Tag Archives: ginger bread man

December 2016 Class Schedule*

24 Nov

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Today I would like to post December 2016 class schedule. Thanks for waiting!

Christmas season is coming and I am excited to introduce some Christmas style cakes and cookies to you! “Pistachio x Red berries” is my theme for this year’s Christmas. We will make this combination into Choux wreath and Entremet layer cake. I will also be repeating some popular classes from the past such as Strawberry Short Cake and Raspberry Cheesecake. Of course, gingerbread cookie too. I myself cannot go through Christmas without baking those items!

Here is the class schedule;  *Kindly refer to Class Calendar as well.

1. Choux de Noel ~Earl Grey Tea x Pistachio~ & Tea Snowball Cookie – Basic Class –

Wreath style Cookie Choux (Earl grey tea flavour)

with Earl grey tea creme patissiere & pistachio chantilly

DATE:       December 3rd (Sat.) 11:00am-2:30pm – FULL   

                    December 18th (Sun.) 11:00am-2:30pm 

    FEE:       RM200 (RM159  for members)

 

2. Entremet de Noel ~Framboise x Pistachio~ & Sable au Citron – Premier Class –

Entremet layer cake with pistachio dacquoise, pistachio pain de gene,

raspberry mousse & vanilla mousse

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

                 December 15th (Sun.) 11:00am-3:00pm

                  December 23rd (Fri.) 11:00am-3:00pm – 1 more seat left!

    FEE:       RM210 (RM169  for members)

 

3. Strawberry Short Cake & Pate de Fruits Framboise *Repeat* – Basic Class –

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Japanese style Strawberry Short Cake

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Pate de Fruits, a French style jelly, in raspberry flavor 

DATE:        December 17th (Sat.) 11:00am-2:30pm 

    FEE:       RM200 (RM159  for members)

 

4. Raspberry Cheesecake & Ginger bread cookie *Repeat* – Premier Class – 

Non-baked type of layer cheesecake with sable, biscuit joconde,

and raspberry coulis in between

DATE:       December 20th (Tue.) 11:00am-3:00pm – FULL

    FEE:       RM210 (RM169  for members)

 

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

Caramel Walnuts Tart

Sable Mandian, using cassonade sugar and various nuts!

DATE:        December 7th (Wed.) 11:00am-3:00pm 

    FEE:       RM210 (RM169  for members)

 

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

Thanks and I look forward to hearing from you!

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X’mas Special Cookie*

4 Dec

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You cannot spend Christmas without having a Ginger man cookie~! I like cinnamon spice so if you have noticed, many of my recipes this month have cinnamon flavor.

I have introduced ginger man cookie last year in Christmas menu and this year’s recipe is going to be different. This cookie will stay crunchy and crispy for many days, and not only that you can keep the dough in the freezer for 1~2 weeks easily so that you can prepare beforehand and bake them during Christmas!

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The other recipe is going to be Raspberry Jam Sand Cookie. To avoid the jam from spilling out, we will use homemade raspberry jam thicker than usual. It also helps the cookie stay crispy for many days. We can make them into heart shape or flower and square shape like the photo. Doesn’t it look cute like button when you make some dots?

In the class we use raspberry jam, but this jam can be different such as Apricot jam or Blueberry jam. You can also add some cinnamon and ginger spice and make it like ginger man cookie (you can sandwich jam or not), so this cookie can be enjoyed in various ways!

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Here are the schedules for this class;

DATE & TIME:    December 22nd (Sun.)   10:30am-1:00pm

                               December 22nd (Sun.)    2:00pm-4:30pm

FEE:                      RM180.00 (RM99.00 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!!!

Day 4 – Gingerbread Man!

24 Dec

Christmas is here, ho ho ho!  On the last day of Children Baking Class we made Gingerbread Man.

By this time, the children already learnt how to 1) wash their hands, 2) use a scale to measure the ingredients, 3) use whisk to mix the batter, 4) use sieve to sift the flour, 5) use rolling pin, 6) use a piping bag, 7) fold a box, and so many other things! These are all important elements in baking (well, not the no.7).

Children helping each other

So on the last day, I let them do on their own as much as they can.


At the end of the class, I gave each of them a Cirtificate of Participation in attending this 4 day baking program! The children liked baking so much that they all wanted to continue in January 2012. So I’m thinking of holding children baking class every other weekend or few times a month. Please look forward to the upcoming classes!

And to all the children and parents who joined this course, thank you once again for attending Caramel Facoty’s 1st Baking Class!