Palatable

What is good for me to bake is good for your palate!

Perfect Pound Cake Workshop June 14, 2010

Filed under: Workshops — aloyallyanders @ 7:28 pm
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Traditionally pound cake refers to a type of cake made with a pound of each of four ingredients: flour, butter, eggs, and sugar. However, the quantity of the ingredients are often changed to suit the sweetness that is desired.
Green Tea Pound Cake
Now you can learn how to make that perfect pound cake that goes well with a cup of coffee or that Earl Grey Tea.

Course Details:
Course fee: $75 per person
Date: 25 July 2010, Sunday
Duration: 2 hours, 1300-1500hrs
Venue: Trainer’s residence @ Hougang Street 11
Class size: 3-6 persons
Level: BasicMarble Pound Cake

Course Programme:
Hands-on baking two pound cakes.

What you’ll acquire:
1. Your hands-on knowledge of preparing the ingredients, creaming and baking.
2. Two pound cakes to bring home.
3. Tried and tested recipes.

Light refreshments will be served during the workshop.

Registration and Payment:
Register with Jane @ thepalatable(a)gmail(dot)com by 19 July 2010. Payment is made via internet transfers to POSB Savings account 017261398. Confirmation will be given once payment is received.

Enquiries:
For further enquiries, please contact Jane @ 9824-4954.

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Roses Decoration Workshop

Filed under: Workshops — aloyallyanders @ 7:21 pm
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Transform your homemade cake, into an impressive cake with your modelling roses! The best part is, no complicated tools are used! Book now to secure your seats!

Course Details:Royal Icing rose

Course fee: $65 per person

Date: 18 July 2010, Sunday

Duration: 3 hours, 1300-1600hrs

Venue: Trainer’s residence @ Hougang Street 11

Class size: 3-6 persons

Level: Advanced

Fondant rose

Course Programme:

Fully hands-on learning the following:

1. Fondant Roses

2. Royal Icing Roses Modelling Chocolate rose

3. Modelling Chocolate Roses

Includes demonstration of:

1. Daisy using Royal Icing;

2. Fondant flowers using flower cutters

What you’ll acquire:

1. Your knowledge of making edible model roses.

2. Your roses, including all the spares that you are left with from the fondant or modelling chocolate paste.

3. Pipping nozzle and piping nail that you used in the workshop.

4. Simple recipes.

Rose tea will be served during the workshop.

Registration and Payment:

Register with Jane, thepalatable(a)gmail(dot)com. Payment is made via internet transfers to POSB Savings account 017261398. Confirmation will be given once payment is received. Closing date for reservation is 12 July 2010.

Enquiries:

For further enquiries, please contact Jane at 9824-4954.