January 2017 Class Schedule*

Another one more week and it’s New Year! Then Chinese New Year is coming. Looks like we are going to be busy planning the schedule ahead and baking for these festive period…!

Today I am posting January 2017 class schedule. My macaron class is finally back with new recipe. It’s specially designed for CNY and Valentine’s day. I will also be conducting pistachio and strawberry related classes next month. Hope that I can share joy of baking and bring some happiness to your family and friends^^…

Here is the January 2017 class schedule;

1. Love Rose Macaron: CNY & Valentine Special! – Season Special Class –

 

Big and small heart shape macarons

with framboise and rose flavour buttercream

*Macarons are made by Swiss Meringue (New recipe)!

DATE:     January 15th (Sun.) 11:00am-3:00pm – FULL

                  January 21st (Sat.) 11:00am-3:00pm

                  January 26th (Thurs.) 11:00am-3:00pm

FEE:         RM250 (RM195 for members)

 

2. Choux de Noel & Tea Snowball Cookie *Request* – Basic Class –

Wreath style Cookie Choux (Earl grey tea flavour)

with Earl grey tea creme patissiere & pistachio chantilly

For details of this class, kindly refer to my previous blog Choux de Noel & Tea Snowball Cookie.

DATE:        January 14th (Sat.) 11:00am-2:30pm 

    FEE:       RM200 (RM159  for members)

3. Pistachio Pound Cake & Chilled Yogurt *Request* – Basic Class –

Rich and moist pistachio pound cake with pitted cherry inside

 Simple chilled yogurt cake

For details of this class, kindly refer to my previous blog Pistachio Pound Cake & Chilled Yogurt class.

DATE:       January 18th (Wed.) 11:00am-2:30pm

FEE:          RM200 (RM159 for members)

4. Strawberry & Pistachio Tart *Request* – Basic Class –

Strawberry tart with pistachio creme d’amande!

For details of this class, kindly refer to my previous blog Strawberry Tart.

DATE:       January 22nd (Sun.) 11:00am-2:30pm

FEE:          RM200 (RM159 for members)

For registration, kindly contact me at caramelmoko@gmail.com (Tomoko).

Thank you and have a great 2016 year end holidays!!

Cheers,

Tomoko

How was your long weekend?

 

Hi, how was your long weekend?

As for me, I had classes on Saturday and Sunday so enjoyed baking with my students (Thanks for coming to my class)! Saturday class was Japanese Souffle Cheesecake and Sunday class was Pistachio Pound Cake. I had some extra cakes from my classes, so enjoyed them with cup of coffee over the weekend! Yum yum…

 

 

 

And today, I went to my favourite cafe BEAM with my family. We had Cafe Latte. Oh… their coffee is still the best for me in KL!

I also ordered this Green Tea Waffle with Vanilla ice and fruits… I might have over eaten… I need to exercise, haha!

 

 

Hope you had a great weekend too!

Cheers,

Tomoko

 

Pistachio Pound Cake & Chilled Yogurt Cake*

 

I bake various kinds of pound cakes, and this Pistachio Pound Cake is one of my favourite!

It consists of two layers – pistachio and vanilla flavours. It has a lot of almond powder so the cake is dense yet moist. We put pitted cherry and pistachio nuts in the middle and coat with pistachio glacage (icing).  We will bake this cake in 18cm pound cake mould.

 

 

Pound cake is rather easy to make, so many of my students bake this at home after class^^. Pistachio paste is quite hard to find in the supermarket but don’t worry, you can get pistachio paste from me!

 

 

Another recipe, Chilled yogurt cake, is a very simple recipe like blanc manger. We will make this in nice plastic containers (6 cups).

We still have seats for this class. Here is the date!

DATE&TIME:            May 1st (Sun.) 11:00am-2:30pm *Labor Day* – 1 more seat left!

                  FEE:            RM200 (RM159 for members)

 

If you are interested in joining my class, kindly email me at caramelmoko@gmail.com. Thank you!

Cheers,

Tomoko

April Class Schedule*

 

Hi there!

I am posting April Class Schedule (and early May) today! Kindly note that I will be starting from 4th week of April. As for the class terms (fee, duration and others), they remain the same as before. All the classes are hands-on workshop style with maximum 6 students/class.

If you are interested in joining class, kindly email me at caramelmoko@gmail.com.

Thanks and looking forward to baking with you again^^!

 

1. “Beard Papa Style” Japanese Cookie Choux & Caramel Finacier – Basic Class – *New*

Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.

Caramel finacier with melty caramel on top

 

DATE&TIME:      April 23rd (Sat.) 11:00am-2:30pm – FULL

                                 May 8th (Sun.) 11:00am-2:30pm *Mother’s Day* – FULL

    FEE:                    RM200 (RM159  for members)

 

 

2. Japanese Souffle Cheesecake & Diamant Vanille Cookie – Basic Class – *Repeat Class*

Caramel Factory’s signature cheesecake!

