CLASS & TUTORIAL

Class Cupcake Finding Nemo Family

2011-07-02T17:54:00.000-07:00

Memandangkan masa yang agak terhad saya jarang membuka kelas oleh kerana permintaan ramai saya membuka tirai workshop saya. Bagi mereka yang berminat join workshop saya sila book tempat awal. Saya tidak mengambil student yang ramai. Apa lagi cepat ambil peluang ini

Tutorial by Mayen

2011-07-02T11:40:00.000-07:00

http://www.waybeyondcakes.com/

How to make peony flowers

2011-07-02T11:27:00.000-07:00

Part 1

Part 2

Part 3

Part 4

Fondant Cake Deco & Sugar Box

2009-08-18T20:06:00.000-07:00

Introduction to fondant and gum paste

How to make fondant from scratch

How to make crimping and embossing

How to make swag, frill, ribbon and other deco techniques

How to cover a round of cakes with fondant

Decoration one 7 inch dummy cakes with the above deco

Student only have to bring an apron, turn table, kitchen towel, and a 9 inch cakes box to take back dummy cake. However, bringing a real cake (to use in place of the dummy cake to decorate) is highly encouraged.

Please take note that a 50% deposit is required for booking a place. To make payment via maybank2u.com, this is my account number 1622-5474-9668. Please revert the receipt to my email at, sales@misscreativecakes.com when transferring the money, this is to confirm on your payment.

Note : Maximum of 3 students for each class Interested to join my class please email me at sales@misscreativecakes.com

Please fill-up the form here

Fondant Cupcake Deco

2009-08-18T20:05:00.001-07:00

Basic Cupcake Deco

2009-08-18T20:04:00.000-07:00

Miniture Class

2009-08-18T16:42:00.000-07:00

Topic

Introduction to fondant and gum paste

Demo making gumpaste

Demo making Royal Ising

How to cover a Miniture cakes with fondant Gumpaste recipe

Student will get 2pcs of Miniture cakes to decorate Technique of decorating cake using royal icing, fondant & gum paste flower Using various cutter. Student will learn to do various type of small flowers i.e bluebell/calla lily/impatience

Bring along small roling pin/knife/apron/scissors/gumpaste cutter/gum paste & Fondant Rool

Please take note that a 50% deposit is required for booking a place. To make payment via maybank2u.com, this is my account number 1622-5474-9668. Please revert the receipt to my email at, sales@misscreativecakes.com when transferring the money, this is to confirm on your payment.

Note : Maximum of 3 students for each class Interested to join my class please email me at sales@misscreativecakes.com

SUGAR FLOWER ORCHID CLASS

2009-08-18T16:25:00.000-07:00

Everything that you’ll need to know about sugar flowers can be learned through these three modules:

Introduction to gumpaste

How to make gumpaste from scratch

Techniques how to colour the sugar flowers

Student will learned 4 type of orchid such as Cymbidium, Vanda Joachim, Phalaenopsis and Cattleya

Students will be getting the cutter of 4 types of orchids and will practice by using the orchids made

Interested? Want to know more? Then get ready because the details are as follows:

Date : after Raya

Place : 14, Jalan Pandan 10/6, Pandan Jaya, Kuala Lumpur

Time : 9am – 4pm

Duration : 2 days

Fees :RM450

Still interested? Then please take note of a few details as listed below:

A minimum of 5 students are required for the class to take place

A 50% deposit is required for booking a place.

To make a payment online, my Maybank Account No. is 1622-5474-9668. Please revert the receipt to my email at sales@misscreativecakes.com. This is to alert and prove to me that you have paid.

Once you have done the above, I’ll see you in my class! Please note that it is highly encouraged for the students to bring an apron, a kitchen towel and cake box to take back the orchids and gumpaste tool. However, if you feel the details above are still not enough to convince you, more enquires can be made by calling me at 012-3113537. Please fill-up this form here and hope to see you there…!!!

How to make ice cream cake

2009-07-18T00:56:00.001-07:00

STEP BY STEP HOW TO MAKE AIS CREAM CAKE

VANILLA SPONGE

BAHAN-BAHAN
120gm Gula
120gm Tepung
4 biji Telur ‘B’
10gm Super sponge
20gm Air
20gm Minyak jagung

CARA-CARANYA

1. Putar gula, tepung, telur, super sponge dan air sehingga kembang dan kental
(guna kelajuan tinggi)
2. Perlahankan kelajuan dan masukkan minyak jagung
3. Bakar suhu 170c Note : Resipi nie boleh guna buat swiss roll juga
suhunya 190 – 200c

Sekiranya nak rasa koko, tukarkan Tepung 100g dan koko 50gm