Discover the Baker in You

Tuesday, November 11, 2014


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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 with Chef Sheila: 8 Nov 2014 (Sat) 3-6 pm
Strawberries and Cream Chiffon with Chef Sheila: 6 Dec 2014 (Sat) 3-6pm

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

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Carrot Cake with Honey Cream Cheese Icing
Hands-on baking (pair) + decorating (individual)

Doesn't this carrot cake look oh-so-tempting and so very presentable, and yet not so difficult to do? In this beginner's class, you will learn how to bake a wholesome healthy carrot cake with raisins and walnuts. This recipe uses vegetable oil instead of butter and is a simple stir-and-bake method!  
After baking the cake, you will also frost your own carrot cake with an rustic yet indulgent Honey cream cheese and butter icing. Seasonal berries (raspberries or strawberries, depending on market availability) and chocolate flakes will be provided for you to decorate your 5" carrot cake. 

Dates:
Carrot Cake with Honey Cream Cheese Frosting with Chef Sheila: 22 Nov 2014 (Sat) 3-6 pm

Carrot Cake with Honey Cream Cheese Frosting with Chef Sheila: 13 Dec 2014 (Sat) 3-6 pm

Fees: $98 (includes printed recipes, ingredients for 5" inch carrot cake with icing)
Member's special: $88.20

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Hello Kitty Sponge Cake  (new!)
Hands-on baking (pair-work) + decorating (individual)

You will learn how to bake a new soft sponge cake recipe in the shape of Hello Kitty, and decorate it with fondant. Beginners welcome! Each student takes home a 5 inch hello kitty cake after class. Register now.
 
Date:  
Hello Kitty Sponge Cake with Chef Anna: 27 Nov 2014 (Thur) 7-10 pm

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

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Mini Christmas Panettone and Chocottone Workshop
Hands-on baking (pair-work)

A panettone is that fruit-studded dome of a loaf you see at Christmas time! It has a light texture between a cake and bread, has a fruity and citrusy flavour and is a great alternative to serve at the festive table instead of a heavy fruit cake. Also you will make chocottone, a chocolate chip version of the Panettone. Make your own panettone and chocottone this Christmas with the very experienced bread baker, Chef Susan, who makes beautiful continental bread. 

Date:
Mini Christmas Panettone and Chocottone with Chef Susan: 5 Dec 2014 (Fri) 7 pm - 10 pm
Mini Christmas Panettone and Chocottone with Chef Susan: 12 Dec 2014 (Fri) 7 pm - 10 pm

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

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Gingerbread Spiced Kueh Lapis
Hands-on baking (pair)

In this Christmas kueh lapis workshop, participants will work in pairs to make either gingerbread spiced lapis or 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 cake in one flavour.

Dates:
Gingerbread Spice Kueh Lapis with Chef Tina: 6 Dec 2014 (Sat) 10am-1pm


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

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Orange Chiffon and Chocolate Chiffon Cupcakes
Hands-on baking (pair)

Delicately soft, light and refreshing orange chiffon made with fresh orange juice and zest is a must-have in your range of chiffon recipes. Also, this recipe for chocolate chiffon cupcakes made with premium quality cocoa and chocolate will satisfy your craving for decadent chocolate ganache and cottony soft chocolate cake. 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" orange chiffon and 6 chocolate chiffon cupcakes

Dates:
Orange Chiffon and Chocolate Chiffon Cupcakes with Chef Tina: 13 Dec 2014 (Sat) 10am-1pm

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

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Italian Chocolate Tiramisu and Strawberry Mousse Tiramisu
Hands-on preparation (pair-work)

Layers of Italian sponge fingers with layers of chocolate marscarpone mousse in one cake, and light strawberry mousse in another.  Our no-bake recipe is a delight to make and to eat, and does not use raw eggs!  You will work in pairs to make the two flavours. Each person takes home a 5 inch round box of chocolate tiramisu and a 5 inch round box of strawberry tiramisu.
 
Dates:
Italian Chocolate Tiramisu and Strawberry Mousse Tiramisu with Chef Natalie: 2 Nov 2014 (Sun) 10am–1pm
Italian Chocolate Tiramisu and Strawberry Mousse Tiramisu with Chef Natalie: 14 Dec 2014 (Sun) 10am-1pm
Italian Chocolate Tiramisu and Strawberry Mousse Tiramisu with Chef Natalie: 21 Dec 2014 (Sun) 10am-1pm

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

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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: 16 Nov 2014 (Sun) 10am -1pm
Strawberry Tofu Cheesecake with Chef Natalie: 28 Dec 2014 (Sun) 10am-1pm

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
































Saturday, October 18, 2014

November Baking Workshops @ XpRienz with a Warm Welcome to New Baking Instructors

Do you remember my super capable and bubbly kitchen assistants back in the old studio? They are BACK to re-join me as Baking Instructors! Their workshops start in November 2014 at XpRienz baking studio. They will be teaching Sugar Inc recipes for cakes, breads and pastries, specialising in their own areas of course.

