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. You may send someone to replace yourself.
PERSONAL / ONE TO ONE CLASS : PLEASE CLICK HERE.
CAKE DECORATING CLASSES
- Buttercream side designs
- Buttercream flowers
- Fondant cake deco -wedding
- Fondant figurine
- 3 tiers fondant wedding cake
- Basic bread-making
- Fancy cookies bake & deco
- Baking – demo class
- 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, a 12 inch cake board and 12 inch cake box.
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 CAKE DECO – WEDDINGTime : One day course, from 9.30 am to 1.30 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 FONDANT 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 9.30 am to 4 pm Fee : RM350 group class. RM550 personal class. Group hands-on – maximum 4 students Recipes given – Baguette, multi-purpose dough, pizza dough & sauce. 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 enriched dough which will be turned into loaf or buns in different shapes & filling (using water roux technique).
- Pizza dough
The price includes all ingredients. Students need to bring apron, kitchen towel, one pizza box to bring back one regular pizza, and 2 other big boxes to take back one baguette and buns etc.
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 & 3 big boxes to take back the cookies.
Making 1 type of macaron – basic macaron. Free recipe – chocolate 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 tupperwares or boxes to take back about 20 macarons.
Students’ feedback on classes :
- Cake Connection student
- Lovely cakes
- Pretty Little Cake