Hari Raya Baking*

 

I hope you are all doing well^^.

Hari Raya celebration is still going, and we also baked macarons and other cakes during the festive period! The flavours are Belgium chocoalte, Caramel, Japanese green tea, Raspberry ganache and Vanilla macarons. Macaron making can be quite tedious and time-consuming, but it’s also fun to make and it feels accomplished when they are ready on a tray like this!

 

 

I also baked Japanese Cookie choux for some event. Both children and adults liked this cream puffs very much. I hope to bake them again soon!

 

Cheers,

Tomoko

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!

Butterscotch Macaron*

 

It’s weekend~. Any plan for baking this weekend?

This is Butterscotch Macarons I made the other day. The base is my caramel macarons and I just added butterscotch flavours that one of my students company make. It was nice!

Have a great weekend to you all!

 

 

We made a fun video! Vol.1

 

 

May & June 2014 class schedule*

 

Hi there, I blinked my eye and it’s already end of April! My daughter started going to Japanese kindergarten this month. She is excited with her new school life and as a parent, I feel very happy to see her enjoying and adjusting to her new life. But to this change and rather hectic life, I fell sick  this week…>< We all must take care of health, ya! And I always wish that my Caramel Factory baking class is a place for you to put away all your stress and give you relaxing and exciting moment. I truely appreciate your daily care and understanding to my shop and classes…

By the way, today I would like to post May and June class schedule, since I am planning to go back to Japan in middle to late June! Please check out the class details below. Thanks!

 

<May and June 2014 class Schedule>

1. Hazelnuts Caramel Banana Tart & Hazelnuts Cocoa Sable – Premier Class –

Crispy hazelnuts tart, hazelnuts creme d’amande  with caramelized banana and hazelnuts

 

Cocoa sable with crunchy hazelnuts

 

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

                                May 30th (Fri.)    11:00am-3:00pm – FULL

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

2. Mango Cheesecake (Non-baked type) & Cramberry Scone – Premier Class – 

Non-baked type of cheesecake with fresh mango!

Cramberry 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)

 

3. Paris Brest (Almond Praline) & Eclair au Chocolat *Request Lesson* – Premier Class – 

 Choux pastry with hazelnuts praline buttercream

 

DATE & TIME:    May 22nd (Thurs.)    11:00am-3:00pm – FULL

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

 

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

 

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

                                       July – TBD

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

 

5. Opera Maccha & Green tea snowball cookie *Replacement Lesson* – Premier Class –

Green tea opera with a hint of lemon flavor

DATE:        May 10th (Sat.) 11:00am-3:00pm

FEE:            RM210 (RM169 for members)

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

 

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

 

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

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

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

 

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

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

DATE & TIME:    June 11th (Wed.) 11:00am-3:00pm

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

 

7. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

     DAY 3 – Replacement class on May 11th (Sunday)

     *We will conduct this course again in July! Please look forward to it!

This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!

Course Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robusta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

– Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Papua New Guinea, Blue Mountain, etc.)

– Iced Coffee Making (Cooling method) 

– Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot

 

 

<MACARONS>

Italian meringue: Belgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron

 

Here are the class schedule;

DATE	DAY 1	DAY 2	DAY 3
January	26th (Sun.)	–	–
February	15th (Sat.)	16th (Sun.)	23rd (Sun.)
March	–	1st (Sat.)	15th (Sat.)
April	11th (Fri.) &13th (Sun.)	18th (Fri.) &20th (Sun.)	25th (Fri.) &27th (Sun.)
May			11th (Sun.)

*January – April class are finished.

FEE:                       RM1,290.

*6 students maximum.

For details of this class, please refer to my post Coffee Making & Macaron Master Course.

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!!!

 

 

Green Tea Dacquoise & Fondant Chocolat au Maccha*

Our March Basic class menu is Green Tea Dacquoise & Fondant Chocolat au Maccha (newly added)!

Dacquoise is a meringue and almond base cake with butter cream inside, just like macaron, but the cake is softer and also chewy. The cake crust is easy to make but we need to handle with care to keep the texture! We will sandwich green tea butter cream which consists with green tea powder + anglaise sauce + italian meringue + butter. It’s a very nice butter cream that melts in your mouth. This can be used as macaron fillings, too!

In this class we will also make Fondant Chocolat au Maccha and eat during the tasting session. It’s a Fondant Chocolat with melting maccha ganache inside. This cake is simple to make too!

Here is the class schedule;

DATE & TIME:    March 16th (Sun.)  11:00am-2:00pm

                               March 21st (Fri.) 11:00am-2:00pm

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

 

 

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!!!

January 2014 class schedule*

Happy New Year 2014!!!

