Basic BAking Skills

Earl Grey Chiffon with Raspberry Coulis

$149 or 5 prepaid points /person
3 hours, 4 - 9 students

What you will learn:

• Making a cloud-like sponge with minimal ingredients and no chemical leaveners

• Understand the stiffness of whipped egg white and its effect on sponges

• Learn the key points in successfully making a flavoured chiffon cake

• Garnishing chiffon sponge with chantilly cream and raspberry

Pistachio Madeleine Filled with Pistachio White Chocolate

$185 or 6 prepaid points /person
3 hours, 4 - 6 students

What you will learn:

• Achieving luxurious result with simple process

• Making pistachio ganache

• French methods in handling recipes and to cake baking

• Understanding how time and temperature influences baking

Tofu Donuts - Black Sugar Kinako, Sesame Seeds

$120 or 4 prepaid points /person
2.5 - 3 hours, 4 - 12 students

What you will learn:

• Making tofu donut batter for a soft, moist crumb

• Frying technique for even colour and texture

• Preparing a black sugar (kurosato) icing

• Coating and finishing

Mini Babas au Rhum in Jar

$149 or 5 prepaid points /person
2.5 - 3 hours, 4 - 12 students

What you will learn:

• Making an enriched baba dough with a light, open crumb

• Soaking technique for even syrup absorption without sogging

• Balancing rum syrup with sweetness and aromatics

• Assembling in jar format with chantilly cream and garnish

See more classes in “Bread and Buns” Category.

Parisian Éclairs (Fruit Crèmes)

$185 or 6 prepaid points /person
4 - 4.5 hours, 4 - 7 students

What you will learn:

• Choux pastry theories and interaction of its ingredients

• Recognize visual cues of properly prepared choux

• Techniques to pipe, bake, and fill choux eclairs

• Seasonal fruit cream fillings, glaze, and contemporary decorations

Black Swan Cream Puffs

$185 or 6 prepaid points /person
3.5 - 4 hours, 4 - 6 students

What you will learn:

• Cooking choux paste and baking technique for proper rise and structure

• Piping and shaping technique for the swan form

• Whipping chantilly cream and adjusting flavour

• Assembly technique for the finished swan presentation

Old Fashioned Macarons

$185 or 6 prepaid points /person
4 - 4.5 hours, 4 - 6 students

What you will learn:

• Tricks and techniques for making fault-free macarons

• Understanding ingredient roles and how they interact

• Macaron piping techniques

• Making classic Old Fashioned-inspired components

• Shell decorating techniques

Dacquoise: Pandan Coconut with Pineapple & Earl Grey

$185 or 6 prepaid points /person
3 - 3.5 hours, 4 - 6 students

What you will learn:

• Make light, nutty dacquoise with crisp edges and tender chew

• Smooth mousseline and confit fillings for layered texture and flavour

• Practice neat stacking, piping, and finishing with elegant presentation

Passion Fruit Soufflé with Banana Miso Crème Anglaise

$149 or 5 prepaid points /person
2 - 2.5 hours, 4 - 12 students

What you will learn:

• Making a soufflé base with proper meringue incorporation

• Achieving lift and structure for a clean rise

• Preparing a crème anglaise and understanding proper tempering

• Balancing flavours into a savoury-sweet sauce

Duo Chocolate Mousse Verrines

$120 or 4 prepaid points /person
3 hours, 4 - 12 students

What you will learn:

• Baking streusel for texture, flavour, and layering

• Infusing cream with flavour and understanding how it affects mousse structure

• Key temperatures when working with chocolate and cream

• Adjusting chocolate mousse temperatures and finalizing chocolate mousse with cream

Flaky Thai Tea Custard Flan

$185 or 6 prepaid points /person
5 - 5.5 hours, 4 - 12 students

What you will learn:

• Making a flaky puff pastry base with a crisp, layered structure

• Infusing custard with Thai tea

• Baking custard to a clean set

• Finishing technique for a clean, even edge

Flaky Hong Kong Egg Tarts and Milk Tea

$149 or 5 prepaid points /person
5 - 5.5 hours, 4 - 12 students

What you will learn:

