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

Orange Souffle Cheesecake & Orange Chocolat Cookie*

Our first menu of this year is Orange Souffle Cheesecake! It’s a light Japanese souffle (cotton) type of cheesecake with a hint of fresh orange flavor… ^^ Although the texture is similar to our Caramel Factory’s signature Japanese Souffle Cheesecake, the baking method is different and this one is more straight forward way of making.

Moist and melty…

Each of you will make this cake in a 18cm round mold.

Another menu for this class will be Orange Chocolat Cookie (18pcs)! We will pipe out this cookie in a round shape and sandwich with dark chocolate ganache and homemade orange peel. My daughter saw this cookie and thought that they are macarons! Yes, it’s very cute and also nice to give to your friends and family for the coming CNY gift or Valentine Day’s gift^^!

Here are the class schedules.

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.

Lastly, I will be waiting for you with keemun tea, which is known as one of the world’s best tea, for this class. Its unique fruity flavor goes very well with fresh orange flavor!

Cheers,

Tomoko

Orange Pound Cake*

Another cake using orange peel, Orange Pound Cake! Very straight forward, hehe…

It’s a simple pound cake with lots of orange peel inside (I could have put even more). I used “slim pound cake” which is half the size of my regular 18cm pound cake mold, so baked a bit shorter time. It seems like I took out a few minutes too early… I actually like darker color in pound cakes.

But the pound cake tasted nice anyway ^^.

I baked two, so wrapped one and gave it to my friend ^^.

I’m baking another pound cake right now, as I am expecting my friends’ family tomorrow.

Have a good weekend !!!

Orange Chocolat Cookie*

This is Orange Chocolat Cookie!

It’s a chocolate cookie with chocolate ganache and orange peel inside. I used Callebaut Ghana (60%) chocolate for chocolate ganache, as its sour taste matches the orange flavor. As you know, chocolate and orange are a good match and I’ve used this combination in my recipes before (Orange Chocolat Finacier and Entremet Orange Chocolat).

Cookies generally tastes better just baked, but for this cookie I found it nicer after sometime in the fridge. It’s nice to eat cold, and will last crispy for about a week or more. I’m thinking of teaching this recipe in our second menu ^^.

 

 

Orange Peel*

Speaking of dried fruits, I made “Orange Peel” a while ago. I don’t really eat dried fruits or peel on its own, but seeing we eat so many oranges every day, I’ve decided to turn the skin into peel and use them for some baking! It so happened that the recipes I’ve wanted to bake mostly had orange peel in the ingredients, including the “Spice Fruits Cake” I baked the other day, so that was a good motivation!

Just a simple note of how to make orange peel;

Orange Skin: 240g

Granulated Sugar: 240g

Water: 400ml

Slice orange skin into 5mm thick and soak into water for a short while to wash. Boil in hot water (enough to cover the orange skin) for 20 minutes to soften.

Sieve into another bowl and soak into fresh water for overnight. Change water a few times. This is to take out some bitterness.

In a pot, put orange skin, granulated sugar and water and boil them for 30-40 minutes until the water evaporates and the orange skin becomes shiny. Off the fire. You can add some liquor (like Cointreau or Grand Marnier) as you like.

Keep them in clean and tight container!

 

I’ve made couple other cakes using this home made orange peel, so would like to show you in the new posts. Thanks^^!

 

Spice Fruits Cake*

Here is the photo of the Fruits Pound Cake I baked!

I used this lovely Kugulof mold which I recently bought. Kugulof is a type of cake, more like a brioche bread using yeast, and is eaten in certain areas of Europe such as Holland, Switzerland, Germany and Alsace, France mainly during Christmas season.

 

Mine is not a kugulof and is a pound cake, but I decorated it in Christmas style because it’s just like the Christmas fruits cake “stollen“ using spice and lots of dried fruits such as; apricot, resin, cranberry, orange peel, lemon peel and walnuts! To enhance the cinnamon spice taste, I also used Cassonade sugar as I wrote in my previous post.

The funny thing is that I used to not like dried fruits at all, but as I grew older I started to appreciate those and now I love them! Maybe part of the reason is that I use them for baking a lot so can appreciate the ingredients more.

Hmm~, lots of fruits and what a nice cinnamon flavor^^!