CAKE COURSE

Bake up something for every occassion. Handmade cake makes a delectable gift for your friends and loved ones. Let's learn something about cake in a happy way.

Basic Course

Learn various basic techniques and knowledge of cake baking. 2 hours is all you need with 6 variation of cakes to learn every month according to your taste and preference.

JANUARY | APRIL | JULY | OCTOBER

Summer Fruit Shortcake (Jan & Apr) / Strawberry Shortcake (Jul & Oct)
Difficulty:

A refreshing shortcake with plenty of fresh cream applied to fluffy pâte à génoise and decorated with summer fruits / strawberries.

1 whole, 15cm diameter
Matcha Terrine & Houjicha Pudding
Difficulty:

Rich matcha terrine with ganache-like texture, accompanied with smooth houjicha pudding topped with brown sugar syrup.

1 whole & 3 cups
Mousse au Chocolat
Difficulty:

Learn to use a silicone mould in this chocolate mousse with raspberry jelly and finish it with a satin chocolate glaze.

5 pieces, 7cm diameter
Lychee and Raspberry Mille Crêpe
Difficulty:

A mille crêpe cake with sweet and sour flavours of raspberry and lychee layered into a mille crêpe cake.

1 whole, 15cm diameter
Chestnut and Chocolate Tiramisu
Difficulty:

A chic cake with chocolate garnish and boiled chestnuts on a coffee-soaked cocoa sponge, covered with chestnut tiramisu cream.

1 whole, 15cm diameter
Double Cheesecake
Difficulty:

Rare cheesecake in original and strawberry flavours, sandwiched between fragrant buttery handmade crumb crust.

3 pieces, mini pound cake size

FEBRUARY | MAY | AUGUST | NOVEMBER

Spring Tea Party Macaron
Difficulty:

Macarons in two flavours, sandwiched with ganache and fruits in between. (Pink: strawberry; Green: orange and lemon)

2 flavours, 3 pieces each
Cube Choux
Difficulty:

Familiar cream puff in a cube shape. Enjoy them in pistachio cream on custard layer and berry mascarpone on custard layer.

2 flavours, 5 pieces total
Earl Grey and Peach Mousse
Difficulty:

A refreshing mousse cake with fragrant scent of peach in mousse and jelly layers assembled on an earl grey sponge.

1 whole, 15cm diameter
Orange Chiffon & Mellow Pudding
Difficulty:

Fluffy chiffon cake with a refreshing scent of fresh orange juice. Make pudding with the leftover egg yolks from making meringue.

1 whole, 17cm diameter & 3 cups
Mont Blanc
Difficulty:

Crispy caramelized pâte brisée as base and combination of thick cream with chestnuts and marron cream on top.

5 pieces, 6cm diameter
Mixed Berry Tart
Difficulty:

Incorporate cocoa powder in this tart base and fill it with almond cream. Decorate with mountainous assorted sweet and sour berries.

1 whole, 16cm diameter

MARCH | JUNE | SEPTEMBER | DECEMBER

Petit Four Sec
Difficulty:

Fill a tin with 5 kinds of bite-sized cookies made from one dough and mini madeleines. Perfect as a gift to loved ones!

5 types, 40 pieces total
Caramel Banana Pound & Salted Caramel Pudding
Difficulty:

A rich pound cake with marbled caramel sauce mixed into a banana pound cake, paired with pudding at the side.

1 whole & 3 cups
Chocolate Financier
Difficulty:

Buttery French almond cakes in cocoa flavour that makes a great gift with 5 plain pieces and 5 decorated pieces.

10 pieces
Japanese Cheese Tart
Difficulty:

Crispy tart crust filled with a smooth filling that combines custard and cream cheese. It is recommended to enjoy them chilled.

5 pieces, 7cm diameter
Kuromitsu Warabimochi Matcha Chiffon Roll
Difficulty:

Soft matcha chiffon roll in marbled pattern with flavourful black honey warabimochi that gives a pleasant texture in every bite.

1 whole, 18cm length
Sachertorte à la Rose
Difficulty:

A rich and dense classic Viennese glazed chocolate cake, sandwiched with apricot jam and decorated with handcrafted chocolate.

1 whole, 15cm diameter

Cake Basic Renewal (Commencing in January 2025)

JANUARY | APRIL | JULY | OCTOBER

Rich Chocolate Cake
Difficulty:

Learn an indulgently rich chocolate cake frosted with crème Chantilly au chocolat and decorated with shell piping.

