my absence and not updating you during my stay there… >< Thanks to you all, me and my family had a great time there. I could also see my old friends and my new family member. There were some cold days like winter and I missed the hot weather in Malaysia, but most of the days were sunny and we could enjoy the autumn weather and food in Japan.

By the way, for November class schedule, I will be posting some requested class for now. I will be updating you end of November & December class schedule soon. Thanks for your understanding and hope to catch up with you soon!!

 

<November Class Schedule>

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

DSC_0793

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

DSC_0488

Hazelnuts cookie sandwiched with praline chocolat

DATE:       November 19th (Sat.) 11:00am-3:00pm     

    FEE:       RM210 (RM169  for members)

 

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

   

Caramel Nuts Tart (middle)

Nutty cookie using cassonade sugar

DATE:      November 23rd (Wed.) 11:00am-3:00pm            

    FEE:      RM210 (RM169 for members)

 

If you are interested in joining the class, kindly email me at caramelmoko@gmail.com (Tomoko).

Thanks and see you soon!

 

dsc_0283

 

Cheers,

Tomoko

September & October 2016 Class Schedule*

21 Aug

DSC_0849 copy

Hi there!

August passed very fast for me. The exciting Rio Olympic games is about to be finished. I was supporting Japanese players and also Malaysian players every night and morning… I especially liked the swimming part! In the meantime, my daughter had a long school holiday and despite us planning to do things with her, our family fell sick one by one… from either fever or food poisoning during her entire holiday^^; So we ended up watching the Olympic games and doing some non-physical activities in and around our house. In any case, it was an interesting summer holiday for me and I am glad my family is well now. Nothing beats staying healthy!

I would like to post September & October 2016 class schedule today, as I will be going back to Japan in the middle of October to early November. Summer is ending and autumn is coming, and I would like to introduce a couple of new yummy autumn recipes. Let’s enjoy the apple fiesta in the next two months ^^*!

Here is the class schedule; and kindly refer to the Class Calendar, too.

 

<September & October 2016 Class Schedule>

1. Apple Tartin Pound Cake & Vanilla Kipferl – Basic Class –

An upside down apple cake with caramelised apple 

It’s a moist pound cake that tastes like apple pie!

Vanilla Kipferl is a melty vanilla biscuit

 

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)

 

2. Tart au Pomme (Apple Tart) & Kinako Madeleine – Premier Class –

 

DSC_0858 copy

Apple tart with creme d’amande, apple comport, and fresh apple on top.

Glazed with caramelized sugar and apricot jam.

DSC_0953 copy

Kinako madeleine

DATE:   September 25th (Sun.) 11:00am-3:00pm – 1 more seat left!

               October 1st (Sat.) 11:00am-3:00pm – 1 more seat left!

   FEE:    RM210 (RM169 for members)

 

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

DSC_0670 copy 2

Dacquoise, Chocolat Mousse, Chocolat Biscuit, Orange Mousse

with crunchy paillete feilletine

DSC_0705 copy

Hazelnuts cookie sandwiched with praline chocolat

 

DATE:     September 10th (Sat.) 11:00am-3:00pm – FULL

                 September 15th (Thurs.) 11:00am-3:00pm – FULL

   FEE:     RM210 (RM169 for members)

 

4. Foret Noir (Black Forest) Cake & Hazelnuts Praline Sable *Request* – Premier Class –

DSC_0793

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

DSC_0488

Hazelnuts cookie sandwiched with praline chocolat

DATE:       September 17th (Sat.) 11:00am-3:00pm – FULL

                   October 6th (Thurs.) 11:00am-3:00pm     

    FEE:       RM210 (RM169  for members)

 

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

DSC_0750.JPG

Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.

DSC_0805.JPG

Caramel finacier with melty caramel on top

DATE&TIME:       September 21st (Wed.) 10:30am-2:00pm – FULL

    FEE:                    RM200 (RM159  for members)

 

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

Thanks and I look forward to hearing from you!!!

Cheers,

Tomoko

 

Wrapping up 2014!

23 Dec

DSC_0591

 

It’s been a very busy month for me! I blinked and it’s already the end of the year! My family and friends in Japan have already started their Christmas & New Year Holidays (in Japan, this is our biggest holiday of the year) and I am excited to spend my New Year holidays with my family in Singapore next week! Before that, I have a few more classes to go~. I have been enjoying baking many Christmas cakes & cookies with my students this month. I also baked a large Black Forest Cake for my daughter’s 4th Birthday party yesterday. Look!

