Discover the Baker in You

Monday, January 19, 2015

Jan-Feb 2015 Baking Workshops

............................................................
Fresh Blueberry and Valrhona Chocolate Muffins using SCS Butter
Hands-on baking (pair)

What better way than to start the weekend with hot muffins Freshly baked soft blueberry muffins and rich dark chocolate muffins are very simple to make if you use premium ingredients, a great recipe and the correct baking techniques. Chef Tina will guide you and give you the confidence to make your own muffins so that you can rely on yourself to produce yummy soft muffins at home.  This hands-on class is perfect for beginners and if you are looking to pick up good muffin recipes. 
This workshop is kindly sponsored by SCS Butter.
Dates:
Fresh Blueberry and Valrhona Dark Chocolate Muffins using SCS Butter by Chef Tina: 24 Jan 2015 (Sat) 10am-1pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................
Strawberries and Cream Cake @ XpRienz
Hands-on baking (pair) + decorating (individual)

Vanilla chiffon sponge layered with whipped cream and topped with delectable fresh strawberries. This is a basic yet classy cake that you can use for any birthday or celebration! You will bake in pairs and decorate a cake individually. Each student takes home a 6-inch round strawberries and cream cake.

Dates
Strawberries and Cream Chiffon Cake with Chef Sheila: 24 Jan 2015 (Sat) 3-6pm
Fees: $98 per person (printed recipes, ingredients)
Member's special: $88.20


.............................................................
Peanut Butter and Parmesan Cookies with SCS Butter
Hands-on baking (pair)

Melt-in-the-mouth, crumbly, almost sandy, Peanut butter cookies are one of those recipes that have the traditional Chinese New Year taste.  Parmesan cookies, on the other hand, are crispy and salty and while cheese is not a typical chinese ingredient, the combination of almonds and crispy salty cookie underneath will make this cookie disappear fast from the jar.  In this hands-on workshop you will learn how to make peanut butter cookies and parmesan cookies using the creaming method which will give you light cookies with a crunch. Each person takes home a 6 inch box of cookies.
This workshop is kindly sponsored by SCS Butter.
 
Dates:
Peanut Butter and Parmesan Cookies with SCS butter, by Chef Natalie: 25 Jan 2015 (Sun) 10am-1pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


.............................................................
Bacardi Rum Pineapple Tarts with SCS Butter

Hands-on baking (pair)
This year, be extra generous to your Chinese New Year house guests by baking our signature Alcoholic Pineapple Tarts recipe that is so well-loved that not only has this workshop been running every Chinese New Year for 7 years, our clients have used this recipe for themselves for years with great success!
You will bake traditional open-faced flower tarts as well as closed pineapple tarts with hand-cut designs, with a shortcrust pastry dough that you make by hand.  Real rum is added into the pineapple paste mixture for a bit of an alcoholic kick. NOTE: I will demonstrate and give the recipe on how to make pineapple paste from fresh pineapples.  We will however, focus on perfecting our pastry-making techniques and using rum in commercial paste as it is absorbed better into the commercial pineapple paste. You will work in pairs to bake. Each student takes home a 6 inch box of tarts.
This workshop is kindly sponsored by SCS Butter.
Dates:
Alcoholic Pineapple tarts with SCS Butter by Chef Anna: 11 Jan 2015 (Sun) 3-6pm
Alcoholic Pineapple tarts with SCS Butter by Chef Anna: 25 Jan 2015 (Sun) 3-6pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


.............................................................
Traditional Sugee Cake with SCS Butter
Hands-on baking (pair)

A sugee cake is a rich, buttery cake with a coarse texture from the semolina flour. Brandy or amaretto and rose essence (a wonderful combination!) adds to the unique flavour of the cake. The ingredients we use are SCS butter, semolina flour, ground almond, almond nibs, self raising flour. Chef Susan will de-mystify sugee cake and teach you her beautifully moist, dense and crumbly sugee cake recipe. You will bake in pairs and take home a 5 inch whole cake each.
This workshop is kindly sponsored by SCS Butter.
Dates:
Traditional Sugee cake with SCS Butter by Chef Susan: 9 Jan 2015 (Fri) 7pm-9:30pm
Traditional Sugee Cake with SCS Butter by Chef Susan: 23 Jan 2015 (Fri) 7pm-9:30pm (FULL)
Traditional Sugee Cake with SCS Butter by Chef Susan: 30 Jan 2015 (Fri) 6:30pm-9:30pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................. 
Hokkaido Cupcakes with Nutella and Cream Cheese
Hands-on baking (pair-work)

