INSTRUCTOR : Yasmin bt. Sanusi NO. OF STUDENT : Maximum of 6 students for each class, smaller group for baking 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. 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 (click on the link). Or thru ATM machine.Name : 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.
PERSONAL / ONE TO ONE CLASS : PLEASE CLICK HERE.
CAKE DECORATING CLASSES
- Buttercream side designs deco – RM300 group class, RM400 personal class
- Buttercream flowers cake deco - RM380 group, RM480 personal
- Buttercream flowers cupcake – RM300 group, RM400 personal
- Fondant cake deco -wedding, RM250 group class, RM350 personal class
- Fondant figurine deco – RM250 group, RM350 personal
- 3 tiers fondant wedding cake deco, RM500 group/personal class
SUGARFLOWER - Peony & rose, RM350 group class, RM450 personal class
- Basic bread-making – RM300 group class
- Fancy cookies bake & deco – RM250 group, RM350 personal
- Macarons – RM300 group, RM300 or RM400 personal
- OTHER TYPES OF CAKES ETC – PLS SMS TO CONFIRM THE FEES
Students’ previous work can be seen here. Class details :
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 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 cake with flowers – Open and closed roses/ ranunculus, ribbon roses, chrysanthemums, carnation, daisies, leaf and filler flowers. Making sIde design. 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 10 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 cupcakes.
FONDANT CAKE DECO – WEDDINGTime : One day course, from 10.30 am to 3.00 pm Fee : RM250 for group class, 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 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
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.
BASIC BREAD-MAKINGTime : One day course, from 10.30 am to 5.00 pm Fee : RM300 group class only Group hands-on – maximum 4 students Recipes given – Baguette, multi-purpose dough, pizza dough & sauce, naan. Free recipe : Mexican bun.
The theory of the bread-making process will be explained to the students. Students will be learn how to make the breads from scratch. Each will get the chance to knead and shape the breads. We will be making :
- Baguette (poolish method)
- A multipurpose dough which will be turned into loaf or buns in different shapes & filling
- Pizza dough
The price includes all ingredients. Students need to bring apron, tissue and tupperwares or boxes to take back the breads.
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.
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.
SUGARFLOWER – PEONY & ROSE
Demo and recipe on making gumpaste suitable for making flowers. List of equipments needed for the project. Step-by-step notes on making the flowers. 100% hands-on : Covering a cake-dummy (styrofoam) with fondant. Making a peony and a rose as per the picture above. Dusting & steaming. The price includes all ingredients. No cake or tool is included. Students have to bring an apron and a 9 inch box to take back the cake.
Students’ feedback on classes :
- Cake Connection student
- Lovely cakes
- Pretty Little Cake