Basic BAking Skills

Pumpkin Spice Latte Chiffon Cake

$135 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 to mimic a pumpkin spice latte

Candied Orange Fig Glazed Cake

$135 or 5 prepaid points /person
3 hours, 4 - 5 students

What you will learn:

• Techniques and theories on candying thick pieces of fruits at home

• Learn the proportions and interactions of ingredients in a high-ratio cake

• Understanding of baking science, preparation, and storage processes

• Making a high-ratio cake from scratch with toppings and glaze

Lemon Blackcurrant Baba au Rhum

$169 or 6 prepaid points /person
3 hours, 4 - 12 students

What you will learn:

• Techniques in manually producing an enriched dough

• Learn about dough fermentation and ingredient interactions

• Making a fruit glaze and adjusting its flavours

• Incorporating fruit flavour to chantilly cream

See “Bread and Buns” Category.

Pistachio Paris Brest

$195 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

Piña Colada Cream Puffs

$169 or 6 prepaid points /person
3.5 hours, 4 - 7 students

What you will learn:

• Choux pastry theories and interaction of its ingredients

• Learn to recognize visual cues of properly prepared choux

• Techniques to pipe, bake, and fill choux puffs

• Piña Colada cream fillings and decorative elements

Dacquoise: Wakocha Chestnut, Pistachio Apricot

$169 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 Truffle and Lobster Bisque Macarons

$219 or 8 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

• Savoury applications with savoury flavours

• Make real lobster bisque and turn it into filling

Black Forest Soufflés with Cocoa Nib Cream

$135 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

Blood Orange White Chocolate Mousse

$135 or 5 prepaid points /person
3 hours, 4 - 12 students

What you will learn:

• Variation of mousses with water- and fat-based ingredients

• Techniques and temperatures in using gelatine as a setting agent

• Cooking of crème bavarois, whipping cream, and using fruit purees

• Handling chocolate in its different states ensuring a smooth texture

Flaky Hong Kong Egg Tarts and Milk Tea

$135 or 5 prepaid points /person
3 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

Pink Nougats with Mixed Nuts & Fruits

$135 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

$135 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

Earl Grey Orange Scones, Clotted Cream

$110 or 4 prepaid points /person
2.5 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

New York Cheesecake with Maple Lemon Curd

$110 or 4 prepaid points /person
2 hours, 4 - 12 students

What you will learn:

• Classic baked cheesecake with a rich yet soft centre

• Preparations of ingredients and tools for baking applications

• Baking your own crumble for a flavourful crust

• Cooking a lemon curd without the addition of white sugar

冰皮月餅：雙重芒果、榴槤麻糬 Snow Skin Mooncakes: Double Mango & Durian Mochi
$169 or 6 prepaid points /person

Friday, September 5 | 6:30 PM - 10:00 PM

冰皮月餅：流心開心果、荔枝白酒伯爵茶 Snow Skin Mooncakes: Lava Pistachio & Lychee White Wine Earl Grey
$169 or 6 prepaid points /person

Saturday, September 6 | 6:00 PM - 9:30 PM

傳統月餅：流心奶黃、蛋黃開心果 Traditional Baked Mooncakes: Lava Custard & Salted Egg Yolk Pistachio
$169 or 6 prepaid points /person

Friday, September 12 | 6:30 PM - 10:00 PM

冰皮月餅：泰式奶茶椰子、柚子榛子粒粒 Snow Skin Mooncakes: Thai Milk Tea Coconut & Yuzu Hazelnut Crunch
$169 or 6 prepaid points /person

Sunday, September 14 | 2:30 PM - 6:00 PM

Tiramisù Cake with Homemade Ladyfingers

$169 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

• Apply finishing touches with cocoa powder and decoration