Hokkaido cupcakes are all the rage in town. They are simply, cloud-like chiffon cupcakes filled with delicious oozy creamy fillings. Oh so delicious and so much fun and easy to make, it's the perfect recipe for the end of the year when Singaporeans dream of snow and cool weather.  Come and learn and have a taste of this simply and lovely confection! *This edition features smooth and rich Nutella and Cream Cheese fillings in the cupcakes! Each person takes home six 2.5 inch cupcakes. 
 
Dates:
Nutella and Cream Cheese Hokkaido Cupcakes by Chef Sheila: 10 Jan 2015 (Sat) 3-6pm
Nutella and Cream Cheese Hokkaido Cupcakes by Chef Sheila: 31 Jan 2015 (Sat) 3-6 pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


 ............................................................. 
Strawberry Tofu Cheesecake @ XpRienz
Hands-on preparation (pair-work)

Have you tried chilled tofu cheesecake? The cooling, mild taste of silken tofu and and the rich tangy taste of cream cheese blend together beautifully in this light and smooth no-bake Japanese-inspired cheesecake.  Learn how to make one of the newest desserts on the menus of Japanese style western restaurants! Oishi! You will prepare the cakes in pairs and take home a 6" square cake in a box. 
 
Date: 
Strawberry Tofu cheesecake with Chef Natalie: 1 Feb 2015 (Sun) 10am-1pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


 ............................................................. 
Valentine's Rose Bread Workshop
Hands-on baking (pair-work)

Bread lovers this is your chance to turn your bread into a delicious and beautiful, not to mention healthy work of art. Under Chef Susan's guidance, you will be baking a lovely Valentine's Day bread.  Beetroot colours the bread a natural pink hue and the roses are made of apple slices and pistachios give it the look of the perfect bouquet for a valentine. If you dare to be different, give this bread to your Valentine instead of cake this year to show how much you care.  Each student takes home a 5" heart-shaped bread.
 
Date:
Valentine's Rose Bread by Chef Susan: 6 Feb 2015 (Fri) 6:30-9:30pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


 ............................................................. 
Hidden Heart Pound Cake Workshop
Hands-on baking (pair-work)

When a plain pound cake just won't do, put a little extra heart into it (pun intended!). Chef Tina will teach you how to bake an adorable red heart right into the centre of a buttery soft flavour-some pound cake. The red heart encased in a lovely yellow pound cake has a way of warming you up inside as you eat with both your eyes and your mouth. Every bite of this pound cake is good and rich! Each person takes home a 6 inch hidden heart pound loaf cake.
 
Date:
Hidden Heart Pound Cake by Chef Tina: 14 Feb 2015 (Sat) 10am-1pm
Hidden Heart Pound Cake by Chef Tina: 28 Feb 2015 (Sat) 10am-1pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................
Rainbow Kueh Lapis using SCS Butter
Hands-on baking (pair)

In this exciting hands-on workshop, participants will work in pairs to make rainbow kueh lapis,  a colourful version of the traditional kueh lapis Kueh Lapis is a rich, tender and fragrant traditional layered cake made from a combination of egg yolks, butter, flour, spices and loads of love and patience. This class is a must-try for any baker who loves the taste of good ol' traditional cakes! Each person takes home a 7 inch x 3.5 inch rectangle kueh lapis.
This workshop is kindly sponsored by SCS Butter.
 
Dates:
Rainbow Kueh Lapis using SCS Butter by Chef Tina: 10 Jan 2015 (Sat) 10am-1pm (FULL)
Rainbow Kueh Lapis using SCS Butter by Chef Tina: 31 Jan 2015 (Sat) 10am-1pm (FULL)

Rainbow Kueh Lapis by Chef Tina: 27 Feb 2015 (Fri) 3-6pm 
Price: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


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Tuesday, December 16, 2014

January 2015 Baking Workshops

Dear Friends and Customers,

This January 2015, we have prepared a delightful range of 12 different workshops for you! With classic cake recipes and Chinese New Year cakes, tarts and cookie recipes on the line-up, there's so many delicious possibilities to choose from that you will never be bored. Give yourself the gift of a class and pick up a new baking skill to welcome the new year!