Here's a quick introduction, before I announce our extensive line-up of November workshops:
CHEF NATALIE is an expert with chilled mousse cakes and aspires to live in Paris and eat and bake real French pastries.
CHEF SHEILA is now a chef at a famous pastry shop and bakes passionately even on her off days.
CHEF SUSAN is an experienced baker and qualified decorator and dog-lover.

Welcome back my dears!!! I missed working with you so much. This promotion of status for you is long overdue as you are already capable and knowledgeable bakers in their own right. I'm so blessed to have worked with you and now happier still than ever that you are going to start teaching alongside me.


 





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Rainbow or Ombre Cake @ XpRienz
Hands-on baking (pair) + decorating (individual)

Eat with both your eyes and your mouth! Good-looking and delicious, this cake is one of the latest fads to hit the home-baking scene. In this workshop, you will bake the soft sponge layers and decorate the cake with whipped cream, with guidance from the chef. 
Baking is done as a pair. Cake-decorating would be individual work. You will take home a 5" cake that is around 4 or 5 inches tall.  You can individually choose the colours you want, so as to achieve EITHER a rainbow OR ombre cake (shades of the same colour).  
Dates:
Rainbow Ombre Cake with Chef Anna: 20 Nov 2014 (Thur) 7-10 pm
Rainbow Ombre Cake with Chef Anna: 21 Nov 2014 (Fri) 7-10 pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


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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:
Hokkaido Cupcakes with Nutella and Cream Cheese 10 Oct 2014 (Fri) 7-9:30pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


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Japanese Style Cheesecake @ XpRienz
Hands-on baking (pair-work)

Light, soft, fine-textured with a delightfully mild cheese flavour. All these words describe a Japanese style cheesecake. Unlike its rich and dense American or European counterparts, Japanese style cheesecake is a ethereal cheesecake that satisfies your palate without sitting heavily on your stomach.  You will learn about the steam-bath baking technique and practice how to employ a light whipping and folding technique to achieve this beautiful cheesecake. You will work in pairs and each participant takes home a 6" round cake.
Dates:

Japanese Style Cheesecake 16 Oct 2014 (Thurs) 3-5:30pm
Fees: $98 per person (printed recipes, ingredients)
Member's special: $88.20


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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 Cake with Chef Anna: 17 Oct 2014 (Fri) 7-9:30pm 
Strawberries and Cream Chiffon with Chef Sheila: 8 Nov 2014 (Sat) 3-6 pm
Fees: $98 per person (printed recipes, ingredients)
Member's special: $88.20


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Cream Cheese Chocolate Marble Cupcakes with Pastel Rosettes @ XpRienz
Hands-on baking (pair-work) + baking (individual)

In this class we make my cream cheese chocolate marble cake recipe with a special formula so that the chocolate portion and vanilla portion are equally fragrant, rich and moist! You will prepare the cupcakes in pairs, learn to pipe perfect rosettes individually, and take home twelve mini 1.5-inch cupcakes.
 
Date:
Cream Cheese Chocolate Marble Cupcakes with Pastel Rosettes 30 Oct 2014 (Thurs) 3-5:30 pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


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Vintage Red Velvet Cake @ XpRienz
Hands-on baking (pair-work) + decorating (individual)

Our all-time bestselling recipe, "Red Velvet Cake" is now redesigned with a fashionably vintage design! Delicious red velvet cake and tangy cream cheese icing is an American classic -- our recipe is made less sweet for local tastebuds and yet it is still beautifully soft and moist. You will bake the cakes in pairs and decorate a 6" round cake individually, with guidance.  Each person takes home a 6" round cake.
Dates:
Vintage Red Velvet Cake 31 Oct 2014 (Fri) 7-9:30pm

Fee: $98 (includes recipe, ingredients)
Member's special: $88.20



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Chocolate and Strawberry Mousse Tiramisu
Hands-on preparation (pair-work)

Layers of Italian sponge fingers with layers of chocolate marscarpone mousse in one cake, and light strawberry mousse in another.  Our no-bake recipe is a delight to make and to eat, and does not use raw eggs!  You will work in pairs to make the two flavours. Each person takes home a 4 inch box of chocolate tiramisu and a 4 inch box of strawberry tiramisu.
 
