Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

15 April, 2017 @ 2:00 pm – 5:00 pm
The Eureka Cooking Lab
8 Jalan Kuras Singapore
Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop @ The Eureka Cooking Lab


This Valrhona Chocolate Cake is moist and heavenly, especially when coated with Swiss Meringue Buttercream and drizzled with Chocolate ganache. Topped with pretty Meringue kisses, this cake is totally stunning!

What you will learn:

  • How to make a moist Chocolate Cake
  • How to make Swiss Meringue Buttercream
  • How to make Meringue kisses
  • How to decorate the cake

What you will prepare:

  • ONE Valrhona Chocolate Cake

What the fee includes:

  • Ingredients for the class
  • Use of kitchen equipment
  • Aprons
  • Containers for bringing cakes home
  • Recipe printout

NOTE: Participants must bring their own cake turn-table or rent ($5) a turn-table from the organiser.

Class structure:

Introduction to ingredients

Demonstration by Chef Diana Gale

Interactive hands-on baking session

Participants are to bring their own pens for the class if they wish to take notes. Participants may be asked to share workspace depending on recipe.

The maximum class size is 12. Classes will start with a minimum of 8 participants. Fees paid are non-refundable, and if a participant is absent for a workshop, no make-ups will be conducted. Fees paid cannot be transferred to another workshop.

In the event that the minimum number of participants is not met, the class will be cancelled. Participants will be informed via email and all monies paid will be refunded.

Registration is on a first-come-first-served basis. Full payment must be made at the point of registration.

Videography is not allowed for this workshop.

The Domestic Goddess Wannabe reserves the copyrights of any videos and photography taken in class for future promotional purposes, without any prior notice.

All ingredients are halal.