January 2015 Workshops
Minions Cupcakes (8 Jan 2015)
Traditional Sugee Cake with SCS Butter
Rainbow Kueh Lapis with SCS Butter
Hokkaido Cupcakes with Nutella and Cream Cheese
Strawberry Tofu Cheesecake
Alcoholic Pineapple Tarts with SCS Butter
Pandan and Durian Chiffon
Carrot Cake with Honey Cream Cheese Frosting
Dark Chocolate Chip Heart and White Chocolate Macadamia Cookies with SCS Butter
Fresh Blueberry and Valrhona Chocolate Muffins using SCS Butter
Strawberries and Cream Cake
Peanut Butter and Parmesan Cookies with SCS Butter

 






.............................................................
Traditional Sugee Cake with SCS Butter
Hands-on baking (pair)


A sugee cake is a rich, buttery cake with a coarse texture from the semolina flour. Brandy or amaretto and rose essence (a wonderful combination!) adds to the unique flavour of the cake. The ingredients we use are SCS butter, semolina flour, ground almond, almond nibs, self raising flour. Chef Susan will de-mystify sugee cake and teach you her beautifully moist, dense and crumbly sugee cake recipe. You will bake in pairs and take home a 5 inch whole cake each.

This workshop is kindly sponsored by SCS Butter. 

Dates:
Traditional Sugee cake with SCS Butter by Chef Susan: 9 Jan 2015 (Fri) 7pm-9:30pm
Traditional Sugee Cake with SCS Butter by Chef Susan: 23 Jan 2015 (Fri) 7pm-9:30pm (FULL)

Traditional Sugee Cake with SCS Butter by Chef Susan: 30 Jan 2015 (Fri) 6:30pm-9:30pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................
Rainbow Kueh Lapis with SCS Butter
Hands-on baking (pair)


In this exciting hands-on workshop, participants will work in pairs to make rainbow kueh lapis,  a colourful version of the traditional kueh lapis Kueh Lapis is a rich, tender and fragrant traditional layered cake made from a combination of egg yolks, butter, flour, spices and loads of love and patience. This class is a must-try for any baker who loves the taste of good ol' traditional cakes! Each person takes home a 7 inch x 3.5 inch rectangle kueh lapis.

This workshop is kindly sponsored by SCS Butter. 

 
Dates:
Rainbow Kueh Lapis using SCS Butter by Chef Tina: 10 Jan 2015 (Sat) 10am-1pm (FULL)
Rainbow Kueh Lapis using SCS Butter by Chef Tina: 31 Jan 2015 (Sat) 10am-1pm (FULL)


Rainbow Kueh Lapis by Chef Tina: 27 Feb 2015 (Fri) 3-6pm

Price: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................. 
Hokkaido Cupcakes with Nutella and Cream Cheese
Hands-on baking (pair-work)


Hokkaido cupcakes are all the rage in town. They are simply, cloud-like chiffon cupcakes filled with delicious oozy creamy fillings. Oh so delicious and so much fun and easy to make, it's the perfect recipe for the end of the year when Singaporeans dream of snow and cool weather.  Come and learn and have a taste of this simply and lovely confection! *This edition features smooth and rich Nutella and Cream Cheese fillings in the cupcakes! Each person takes home six 2.5 inch cupcakes.  

 
Dates:
Nutella and Cream Cheese Hokkaido Cupcakes by Chef Sheila: 10 Jan 2015 (Sat) 3-6pm
Nutella and Cream Cheese Hokkaido Cupcakes by Chef Sheila: 31 Jan 2015 (Sat) 3-6 pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20



.............................................................
Bacardi Rum Pineapple Tarts with SCS Butter

Hands-on baking (pair)

This year, be extra generous to your Chinese New Year house guests by baking our signature Alcoholic Pineapple Tarts recipe that is so well-loved that not only has this workshop been running every Chinese New Year for 7 years, our clients have used this recipe for themselves for years with great success!
You will bake traditional open-faced flower tarts as well as closed pineapple tarts with hand-cut designs, with a shortcrust pastry dough that you make by hand.  Real rum is added into the pineapple paste mixture for a bit of an alcoholic kick. NOTE: I will demonstrate and give the recipe on how to make pineapple paste from fresh pineapples.  We will however, focus on perfecting our pastry-making techniques and using rum in commercial paste as it is absorbed better into the commercial pineapple paste. You will work in pairs to bake. Each student takes home a 6 inch box of tarts.

