Tag Archives: Tea

Fraisier Cake & Financier au The*

27 Feb


Premium menu for March class is Fraisier, a French style Strawberry cake. In Japan we have Strawberry short cake, a lighter type of Strawberry cake with pate a genoise (sponge cake), fresh cream and strawberry. Many of the traditional French cakes use buttercream in their cakes, and so as Fraisier cake.


Following the tradition, in the class we bake biscuit genoise and make it into thin slice and sandwich with creme moussline and strawberries. The traditional Fraisier cake has marzipan on top. In the class, we will coat with strawberry nappage. I will use Korean strawberries in this class ^^*!


The second menu for this class is financier au the, a tea flavoured petit gateau. Since we use egg yolk for the Fraisier custard cream, we use egg white for this buttercake!

Here is the class schedule;

DATE:      March 4th (Sat.) 11:00am-3:00pm

                   March 9th (Thurs.) 11:00am-3:00pm

                  March 26th (Sun.) 11:00am-3:00pm – FULL           

    FEE:     RM210 (RM169  for members)

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

I will be repeating this class in April. Thanks.

Thanks and I look forward to hearing from you!



Choux de Noel & Tea Snowball Cookie*

30 Nov


Our 2016 Christmas Lesson #1. is Choux de Noel, a Japanese style cookie cream puff in wreath shape filled with earl grey tea creme patissiere (custard cream) and pistachio chantilly. We will decorate it with some strawberries and blueberries.


The key for this class is to make cream puff grow nicely, and you will be learning some tips to make it successful. Hope everyone’s choux becomes nice shape^^!

The crunchy cookie on top has a hint of cinnamon so that the combination of tea x cinnamon spice will remind you of hot chai and Christmas spice cookies and cakes.


Another recipe for this class is Tea snowball cookie. It’s an earl grey flavored cookies coated with icing sugar, and if you like you can also add some cinnamon spice to its decoration.

Let’s enjoy the last month of year 2016 with some nice cookies and cakes!

Here is the schedule for this class;

DATE:   December 3rd (Sat.) 11:00am-2:30pm – FULL

               December 18th (Sun.) 11:00am-2:30pm 

   FEE:    RM200 (RM159 for members)

Thanks for your support and I will be looking forward to hearing from you!!!

December 2016 Class Schedule*

24 Nov


Today I would like to post December 2016 class schedule. Thanks for waiting!

Christmas season is coming and I am excited to introduce some Christmas style cakes and cookies to you! “Pistachio x Red berries” is my theme for this year’s Christmas. We will make this combination into Choux wreath and Entremet layer cake. I will also be repeating some popular classes from the past such as Strawberry Short Cake and Raspberry Cheesecake. Of course, gingerbread cookie too. I myself cannot go through Christmas without baking those items!

Here is the class schedule;  *Kindly refer to Class Calendar as well.

1. Choux de Noel ~Earl Grey Tea x Pistachio~ & Tea Snowball Cookie – Basic Class –

Wreath style Cookie Choux (Earl grey tea flavour)

with Earl grey tea creme patissiere & pistachio chantilly

DATE:       December 3rd (Sat.) 11:00am-2:30pm – FULL   

                    December 18th (Sun.) 11:00am-2:30pm 

    FEE:       RM200 (RM159  for members)


2. Entremet de Noel ~Framboise x Pistachio~ & Sable au Citron – Premier Class –

Entremet layer cake with pistachio dacquoise, pistachio pain de gene,

raspberry mousse & vanilla mousse

DATE:      December 10th (Sat.) 11:00am-3:00pm – FULL    

                 December 15th (Sun.) 11:00am-3:00pm

                  December 23rd (Fri.) 11:00am-3:00pm – 1 more seat left!

    FEE:       RM210 (RM169  for members)


3. Strawberry Short Cake & Pate de Fruits Framboise *Repeat* – Basic Class –


Japanese style Strawberry Short Cake


Pate de Fruits, a French style jelly, in raspberry flavor 

DATE:        December 17th (Sat.) 11:00am-2:30pm 

    FEE:       RM200 (RM159  for members)


4. Raspberry Cheesecake & Ginger bread cookie *Repeat* – Premier Class – 

Non-baked type of layer cheesecake with sable, biscuit joconde,

and raspberry coulis in between

DATE:       December 20th (Tue.) 11:00am-3:00pm – FULL

    FEE:       RM210 (RM169  for members)


5. Caramel Nuts Tarte & Sable Mandian – Premier Class – *Request*

Caramel Walnuts Tart

Sable Mandian, using cassonade sugar and various nuts!

DATE:        December 7th (Wed.) 11:00am-3:00pm 

    FEE:       RM210 (RM169  for members)


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

Thanks and I look forward to hearing from you!

