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!!!

March 2014 Class Schedule*

Hi there!

It’s been a very busy few weeks for me and my family, so sorry for the late post! I have been focusing on developing a new course, along with perfecting the Coffee Making and Macaron Master Course. Along the way I’ve also designed a few new classes for the coming months.  

Here (finally) is the March schedule! Since it’s a beginning of Spring season in Japan, we are going to use many green tea ‘maccha’ and strawberry this month!

—————————————————————————————————————-

<MARCH 2014 Class Schedule>

1. Saint Honore Caramel *choux pastry! – Premier Class –

Pate foncer (pie) at the bottom, creme caramel and cream puff tower.

DATE & TIME:    March 8th (Sat.)    11:00am-3:00pm – FULL

                                March 23rd (Sun.) 11:00am-3:00pm

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

2. Green Tea Dacquoise – Basic Class –

 

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

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

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

 

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

DATE & TIME:    March 26th (Wed.)    11:00am-2:30pm – FULL

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

4. Strawberry Pistachio Tart *Request lesson* -Premier Class-

DATE & TIME:    March 19th (Wed.)    11:00am-3:00pm – FULL

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

5. 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

                               

 

<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 

 

<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

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

*January & February class are finished.

FEE:                       RM1,290.

*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!!!

 

Maccha rollcake*

I had Maccha Rollcake for my tea time today!

I combined lemon cream together with whipping cream to make the cake tastes fresh and lighter. It almost tastes like cream cheese. Yes, maccha goes well with citron as I also used the combination for Opera Maccha cake. Whipping cream can be combined with other creams such as sour cream, custard cream, and lemon cream to give variety in rollcake flavor. You can also change the rollcake to chocolate flavor using cocoa powder, and put some orange scent in the cream as chocolate and orange goes well.

Rollcake is simple yet nice and fun to experiment! And of course, it tastes delicious!

Japanese Maccha Rollcake*

It’s July!

This is Japanese Maccha Rollcake from July Basic class. The rollcake is a “souffle” type of rollcake (similar to Rollcake au Fruits some of you might have learned before) and the texture is slightly chewy and moist than the normal swiss roll you find.

The inside cream has a little bit of lemon flavor together with maccha ganache. Yes, continuing from last month we have green tea and lemon as a theme^^.

Another menu for this class is Chocolate Maccha Muffins, which has two layers of chocolate and green tea flavor cake. We will bake in 2 1/2oz size muffin molds (5pcs).

Here are the schedule for this class.

DATE:        July 6th (Sat.) 11:00am-2:30pm —> FULL

                    July 21st (Sun.) 11:00am-2:30pm —> FULL

                    July 24th (Wed.) 11:00am-2:30pm

FEE:            RM180 (RM139 for members)

*In case the class is full, I will put you on a waiting list.

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

Opera Maccha*

This is Opera Maccha from June Premier Class!

It’s a layer cake with green tea butter cream and chocolate ganache with a hint of green tea and lemon. Traditional Opera uses a lot of butter cream, but I realized that Malaysians found it a bit heavy (Opera here is more like a chocolate layer sponge cake), so I reduced the amount of butter and increased the sponge layer to made it lighter than the original one.

It has many layers (from the bottom): Coating chocolate, a few layers of biscuit maccha (green tea sponge cake), green tea butter cream, chocolat ganache with a hint of lemon, and glacage coating.

Another menu for this class is Green Tea Snowball Cookie. It’s a light and melty cookie!

Here are the class schedules.

DATE:        June 9th (Sun.) 11:00am-3:00pm —> Full

                    June 22nd (Sat.) 11:00am-3:00pm —> Full

FEE:            RM195 (RM149 for members)

By the way, due to limited classes, a lot of my classes become full already. However, if you are interested in joining, please contact me (012-352-3106/caramelmoko@gmail.com) so that I can put you on a waiting list. Sometimes I will have cancellation at the last minute.

*To my students, 

The CAKE KNIFE you were ordering has finally come. If you were requesting for it, kindly remind me so that I can pass it to you. Thanks^^!

 

Kyoto Green Tea Chiffon Cake*

Our new menu for June Basic Class will be Kyoto Green Tea Chiffon Cake & Rich Scone!

This vivid green color comes from the maccha green tea powder from Japan^^. (Will let you know where you can get them at the end of post.) I tried out various brand from other countries which is supposed to be a high-end product but Japanese maccha powder is by far the best… green tea comes from Japan, after all. So when you purchase green tea powder, make sure to check the origin of country ya!