This workshop is kindly sponsored by SCS Butter. 

Dates: 
Bacardi Rum Pineapple tarts with SCS Butter by Chef Anna: 11 Jan 2015 (Sun) 3-6pm (FULL)
Bacardi Rum Pineapple tarts with SCS Butter by Chef Anna: 25 Jan 2015 (Sun) 3-6pm 

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


.............................................................
Pandan and Durian Chiffon
Hands-on baking (pair)

 
Old-fashioned chiffon cakes are so good to eat, they never get old! Our Pandan Chiffon and Durian Chiffon recipes makes such a light and fragrant cake, you can't help but fall in love with it again. In this hands-on baking workshop, you will learn how to avoid common mistakes in chiffon-making and achieve success at home. Each student takes home a whole 6" pandan chiffon and 4" durian chiffon.

Dates:
Pandan Chiffon and Durian chiffon by Chef Tina: 17 Jan 2015 (Sat) 10am-1pm


Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20




.............................................................
Dark Chocolate Chip Heart and White Chocolate Macadamia Cookies with SCS Butter
Hands-on baking (pair)


Dark and white chocolate are both equally enticing and we insist on using on premium quality European chocolate. For cookie-lovers, you should learn both our recipes in time for Chinese New Year and Valentine's Day! One type of cookie is crunchy and crumbly with delicious dark chocolate chips and the other is chewy and crunchy with decadent white chocolate and macadamia. You will work in pairs to bake both recipes hands-on.  Each student takes home a 4 inch heart-shaped chocolate chip cookie and a 4 inch box of white chocolate macadamia cookies. 

This workshop is kindly sponsored by SCS Butter. 


 
Dates:
Dark Chocolate Chip Heart and White Chocolate Macadamia Cookies with SCS Butter by Chef Natalie: 18 Jan 2015 (Sun) 10am-1pm 

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................
Fresh Blueberry and Valrhona Chocolate Muffins using SCS Butter
Hands-on baking (pair)


What better way than to start the weekend with hot muffins Freshly baked soft blueberry muffins and rich dark chocolate muffins are very simple to make if you use premium ingredients, a great recipe and the correct baking techniques. Chef Tina will guide you and give you the confidence to make your own muffins so that you can rely on yourself to produce yummy soft muffins at home.  This hands-on class is perfect for beginners and if you are looking to pick up good muffin recipes. 

This workshop is kindly sponsored by SCS Butter. 

Dates:
Fresh Blueberry and Valrhona Dark Chocolate Muffins using SCS Butter by Chef Tina: 24 Jan 2015 (Sat) 10am-1pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


............................................................
Strawberries and Cream Cake
Hands-on baking (pair) + decorating (individual)


Vanilla chiffon sponge layered with whipped cream and topped with delectable fresh strawberries. This is a basic yet classy cake that you can use for any birthday or celebration! You will bake in pairs and decorate a cake individually. Each student takes home a 6-inch round strawberries and cream cake.

Dates
Strawberries and Cream Chiffon Cake with Chef Sheila: 24 Jan 2015 (Sat) 3-6pm

Fees: $98 per person (printed recipes, ingredients)
Member's special: $88.20


.............................................................
Peanut Butter and Parmesan Cookies with SCS Butter
Hands-on baking (pair)


Melt-in-the-mouth, crumbly, almost sandy, Peanut butter cookies are one of those recipes that have the traditional Chinese New Year taste.  Parmesan cookies, on the other hand, are crispy and salty and while cheese is not a typical chinese ingredient, the combination of almonds and crispy salty cookie underneath will make this cookie disappear fast from the jar.  In this hands-on workshop you will learn how to make peanut butter cookies and parmesan cookies using the creaming method which will give you light cookies with a crunch. Each person takes home a 6 inch box of cookies.

This workshop is kindly sponsored by SCS Butter.
 
Dates:
Peanut Butter and Parmesan Cookies with SCS butter, by Chef Natalie: 25 Jan 2015 (Sun) 10am-1pm

Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20

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