Tag Archives: souffle cheesecake

How was your long weekend?

2 May

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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…

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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!

 

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Hope you had a great weekend too!

Cheers,

Tomoko

 

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April Class Schedule*

29 Mar

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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*

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Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.

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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*

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Caramel Factory’s signature cheesecake!

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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*

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Two layer cake with pistachio & vanilla flavors. 

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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.

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See you!!!

Warmest regards,

Tomoko

 

 

 

 

 

Orange Souffle Cheesecake & Orange Chocolat Cookie*

10 Jan

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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.

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Moist and melty…

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

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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.

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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

January 2014 class schedule*

4 Jan

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 alikeCourse 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)

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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*

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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)

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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

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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

DATE & TIME:    January 26th (Sun.)   11:00am-5:00pm

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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 

DATE & TIME:    January 29th (Wed.)   11:00am-5:00pm —> CANCELLED

 

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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

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!!!

Classes*

7 Aug

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We had macaron class today! We made Caramel Factory’s best selling two flavors – Chocolate and Vanilla flavors! Students macarons all turned out nice and I was happy to see them excited, rushing back home to practice before they forget the procedure. Yes, it’s best to practice immediately after you learned! Macarons are a bit tedious to make and you might need a couple sessions before it turns out successful, but please don’t give up.

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By the way, we have Japanese souffle cheesecake and Japanese cream puff classes this weekend, both Caramel Factory’s specialty! For Japanese cream puff class, I am going to teach you another recipe – Eclair au chocolateither demonstration or hands-on depending on the time (most probably hands-on). So for those who are joining Sunday class, please look forward to it!

The class schedule is;

Japanese souffle cheesecake & Diamant vanille:  August 10th (Sat.) 11:00am-2:30pm

Japanese cream puff, Eclair au chocolat & Vanilla viennois:  August 11th (Sun.) 11:00am-2:30pm

Have a great Raya Holiday!!!

Tomoko

November Class Schedules*

6 Nov

Please find our November schedule! We have following three choices(all basic classes) for this month^^.

1. Japanese Souffle Cheesecake & Diamant Vanille

DATE:       November 24th (Sat.) 10:00am-1:30pm              

    FEE:       RM180 (RM135  for members)

Japanese souffle cheesecake is a very soft and moist cheesecake, sometimes called as “cotton cheesecake” in Malaysia. Each of you will bake this in 7″ size mold. Diamant Vanille is a traditional French butter cookie. It’s sparkled with sugar and has a nice vanilla flavor!

2. Charlotte Poir & Apricot Sable 

DATE:       November 17th (Sat.) 10:00am-1:30pm —> FULL

    FEE:       RM180 (RM135  for members)   

Charlotte Poir means “lady’s hat” in French from its lovely shape. It’s a cold dessert – pair mousse. We will bake biscuit a la cuillere for the cake part and fill it with caramel mousse. The combination of caramel mousse and pair is excellent! Apricot sable is a traditional French style cookie. We will sandwich with our homemade apricot jam.

3. Strawberry Rollcake & Madeleine

DATE:       November 22nd (Thu.) 10:30am-2:00pm       —> FULL       

    FEE:       RM180 (RM135  for members)

This is a Japanese style swiss roll. The texture is moist and bouncy because of its unique way of making. We will bake it in 13″ size tray and wrap them with strawberry and other fruits! Madeleine is a traditional French butter cake. It’s baked in a petit shell mold. It has a hint of vanilla and lemon flavor.

To register for classes, please contact us by email/sms; caramelmoko@gmail.com / 012-352-3106 (Tomoko). Thank you and we are looking forward to seeing you soon!

Members’ Promotion of the month!

5 Sep

It’s already September, and Caramel Factory is now 9 months old! Today we have an exciting news about macarons!

First for members, this month’s macaron workshop class will be 30% off (additional 15% discount) from the original price!

I will be teaching Caramel flavors for the first time together with my regular Belgium Chocolate (milk & dark chocolate). It’s the off-white macarons in this photo and has a hint of coffee taste in the crust. So for those of you who hasn’t learned my macarons or wants to learn my caramel flavor, please take this opportunity to join my class! Here is the date.

DATE:      September 16th (Sun.) 3:00pm-6:30pm

FEE:         RM135 (RM195)

MENU:     Belgium Chocolate & Caramel macarons

 

 

Another great news is that Coffee Planet has opened up a new branch in Tower 3 KLCC (It’s a new building next to the twin towers)! Congrats to them! You know, I have been supplying my signature cake Japanese Souffle Cheesecake and Jumbo size macarons (flavors: chocolate, vanilla, caramel, lemon and mango) to their first branch in Laman Seri Shah Alam. I will also be supplying these two items to the new branch, it’s great that my cakes are traveling so far^^!

Thank you so much for all your supports!