Switch up an already lovely lychee rose chiffon cake with lychee-scented whipped cream and you have a dessert that is so beautiful you won’t be able to wait to sink your teeth into it!
Then make mini-pandan chiffon cupcakes and fill them with gula melaka-infused custard cream.
Which will you eat first? Choices, choices.. 🙂
What you will learn:
- 2 chiffon cake recipes
- How to create duo-tone layers
- How to get the right meringue
- How to make and fill chiffon cupcakes
What you will prepare:
- One 6″ Lychee Rose Chiffon Cake
- Six Pandan Hokkaido Chiffon Cupcakes
What the fee includes:
- Ingredients for the class
- Use of kitchen equipment
- Containers for bringing cakes home
- Recipe printout
- Introduction to ingredients
- Demonstration by Chef Diana Gale
- Interactive hands-on baking session
Participants are to bring their own pen and clipboard 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.
NOTE: All ingredients are pre-measured. Macarons are for decorative purposes and will not be taught in this workshop.