Tag Archives: Lemon

Lemon cakes & happy Mother’s Day!

12 May

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We are in the midst of baking lemon cakes. This is Tart au Citron, a refreshing lemon tart with tart crust, creme d’amande (almond cream), lemon cream and italian meringue on top. I prepared many lemons for this class and also for the Weekend au Citron class for this coming weekend!

 

 

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I am looking forward to baking with you again. Have a great weekend and Mother’s Day!

 

Cheers,

Tomoko

 

 

May 2017 Class Schedule*

19 Apr

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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 –

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Fresh and moist lemon butter cake

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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 – 

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

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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 –

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Moist chocolat rollcake with

2 kinds of chocolate cream

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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

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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^^*.

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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

Honey Lemon Cupcakes*

2 Jul

I baked Honey Lemon Cupcakes! The lemon on top is just a decoration, but there is squeezed lemon juice inside!

This is another kind of Lemon Cake I baked before.

My mother used to make me Lemon Cakes when I was young, and these cute lemon molds were passed to me from her.

Although the taste is not the same as my mother’s one, this recipe always reminds me of my mother’s baking and brings me back to my old days. So it is one of the most memorable and precious cakes for me…

Continue reading

Weekend au Citron

1 Apr

Today I baked Weekend au Citron (Lemon butter cake).

Like its name, this cake is originally baked on weekends. The shape is normally in stylish square with lemon flavoring glace a l’eau (icing)  and pistache (pistachio) coated on top. I wanted to make it in square shape as well, originally was going to flip over the cake before the coating, but since the cake grew nicely into a mountain shape, I decided to just keep it this way.

The icing – Glace a l’eau – is very important for this cake. It gives the cake its lemon flavoring. This refreshing cake also goes well with coffee!

Yakigashi set

1 Feb

Yakigashi is a general term of baked sweets in Japanese such as cookies, ducquoise, madeleine, finanche and other kinds of butter cakes.

The other day I made yakigashi set- 4 kinds of small yakigashi!


~From left~

Vanilla madeleine: Simple madeleine rich in butter and vanilla taste.

Maccha madeleine: Using very good maccha powder, it really has taste of maccha.

Douceur au tea: Using earl grey tea leaves and small amount of salted lemon. Refreshing taste!

Gallette chocolat: Using very good quality bitter chocolate (70% cacao). Thick and crunchy.


When you bake those “yakigashi”, the quality of ingredients matters a lot because it directly affects their taste. Butter, flour, vanilla, chocolate… those can make a huge difference in taste even though the recipes are the same.

Which yakigashi would you like to try?