Tag Archives: Mango

Mango Rare Cheesecake*

5 Jun

DSC_0168

 

Hi there!

So this is the photo of Mango Cheesecake! As some of you may have noticed, I made change on the topping mango cream part from the previous photo and made it creamier. From bottom; Digestive cookie crust, hazelnuts crumble, rare cheesecake, and mango passion cream!

 

DSC_0184

 

 

Oh yes, we have a surprise in this cake! This one, the one that everyone thinks it’s a banana is actually hazelnuts crumble! It’s not as crunchy as the crumble you put on top of the muffins (because of the size and baking time), but goes very well with the cake.

Mango and passion goes very well too and adds freshness to this cake! In the class we will put in fresh mango as well.

 

DSC_0195

 

This cake goes very well with coffee… and my daughter loved this cake, too…

 

DSC_0206

 

 

I will be repeating this class with Cranberry & White chocolate scone sometime in July. So if you are interested in class, please look forward to it!

 

Thanks for visiting my blog ^^!

 

 

Advertisements

Mango mango mango~*

1 Jun

Mango Rare cheesecake

 

I just finished Mango Cheesecake & Cranberry Scone class. Thank you all for coming!

I haven’t been able to post the details of this class but would like to take a photo and introduce to you by next week. I will definitely repeat this class in July, so if you haven’t joined please look forward to it ^^.

As for July class schedule, I am posting on 14th June (Saturday) night! Here are the class I am thinking of conducting;

Mango Cheesecake & Cranberry Scone 

American Sweets Special 

* Hokkaido Chiffon Cake & Miroir Cookie

* Summer Orange Pound Cake 

New Classes

 

DSC_0126

By the way, there was a slight date change in Tart au Mango & Coconuts Sable class. It will be on 12th June (Thursday) 11am-3pm. We still have a few seats so please contact caramelmoko@gmail.com if you are interested in joining!

 

Thanks for visiting my blog, always^^!

 

 

 

 

 

June 2014 Class Schedule* (re-post)

22 May

DSC_0126

 

Hi there!

I am re-posting my June 2014 Class schedule as some of you might be wondering (I posted it together with our May 2014 class schedule). We only have a few classes next month and most of the classes are already full (sorry><!) except Tart au Mango on June 12th (Thursday). I will be travelling back to Japan from 16th June to 30th June, so I will see you in July again!

By the way, the fasting month will be starting end of June to July. I will be conducting classes during the fasting month as usual, but there might be some change in class time. I will post July schedule in middle of June, but just so you know, I will list down some of the classes I will be repeating at the bottom of this blog. Thanks and I will see you soon!

 

<June 2014 class Schedule>

1.  Mango Cheesecake (Non-baked type) & Cranberry Scone – Premier Class – 

Mango Rare cheesecake

Non-baked type of cheesecake with fresh mango!

DSC_0051

Cranberry 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)

 

 

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

DSC_0488DSC_0134DSC_0677

 

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

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

 

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

DSC_0769

maccha finache

 

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

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

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

 

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

DSC_0126

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

TS00575

DATE & TIME:    June 12th (Thurs.) 11:00am-3:00pm – FULL

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

 

<July 2014 Class Ideas>

Mango Cheesecake & Cranberry Scone

American Sweets Special 

* Hokkaido Chiffon Cake & Miroir Cookie

* New classes

 

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!!!

 

 

May & June 2014 class schedule*

25 Apr

DSC_0875

 

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 –


DSC_0831

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

 

Hazelnuts cocoa sable

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 – 

Mango Rare cheesecake

Non-baked type of cheesecake with fresh mango!

DSC_0051

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 – 

Paris brest

 Choux pastry with hazelnuts praline buttercream

DSC_0735

 

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 –

DSC_0488DSC_0134DSC_0677

 

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 –

DSC_0164

Green tea opera with a hint of lemon flavor

green tea snowball cookie

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-

DSC_0769

maccha finache

 

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 –

DSC_0126

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

TS00575

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!

DSC_0880

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.

IMG_0055

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!

DSC_1271

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

 

IMG_2204

DSC_3208

 

macarons photo

<MACARONS>

Italian meringueBelgium 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!!!

 

 

This is how it’ll look like ~Mango Rare Cheesecake~

16 May


So this is the final version of Mango Rare Cheesecake from this month’s Premier Class!

The photo is a bit dark… but it’s a tropical cake! For the class details please check out my previous post .

Thank you so much for visiting my blog!

    DATE:  May 20th  (Sun.) 2:30pm-6:30pm

                  May 30th (Wed.) 10:30am-2:30pm

                 

    FEE:       RM195 (RM146  for members)

 

To sign up on classes, please contact us by email/sms: caramelmoko@gmail.com/ 012-352-3106 (Tomoko). We are looking forward to hearing from you! Thank you!