DSC_0557

I was thinking what birthday cake to bake until the last minute, but I ended up making this Black Forest because it was so popular among my students ^^. I also baked some macarons in pink and purple color, with my favorite vanilla and chocolate flavors.

 

DSC_0599

I made over 100 pcs and they were snapped up within a few minutes! Yeppie~! I am thinking of baking Strawberry Short Cake for Christmas. So what’s your ‘baking plan’ for the holiday?

By the way, sorry to keep you all waiting for the January 2015 schedule. I will be posting them tomorrow, so please keep yourself posted. Thanks a lot for always supporting me and Caramel Factory!

Cheers, Tomoko

 

 

 

Foret Noir Pound Cake*

28 Dec

DSC_0325

I just finished my last class of 2013! Thank you so much for coming to my classes this year! I hope you enjoyed baking with me and learned some new recipes and tips^^!

DSC_0510

By the way (to my students who took this class), here is the comparison of the pound cakes made using ‘spatula’ vs. ‘hand-mixer’. The one on the left is hand-mixer and the one on the right is spatula. You can see that the one on the left is more fluffier and looks nicer, but for this type of cake it’s better not to whisk too much because the cake gets too airy and dried. It really depends on what type of cake you are baking and also the recipes, and even among pound cakes they vary depending on the method you use, but for my recipes this Foret Noir pound cake and Pistachio pound cake can be said this way.

Anyway, if it’s too confusing for you, just enjoy baking and eating because all you want in the end is to have a stress release time while baking and see a Big Smile on your family & friends’ face when they eat your cakes!

…Just like I had them with my daughter’s 3 year old birthday cake!

DSC_0472

 

 

Lastly, have a good year end and Happy New Year! I will see you again in 2014 soon! (I shall be posting schedule in the next few days.)

 

 

 

Cheers,

Tomoko

Foret Noir Pound Cake*

2 Dec

DSC_0325

So now I want to write about each class in details!

I have been baking this Foret Noir Pound Cake (Black Forest Pound Cake) many times as I talked about it in my previous post. It’s nice and quite fun to make. Each time I bake there were slight difference in look and texture, so it took a while for me to find out the perfect formula. It’s not as simple cake as you think!

DSC_0510

It is a two layered cake – chocolate and vanilla cakes, and has a bit of cinnamon scent in the chocolate cake part. We will put pitted cherry in the class as it is Christmas Foret Noir stylebut this can be changed to other fruits such as comported pair like the above photo. Each of you will bake this cake in 18cm pound cake mold.

DSC_0361

The cake can be eaten both warm and cold, but I personally like it chilled! So in the class I will prepare a cake beforehand so that you all can try both warm and chilled kind. The cake can last for about a week in the fridge, so you can bake them beforehand and give them as a gift to your family and friends during Christmas!

Here are the class dates;

DATE & TIME:    December 13th (Fri.)   11:00am-2:30pm

                               December 28th (Sat.)  11:00am-2:30pm – FULL

FEE:                      RM180.00 (RM129.00 for members)

*8 students maximum.

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!!!

Foret Noir Pound cake*

15 Oct

DSC_0325

How is your long weekend ^^?

I’ve started to bake some cakes again in the last couple of weeks! This is Foret Noir Pound Cake I baked recently. Black Forest (Foret Noir) cake is one of the most popular cakes in Malaysia, so I made it into pound cake. The bottom is moist chocolate cake and top is vanilla pound cake with dark cherry.

It looks similar to the Pistachio Pound Cake I taught in the class before, but is quite different from each other.

DSC_0361

I’ve been developing some pound cake recipes including this Foret Noir Pound Cake. I like pound cake because it’s fun to make and nice to eat for tea time, after dinner and even for breakfast with a cup of coffee! I hope to teach this recipe end of the year once I am back, maybe for one of our X’mas menu ^^!

DSC_0863

By the way, I am also going to teach this Pistachio Pound Cake maybe early next year because of many requests. I will get pistachio paste soon, so for those students who are looking forward to have it please wait for another 1-2 months! Thanks.