Spring 2014 Workshops

Wednesday, March 12, 2014

Mar - April 2014 Workshops


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Toadstool Forest Cake - By Chef Junezsa
Hands-on decorating (individual)


Our talented sugar artist Chef Junezsa is here to guide you personally on how to decorate cupcakes professionally. Learn the artistry, capture the passion, fall in love with cake-decorating! Best of all, do all this in our beautiful, comfortable and spotless environment of our fully equipped studio. 

Class size is capped at 4 pax for this class. Chef Junezsa will provide a 4" cake for you to decorate with fondant individually.

In this class you will learn how to:
- Basic sculpting of cake into a toadstool
- Cover a 4" cake using fondant
- Cover a cakeboard with fondant and ribbon
- Use a textured mat to create imprint on fondant
- How to color and handle fondant
- Make butterflies, leaves, grass, flower blossoms, hearts and dots


Photo courtesy of Chef Junezsa

Dates:
Toadstool Forest Cake: 16 April 2014 (Wed) 9am-1pm   
Toadstool Forest Cake: 24 Apr 2014 (Thu) 9am-1pm

Fees: $112 per person (includes printed recipes, 4 inch cake to decorate with fondant)
Member's special: $100.80




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Girls' Night Out Cupcake Workshop - By Chef Ariel Chan
Hands-on decorating (individual)


Our qualified and experienced pastry chef instructor Chef Ariel Chan is here to guide you personally on how to decorate with gumpaste professionally. Learn the artistry, capture the passion, fall in love with cake-decorating! Best of all, do all this in our beautiful, comfortable and spotless environment of our fully equipped studio. 

The class size is 2-8 pax.  You will decorate and take home a 6 inch cake. Vanilla cake and swiss meringue buttercream recipe provided.

You will learn to :
1) cover 6" cake with fondant
2) make shopping bag using fondant
3) make shoe using fondant
4) make bow using fondant
5) make make-up kit using fondant


Photo courtesy of Chef Ariel Chan

Dates:
Girl's Night Out Cupcakes Workshop: 26 Apr 2014 (Sat) 9am-2pm

Fees: $150 per person (includes 6" vanilla cake, buttercream, fondant, cake and buttercream recipe)
Member's special: $135


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Rainbow or Ombre Cake - By Head Chef Anna Chan
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 or Ombre Cake: 13 Mar 2014 (Thu) 3-6pm
Rainbow or Ombre Cake: 14 Mar 2014 (Fri) 3-6pm
Rainbow or Ombre Cake: 15 Mar 2014 (Sat) 3-6pm
Rainbow or Ombre Cake: 16 Mar 2014 (Sun) 3-6pm


Rainbow or Ombre Cake: 4 Apr 2014 (Fri) 3-6pm
Rainbow or Ombre Cake: 5 Apr 2014 (Sat) 3-6pm
Rainbow or Ombre Cake: 6 Apr 2014 (Sun) 3-6pm 


Rainbow or Ombre Cake: 19 Apr 2014 (Sat) 9am-12pm
Rainbow or Ombre Cake: 19 Apr 2014 (Sat) 3-6pm

Fees: $90 per person (includes printed recipes, ingredients)
Member's special: $81


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Vintage Romance Cupcakes - By Chef Junezsa
Hands-on decorating (individual) 


Our talented sugar artist Chef Junezsa is here to guide you personally on how to decorate cupcakes professionally. Learn the artistry, capture the passion, fall in love with cake-decorating! Best of all, do all this in our beautiful, comfortable and spotless environment of our fully equipped studio. 

Class size is capped at 4 pax for this class. Chef Junezsa will provide 9 cupcakes for you to decorate with fondant individually.

In this class you will learn how to:
- Apply/spread buttercream and fondant base on 9pcs cupcakes
- How to color and handle fondant
- Use textured mats/strip cutters and silicon moulds
- Paint using edible gold lustre on fondant
- Fondant modelling; Simple Rose, Ruffle Flower, Ribbons


Photo courtesy of Chef Junezsa
 
Dates:
Vintage Romance Cupcakes: 12 Mar 2014 (Wed) 9am-1pm
Vintage Romance Cupcakes: 26 Mar 2014 (Wed) 9am-1pm


Vintage Romance Cupcakes: 10 Apr 2014 (Thu) 9am-1pm
Vintage Romance Cupcakes: 27 Apr 2014 (Sun) 9am-1pm


Fees: $111 per person (includes printed recipes, 9 cupcakes to decorate with fondant)
Member's special: $99.90


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(NEW) Strawberry Tofu Cheesecake - By Head Chef Anna Chan
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 hom a 6" square cake in a box. 
 
