Instructor : Yasmin bt. Sanusi Location : Taman Cheras Indah, Kuala Lumpur. Close to Tesco Ampang. Map at the top page. Others : Aircond kitchen, lunch is provided only for classes of 5 hours or more. Free-flow of drinks. Small class not exceeding 8 students.
CLASS RESERVATION: Please email to email@example.com or sms/ WA to Yasmin, 019-3805344 to check for seats availability. Deposit is 50% of the class fee. Balance to be paid during class. Payment can be made online thru cimbclicks or maybank2u. Or thru ATM machine. ACCOUNT NO :Yasmin binti Sanusi Bank : CIMB, Account no : 7010574615 OR Bank : Maybank, Account no : 114094010793 ( Beneficiary Payment Alert, please use email : firstname.lastname@example.org. SMS : 019-3805344 )
CLASS CANCELLATION : Deposit is forfeited should you decide to cancel or unable to attend the class. You may send someone to replace yourself. No children or non-paying person is allowed in class.
or request for a Personal class.
- 3D Jelly flowers
- Buttercream collection – bake & deco
- Buttercream flowers
- Buttercream side designs
- Fondant wedding cake
- Fondant figurine
- Fancy cookies bake & deco
PERSONAL CLASS – 1 to 1 or small own group
- Baking – Cakes/ pastry etc – see top page “PERSONAL CLASS”
- Baking – Danish
- Baking – Breadmaking
- Baking – Choux pastries
- Baking – Cinnamon Sticky buns
- 3 tiers fondant wedding cake
3D JELLY FLOWERS
Time : One day course, from 9.30 am to 1.00 pm Fee per person : RM320 (RM370 for personal class) including tools Recipes given : 3 recipes of Jelly – transparent base, flower & bottom layer. Demo : how to make transparent base and flower jelly (we will not be making the bottom layer as it involve same technique).
100% hands-on : Students will work in a group of 4. They will colour the jelly for the flowers. Using syringe and nozzles to inject flower petals, leaves and filler flowers into the transparent jelly. Students will practice on a 3 inch jelly and then create their own design on a 7 inch jelly, and bring home their work. Fee includes a set of 10 nozzles (flowers and leaves), syringe, needle & 2 packs (12 gm each) of seaweed jelly powder. Students need to bring apron, tissue, a 9 inch cake board and 9 inch cake box.
This class is suitable for beginners. In this class, we will be baking vanilla cupcakes from scratch. Explanation on each type of buttercream and its difference, pros & cons will be given. The instructor will demo how to make all the buttercream above. Students will use all of the buttercream to pipe on their cupcakes (simple design). Students will take back a few decorated cupcakes. All ingredients are provided. Please bring apron, tissue, a 9 inch cake board and 9 inch cake box .
100% hands-on : Introduction to piping tip/ nozzle. Making icing of different consistency. Colour mixing, handling piping bags. Crumb coat and how to iced a cake. Decoration of one 9 inch cake with flowers – Normal rose, ribbon rose, David Austin rose, chrysanthemums, carnation, daisies, gerbera daisies, leaf and filler flowers. Making side design. Students will take back the cake. All ingredients provided. Students need to bring apron, tissue, a 12 inch cake board and 12 inch cake box .
BUTTERCREAM SIDE DESIGN
Time : One day course, from 9.30 am to 2.30 pm
Fee per person : RM300 (RM350 for personal class)
Recipes given : American buttercream & vanilla cake.
Demo – How to make buttercream. No baking of cakes is included. Explanation on the technique to bake mini cakes.
100% hands-on (using 6 mini cakes, size about 3″ x 2″ each ) : Introduction to piping tip/ nozzle. Making icing of different consistency. Colour mixing, handling piping bags. Crumb coat and how to iced mini cakes. Making 6 side designs – petal, ruffles, basket weave, rosette, ribbon & lace. Students will take back all the cakes. All ingredients provided. Students need to bring apron, tissue, a 12 inch cake board and 12 inch cake box.