Another year has passed! 2013 has been a fruitful and busy year, both professionally and personally. We welcomed a new addition to our family, as well as introducing new menu items in our classes:)

We are happy to announce our schedule for January 2014!

This year Caramel Factory will begin offering longer form courses, aimed at providing a more in-depth and immersive experience. In addition to our regular classes, we are now offering a 3 day course: ‘Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons’. The course is for casual and more serious bakers alike. Course details are listed below.

Hope everyone is having a great start to the year and hope to see you all soon!

1. Orange Souffle Cheesecake (18cm whole) & Orange Chocolat Cookie (18pcs)

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

                                 January 25th (Sat.)  11:00am-2:30pm 

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

*8 students maximum.

2. Pistachio Pound Cake (18cm pound) – Request Lesson*

DATE & TIME: January 14th (Tue.)  11:00am-2:00pm *Public Holiday* – FULL

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

*8 students maximum.

3. Pistachio Pie (Galette de Rois – 21cm whole) & Apple Pie (Chaussons aux pommes -3pcs)

DATE & TIME:    January 16th (Thurs.)   11:00am-3:00pm – FULL

                               January 18th (Sat.)  11:00am-3:00pm – FULL

                               January 19th (Sun.) 1:00pm-5:00pm – 1 more seat left!

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

*6 students maximum.

4. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

Caramel Factory is pleased to announce our new intensive course for all pastry and coffee aficionados! This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making, known as the best way of making coffee. All participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory.

Course Structure

<Day 1>

1. Introduction To Hand-Dripping Coffee

    History of Coffee: Arabica and Robsta

    Countries and Roast grade

2. Macaron Making (Italian meringue): Belgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron

DATE & TIME:    January 26th (Sun.)   11:00am-5:00pm

 

<Day 2>

1. Step by Step of Making Hand-Dripping Coffee: Make your own Cafe au lait (by Kalita method)

    Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Blue Mountain, etc.)

2. Macaron making (French meringue): Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron 

DATE & TIME:    January 29th (Wed.)   11:00am-5:00pm —> CANCELLED

 

<Day 3> 

1.  Introduction to Other Coffee Making Techniques: Syphon and Espresso machine

     Iced Coffee Making (Cooling method)

2. Macaron making: Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

DATE & TIME:    January 30th (Sun.)   11:00am-5:00pm —> CANCELLED

FEE:                       RM1,290.

Introductory Price (first 6 customers): RM990.  

*6 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!!!

Macron macaron macaron*

I was making macarons whole day today! I think I’ve made more than 250pcs… in requested turquoise color, oh yes, just like my shop wall color! It’s for someone’s wedding event this week. I am very happy that my macarons are chosen for these special occasions. ^^ Thank you!

Sometimes my macarons turn into those masterpiece – macaron tower! I supply custom made macarons (colors and flavors are up to customers) and the finishing will be made by someone else. 

We also supply our macarons to cafes (around Shah Alam) every week, and that makes my days Very busy apart from preparing for classes and conducting classes…

And because I make so many macarons, sometimes I bring back the extras home and have them with a nice cup of coffee! yum yum…

Macarons*

We made many many macarons in the last two weeks due to big orders for wedding events! Photo is for someone else who fell in love with our macarons and came to pick up yesterday^^. Yes, we take orders for macarons (5-7 days in advance)! Our 3 best selling flavors are chocolate, vanilla and caramel.

Meanwhile, if you wish to make on your own, you have a chance to learn the exact same recipe in the coming classes – for chocolate and vanilla macarons! We have 2 classes this month: on June 14th (Friday) 11:00am-2:30pm & June 29th (Saturday) 11:00am-2:30pm.

Macarons are quite difficult to make and even after you learn, please be prepared to fail a few times at home^^;. But don’t worry, I’ve been receiving pleasant comments from my students that they successfully made them at home. You can tell that these are the patient and hardworking students! hehe… Wishing everyone’s success in future!

For details of class schedule, please refer to my previous post Macaron Special Class*.

Thank you and I am looking forward to hearing from you!

Tomoko

Macaron Special Class* Dates added!

 

Hi there! One of our Caramel Factory’s specialty Macaron Special Class will be conducted this month!

I will be teaching 2 flavors – classic Belgium Chocolate Macaron and Vanilla Macaron. We will bake 2 kinds of crusts together with inside ganache. Each of you get to bring back 12pcs (6pcs per kind) or more!

Since this class was popular, I added another class in June. Thus both dates are still available. Here are the schedules.

 

DATE:         June 14th (Fri.) 11:00am-2:30pm —> Added!

                     June 29th (Sat.) 11:00am-2:30pm

FEE:            RM195 (RM169 for members)

 

 

 

 

 

 

 

To register for this class, please email me at caramelmoko@gmail.com (Tomoko). Thank you and I am looking forward to seeing you!