Premier Class* Mango Cheesecake & Fondant Chocolat!

15 May

This month Premier Class menu is Mango Rare Cheesecake and Fondant Chocolat!

Rare Cheesecake is a Non-baked type of cheesecake using ‘gelatine’. If you’ve noticed, I added some mango in this cheesecake. You know, mango and cream cheese is a great match^^!

I am still in the midst of finalizing this recipe, so the photo is just a sample and it’s going to have more layers. The structure of this cake will be Biscuit Joconde, Cheesecake, and Mango gelee (jelly).

Biscuit Joconde is an almond rich cake that is often used in the layered cakes such as Opera. And Mango gelee can be replaced to any other types of fruits gelee such as Framboise (Raspberry), Blueberry, and Strawberry.

If you are too lazy to make so many layers, of course you can take out the mango gelee part, but I hope to introduce you to some nice combination and make you all hmmm~><*  especially since it’s a premier class. That’s my job right? hehe…

I shall be able to post the finalized photos by this Thursday or so!

今月のプレミアムクラスは、マンゴーレアチーズケーキフォンダンショコラです☆

マンゴーレアチーズケーキの構成は、アーモンドの香りたっぷりのビスキュイ・ジョコンドをボトムに敷き、マ ンゴーのジュレ、濃厚なチーズケーキを層仕立てに組み合わせます。 ただいま最終試作段階中! 今週木曜日には、完成像を載せられると思いますので、もう少々お待ち下さい♪


Another menu for this class will be Fondant Chocolat.

Fondant Chocolat is a chocolate cake with melting chocolate inside. We are supposed to have this cake warm so that the chocolate melts out when you cut the cake. The photo is a green tea flavored chocolate and that’s why it’s green in color, but I am still deciding whether to make it into chocolate or strawberry chocolate flavor. Please hang on to this too!

サブメニューは、フォンダンショコラです。 中からトロケるショコラは、抹茶、ミルク、それとも苺味のショコラのどれにしようか検討中です。 こちらも一緒にブログ更新させていただきますので、数日お待ち下さいね!

このレッスンの日程は下記を予定しております。 皆様からのご連絡、お待ち致しております~。

Theme: Cheesecake, Biscuit Joconde, Gelee, fondant ganache

        DATE:  May 20th  (Sun.) 2:30pm-6:30pm

                  May 30th (Wed.) 10:30am-2:30pm

                 

    FEE:       RM195 (RM146  for members)

To sign up on classes, please contact us by email/sms: caramelmoko@gmail.com/ 012-352-3106 (Tomoko). We are looking forward to hearing from you! Thank you!

Class Schedules for April and May!

13 Mar

Hi there! I’d like to announce class schedules for April and May!

Our theme for April and May will be cold desserts! We will be making various kinds of cold sweets such as mousse, dacquoise and rare cheesecake. We also have a Afternoon Tea Special Lesson, which we enjoy 5-6 kinds of gorgeous petit gateaux (small desserts) over a nice hot cup of teas! On top of that I’m delighted to inform you that we will be having a Bread Course starting from next month. For details of all the course and schedule, please refer to below lists. Thank you!

4月と5月のお教室スケジュールを更新致しました!

4~5月のテーマは冷んやりスイーツ☆ ムース系やダッコワーズ、そしてチーズケーキもレアチーズケーキが登場致します。 また、スペシャルレッスンでは、数種類のスイーツを美味しいお紅茶と共にお学びいただけるお得なアフタヌーンティーレッスンを予定しております。 さらに、たくさんの生徒さんのご要望にお応え致しまして、来月よりパンコースのレッスンも開始致します。

日程・コース内容の詳細は下記をご覧下さいませ☆

<APRIL NEW MENU>

1. Basic Class 

    MENU:  Dacquoise au Caramel Sale & Mango Mousse

Theme: Biscuit (sponge cake), Caramel Buttercream, Piping Heart shape, Mousse


DATE:  April 1st  (Sun.) 2:30pm-6:00pm

                  April 11th (Wed.) 10:30am-2:00pm

                  April 14th (Sat.) 10:00am-1:30pm

FEE:       RM180 (RM135  for members)

2. Premier Class 

     MENU: Caramel Chocolat Mousse & Hazelnuts Finache

*macaron is not included in menu

Theme: Mousse, Glacage Chocolat (chocolate coating), Caramel, Finache

DATE:  April 14th (Sat.) 2:30pm-6:30pm

                  April 15th (Sun.) 10:30am-2:30pm

                  April 20th (Fri.) 10:30am-2:30pm

FEE:       RM195 (RM146  for members)

3. Afternoon Tea Special Class

This special lesson provides you 4-5 kinds of petit gateaux suitable for the gorgeous afternoon tea time! The lesson includes baking session, table coordination, and food tasting session over 2 kinds of English tea; Darjeeling and Assam tea. This class is also fun to join together with your friends^^!

