BAKING PROJECT

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.  Thank you.

CAKE DECO CLASSES 

BUTTERCREAM FLOWERS 

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.  Making flowers –  Normal rose, ribbon rose, David Austin rose, chrysanthemums, carnation, daisies, gerbera daisies, Russian tip flowers, leaf and filler flowers. Making side design – basketweave.  Student will take back the cake.  All ingredients provided. Student need to bring apron, lots of tissues, a 11 inch cake board and 11 inch cake box. 

FONDANT WEDDING CAKE

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.  Student have to bring apron, tissues, a 9 inch cake board & 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.  Student  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).  

BAKING CLASS

FRENCH DESSERT DEMO CLASS 

Although it is a demo, students will assist in class (some hands-on).  We will be baking together :

• 1.  Chouquette
• 2.  Matcha financiers
• 3.  Lemon madeleines
• 4.  Cannelés

Free recipe :  Speculoo cookies & Chocolate cream puff.   The price includes all ingredients. Student  has to bring apron, pen,  tissues & a big tupperware to bring back the baked desserts.  Lunch is included

BREADMAKING

1.  Learn how to make soft multi-purpose buns which can be filled with either sweet or spicy condiments We will be using the water-roux/ tangzhong method to make the bread.  A favourite with children for everyday eats.

2.  Learn how to make soft healthy wholewheat sandwich loaf which is suitable to make sandwiches.  With no artificial preservatives, colors or flavors.   Sponge method.

Student will learn hands-on how to mix, shape and all aspect of baking bread.  The price includes all ingredients. Student  has to bring apron, tissues & two units of 9 inch box to take back the breads.  Big tupperwares are also ok.  Lunch is included.

DANISH PASTRY 

Suitable for beginners.  We will be using Pastry Margerine which is easier to handle in our warm weather / hot kitchen.  The technique to make Danish, Croissant & Puff Pastry is similar.  So if you know how to make Danish you will be able to make other types of laminated dough.

• 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 & two 10 inch box/ tupperware to take back the pastries.

SOAPMAKING CLASS 

Class will begin with the introduction / theory of soapmaking – common definition, tools needed, safety guideline, types of carrier oils, colorant, fragrance, additives, how to use online lye & fragrance calculator etc.  Student will then make 2 types of soap, 100 % hands-on :

1. Melt & pour method – we will melt, colour, add fragrance & additive to the soap base.  It will then be poured into individual small moulds. The soap will be ready in 1 hour.
2. Cold process method – we will be making a loaf of moisturizing body soap containing olive oil, coconut oil, palm oil & castor oil.  I will guide you on the steps from beginning to end.  This soap can be unmold & cut after 24 hours. It needs to be cured for 1 month before using.
3. Free recipe – whipped cold processed soap.  For the making of dessert-type soap i.e.   cupcakes frosting, macaron, meringues kisses etc.

All ingredients are provided. No free tools.  Student need to bring apron, tissues, a 9 inch cake board and 9 inch cake box.  Please wear long sleeve shirt and long pants to avoid splashes of lye (dangerous).  Student will bring home a total of about 1 kg of soaps.  Lunch is included.