Tag Archives: Rollcake

June 2017 Class Schedule*

17 May

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Hi there!

Today I am posting June Class Schedule. Prior to Hari Raya at the end of June, I am holding a couple of Raya Special classes! For special macaron class, I will be teaching four of my favourite flavours. Please take this opportunity to learn caramel factory’s signature macarons^^.

 

 

<June 2017 class schedule>

1. Raya Special! Cafe Noisette (18cm x 9cm size) & Cafe Viennois – Special Class – 

Haezlnuts dacquoise cake, hazelnuts feuillantine, 

chocolat ganache and cafe chocolat blanc mousse

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Crispy Viennois cookie with coffee flavour

DATE:       June 7th (Wed.) 11:00am-3:00pm – FULL

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

                    June 18th (Sun.) 11:00am-3:00pm – 1 more seat left!

FEE:           RM250 (RM198 for members)

 

2. Raya Special! Macaron Class (4 flavours!) – Special Class –

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* Japanese Green Tea macaron

* Raspberry macaron

* Chocolat macaron

* Vanilla macaron

 

DATE:       June 3rd (Sat.) 11:00am-2:30pm 

                    June 22nd (Thurs.) 11:00am-2:30pm – FULL

 FEE:           RM250.-

 

 

3. Fraisier (French style Strawberry cake) & Financier au the *Request* – Premier Class –

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French style Strawberry cake with biscuit genoise (sponge cake),

creme moussline, strawberry and strawberry nappage

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Financier petit gateau with earl grey tea flavour

DATE:      June 11th (Sun.) 11:00am-3:00pm 

    FEE:     RM210 (RM169  for members)

 

4. Paris Brest & Eclair au Chocolat *Repeat*  – Premier Class – 

Paris brest

Popular choux pastry in a ring form with hazelnuts praline cream inside

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Eclair with chocolate cuustard cream

DATE:      June 17th (Sat.) 11:00am-3:00pm 

   FEE:      RM210 (RM169  for members)

 

To register for the class, kindly email me at caramelmoko@gmail.com (Tomoko).

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

 

Cheers,

Tomoko

 

May 2017 Class Schedule*

19 Apr

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Hi!

Today I am posting May 2017 class schedule ^^. 

Our theme for May is fresh lemon! I will be introducing “Week-end Citron Cake“, a French style lemon butter cake as our new recipe. Week-end Citron originates from people baking this cake on weekends to share with their family members and loved ones. Since May 14th is Mother’s Day, I think it is a great way to celebrate this day^^.

I will also be teaching Tart au Citron and other cakes from April classes. Ramadan month is starting from end of May. Let’s enjoy baking next month again!

Here is the class schedule; *Please also refer to our Class Calendar.

 

1. Weekend Citron Cake & Lemon biscotti – Basic Class –

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Fresh and moist lemon butter cake

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Lemon & pistachio biscotti

DATE:        May 6th (Sat.) 11:00am-2:30pm – FULL

                    May 14th (Sun.) 11:00am-2:30pm

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

FEE:            RM200 (RM159 for members)

2. Tart au Citron & Creme Burlee *Repeat* – Premier Class – 

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Tart au Citron – Pate Sable, Creme d’amande and Lemon Cream

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DATE:        May 13th (Sat.) 11:00am-3:00pm – FULL

                    May 17th (Wed.) 11:00am-3:00pm

FEE:            RM210 (RM169 for members)

*For details of this class, kindly refer to my previous post Tart au Citron class.

3. Double Chocolat Cream Rollcake & Mini Caramel Nuts Cake *Repeat* – Basic Class –

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Moist chocolat rollcake with

2 kinds of chocolate cream

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Caramel Cake with almond & pumpkin seeds

DATE:      May 7th (Sun.) 11:00am-2:30pm 

    FEE:     RM200 (RM159  for members)

4. Yakigashi Special *Repeat* – Season Special Class-

*Coffee Walnuts Pound cake

*Blueberry Cheese Tart

*Coffee Nuts Cookie

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Three recipes for coming Ramadan month and following Raya celebration!

Many coffees are used in this class and will keep you awake! The tasting session is with the hand-dripped coffee, and I am asking the Coffee & Macaron class graduates to pour us a nice cup of coffee^^*.

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DATE:      May 28th (Sun.) 11:00am-3:30pm 

   FEE:      RM250 (RM195  for members)

*For details of this class, kindly refer to my previous post Yaigashi Special Class.

To register for the class, kindly email me at caramelmoko@gmail.com (Tomoko).