Dates:
Strawberry Tofu Cheesecake: 10 Apr 2014 (Thu) 7-9pm
Strawberry Tofu Cheesecake: 12 Apr 2014 (Sat) 3-5pm

Fees: $88 per person (includes printed recipes, ingredients)
Member's special: $79.20


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Vintage Red Velvet Cake - by Head Chef Anna Chan
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: 11 Apr 2014 (Fri) 3-6pm
Vintage Red Velvet Cake: 13 Apr 2014 (Sun) 3-6pm

Fees: $88 per person (includes printed recipes, ingredients to make 6" round cake)
Member's special: $79.20


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Easter Cupcake Workshop - By Chef Ariel Chan
Hands-on decorating (individual)


Our qualified and experienced pastry chef instructor Chef Ariel Chan is here to guide you personally on how to decorate with gumpaste professionally. Learn the artistry, capture the passion, fall in love with cake-decorating! Best of all, do all this in our beautiful, comfortable and spotless environment of our fully equipped studio. 

The class size is 2-8 pax.  You will decorate and take home 6 two-and-a-half inch cupcakes. Vanilla cake and swiss meringue buttercream recipe provided.

You will learn to :
1) cover cupcakes with buttercream
2) make rabbit figurine with carrots using fondant
3) make sheep figurine using fondant
4) make chick figurine using fondant
5) emboss fondant with patchwork cutter
6) pipe grass using royal icing


Photo courtesy of Chef Ariel Chan
 
Dates:
Easter Cupcake Workshop: 13 Apr 2014 (Sun) 9am-1pm
Easter Cupcake Workshop: 27 Apr 2014 (Sun) 9am-1pm


Fees: $132 per person (includes 6 two-and-a-half inch cupcakes, buttercream, fondant, cake and buttercream recipe)
Member's special: $118.80


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Flower Bug Garden Cupcakes - By Chef Junezsa
Hands-on decorating (individual)


Our talented sugar artist Chef Junezsa is here to guide you personally on how to decorate cupcakes professionally. Learn the artistry, capture the passion, fall in love with cake-decorating! Best of all, do all this in our beautiful, comfortable and spotless environment of our fully equipped studio. 

Class size is capped at 4 pax for this class. Chef Junezsa will provide 9 cupcakes for you to decorate with fondant individually.

In this class you will learn how to:
- Apply/spread buttercream and fondant base on 9pcs cupcakes
- How to color and handle fondant
- Fondant cutouts; Flowers, Leaves, Butterflies, Rainbow
- Fondant modelling; Mushroom, Ladybug, Snail, Bees, Caterpillar


Photo courtesy of Chef Junezsa

Dates:
Flower Bug Garden Cupcakes: 27 Mar 2014 (Thu) 9am-1pm
Flower Bug Garden Cupcakes: 17 Apr 2014 (Thu) 9am-1pm

Fees: $111 per person (includes printed recipes, 9 cupcakes to decorate with fondant)
Member's special: $99.90



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(NEW) Carrot Cake with Camembert Cheese Icing - by Head Chef Anna Chan
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 Camembert cheese and butter icing, instead of the traditional cream cheese 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 Camembert Cheese Icing: 17 Apr 2014 (Thu) 7.00-9.30pm  

Fees: $88 (includes printed recipes, ingredients for 5" carrot cake and icing)
Member's special: $79.20


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Classic Chocolate Cake - By Head Chef Anna Chan
Hands-on baking (pair) + decorating (individual)


Moist and soft chocolate cake layered with good quality chocolate ganache is a wonderful classic that you can whip up to spoil your guests.  Top it off with an elegant flourish of piped scrolls and edible lustre dust and you will have a delicious and classy cake that anyone would be delighted to eat.  You will bake in pairs and decorate individually. Each student takes home a 4 x 6 inch rectangular chocolate cake.
Dates:


Classic Chocolate Cake: 24 Apr 2014 (Thu) 7.00-9.30pm 

Fees: $90 per person (includes printed recipes, ingredients)
Member's special: $81


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Teddy Bear and Heart Macarons - By Head Chef Anna Chan
Hands-on baking (group) + piping (individual)


How about baking some sweets for your sweetheart? 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: 25 Apr 2014 (Fri) 3-7pm Teddy Bear and Heart Macarons: 27 Apr 2014 (Sun) 3-7pm

Fees: $99 per person (includes printed recipes, ingredients)
Member's special: $89.10

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