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

Raspberry Madeleine & Rose Financier

$149 or 5 prepaid points /person
3 hours, 4 - 6 students

What you will learn:

• Tricks to enhance flavours of everyday ingredients to the next level

• Making of two types of dainty cakes suitable for feeding crowds

• 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

• Black sugar (kurosato) icing

• Roasting sesame seeds

See “Bread and Buns” Category.

Parisian Éclairs (Fruit Crèmes)

$185 or 6 prepaid points /person
3.5 - 4 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

• Fruit cream fillings, glaze, and contemporary decorations

Pistachio Paris Brest

$215 or 7 prepaid points /person
3.5 - 4 hours, 4 - 6 students

What you will learn:

• Choux pastry theories and ingredient interactions

• Techniques to pipe and bake choux pastry

• Preparation of pistachio praline and mousseline cream

• Decorative piping, assembly of Paris-Brest, and garnishing

Macarons: Mango, Raspberry

$215 or 7 prepaid points /person
4.5 -5 hours, 4 - 6 students

What you will learn:

• Tricks and secrets to fault-free macarons

• Learn about ingredient roles and their interactions

• Techniques in properly handling a piping bag

• Making ganache that has intense fruit flavours

• Solid fillings to complement the ganaches

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

Black Forest Soufflés with Cocoa Nib Cream

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

What you will learn:

• The art of souffle and tweaking of its flavour

• Fundamental skills of separating eggs and making meringues

• Learn about pasteurization and food safety

• Infusing flavour to chantilly cream

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 Hong Kong Egg Tarts and Milk Tea

$149 or 5 prepaid points /person
4 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

Crème Brûlée & Caramel Decorations

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

What you will learn:

• Baking smooth custard

• Using and storing vanilla beans

• Making a thin caramelized sugar top

• Working with various types of raw sugar and cooking caramel

Pink Nougats with Mixed Nuts & Fruits

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

What you will learn:

• Sugar/caramel stages for a soft–chewy bite

• Whip and fold for clean aeration

• Evenly suspend nuts and fruit

• Shape, set, and clean-cut into neat bars or bite-size pieces

• Finish with pink coat to prevent sticking

• Wrap for freshness and gifting

Seasonal 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

Eggless Lemon Meringue Tart

$195 or 7 prepaid points /person
4 - 4.5 hours, 4 - 6 students

What you will learn:

• Create a pâte sablée shell with sandy, buttery texture

• Prepare eggless lemon curd with balanced acidity

• Make stable eggless meringue that browns well

• Learn to make rich almond cream as the foundation layer

Uji Matcha Raspberry Scones, Clotted Cream

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

What you will learn:

• Learn how to make clotted cream from scratch at home

• Hands-on techniques in making light and flaky scones

• Create 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

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

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

Description coming soon.

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