Afternoon tea @ Cameron Highlands Resort

15 May


During our trip to Cameron Highlands, we stayed in Cameron Highlands Resort, one of the YTL’s resorts. The hotel room was nice, the service was great, and the breakfast and tea at Jim Thompson’s tearoom was excellent!


I enjoyed afternoon tea with my parents while my husband took care of the kids^^ (thank you…). One great thing about this hotel is that they had kid’s room, where kids could enjoy small slides and blocks whenever they want to.


Jim Thompson’s napkin


So this is the three-tier afternoon tea set, RM80++ for 2pax (including 2 choices of BOH Tea).

There were scones, a few kinds of sandwiches, madeleine, red velvet cake, eclair, cheesecake, strawberry tart, lavender macaron and strawberries. The quality was high and I especially liked their scones and eclair!


And this was the breakfast I had. It was not a buffet type and you select from the menu and that made everything fresh and nice. I, of course, chose their pancakes and waffles over savory dish like omlette. I loved the waffle so much that I ordered it again next morning.



Waffle with lots of berries and creamDSC_1269

Apple cinnamon pancakes

After I came back home, I baked some scones and enjoyed them over a cup of BOH Tea and Cameron Highland Strawberry jam!



Thank you for visiting our blog!

Happy Anniversary*

25 Nov


It was me and my husband’s anniversary yesterday, so I made a special Strawberry Short Cake!

I like to eat Strawberry Short Cake (it’s very Japanese^^) but I seldom bake this cake because it’s tedious to make and rather costing because of strawberry and fresh cream. So every time I make this cake I do feel special!


After thinking how to decorate the cake… I decided to just go for a simple one. I initially wanted to put many strawberries on top but the strawberries I found were too big and kind of ugly…^^; so I had to slice them all into smaller pieces.

If you notice, I kept one to make into a heart shape^^*.

Strawberry short cake

The cake itself is 15cm round but it is 4-tiers cake! I baked two sponge cakes and stack them up to give some height. It looks lovely and gorgeous, isn’t it^^?


It was so tasty that I probably finished more than half of the cake by myself… Japanese love to eat cream so this is no problem for me. My husband liked it too, so I was glad I managed to make our anniversary cake this year again.


I served them in my favorite tea pot & cups from Wedgewood. The tea we had was also from Wedgewood – English Breakfast. Happy Anniversary to us^^*!

Tips to make iced tea*

24 Aug


Today I’d like to introduce you some tips make an iced tea! Iced tea is quite easy to make but you cannot simply make by putting ice into the tea.

First of all, you need to know that there are tea leaves suited for the iced tea. In other words, there are tea leaves that are not suited for the iced tea. When you cool down iced tea, sometimes you notice that the tea becomes white and creamy in color and not transparent (it’s called cream-down or milk-down). This is caused by the tannin and caffeine contained in the tea leaves. So if tea leaves contains a lot of these two items such as Darjeeling tea and Assam tea, it is not suited for the iced tea. The tea leaves that contains less of tannin and caffeine are Sri Lankan tea, Earl grey tea, and some flavored teas.

However, these teas also contain some amount of tannin and caffeine, so as the time goes by it will slowly start becoming creamy in color. So, try to reduce the tea extraction time so that you can refrain tannin and caffeine from coming out and do not keep it in the fridge and drink within the same day!


This is one of my favorite flavored teas that I got from my student – Strawberry Flavored Tea from FORTNUM & MASON. It tastes nice especially cold, and whenever I serve this tea in the class, students asked me where this is from. FORTNUM & MASON is a popular brand worldwide, but unfortunately I haven’t seen it in Malaysia… (The closest you can get is in Takashimaya, Singapore?)

But you can get many kind of nice tea leaves in Malaysia these days (like TWG and Harrods), so enjoy your tea time keeping those “tips” in mind^^!

Tea time* Darjeeling tea

15 Aug


Today’s tea time~

I had darjeeling tea (second flush) with home-made madeleine for today’s tea time.

Speaking a little bit about tea, Darjeeling tea is known to be one of the three best teas in the world – together with Keemun from China and Uva from Sri Lanka. Darjeeling is grown in the Northern east part of India (West Bengal) and there are more than 8o over tea farms in this district. There are three picking seasons for darjeeling tea and those are first flush in spring, second flush in summer and autumnal in autumn. The second flush I had today is known to have its unique muscatel flavor. Because of its nice color and fragrance, darjeeling tea is called “The champagne of Tea”.


Just like coffee, the grade of tea leaves is described more and more in details these days and you can often see which farm it came from in the package. The one I had today was from Risheehat, one of the most popular darjeeling farms among Japanese tea buyers.

By the way, I recently bought these tea cups and really like the color and the design. It’s made in Turkey. Matching the cups and plates together with the cakes is another joy during tea time. I enjoyed the darjeeling aroma and had a relaxing time today!