CLASSES

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Type of class : Personal  
Instructor :  Yasmin bt. Sanusi
Location : Taman Cheras Indah, Kuala Lumpur.  Close to Taman Shamelin/ Tesco Ampang.  Map at the top page. 
Others :  Aircond kitchen, lunch is provided only for classes of 4 hours or more.  Free-flow of drinks.
 
CLASS RESERVATION:  Please Whatsapp to Yasmin, 019-3805344.  Deposit is 50% of the class fee. Date will only be reserved for you once payment of deposit is done.   Balance of fee is to be paid during class.  Deposit 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 : minbakingproject@gmail.com.  SMS : 019-3805344 )

CLASS CANCELLATION : Deposit is forfeited if you cancel your attendance 3 days before the date of the class. No children or non-paying person is allowed in class.  Thank you.

Students’ work can be seen in my FB Page and Instagram.

CAKE DECO CLASSES 

BUTTERCREAM FLOWERS 

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Time : One day course, from 10 am to  2.30 pm ++ 
Fee per person :  RM380 personal class
Recipes given :  Vanilla cake, Swiss meringue buttercream, Italian meringue buttercream, American buttercream. 
Demo – How to make American buttercream ( no baking, we will be using a 9 inch marble cake from Jusco bakery) 

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

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Time : One day course, from 10 am to 2.30 pm++ 
Fee per person :  RM300 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.  Student have to bring apron, tissues, a 9 inch cake board & 9 inch cake box to take back the cake.

FANCY COOKIE BAKE & DECO

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Time : One day course, from 9.30 am to 12.30 noon++
Fee per person : RM300 personal class
Recipes learned  : Vanilla sugar cookies. Royal icing.
Free recipe : Chocolate sugar cookies
Demo : Baking vanilla sugar cookies from scratch and making royal icing.

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 

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Time : One day course, from 9.00 am to 2.00 pm++
Fee per person : RM400 Personal class
Class type : 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

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Time : One day course, from 9.30 am to 2.30 pm 
Fee per person : RM300 personal class
Recipes learned :   Sweet buns & Wholewheat loaf 
Free recipe : Sweet potato buns, Donuts & Pandan roll with coconut filling
 

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.

Danish baking class
Time : One day course, from 9.30 am to 3.30 pm++
Fee per person  : RM350 personal class. 
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 & two 10 inch box/ tupperware to take back the pastries.

SOAPMAKING CLASS 

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Time : One day course, from 10 am to  1 Pm++
Fee per person :  RM350 for personal 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.