Paul & Karine Morris + Mayris
  • WE WRITE
    • The recipe
  • WE LOVE
    • Life about Morris >
      • Preparation process
    • Life about Mayris >
      • Preparation process
  • WE TRAVEL
    • OUR TRIPS
    • FOOD TIPS >
      • TAIWAN
    • OTHER TIPS
  • WE LIVE
  • WE HITCHED
    • The prologue
    • The proposal
    • The preparation
    • The 1000 cranes
    • The gorgeous bridesmaids
    • The instagram
    • The suave groomsmen
  • WE

My Trial Class in ABC Cooking studio

5/26/2017

0 Comments

 
Picture
Picture
Have been hearing from my friends about ABC Cooking Studio but just couldn't find time to arrange for a trial lesson. The recent seasonal trial lesson to make a raspberry ombre cake excites me. After speaking to Ferlyn, she invited me to the trial lesson. The Studio is located in Takashimaya Orchard, very spacious and it is open-concept. Classes are a team of 4 usually and there can be several classes running concurrently. 
Picture
Picture
Items lay nicely on table already.
Picture
The team
Something that i love about cooking and baking in a class is that there is literally no preparation needed. Ingredients are prepared by Sinseh with preheat ovens and most importantly, no washing is needed thereafter as well. Once we complete the item, we can just pack and go <3 We were given clear instruction and sharing on tops how to identify stiff peaks and also how to stabilize the egg whites. Things that i will not learn from while googling on youtube videos on recipe though.
Picture
Picture
Picture
Picture
Picture
Picture
Our sinseh didn't like adding too much coloring to the cake that we do hence you can see that the tiers are in lighter shades of pink. If you prefer something of a more obvious color differences, do add in more coloring at the base code (about 6-7 droplets are we are using 5 droplets for the base tier now). The baking time takes only 10 minutes because it is thin which is really time efficient to be honest versus making a whole cake.
Picture
Picture
Picture
Picture
For a trial lesson, they uses a simple recipe to make the cake base. Only whole eggs and sugar to beat to stiff peak and adding flour thereafter to fold in. Minimize the lumps and add coloring will do. Technique taught during the folding period where we can do a "J" fold or a "G" fold. In view of time limitation, we are each told to work on 1 shade of the color and then cut into 4 parts. We will then share the balance 3 pieces with the team and get a total of 4 different shades of the cake. We are now ready to make our ombre cake <3
Picture
Picture
Picture
The High Whip volume Millac Gold,This is said to contain high stabilizer content hence make the filling a lot easier.
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
We are all extremely pleasure with our finished product. We understand from our sinseh that we can also add slight coloring to the whip cream so to get the pinkish effect if we want to. As a class, she wishes to make something different so that we have rooms for optional add on if we wants to! This is what i love about our sinseh where she provides the flexibility in it!
Picture
Happy us!
Picture
papaTan is surprised that i made this :D
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Categories

    All
    2016
    2017
    2018
    2019
    50cents Feast
    ABC Cooking Studio
    Advance Cert
    Airfry
    Airfryer
    Almond Florentine
    Baking
    Bak Kwa
    Ban Heng
    Birthday Celebration
    Biscuit
    Bread
    Bubble Soccer
    Butter Cookies
    Cakes
    Chinatown
    Chinese New Year
    Christmas Cookies
    Christmas Gift
    Christms
    CNY
    Company Event
    Concert
    Cooking
    Crab In The Bag
    Crabsticks
    Cruise
    Customization
    Datenight
    Dive
    Diving
    DIY
    DIY Airfry Ngoh Hiang
    Don Don Donki
    Durian
    Egg-less
    Family
    Father's Day Celebration
    Food Feast
    Friends Of Singapore Zoo
    GBTB
    Gearfit 2
    GF Date
    Gift
    Golf
    Graduation
    Handphone Casing
    Hdl
    Healthy
    Hot Tomato
    Itacho Sushi
    Jay Chou
    Jogging
    Karinecanbake
    Kaya
    Lularoe
    Macaron
    Macaroons
    Make Up Portfilio
    Maternity Photoshoot
    Mee Hoon Kueh
    Merry X'mas
    Miam Miam
    Mid Autumn
    Mont Blanc
    Mooncake
    Mother
    Mother's Day
    Muay Thai
    My Addiction
    National Day
    New Year
    New Year Resolution
    Ngoh Hiang
    PADI
    Pator
    Pen Cai
    Phantom Of The Opera
    Pineapple Tarts
    Ppc
    Present
    Pressure Cooker
    Project10K
    Pumpkin & Sweet Potato Kaya
    Rainbow Butter Cookies
    Rainbow Cookies
    Recipe
    Resolution
    River Safari
    Romancing U
    Royal Caribbean
    Running
    Saizeriya
    Salted Egg Cookies
    Samsung
    Simply Scuba
    Sports Watch
    Steamboat
    Sushi Tei
    TB Loots
    Thai Accent
    The Tiramisu Hero
    Tioman
    Two Bakers
    Universal Studio Singapore
    Vivocity
    Watch
    Wild Wild Wet
    X'mas
    Zoo
    Zumba
    千层芋泥酥
    咸蛋饼干
    彩色饼干
    杏仁片
    猪肚汤
    盆菜
    老莲
    肉干
    蟹条片
    面粉粿
    黄梨塔

    Archives

    February 2019
    December 2018
    September 2018
    August 2018
    February 2018
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    February 2017
    January 2017
    December 2016
    October 2016
    July 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    July 2015
    June 2015
    May 2015
    March 2015
    February 2015
    January 2015
    December 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    April 2013
    February 2013
    January 2013
    December 2012
    November 2012
    June 2012
    May 2012
    April 2012

Powered by Create your own unique website with customizable templates.