Dates:
Chocolate and Strawberry Mousse Tiramisu with Chef Natalie: 2 Nov 2014 (Sun) 10am–1pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


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Rose Yuzu Cake (new!) 
Hands-on baking (pair-work) + decorating (individual) 

The classic French pairing of rose and citron flavours gets a Japanese twist by using Yuzu juice instead of orange in the cake. This rich, soft and flavourful cake recipe becomes the very epitome of elegance, when you put it together with a zesty lemon crème filling and decorate it with beautiful hand-made fondant decorations.
This basic hands-on workshop is bound to please the most well-travelled and savvy of cake connoiseurs and yet is simple enough for beginners ;). The class is suitable for beignners to intermediate learners.  You will do both baking and decorating at this hard-to-come-by workshop and take home a 5" round decorated cake.
Dates:
Rose Yuzu Cake with Chef Anna: 6 Nov 2014 (Thur) 7-10 pm

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


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Crusty Garlic Parsley and Cheddar Loaves Workshop (with olive oil!) 
Hands-on baking (pair-work)

Home-made garlic-topped bread made with healthy olive oil is especially delicious with cheddar cheese stuffings, and is free from preservatives and additives so it's good for you! Learn the basics on how to make bread at home in this hands-on baking workshop!  The satisfaction of shaping, proofing and baking the bread with your own hands alone is a pleasure, making the eating so much more fun. Making bread is a great life-skill, probably even more essential than cake as you can eat bread everyday. After learning the basics, you can experiment at home with any sweet or savoury filling you can imagine. Join us now!

Date:  Crusty Garlic Parsley and Cheddar Loaves with Chef Susan: 7 Nov 2014 (Fri) 7-10 pm

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


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Chocolate or Cranberry Kueh Lapis
Hands-on baking (pair)

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!
Participants will work in pairs to make either chocolate or cranberry kueh lapis. Due to time constraints it is not possible to do both. However, the recipe for doing either flavour is the same and both taste equally delicious! Each person takes home a 7 inch x 3.5 inch rectangle cake in one flavour.

Dates:
Chocolate or Cranberry Kueh Lapis with Chef Tina: 8 Nov 2014 (Sat) 10 am – 1 pm

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


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Teddy Bear and Heart Macarons
Hands-on baking (group) + piping (individual)

Learn how to make French macarons in the shape of hearts and bears' faces! We will be making chocolate macarons with chocolate ganache filling and plain pink-coloured macarons with strawberry curd buttercream. (Please note that the strawberry curd recipe will only be demonstrated due to time constraint. The recipe will be given.)
Students will prepare the macaron batter in groups of 4. Each person will pipe the teddy bear and heart macaron shapes and fill their macarons individually.  You will take home around 6-8 macarons depending on the size of the macarons that you make.
Date:

Teddy Bear and Heart Macarons with Chef Anna: 13 Nov 2014 (Thur) 6-10 pm
Teddy Bear and Heart Macarons with Chef Anna:  14 Nov 2014 (Fri) 6-10 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: 16 Nov 2014 (Sun) 10am -1pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20


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Carrot Cake with Honey Cream Cheese Icing
Hands-on baking (pair) + decorating (individual)

Doesn't this carrot cake look oh-so-tempting and so very presentable, and yet not so difficult to do? In this beginner's class, you will learn how to bake a wholesome healthy carrot cake with raisins and walnuts. This recipe uses vegetable oil instead of butter and is a simple stir-and-bake method!  
After baking the cake, you will also frost your own carrot cake with an rustic yet indulgent Honey cream cheese and butter icing. Seasonal berries (raspberries or strawberries, depending on market availability) and chocolate flakes will be provided for you to decorate your 5" carrot cake. 

Dates:

Carrot Cake with Honey Cream Cheese Frosting with Chef Sheila: 22 Nov 2014 (Sat) 3-6 pm (AVAILABLE)

Fees: $98 (includes printed recipes, ingredients for 5" inch carrot cake with icing)
Member's special: $88.20


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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 and Durian Chiffon with Chef Tina: 22 Nov 2014 (Sat) 10am-1pm

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


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Hello Kitty Sponge Cake  (new!)
Hands-on baking (pair-work) + decorating (individual)

You will learn how to bake a new soft sponge cake recipe in the shape of Hello Kitty, and decorate it with fondant. Beginners welcome! Each student takes home a 5 inch hello kitty cake after class. Register now.
 
Date:
Hello Kitty Sponge Cake with Chef Anna: 27 Nov 2014 (Thur) 7-10 pm
Fees: $98 per person (includes printed recipes, ingredients)
Member's special: $88.20

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