SEREMBAN SIEW PAU & PUCHONG CHAR SIEW SOH Hands-on Workshop

Date: Friday 09 October 2009
Time: 7.30pm – 10pm
Workshop Availability: Class is Full

Workshop Descriptions
This is a completely hands on workshop with everything provided for you. It is designed to introduce Chinese pastry methods to make two very delicious and famous snacks in Malaysia.

• Seremban Siew Pau (Seremban Baked Bun)
• Puchong Char Siew Soh (Puchong-style Char Siew Puff)
Outline
1. How to prepare two fillings for Seremban Siew Pau and Puchong Char Siew Puff
2. How to make water dough (水油麵皮) and oil dough (油酥麵皮).
3. How to make Char Siew
4. How form the different layers to create flaky effect
5. How to plait pau
6. How to make triangle and long char siew soh
7. How to wrap fillings in the pau and the puff

Workshop Cost - $65 (if you register and pay after Saturday 03 October)
Early Bird Discount - $55 (if you register and pay after Saturday 03 October)
Buddy Discount - $53 (if you come with another 5 friends, ie 6 of you, each pay this special rate. Must register and paid by Saturday 03 October)

NOTES FOR THE ABOVE WORKSHOPS:
Participants are required to bring with them:
* Apron
* Note book and Pen
Please note this is a non-halal workshop

FOR MORE INFORMATION, PLEASE CONTACT US AT 98584883
Email: fongskiz@singnet.com.sg; creativebaking88@yahoo.com.sg

Elegant Fondant Cookies Workshop (REPEAT DUE TO POPULAR DEMAND)

Date: Saturday 03 October
Time: 9.30am - 1pm
Workshop Available: Vacancy Full

Workshop Descriptions
This is a completely hands on workshop with everything provided for you. It is designed to introduce cookies decorating with fondant and royal icing. You will use decorating tools, fondant and cookies to create your decorative treats and learn fun techniques!

Outline
1. How to prepare a favourite and yummy cookie dough
2. How to make lollipop cookies
3. How to bake the cookie dough
4. How to roll fondant
5. How to cut cookie
6. How to design with Fondant
7. How to make royal icing
8. How to control the consistency of royal icing
9. How to Store and Pack them

All participants will receive a big cookie cutter free

Workshop Cost - $70 (if you register and pay after Tuesday 29 September)
Early Bird Deal -$60 (if you register and pay by Tuesday 29 September)

FOR MORE INFORMATION, PLEASE CONTACT US AT 98584883
Email: fongskiz@singnet.com.sg; creativebaking88@yahoo.com.sg

Nonya OTAK OTAK Workshop

VACANCY AVAILABILITY - WORKSHOP TO BE POSTPONED

Date: Friday 02 October
Time: 7.30pm - 10.30pm

Otak-otak, perhaps is definitely another popular snack amongst Singaporeans. Otak-Otak is made from Fish Paste, mixed with a variety of spice and then wrap in coconut or banana leaves before sending to grill or steam.

In this workshop you will learn this special delectable peranakan style delicacies which you can prepare in your home kitchen that will tantalise taste buds with the richness of spices.

Workshop Outline
1. Learn how to prepare the rempeh or spice
2. How to make the smooth fish paste
3. How to prepare the banana leaves
4. Ways of wrapping otak otak with banana leaves
5. How to steam otak otak
6. How to grill otak otak

You will prepare the following in the workshop:

1. Grilled Nonya Style Otak Otak
2. Steamed Otak Otak with Seafood
3. White Otak Otak (Very popular with kids and non-spicy)

Participants will have to bring with them:
A note book and pen
Apron
Containers to bring home their masterpieces

Participants will be provided with:
All ingredients and recipes
All materials needed for the workshop

Workshop Cost - $65 (if you register and pay after Tuesday 29 September)
Early Bird Deal - $55 (if you register and pay by Tuesday 29 September)
Buddy Discount - $53 (if you come with another 5 friends, ie 6 of you, each pay this special rate. Must register and paid by Tuesday 29 September)

FOR MORE INFORMATION, PLEASE CONTACT US AT 98584883
Email: fongskiz@singnet.com.sg; creativebaking88@yahoo.com.sg

Intermediate CAKE MAKING Hands-On Workshop

WORKSHOP IS FULL

<Date: Fridays 18 September & 25 September
Time: 7.30pm - 10.30pm

Participants are introduced to developed and refined skills and techniques with a little more degree of difficulty than the beginners and basic techniques learnt in the foundation workshop. This will enable participants to create more contemporary cakes. This will include frosting and decorating techniques.

The class size is limited to a small group to ensure personalized coaching as much as possible. If you are interested, please register early.

Workshop Outline
You will be taught on how to prepare:
1. Light and airy Genoise - a very versatile cake that is the base for many desserts.
2. Techniques in preparation of mousse, and basic ganache
3. Use gelatine in cake preparation
4. Prepare whipping cream of the right texture
5. The principles of cake decoration and design

Cakes that you will learn:
1 Classical Tiramisu–Learn how to make this wonderful cake with fabulous spiral design

2. Strawberry Short Cake (Sweetie Pie)– Learn the correct techniques and secrets in making this wonderful strawberry delight with design.

3. .Banana Cheese Chiffon Cake – Enhance your basic chiffon cake further with fillings of bananas and cheese. This cake has just the right amount of sweetness and is definitely pleasing to both the old and young.

4. Chocolate Rocky Road Mousse Cake – Participants will be taught the principles of making a chocoholic mousse using two types of chocolate and how to create the effect of rocky road in the cake. Definitely a pleasing and very welcoming cake to serve in a party.

5. Hungarian Walnut Cake – Participants will learn how to prepare the moist and light walnut cake and also the art of transforming this cake into a spectacular “pleasing to the eyes” cake.

Any Requisitions?
Participants must at least have foundation knowledge and skills in cake making in order to benefit more from this workshop or/and
Participants who have undergone the foundation cake making

Participants will have to bring with them:
A note book and pen
Apron
Containers to bring home their masterpieces

Participants will be provided with:
All ingredients and recipes
All materials needed for the cake course

Workshop Cost - $200 (if you register and pay by Monday 07 September)
Early Bird Deal - $180(if you register and pay by Monday 07 September)

FOR MORE INFORMATION, PLEASE CONTACT US AT 98584883
Email: fongskiz@singnet.com.sg; creativebaking88@yahoo.com.sg