1 whole, 15cm diameter
Chestnut and Cassis Mont Blanc
Difficulty:

Cocoa sponge layered with marron glacé and tangy cassis sauce, finished with the signature Mont Blanc look with marron cream piping.

1 whole, 20cm x 7cm
Tropical Mousse
Difficulty:

Soak in the flavours of summer with mango mousse and creamy coconut mousse on a chocolate sponge base.

1 whole, 15cm diameter
Fun Petit Four
Difficulty:

Make a tin of assorted cookies with two techniques: icebox cookies in apple shape and matcha flavour and piped coffee cookies.

3 types, 47 pieces total
Rice Flour Chocolate Marble Chiffon
Difficulty:

Gluten-free chiffon cake made with 100% rice flour marbled in plain and chocolate flavours, paired with a tart berry sauce.

1 whole, 14.5cm diameter
Macaron Duo
Difficulty:

Make macarons in two flavours: Berry macaron with strawberry ganache and chocolate macaron with chocolate ganache.

2 types, 5 pieces each

FEBRUARY | MAY | AUGUST | NOVEMBER

Mango and Passion Fruit Mille Crepe
Difficulty:

A refreshing mille crepe sandwiched with passion fruit custard and cheese cream.

1 whole, 15cm diameter
Pistachio and Coffee Caramel Paris Brest
Difficulty:

Alternate pistachio cream, coffee caramel cream and caramelized almonds within fluffy and crunchy ring-shaped choux.

5 pieces, 7cm diameter
Strawberry Double Cheesecake
Difficulty:

Sweet and sour berry jelly that sits between plain and strawberry rare cheesecake layers covered in a crumb finishing.

1 whole, 15cm diameter
Hazelnut Chocolate
Difficulty:

Three layers chocolate cake with chocolate buttercream and caramelized hazelnuts dressed in a smooth chocolate glaze.

1 whole, 18cm length
Matcha Tiramisu
Difficulty:

Learn two styles of piping with this decadent matcha version of tiramisu with layers of yogurt cream and matcha sponge.

1 whole, 15cm diameter
Tartelette au Citron
Difficulty:

Crisp and flaky pâte brisée filled with zesty crème au citron in two decorative finishing.

5 pieces, 7cm diameter

MARCH | JUNE | SEPTEMBER | DECEMBER

White Chocolate Berry
Difficulty:

Milky white chocolate mousse assembled with sponge layers within and decorated with three types of berry cream rose piping.

1 whole, 15cm diameter
Pomme Rouge
Difficulty:

Cute apple-like white chocolate mousse filled with sweet and sour apple compote in a red raspberry glaze finishing.

5 pieces, 7cm diameter
Strawberry Shortcake
Difficulty:

The classic shortcake has taken a new look with teardrop cream decoration embellished on fluffy pâte à génoise.

1 whole, 15cm diameter
Houjicha Yuzu Tart
Difficulty:

A lightly hinted houjicha-flavoured tart topped with white chocolate mousse accented with yuzu peel and sesame tuile decoration.

1 whole, 16cm diameter
Pear Marron Roll
Difficulty:

A chic marron-flavoured chiffon roll with marron cream, crème Chantilly and pear filling.

1 roll, 18cm length
Gâteau Damier au Chocolat
Difficulty:

Cut up to a surprising checkerboard pattern assembled with cocoa and plain pound cakes with a glossy chocolate finishing.

1 slim whole

Master Course

Tie all the knowledge picked up from the Basic Course, attain new skills and aim to increase your repertoire.

JANUARY | JULY

Tarte aux Fruits

A gorgeous tart filled with almond cream, framboise sauce and custard cream, lusciously decorated with 5 types of fruits. Top it off with the star of the show – a beautiful amezaiku (handmade sugar candy).

1 whole, 15cm diameter
Opera

A coffee-flavoured joconde layered with a refreshing orange butter cream. Complete the cake with shiny glaçage on the surface and orange confit topping which give a luxurious appearance to the cake.

1 whole, 10cm x 16cm

FEBRUARY | AUGUST

Bonbonnière Chocolat

Learn to make feuilletine chocolate (a ganache covered with tempered chocolate), matcha ganache truffles, and heart-shaped strawberry chocolate.