• Making a flaky shell dough and forming a tart base

• Techniques in making a smooth and creamy egg tart filling

• Hands-on practice in making Hong Kong style milk tea

• Appreciation of cultural and technical aspects about egg tart and milk tea

Japanese Caramel Hojicha Pudding

$120 or 4 prepaid points /person
2.5 - 3 hours, 4 - 12 students

What you will learn:

• Making a clean caramel base

• Infusing hojicha into custard

• Achieving a smooth, silky pudding texture

• Unmolding technique for clean release and presentation

Uji Matcha Hard Candy

$149 or 5 prepaid points /person
2.5 hours, 4 - 8 students

What you will learn:

• Different stages of cooking sugar

• Incorporating matcha without scorching its flavour

• Shaping and cutting techniques

• Storage tips to prevent moisture and stickiness

República del Cacao Roasted Corn 33% Ganache Tart

$185 or 6 prepaid points /person
4.5 - 5 hours, 4 - 6 students

What you will learn:

• Foncage technique for lining tart shells

• Making ganache with roasted corn flavour

• Understanding chocolate percentage and temperature control in ganache

• Decoration and finishing techniques

Summer Vegetable Quiche

$149 or 5 prepaid points /person
3 hours, 4 - 10 students

What you will learn:

• Making a buttery, flaky dough in classic French techniques

• Manual techniques in lining a tall quiche pan

• Controlling the doneness of vegetables in a baked application

• Creating a flavourful quiche mixture that matches its fillings

Strawberry Shortcake Cookies

$120 or 4 prepaid points /person
2 hours, 4 - 12 students

What you will learn:

• Hands-on techniques in making and baking cookies

• Roles of ingredients and key concepts in baking applications

• Incorporating unconventional concepts into cookies

• Preparation of flavour and textures to include in cookie dough

Uji Matcha Raspberry Scones, Clotted Cream

$149 or 5 prepaid points /person
3 hours, 4 - 12 students

What you will learn:

• How to make clotted cream from scratch

• Techniques in making light and flaky scones

• Creating flavour profiles with ingredient substitutions and inclusions

• Baking and serving of scones and how to prepare ahead of time

Blue Sky Blueberry Rare Cheesecake

$120 or 4 prepaid points /person
2 hours, 4 - 12 students

What you will learn:

• Baking streusel for texture and layering

• Using gelatine and whipped cream in rare cheesecake

• Using fruits as natural colourants

• Creating an ombré effect and cloud decoration

Introduction to Gelato and Technical Ingredients

$185 or 6 prepaid points /person
4 hours, 4 - 6 students

• Gelato types, components, and methods

• Ingredient functions and interactions

• Basic gelato production techniques
  

Hong Kong Vintage Pastries I: Flower Basket, Coffee Buttercream Cake, Chocolate Triangle

$215 or 7 prepaid points /person
5.5 hours, 4 - 8 students

Description coming soon.

Hong Kong Vintage Pastries Part II: Dutch Tart, Cream Cone, Pineapple Upside-down Cake

$215 or 7 prepaid points /person
5.5 hours, 4 - 8 students

Description coming soon.

Pão de Ló de Ovar

$120 or 4 prepaid points /person
2.5 - 3 hours, 4 - 8 students

What you will learn:

• Making a high-yolk sponge with an airy, moist crumb

• Achieving the traditional semi-liquid centre unique to Ovar-style sponge

• Understanding how baking time and temperature shape the signature texture

• Appreciation of Portuguese conventual sweets tradition

Tiramisù Cake with Homemade Ladyfingers

$185 or 6 prepaid points /person
3.5 hours, 4 - 8 students

What you will learn:

• Prepare light, airy ladyfingers from scratch

• Create smooth mascarpone cream with the right consistency

• Develop coffee syrup with balanced flavour and soaking technique

• Build a layered tiramisù cake with proper structure