FONDANT WEDDING CAKETime : One day course, from 9.30 am to 1.30 pm Fee per person : RM300 (RM350 for personal class) Recipe given : Fondant and Gumpaste (flower paste) Demo – How to make fondant from scratch.
100% hands-on : Colouring sugarpaste and marbling. How to cover a round cake with fondant. Crimping & embossing. How to make swag, frill & ribbons (fabric effect). How to make basic gum paste roses. Colouring with Pearl dust. Decorating one 7 inch cake dummy (Styrofoam) with the above deco. We will not be using real cake, but you can bring your own cake. Diameter not more than 7 inch, preferable solid like butter cake. The fee includes all ingredients. Students only have to bring apron, kitchen towel, a 9 inch cake board & 9 inch cake box to take back the cake.
100% hands-on : Colouring sugarpaste and marbling. How to cover a round cake with fondant. How to make figurines – swan, sheep, cow, cat, simple girl/ boy. How to make landscape. Decorating one 7 inch cake dummy (Styrofoam) with the above deco. We will not be using real cake, but you can bring your own cake. Diameter not more than 7 inch, preferable solid like butter cake. The fee includes all ingredients. Students only have to bring apron, kitchen towel, a 9 inch cake board and a 9 inch cake box to take back the cake.
FANCY COOKIE BAKE & DECO
100% hands-on : How to adjust consistency of Royal icing for decorating. Colouring royal icing. Piping and flooding techniques. Decorating the cookies that we bake with Royal Icing. The price includes all ingredients. Students have to bring apron, tissues & 2 big boxes or tupperware to take back the cookies. (around 10 pieces, the cookies can’t be stacked as they may not be dried enough).
PERSONAL CLASS ONLY upon request
Time : One day course, from 9.30 am to 3.30 pm Fee : RM380 for personal class only Recipes learned : 2 master recipes
100 % hands on :
- Learn how to make soft enriched Asian-style bread dough which can be turned into varieties of buns and sandwich. We will be using the water-roux / custard/ tangzhong method, to make soft bread without the use of bread improver/ conditioner. The dough will then be turned into different shapes of bun, with filling.
- Learn how to make a basic White bread with Poolish (pre-ferment) French/ Artisan-style. This dough can be turned into baguettes, focaccia, sandwich loaf or pizza. Student will be taught techniques on how to bake the artisan breads using Dutch Oven and Pizza stone.
Student will learn hands-on how to mix, shape and all aspect of baking bread. The price includes all ingredients. Student need to bring apron, kitchen towel and 2 big boxes to take back the bread.
DANISHTime : One day course, from 9.30 am to 3.00 pm Fee : RM350 for personal class only Recipes learned: Danish pastry, fillings – cream cheese Free recipe : Puff pastry
- Hands-on : Making the dough and butter block, laminating the dough
- Demo - Making cream cheese filling
- Hands on : Shaping, proofing, baking & garnishing the pastries
The price includes all ingredients. Student has to bring apron, tissues & 2 boxes to take back around 15 pcs of danish.
We will be making from scratch Japanese cream puff, eclairs and deep-fried churros. Student will learn technique to pipe and assembling the finished bakes. The price includes all ingredients. Student has to bring apron, tissues & 1 big box to take back the baked pastries.
CINNAMON STICKY BUNS
The price includes all ingredients. Student has to bring apron, tissues & a 7 inch box to take back the baked pastries.
3 TIERS FONDANT CAKE
100% hands-on : Students may choose their own cake design, or follow the standard design taught in class : We will basically learn how to cover cakes and cake board with fondant. Making fabric effects. Construction of pillar and stacked cakes. Learn how to make simple flowers and also figurine -bride & groom. The price includes all ingredients. Two bottom tiers will be real cakes and top is styrofoam. Student has to bring apron, kitchen towel, cake boards size 12 & 8 inch, cake boxes size 12 inch and 8 inch.