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CLASS RESERVATION:  Please email to minbakingproject@gmail.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  (click on the link).  Or thru ATM machine.

CLASS CANCELLATION : Deposit is forfeited should you decide to cancel or unable to attend the class.

PERSONAL / ONE TO ONE CLASS :  PLEASE CLICK HERE.  

CAKE DECORATING CLASSES

BUTTERCREAM

1. Buttercream cake & cupcake deco – RM300
2. Buttercream side designs deco – RM300
3. Buttercream flowers love cake  - RM400
4. Buttercream flowers cupcake – RM300

FONDANT

1. Fondant cupcake deco, RM250
2. Fondant cake deco -wedding, RM250
3. Fondant figurine deco – farmland , RM250
4. 3 tiers fondant wedding cake deco, RM450

SUGARFLOWERS

1. Sugarflower – Roses, RM300
2. Sugarflower – Peony, RM300
3. Sugarflower – Orchid : Cattleya & dendrobium, RM300

BAKING CLASSES

1. Classic cakes – RM350
2. Chocolate cakes – RM380
3. Fancy cookies bake & deco – RM250
4. Macarons – RM300
5. Petit fours – RM350

Students’ previous work can be seen here.  Class details :

BUTTERCREAM CAKE & CUPCAKE DECO

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 6 inch cake with roses and basketweave.  Decoration of 6 cupcakes, each using different nozzels  – teddy bear, piping gel, clown, elmo, bunny & swirl.  Students will take back one 6″ round butter cake and 6 cupcakes which they have decorated.  All ingredients provided. Students need to bring apron, tissue, a 9 inch cake box and a high container for 6 cupcakes.

BUTTERCREAM SIDE DESIGNS   

100% hands-on (using 6 mini cakes, size about 3″ x 2″ each ) :  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, textured.  Students will take back all the cakes.  All ingredients provided. Students need to bring apron, tissue and a 12 inch cake box.

BUTTERCREAM FLOWERS LOVE CAKE 

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 love-shaped cake with flowers –  Open and closed roses/ ranunculus, ribbon roses, chrysanthemums, daisies, leaf and filler flowers.  Making shell borders. Students will take back the cake.  All ingredients provided. Students need to bring apron, tissue paper and a 12 inch cake box.

BUTTERCREAM FLOWERS CUPCAKE  

100% hands-on :  Introduction to piping tip/ nozzle. Colour mixing, handling piping bags.  How to frost the cupcakes.  Making 12 types of flowers, leaves and fillers as in the picture above.  All ingredients provided. Students need to bring apron, tissue, 12 inch cake board and 12 inch cake box or tupperware to take back the 12 cupcakes.

FONDANT CUPCAKE DECO 

100% hands-on :  Colouring sugarpaste and marbling.  How to cover cupcakes with fondant.  Dusting with Pearl dust.  Decorating 6 cuppies with the above design – rolled roses, handbag, alphabets, animals, mould and ribbon.  The fee includes all ingredients.  Students only have to bring apron, kitchen towel and tupperware to take back the cupcakes.

FONDANT CAKE DECO – WEDDING

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 and a 9 inch cake box to take back the cake.

FONDANT FIGURINE – FARMLAND

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 and a 9 inch cake box to take back the cake.

3 TIERS WEDDING CAKE

Time : One day course, from 10.30 am to 3.30 pm, RM450.

Demo – How to make fondant from scratch. Gumpaste (flower paste) recipe is given. Demo – how to make royal icing.

100% hands-on : How to cover cakes and cake board with fondant. Making frills and swags. Side pattern using stencil. Piping shells for border with royal icing. Construction of pillar and stacked cakes.  The price includes all ingredients. Two bottom tiers will be real cakes and top is styrofoam.  Using ready-made flowers. Students  have to bring apron, kitchen towel & boxes ( 14 inch and 9 inch) to take back the cakes.

CLASSIC CAKES 

Making 4 types of cake from scratch – butter cake, fruit cake, red velvet and Victoria sandwich cake (VSC). Making the frosting – cream cheese and sweetened whipped cream.  Decorating the red velvet and VSC.

The price includes all ingredients.  Students need to bring apron, tissue and a few tupperwares or boxes to take back the baked cakes.

CHOCOLATE CAKES 

Making 4 types of cakes & filling from scratch :

1.  Devil’s Food cake, filling – chocolate whipped cream, cake is covered with Dark chocolate glaze.  Students will learn how to stack, crumbcoat and glazed the cake.

2.  Chocolate chiffon cake – student will learn the technique to bake a super soft chiffon, cooling and removing from pan.

3.  Chocolate hazelnut flourless cake, with ganache and caramelized hazelnut.

4.  Mini white and dark chocolate cheesecake with oreo base.

The price includes all ingredients.  We will be using good quality couverture chocolates in class.  Students need to bring apron, tissue and a few tupperwares or boxes to take back the baked cakes.

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, kitchen towel & big tupperwares to take back the cookies.

MACARONS 

Making 2 types of macaron batter – Chocolate macaron and the original macaron.   We will use the Italian meringue method which is more stable and produces good results.   Students will learn how to make templates to pipe macs of the same sizes.  Making the macaron shell – grinding and sifting the ingredients,  heating the sugar syrup, making the meringue, folding techniques.  Then followed by piping.  For the filling, students will be making French Buttercream.  This buttercream is  very rich, smooth, light and not sweet, perfect to match the macaron shells.

The price includes all ingredients.  Students need to bring apron, tissue and tupperwares or boxes to take back about 18 macarons.

PETIT FOURS  

Students will learn how to make the following desserts :

The price includes all ingredients.  Students need to bring apron, tissue and a few tupperwares or boxes to take back the baked pastries.

SUGARFLOWER – ROSE

100% hands-on : Making 5 roses starting from bud to full. Making leaves, calyx. Dusting, steaming and glazing. Wiring the flowers and leaves together.  The price includes all ingredients to make the flower.  No cake or tool is included.  Students  have to bring an apron and a 9 inch box to take back the flower.

SUGARFLOWER – PEONY 

100% hands-on :  Making one full peony and leaves.  Dusting, steaming and glazing. Wiring the peony and leaves together.  The price includes all ingredients to make the flower.  No cake or tool is included.  Students  have to bring an apron and a 9 inch box to take back the flower.

SUGARFLOWER – ORCHIDS

100% hands-on :  Making Cattleya, Dendrodium (Singapore orchid), leaves, bamboo and stones. Dusting, steaming and glazing. The price includes all ingredients to make the flower.  No cake or tool is included.  Students  have to bring an apron and a 9 inch box to take back the flower.

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Students’ feedback on classes :

1. Nizari
2. Yozoranitesky
3. Wendy
4. SueSue
5. Rafidah
6. Roz
7. Cake Connection student
8. Daybab
9. Lovely cakes
   
10. Pretty Little Cake
11. Agnes