Skip to main content

MARCH BAKING SESSIONS, HANDS ON NO TIME LIMIT

I will be posting my MARCH TO AUGUST SCHEDULE here in this blog and on my website starting December. It will be the same 3 day hands on baking class with no time limit, all you need to bring is a container for your breads, preferably two 9 by 13 inch rectangular (of course) 3 inch height tupperware or container. This is always the problem when it is time to pack up samples for the students, most forget to bring their own containers, i end up lending some of my own, not a big deal but i hate to see those breads get smashed on transit.

COMMERCIAL BREAD MAKING LESSONS 3 DAYS       FEE: P7500.00, same fee for the past 3 years now.

WHOLE DAY, NO TIME LIMIT, INCLUSIVE OF INGREDIENTS WITH FREE EBOOK
CLASS STARTS AT 8:30 AM   ONLY 8 STUDENTS MAXIMUM      MWF SCHEDULE

CAKE AND CAKE DECORATING LESSONS

LESSON 1 BASIC CAKE AND CUPCAKE BAKING, BASIC ITALIAN BUTTERCREAM AND ICING***  P1600.00


LESSON 2 BASIC CAKE DECORATING ( covering the cake with buttercream,piping, stars, rosettes, shells, borders, dots, ribbon roses, leaves)
- you will be able to ice and decorate your own cakes in this class, create borders and flower designs P2200.00

LESSON 3 GUMPASTE AND FONDANT ( covering a cake with fondant, making gumpaste flowers and designs )  P2200.00

LESSON 4 SUGAR FLOWER CREATIONS ( create beautiful lifelike flowers such as calla lily's, roses, orchids, etc., to top and decorate your cakes and cupcakes) P2200.00

LESSON 5 WACKY CAKES  (create your own topsy turvy cake using all the skills learned from lessons 1-4) P2500.00 two layers of cakes, gives you an idea on stacking cakes, filling, icing, covering with fondant, decorating etc.,

Each lesson has a set of material and tools the student needs to bring to class, fee is not inclusive of the materials. The list of tools and materials needed will be posted here later.

Lesson 1 is optional if the student can already bake cakes and make icing for Lessons 2-5. You will be required to bring a cake/cupcakes to torte and decorate for the preceding lessons.

Only 8 students will be accepted per session. Fee for Lessons 1-5 P10,000.00
CLASS STARTS AT 8:30 AM, NO TIME LIMIT. STUDENT HAS TO FINISH HIS/HER CAKE DESIGN AND DECORATION.

Final schedule or dates of lessons will be posted by the end of November.

 EMAIL ME IF YOU HAVE A QUESTION.

LINK TO MY FACEBOOK: Csher Quefranca  

follow me on my twitter account http://twitter.com/pandesalatbp

My current blog with images at tumblr
 http://bakingbreads.tumblr.com

Comments

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

Bake Malunggay Pandesal and Set Up A Bakery At Home

Two of my students for this month, Jenn Apares and Belle Nakpil. Having fun on our 3rd day of session making Monggo Breads.



Jenn was able to bake these Malunggay Pandesal as part of their assignment and things to do at home in between our session. This is why there are always a 2 day gap in my class, to give the students time to practice what they've learned and then bring some dough and bread for me to look at. Belle forgot her breads at home so i am very satisfied with Jenn's first time with Pandesal.

It needs at least 3% malunggay to be visible but the Pandesal is excellent. I am so happy for Jenn, she can now help her parents' bakery. Finally. This is only after our 2nd session, i admit i have to push my students but it was all worth the challenge. Plus, they had fun doing it!!!


after chopping the fresh leaves, just pulse them into the finished dough, lightly kneading to incorporate the veggies.


Now that obviously has Malunggay! My last advice is to reduce the amount …

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…