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

Cheers,

Tomoko

August 2016 Class Schedule*

19 Jul

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Hi there! I hope everyone has had a good Raya holidays. After a relaxing week, it’s back to work at the kitchen testing out some new recipes and refining old ones:) Today I would like to post our August 2016 class schedule.

It’s in the midst of summer in Japan ^^, so I am introducing a cooling desert called Valencia, which is one of the specialty of the renowned patisserie Sadaharu Aoki!

Here is the class schedule;

*Please refer to Class Calendar as well.

 

<August 2016>

1. Valencia ~Sadaharu Aoki Style Entremet Cake~ & Gianduja Sable – Premier Class –

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Dacquoise, Chocolat Mousse, Chocolat Biscuit, Orange Mousse

with crunchy paillete feilletine

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Hazelnuts cookie sandwiched with praline chocolat

DATE:     August 18th (Thurs.) 11:00am-3:00pm – FULL

                 August 27th (Sat.) 11:00am-3:00pm – FULL

   FEE:     RM210 (RM169 for members)

*I will be repeating this class on September weekend. Thanks!

 

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

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Greentea roll cake with greentea ganache & strawberry

maccha finache

 

DATE & TIME:    August 25th (Thurs.)    11:00am-2:30pm – FULL

FEE:                       RM210.00 (RM159.00 for members)

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

 

 

 

3. Tart au Tiramisu & Chocolat Orange Finacier -Premier Class- *Request*

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DATE:      July 21st (Thurs.) 11:00am-3:00pm

                  July 24th (Sun.) 11:00am-3:00pm – 1 more seat left!

                  August 20th (Sat.) 11:00am-3:00pm – FULL

    FEE:     RM210 (RM169 for members)

 

 

4. Bread class 1 ~ Japanese snow white bread & Ham and cheese roll ~

Japanese snow white bread

Snow White Bread

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Ham and Cheese Roll

(We will use Halal Chicken Ham)

DATE:       August 13th (Sat.) 10:00am-1:30pm – FULL

    FEE:      RM200 (RM159  for members)

 

5. Bread class 2 ~ Chocolate bagels & Japanese donuts ~

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Chocolate walnuts bagels

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kinako & chocolate coating

DATE:       August 13th (Sat.) 2:00pm-5:30pm

    FEE:       RM200 (RM159  for members)

 

 

<Coffee & Macaron Master Course>

Coffee & Macaron Course is an intensive 2-day course designed for students that are interested in mastering  the art of making macarons and coffee brewing (focusing on hand-dripping). For more details of this course kindly refer to my blog post; Coffee Making and Macaron Master Course!

 

 

As for the date and fee;

DAY 1:   July 31st (Sunday) 10:30am-5:00pm

DAY 2:  August 7th (Sunday) 10:30am-5:00pm

FEE:      Promotion RM990 (original price RM1,290) – 3 more seats left!

*It’s a full day course with 30 minutes lunch break. We will make various types of macarons (more than 12 kinds) over these 2 days. Each session will start with macaron making and you will learn about coffee in the 2nd half of the day tasting delicious macarons and coffee. It’s a fun class and I am looking forward to having good time with you!

 

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

I am looking forward to hearing from you!!!

 

Cheers,

Tomoko

May & June 2014 class schedule*

25 Apr

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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 –


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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!

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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

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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 –

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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 –

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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-

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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 –

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

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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!

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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.

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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!

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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

 

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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!!!

 

 

March 2014 Class Schedule*

27 Feb

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!

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<MARCH 2014 Class Schedule>

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

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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 –

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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-

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maccha finache

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-

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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

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macarons photo

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.

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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

                               

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<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 

 

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<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!!!

 

Chocolate Cake with Pear*

6 Nov

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I made another cake using comported pear – Chocolate Cake with Pear.

This cake is a bit unique. You bake it thick in a square mold and slice it into half. Then you cut them into rectangular shape, put cream and swirl into round cake. I guess it’s quite hard to imagine…^^;…

Anyway, after decoration the cake becomes like this.

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oops, I’ve already eaten some!

It’s a really nice and moist cake, the texture is as soft as eating meringue, but the decoration part is tedious as always. I like the chocolate cake itself, so am thinking of making this into different shape for the class. Though the cake is really fragile and soft, I am not sure whether I can do it… It’s challenging!

I also made a simple Chocolate Rollcake with comported pear inside. Chocolate and pear is a good match!

Maccha rollcake*

8 Jul

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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!