Instructor : Yasmin bt. Sanusi No. of student : Maximum of 10 students for group class. Location : Taman Cheras Indah, Kuala Lumpur. Close to Tesco Ampang. Map at the top page. Others : Aircond kitchen, tools provided on-loan, lunch provided for classes of 5 hours or more. No children or non-paying person is allowed in class. TQ
CLASS RESERVATION: Please email to firstname.lastname@example.org 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 : email@example.com. 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.
GROUP CLASS (once a month)/ PERSONAL CLASS
- Buttercream flowers
- Fondant wedding cake
- Fondant figurine
- Fancy cookies bake & deco
PERSONAL CLASS – 1 to 1 or small group
- Baking – Breadmaking
- Baking – Danish
- Baking – Macaron
- Baking – Cakes/ pastry etc – see top page “PERSONAL CLASS”
- 3 tiers fondant wedding cake
- Sugarflowers – Peony & Rose
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 .
FONDANT WEDDING CAKETime : One day course, from 9.30 am to 1.30 pm Fee per person : RM270 (RM370 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.
BREADMAKINGTime : One day course, from 9.30 am to 3.30 pm Fee per person : RM350 (personal class only) Recipes learned : Multi-purpose dough for bread Free recipe : Mexican bun & fluffy pizza dough.
100 % hands on – Learn how to make soft enriched bread dough which can be turned into varieties of buns and sandwich. We will be using the water-roux / custard method of making the bread. 2 recipes for the bread will be given. Students will learn how to shape the buns and all aspects of breadmaking. The price includes all ingredients. Students need to bring apron, kitchen towel and 2 big boxes to take back the buns.
DANISHTime : One day course, from 9.30 am to 3.00 pm Fee per person : RM350 (personal class only) Recipes learned: Danish pastry, fillings – cream cheese & jam Free recipe : Puff pastry
- Hands-on : Making the dough and butter block, laminating the dough
- Demo - Making cream cheese filling, sugar drizzle
- Hands on : Shaping, proofing, baking & garnishing the pastries
The price includes all ingredients. Students have to bring apron, tissues & 2 big box or tupperware to take back all the danish (about 20 pcs)
100% hands-on : Making 1 type of macaron – basic macaron. We will use the Italian meringue method which is more stable and produces good results. Student 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. Student need to bring apron, tissue and 2 big tupperwares or boxes to take back about 20 pcs of macs.
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. Students have to bring apron, kitchen towel, cake boards size 12 & 8 inch, cake boxes size 12 inch and 8 inch.
SUGARFLOWERS – PEONY & ROSETime : One day course, from 9.30 am to 3.30 pm Fee per person : RM400 (personal class only) Recipe given : Fondant & gumpaste Demo – How to make gumpaste from scratch.
100% hands-on : Colouring the gumpaste. How to make basic gum paste peony and rose. Wiring, assembling, dusting and steaming the flowers. The fee includes all ingredients. Students have to bring apron, kitchen towel & a 9 inch cake box to take back the flowers. Note : no cake will be provided, we will only be making flowers.