Deco/baking classes

 

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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 minbakingproject@gmail.com or sms to Yasmin, 019-3805344 to check for seats availability.  Deposit is RM100 per class.  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 : minbakingproject@gmail.com.  SMS : 019-3805344 )

CLASS CANCELLATION : More than 5 days notice, full deposit will be refunded.  If 5 days or less notice is given, the deposit will be forfeited and no refund will be given.

PERSONAL / ONE TO ONE CLASS :  ADDITIONAL RM100 ON TOP OF THE FEE BELOW, for deco classes only.   For Baking classes,  fee depends on types of cakes that you would like to learn.   You may choose the date which are not stated in the class schedule on the right.

CAKE DECORATING CLASSES

BUTTERCREAM

  1. Buttercream cake & cupcake deco – RM280 (RM300 effective 1/1/15)
  2. Buttercream side designs deco – RM280 (RM300 effective 1/1/15)
  3. Buttercream flowers cake  - RM250
  4. Buttercream flowers cupcake – RM300

FONDANT

  1. Fondant cupcake deco, RM250
  2. Fondant cake deco -wedding, RM250
  3. Fondant figurine deco – farmland , RM250
  4. Fondant fabric cake – RM320
  5. 3 tiers fondant wedding cake deco, RM450

SUGARFLOWERS

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

BAKE & DECO CLASSES

  1. Classic cakes – RM350
  2. Fancy cookies bake & deco – RM250
  3. Macarons – RM300
  4. Choux pastries – RM300

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

BUTTERCREAM CAKE & CUPCAKE DECO

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Time : 10.30 am to 3.00 pm, RM280 (RM300 effective 1/1/15)
Recipes given :  Buttercream, vanilla cake.  
Demo – How to make buttercream.  No baking of cakes is included.  

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   

sidedesign1

Time : One day course, from 10.30 am to 3.00 pm, RM280 (RM300 effective 1/1/15)
Recipes given :  Buttercream, vanilla cake.
Demo – How to make buttercream.  No baking of cakes is  included. Explanation on the technique to bake mini cakes. Introduction to piping tip/ nozzle.
 

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 

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Time : One day course, from 9.30 am to 1.00 pm, RM250.
Recipes given :  Buttercream, vanilla cake.
Demo – How to make buttercream suitable for flowers ( no baking of cake is included).

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 flowers –  roses and rosebuds, chrysanthemums, carnation, daisies, dogwood blossom, lily of the valley and leaf.  Making ruffles for the bottom border.  Students will take back one 6″ round sponge cake.  All ingredients provided. Students need to bring apron, tissue and a 9 inch cake box.

BUTTERCREAM FLOWERS CUPCAKE  

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Time : One day course, from 10.30 am to 3 pm, RM300
Recipes given :  2 types of Buttercream, vanilla cupcake, free recipe – Swiss Meringue buttercream.
Demo – How to make buttercream suitable for flowers.  (No baking of cupcake is included)

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 

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Time : One day course, from 9.30 am to 12.30 noon, RM250
Recipes given :  Fondant and Gumpaste (flower paste).
Demo – How to make fondant from scratch.  

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

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Time : One day course, from 10.30 am to 3.00 pm, RM250. 
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

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Time : One day course, from 10.30 am to 3.00 pm, RM250.
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. 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.

FONDANT FABRIC CAKE 

Time : One day course, from 10.30 am to 3.30 pm, RM320.

Demo – How to make fondant from scratch. Recipe given : Fondant and Gumpaste (flower paste).

100% hands-on : Colouring fondant. Technique to cover a cake with fondant. Making pleats, cushion effect, frills.  Embossing the cake board and crimping. Using mold for the cake border.  The above deco will be done on Cake dummy / styrofoam and not real cakes.  Sizes 6 and 8 inch. Flowers are ready bought. The fee includes all ingredients. Students only have to bring apron, kitchen towel and a 12 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 

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Time : One day course, from 10.30 am to 4 pm, RM350
Group hands-on (3 students per group).  Each group will make and share the cakes below, size 7 inch each.  Maximum only 6 students in one class.   

Making 4 types of cake from scratch – butter cake, fruit cake, red velvet and Victoria sponge 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.

FANCY COOKIE BAKE & DECO

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Time : One day course, from 2.30 pm to 5.30 pm.  RM250
Recipe given  : Vanilla and chocolate cookies. Royal icing.
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.  Students  have to bring apron, kitchen towel & big tupperwares to take back the cookies.

MACARONS 

macarons

Time : One day course, from 10.30 am to 3.00 pm, RM300.
Group hands-on.  Maximum only 4 students per class.  
Recipes given – Basic macaron, chocolate macaron, French buttercream. 

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.

CHOUX PASTRIES 

chouxCollage

Time : One day course, from 10.30 am to 3.30 pm, RM300.
Group hands-on.  Maximum only 4 students in a class.  
Recipe given – Choux pastry, chantilly cream (whipped cream), pastry cream, chocolate ganache, hazelnut mousseline cream, savoury choux pastry.

Making the choux pastry, filling and glaze.  Students will learn how to make / pipe the following variations :

1.  Cream puff with whipped cream/pastry cream filling
2.  Eclairs with whipped cream/ pastry cream filling and chocolate ganache glazed top.  
3.  Paris-Brest with hazelnut mousseline cream filling.  
4.  Savoury Gougères

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

roses

Time : One day course, from 10.30 am to 3.30 pm, RM300.  
Recipe given – gumpaste
Demo and recipe on making gumpaste suitable for making flowers.List of equipments needed for the project. Step-by-step notes on making the flower.

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 

peony

peonystudent

Time : One day course, from 10.30 am to 3.30 pm, RM300.
Recipe given – gumpaste
Demo and recipe on making gumpaste suitable for making flowers.  List of equipments needed for the project.  Step-by-step notes on making the flower.

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

orchidCollage

orchidstudent

Time : One day course, from 10.30 am to 3.30 pm, RM300.
Recipe given – gumpaste
Demo and recipe on making gumpaste suitable for making flowers.  List of equipments needed for the project.  Step-by-step notes on making the flower.

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