3 types, 18 pieces total
Caramel Nowa

Enjoy the different textures of caramel mousse and plenty of caramelized nuts in this elegant piece that makes a great gift with its various cut sizes and its handmade chocolate plate.

1 whole, 6cm x 15cm & 5 pieces, 3cm x 9cm

MARCH | SEPTEMBER

Macaron ~Matcha & Framboise~

Make macaron batter with Italian meringue and in 2 different flavours: Matcha Cream & Framboise and Vanilla Cream. We will also assemble a set into a voluminous and delectable cake type.

2 flavours, 1 piece decorated and 8 pieces plain each
Mille Feuille

Layer light and crispy pâte feuilletée made from scratch and smooth custard cream to make this French thousand-layers classic pastry.

1 whole, 18cm length

APRIL | OCTOBER

Roulé aux Fruits

Make a sponge cake using a pâte à biscuit. Rich mascarpone cream, colourful fruits and sliced apples are used to create height.

1 whole, 18cm length
Éclair

A renewed version of choux pastry with a refreshing custard filling scented with elderflower cordial, finished in four stylish colours.

5 types, 2 pieces each

MAY | NOVEMBER

Tarte au Citron

A tart filled with crème citron made with plenty of lemon squeeze. The crust is once baked then glazed with white chocolate, and the top is loaded with Italian meringue which is nicely browed in the end.

1 whole, 15cm diameter
Canelé de Bordeaux & Guimauve ~Passion Fruit ＆ Cassis~

"Canelé de Bordeaux" is a traditional French pastry which is characterized by the crispy-outside and moist-interior. Guimauve is a type of confectionery with an enjoyable soft texture, make them in 2 layers with sour sweet cassis and passion fruit.

7 pieces & 18 pieces each

JUNE | DECEMBER

Rouge Pistache

A beautiful contrast of colours with fragrant pistachio mousse and framboise jelly set in a toyo shape and finished with berry glaçage.

1 whole, 18cm length
Gingerbread House

Challenge the “candy house” where you make everything from scratch with ginger and cinnamon scented pâte sucrée! Learn the technique of making icing cookies together with lively trees and gingerbread man.

1 whole, 18cm x 18cm

JANUARY | JULY

Tarte aux Fruits

Tart filled with almond cream, framboise sauce, custard cream and 5 kinds of fruits

1 whole, 15cm diameter
Opera

Luxurious cake with coffee joconde base and orange buttercream

1 whole, 10cm x 16cm

FEBRUARY | AUGUST

Bonbonnière Chocolat

Feuilletine chocolate and strawberry chocolate truffle with matcha ganache

3 types, 18 pieces total
Caramel Nowa

Caramel mousse with caramelized nuts in between

1 whole, 6cm x 15cm & 5 pieces, 3cm x 9cm

MARCH | SEPTEMBER

Macaron

Framboise and vanilla cream macaron and matcha cream macaron

2 types, 1 piece decorated and 8 pieces plain each
Mille Feuille

Three layers of light pâte feuilletée sandwiched with crème au beurre

1 whole, 18cm length

APRIL | OCTOBER

Roulé aux fruits

Pâte à biscuit sponge rolled up with mascarpone cream and fruits

1 whole, 18cm length
Éclair

Light-textured choux pastry filled with elderflower cordial custard cream

5 types, 10 pieces total

MAY | NOVEMBER

Tarte au Citron

Refreshing tart with crème au citron finished with Italian meringue on top

1 whole, 15cm diameter
Canelé & Guimauve

Crunchy caramelized crust with a custardy interior; fluffy two-layered marshmallow

7 pieces & 18 pieces each

JUNE | DECEMBER

Rouge Pistache

Pistachio mousse with framboise jelly finished with berry glaçage

1 whole, 18cm length
Gingerbread House

Build a pâte sucrée gingerbread house from scratch

1 whole, 18cm x 18cm

Members may sign up for either 6 lessons, 12 lessons or 18 lessons from Basic Course. Members who have completed 18 lessons of the Basic Course may move onto the Master Course.

Basic Course

All members must start from the Basic Course.

6 Lessons

valid for 8 months

12 Lessons

valid for 16 months

18 Lessons

valid for 24 months

Master Course

Apply only to members who have completed 18 lessons of the Basic Course.

12 Lessons

valid for 18 months

License

Apply only to members who have completed 18 lessons of the Basic Course and 12 lessons of the Master Course.

ABC Cake License

* License will be given to members who have passed the examination.

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