Raya Special Macaron Class*

 

Hi there! Ramadan month is starting. It’s been hot lately… I hope you take good care of yourself and have a good month ahead!

By the way, I will be conducting Raya Special Macaron Class in June. This is Caramel Factory’s signature macarons, using Italian meringue method. We will be making 4 kinds of popular flavours in the class; Japanese Green Tea, Raspberry, Chooclate and Vanilla macarons.

 

 

The class will be held hands-on and I will be teaching how to make macarons in details. Macaron making can be quite tricky but if you practice a few times, I guarantee you can make nice macarons successfully even at home!

You can bring these macarons to your seasonal gatherings!

 

 

 

 

 

Here is the class schedule;

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

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

 FEE:           RM250.-

 

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

 

Thank you and I look forward to hearing from you!

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

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

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

April Class Schedule*

 

Hi there!

I am posting April Class Schedule (and early May) today! Kindly note that I will be starting from 4th week of April. As for the class terms (fee, duration and others), they remain the same as before. All the classes are hands-on workshop style with maximum 6 students/class.

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

Thanks and looking forward to baking with you again^^!

 

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

Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.

Caramel finacier with melty caramel on top

 

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)

 

 

2. Japanese Souffle Cheesecake & Diamant Vanille Cookie – Basic Class – *Repeat Class*

Caramel Factory’s signature cheesecake!

Vanilla butter cookie coated with sparkling sugar

DATE&TIME:            April 30th (Sat.) 11:00am-2:30pm

                  FEE:            RM200 (RM159 for members)

*For details of this class, kindly refer to Japanese Souffle Cheesecake.

 

3. 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.

 

 

I am also planning Season Special Class in late May to June! I am thinking of either Afternoon Tea Special class or American Sweets Special class. Will update to you as soon as I confirm! Thanks.

 

See you!!!

Warmest regards,

Tomoko

 

 

 

 

 

January – Basic B Class Menu

When you are asked to choose A or B, which one would you choose? Perhaps people will instinctively choose A. But here is the Menu B!

The menu for January Basic B Class is; Quatre-quart Caramel & Japanese Pudding.

Quatre-quart, meaning one-quarter in French, is a pound cake. This is a basic yet very important cake that can be applied to other kinds of pound cake, muffins, and cupcakes! We will learn this cake in a sugar-batter method, and will put the melting caramel inside.

Another menu is Japanese pudding. I don’t have a picture right now, but this is a smooth and vanilla rich pudding with bittersweet caramel at the bottom.

As you can see, the theme of this class is Caramel. So for those who like caramel, this class should be an attractive one^^.

 

Here are the class schedules and the fee. We only have one more day left, so please email/sms/call me if you are interested in. Thank you!

 

DATE:    January 15^th (Sun.) 2:30pm-6:00pm    FULL

                    January 28^th (Sat.) 2:30pm-6:00pm

     FEE:       RM180  RM126/class

email: caramelmoko@gmail.com

h/p: 012-352-3106

January – Basic A Class Menu

Hi there! Thanks for visiting my blog.

I’d like to explain more about the cakes you’ll learn in my January classes^^. (Please refer to my previous post for all the classes in January)

First, for January BASIC A Class, the menu is Japanese Souffle Cheesecake & Diamant Vanille.

Japanese Souffle Cheesecake is a soft and fluffy type of classical cheesecake. Honestly speaking, I didn’t know that this type of cheesecake was originally from Japan until I came to Malaysia. Every time I see “Japanese Cheesecake” at the shops, I was wondering Why Japanese? Since this type of cheesecake is quite common in Japan, I thought that they exist all over the world. But then I found out that Japanese invented this cake because we tend to like less heavier & less sweet type of cakes!

You might have tried Souffle Cheesecake / Japanese Cheesecake in some of the shops in KL, but trust me, Caramel Factory version is the best! hehe… As you bite into the cake, you can feel its soft and delicate texture!

Diamant Vanille, meaning diamond in English, is a traditional French iced box sable/cookies. The name came from its look, coated with sparkling sugar. It’s simple to bake yet so delicious! We will use Madagascar vanilla beans and oh, this cookie uses no egg! So it’s friendly for people with egg allergy. Also, this cookie will remain crunchy even after few days.

It will for sure be a perfect item for the coming Chinese New Year gifts!

Here are  the class schedule;

DATE:       January 15^th (Sun.) 10:00am-1:30pm FULL

                       January 20^th (Fri.)  2:30pm-6:00pm (few more seats available)

                      January 28^th (Sat.) 10:00am-1:30pm FULL

We still have some seats, so please contact me by email or sms if you are interested in joining the class!!!

email: caramelmoko@gmail.com

sms: +6-012-352-3106