*NEW* Chocolate Rum Cake

Dark chocolate and rum are the predominant flavors in this decadent cake and has a luscious kick to it. It will be filled with dark chocolate ganache and Valrhona crunchy pearls- using only premium chocolate ingredients for this class. You can make it alcohol free as well, yum as it is too.

Dates:
25 Apr Sun 9.30am to 2pm FULL
27 Apr Tue 9.30am to 2pm *Last seat
30 Apr Fri 9.30am to 2pm FULL
2 May Sun 9.30am to 2pm FULL
4 May Tue 9.30am to 2pm FULL
18 May Tue 9.30am to 2pm
22 May Sat 9.30am to 2pm FULL
4 Jun Fri 9.30am to 2pm
5 Jun Sat 9.30am to 2pm

*There will be a lunch break.

What you'll learn
- Hands-on making the chocolate butter based sponge cake
- How to successfully handle a whole egg method sponge cake
- How to make chocolate ganache
- Controlling chocolate temperature.
- How to frost the cake using chocolate ganache
- Decorate the cake
- We will be using premium chocolate ingredients

When : Register
No.of pax. :
Available : 1
Fees : $155 per pax/ $150 per pax when you sign up 2 seats or more
Bring home : 6" whole cake
Instructor : Brenda Lim

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Testimonial

hear what our Students have to say


Have fun at the Banamisu & Pandan Kaya Cake sessions with Brenda. The sessions are well paced and both Brenda & Penny have been very helpful. They are also generous in sharing baking tips basing on their experience and teaching you the right technique to whisk, mix etc. . Both cakes are very well received back home & office. Also, many thanks to Rose who clear up our messy bakeware & tools and also helping us to take the pretty class photos. :)



Jas Tare