Vanilla butter cookie coated with sparkling sugar

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

                  FEE:            RM200 (RM159 for members)

*For details of this class, kindly refer to Japanese Souffle Cheesecake.

 

3. Pistachio Pound Cake & Chilled Yogurt Cake – Basic Class – *Repeat Class*

Two layer cake with pistachio & vanilla flavors. 

 

DATE&TIME:            May 1st (Sun.) 11:00am-2:30pm *Labor Day* – 1 more seat left!

                  FEE:            RM200 (RM159 for members)

*For details of this class, kindly refer to Pistachio Pound Cake.

 

 

I am also planning Season Special Class in late May to June! I am thinking of either Afternoon Tea Special class or American Sweets Special class. Will update to you as soon as I confirm! Thanks.

 

See you!!!

Warmest regards,

Tomoko

 

 

 

 

 

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!!!

 

Galette de Rois & Chaussons aux Pommes*

Our premier class for this month is Pistachio Pie (Galette de Rois)!

Galette de Rois, meaning “King Cake” in English, is a celebration pie eaten in France for Epiphany (Christian holiday). The holiday falls on January 6th, but Galette de Rois is served in patisserie and boulangerie all over France during the whole month of January. It is a big event in France, even in Japan it is getting popular the last few years, and contests are held to choose the best Galette de Rois of the year both in France and in Japan.

The original Galette de Rois filling is a simple almond cream, but we will make pistachio cream and put pitted cherry together. As for the pie crust, we will make in feuilletage rapide, a faster way of making a pie, although it still takes a full day to make… But that makes the pie tastes good and I will be preparing replacement for this class.

People in Japan comparing Galette de Rois from famous pastry shops

The best part of this cake is the “feve”, a ceramic trinket hidden in each Galette de Rois. Usually when the pie is cut (by mother), family members (children) will hide under the table so that they won’t accidentally see which slice contains the feve! A person who gets this feve wears a king hat made by paper and becomes a “King” of the day, and it is said that his/her fortune will last for the entire year.

I have a few feve collection as well, and I am going to put one of these into my demonstration Galette de Rois! So let’s have an exciting tea & tasting time! Students who gets the feve will get a gift from me – A free packet of macarons, yehhh!

We will also make a few Chaussons aux Pommes (Apple Pie) using the balance of pie crust.

Here are the class schedules;

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)

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!!!

Foret Noir Pound cake*

How is your long weekend ^^?

I’ve started to bake some cakes again in the last couple of weeks! This is Foret Noir Pound Cake I baked recently. Black Forest (Foret Noir) cake is one of the most popular cakes in Malaysia, so I made it into pound cake. The bottom is moist chocolate cake and top is vanilla pound cake with dark cherry.

It looks similar to the Pistachio Pound Cake I taught in the class before, but is quite different from each other.

I’ve been developing some pound cake recipes including this Foret Noir Pound Cake. I like pound cake because it’s fun to make and nice to eat for tea time, after dinner and even for breakfast with a cup of coffee! I hope to teach this recipe end of the year once I am back, maybe for one of our X’mas menu ^^!

By the way, I am also going to teach this Pistachio Pound Cake maybe early next year because of many requests. I will get pistachio paste soon, so for those students who are looking forward to have it please wait for another 1-2 months! Thanks.

Strawberry Tart*

This is the mini size Strawberry tart! 

It’s 9cm size and we will use Korean strawberry for decoration^^.

Inside looks like this…

The green color is the pistachio paste mixed inside the creme d’amande. It matches very well with the strawberry! Yum yum…

 

Pistachio Pound Cake* March Basic Class

This is Pistachio Pound Cake from March Basic Class!

In Japan, the cold Winter is about to finish and Spring season is coming soon. Japanese like to follow season in pastries, and this pistachio green color represents the young leaves in Spring!

The pistachio paste we use is from Sicily, Italy, and is one of the best pistachio paste in the world. We will spread some pistachio nuts and place dark pitted cherry inside. Pistachio and cherry is a great match, so even if some of you might not like cherry that much, you will find that the cherry compliments the pistachio pound cake^^.

We will bake this pound cake in “sugar-batter-method” and using spatula instead of hand-mixer or whisk!

It’s always exciting to see the cutting surface for marble cake or two-layer cakes. The top is a coating of icing sugar with pistachio paste and pistachio nuts, and this is an optional. We will bake this cake in 7″ (18cm) pound cake mold.

Another cake you learn is a cold dessert – Chilled Yogurt Cake. The bottom is a whole wheat cookie.

This is a very simple yet delicious cold dessert, and I’ve been cherishing this recipe for almost… 20 years! The picture is a slice of cake, but we will make this into a plastic cup and each of you will bring back 6 pieces of them.

Here is the schedule for this class;

DATE:            March 10th (Sun.) 11:00am-2:30pm —> FULL

                            March 16th (Sat.) 10:30am-2:00pm —> FULL

FEE:                 RM180.00 (RM139.00 for members) 

If you are interested in joining class, please contact me (Tomoko) by email: caramelmoko@gmail.com. Thank you and hope to see you soon!!!