We will spread white chocolate chip that goes well with green tea flavor.

As chiffon cake is normally eaten with fresh cream, we will also make red bean cream and stuff it in the middle hole. We will use red bean also from Japan, Hokkaido.

Another menu for this class will be Rich Scone. Why Rich scone? — Because we use a lot of cream in this recipe.

I just introduced Scones in Afternoon Tea Special Class, but since I received many requests on another type of scone, I decided to teach again next month. I didn’t know scone was so popular!

Here are the class schedule;

DATE:        June 1st (Sat.) 11:00am-2:30pm —> Full

                    June 12th (Wed.) 11:00am-2:30pm

                    June 30th (Sun.) 11:00am-2:30pm —> Full

FEE:            RM180 (RM139 for members)

To register for this class, please email me at caramelmoko@gmail.com

By the way, 1 U is having a Japan Fair right now until this weekend May 26th (Sunday), so if you are planning to join the class, please check out and get them when it’s easily available!!! I also got few packets from them (right side) – RM23.00 per 80g pack. It’s nice and reasonable.

Thank you and hope to see you soon!

Hinamatrusi Special Class*

Another class we have this weekend is- Hinamatsuri Special Class (Japanese Children’s Day)! Honestly speaking, I might be the one looking forward to this class the most, haha. I am thrilled to celebrate Japanese children’s day (Girls’ Day) together with you all.

The traditional color theme for Hinamatsuri is pink, green and white. If you google the image of Hinamatsuri, you will find those Japanese dolls together with 3 layered-color mochi served in front of them. It’s perhaps something like the mandarin orange for Chinese tradition?

I made 3 layered cookies instead of mochi

The menu for this Hinamatsuri course is; Japanese Cream Puff, Mini Maccha Muffin and Sakura Cookies.

Japanese Cream Puff (each of you will bring back 10 pieces): You get to learn the tips of making crispy cream puff skin together with delicious creme. We will put strawberries inside.

Mini Maccha Muffins (10 pieces): Enjoy the scent of green tea! We will use green tea powder from Japan. For the Sakura Cookies, which is the third item in this class, we will be using green tea powder from local supplier. We will see the difference of those two green tea powders.

During our ‘food-tasting’ time, we will coordinate the table in a Hinamatsuri Afternoon tea style!

And I’ll be teaching you additional item Strawberry Milk Tea. This lovely tea is like a dessert!

I will also be preparing some small surprise for the students.

The schedule for this class are;

DATE:  March 3rd (Sat.) 10:30am-3:30pm

                March 24^th (Sat.) 10:30am-3:30pm

     FEE:   RM250 (RM162 for members)

We still have some seats for tomorrow class, so if you are interested in joining, please contact me via email/sms: caramelmoko@gmail.com/012-352-3106

I look forward to hearing from you soon!

Blue Lady from H.R.Higgins

Selecting a drink that goes with sweets is one of my pleasure!

Coffee? Tea? Hot? Iced? What kind of flavor?

When I baked Yakigashi set, I chose Blue Lady from H.R.Higgins to match with my cookies. It’s a fruit flavored tea with dried mallow flowers, dried marrygold flowers and a grapefruit flavor.

Cookies, madeleine and tarts – those that make your mouth kind of dried would go well with tea rather than coffee. Tea is also a perfect drink when you have few kinds of pastries to munch on!

Yakigashi***

You blink your eyes and it’s already the end of August! Hari Raya holiday has come and people go back to their hometowns. Got any gifts or snacks to bring back to your family members?

By the way, these are Yakigashi sets I made the other day (previous post on yakigashi). I like to bake cookies and small baking items in one go so that I can munch on many kinds at a time!

These are the kinds I baked this time;

Gallete Bretonnes: A thick round cookie rich in butter, originally from Bretagne region in France.

Maccha Madeleine: Petit madeleine with maccha taste, using maccha from japan.

Vanilla Sable: Simple cookies yet rich in vanilla taste. Melts in your mouth.

Cocoa Sable: Using black cocoa powder, it tastes like oreo.

Osatsu Sable: Osatsu (sweet potato) paste rolled inside vanilla cookies.

This is Osatsu Sable.

I baked them a lot and kept them in air-tight containers. Just put them on a dining table and it already looks nice! You can serve like this to the guests or,

you can pack them in a box like this and give it to your friend!

Want some… ? ^^