アフタヌーンティーレッスンでは、4~5種類のプチガトーを美味しいお紅茶と一緒にお学びいただきます! レッスン内容は、お菓子作りからテーブルコーディネート、そして作りたてお菓子を2種類のお紅茶とともにお召し上がりいただける、大変魅力的な内容となっております。 お友達と一緒にぜひともご参加下さい!

     MENU: 2 kinds of Scones, Chocolat gateau or mini-tartlettes, sable cookie, panna cotta and sandwich (details TBA)

     *2 kinds of tea and Caramel Factory’s Special macarons are provided during food-tasting session!


DATE: April 28th (Sat.) 10:30am-3:30pm

                May 13th (Sun.) 10:30am-3:30pm

                May 23rd (Wed.) 10:30am-3:30pm

FEE: RM250 (RM165 for members)


<MAY NEW MENU>

1. Basic Class 

    MENU: Maccha Rollcake & Blanc Manger (Mousse)



Theme: Maccha Green Tea Rollcake & Blanc Manger (Mousse)

DATE:  May 12th (Sat.) 2:30pm-6:00pm

                  May 18th (Fri.) 3:00pm-6:30pm

                  May 27th (Sun.) 10:30am-2:00pm

FEE:       RM180 (RM135  for members)


2. Premier Class

    MENU: Rare Cheese Cake (Non-baked type) & Fondant Chocolat

Theme: Cheesecake (non-baked type), fondant chocolat

DATE: May 20th (Sun.) 2:30pm-6:30pm

                 May 26th (Sat.) 10:30am-2:30pm

                 May 30th (Wed.) 10:30am-2:30pm

                

FEE: RM195 (RM146 for members)



<BREAD COURSE>

Starting from April, we will be having Bread Course2 PARTS / 3 sessions each Each session is about 3-4 hour and you will learn two kinds of breads. You are required to take course (sessions) in sequence due to difficulty and teaching method of making breads. By the end of the course, you will be a Japanese bread making expert^^!?

4月からパンコースも登場致します! コース内容は、全部で2コース(各3レッスン)となっており、それぞれ3~4時間/レッスンで2種類のパンをお学びいただきます。 各コースとも、難易度の点から、レッスンは1・2・3の順でお学びいただく形になります。 ぜひともご家庭の食卓に美味しいパンを登場させませんか?

<PART 1>

FEE: RM345 for all 3 sessions (RM130/session in case of single payment each time)

Session 1: Table Roll & Roll Bread

DATE: April 21st (Sat.) 10:30am-1:30pm

                 May 19th (Sat.) 10:30am-1:30pm

Session 2: Soft Bagels (2 kinds)

DATE: April 21st (Sat.) 2:30pm-5:30pm

                 May 19th (Sat.) 2:30pm-5:30pm

Session 3: Healthy Pumpkin Bread & Anpan Bread

DATE: May 18th (Fri.) 10:30am-2:00pm

<PART2>

Fee: RM390 for 3 sessions (RM150/session in case of single payment each time)

Session 1: Japanese Doughnuts (2 kinds)

DATE: TBA

Session 2: Japanese Snow White Bread & Filling

DATE: TBA

Session 3: Cinnamon Bun & Coffee Sugar Roll

DATE: TBA


<Other Classes>

1. Premier (March Menu)

    Menu: Tiramisu & Swirl Sable

DATE: April 7th (Sat.) 10:30am-2:30pm

FEE: RM195 (RM146 for members)

2. Special Macaron Workshop

     Menu: Belgium Chocolat & Vanilla Rose

DATE: April 8th (Sun.) 10:30am-2:00pm

                 May 27th (Sun.) 3:00pm-6:30pm

FEE: RM195 (RM162 for members)

3. Special Cupcake Workshop

     MENU: Vanilla Swirl & Red Velvet Cupcakes

DATE: April 1st (Sun.) 10:30pm-2:00pm <– CHANGED!

FEE: RM195 (RM162 for members)

<Children Baking Program> Intermediate Course – Age 8yrs to 14yrs

Starting from March, we have created intermediate course for children age 8 – 14 years old. Children will learn the basic skills of baking systematically and will improve its baking skills every month.

March 13th (Thu.) & 14th (Fri.):School Holiday Program

Menu – New York Style Cheesecake & Chocolate Nutty Brownies – RM150/2 day course

April 22nd (Sun.) 10:30am-1:30pm: Healthy Carrot Cake with Cream Cheese Frosting – RM85/class

May 20th (Sun.) 10:30am-1:30pm:Chocolate & Vanilla Marble Pound Cake – RM85/class


To join our baking class, please contact us by email/sms: caramelmoo@gmail.com/012-352-3106 (Tomoko)

I am looking forward to hearing from you!