Skip to main content

Special Bread, Cakes and Cake Decorating Lessons

For people who are asking for the location, we are back to our old address but new baking studio, at Block 5 Lot 13 Guijo Street, Northridge Park Subdivision, Sta.Monica Novaliches. We are near Sitio Seville and beside Palmera Homes Phase 4, before you reach SM Fairview. These are the current schedule and classes i am offering for now July 28 Basic Beginner's baking for children P4000.00 inclusive of ingredients and lunch, plus lots of take home cupcakes and cookies to share. Prepare your kids to a lifetime of baking! Pound Cake, Chocolate Cupcake, Light Fluffy Banana Cupcakes, Oatmeal Cookies and Basic Buttercream =this class will teach young students how to bake and decorate their cupcakes =how to mold, freeze and bake (without thawing) frozen cookie doughs Requirements for this class: =2 large container for decorated cupcakes =1 separate container for cookies =apron, kitchen towel, pen and notebook and water bottle (just in case you may not like the drinking water in class) *no need to bring decorating tools but students must list down what to buy after the class. *make sure the container for decorated cupcakes are high enough (about 4 inches tall) so as not to ruin the icing on top. JUNE 9 and 16 Commercial Breadmaking, Hands On How to Set Up a Bakery P8000.00 Small group of 4 only, NO time limit, 100 % hands on with baker's math, costing and techniques. Fee inclusive of lunch and coffee. Please make sure you bring a container for your breads and an apron. Sell Pandesal, Ensaimadas, Cinnamon Rolls and many other breads straight from your kitchen. Call now to reserve or send me a message through my facebook or messenger.
August 4 is Basic Watercolor Painting for children too. Fee:P2500.00 This is a fun introduction to basic watercolor painting, how to mix colors, painting on dry and wet on wet techniques. With just paint and paper, a couple of brushes and water, your child will be able to express his and her creativity and create works of art that he or she can be proud of. As an avid watercolorist myself, i often times find myself doodling with just water and brush, apply paint and be at peace with my world. Me and my watercolor. Happiness on paper. Requirements for this class: Watercolor 1 = watercolor paper not less than 200 gsm or *300 gsm/140 lbs 9 by 12 inch (i highly recommend SeamiARt watercolor paper pad because it is not too expensive yet very hogh quality thick paper) =watercolor paint, student grade will do such as SeamiArt, Giorgione, Deli, or my second choice, Marie's watercolor. These are very affordable paints but are highy pigmented and are good for beginners to practice with. =paint brushes, round and flat small and medium size =kitchen towel or toilet paper, rag cloth =sketchbook (any brand will do) =pencil for light sketching
Visit bakingbreadstutorial.yolasite.com for more details Small group of only 4 so make your reservation now. For parents, you can call me at 8666 3239 or 09495705091 for more details.

Comments

Belly Amy said…
Thanks for sharing with us. Visit for more details:-
Best Cake Shop Near Me
If you looking buy Flour Mill for Home, jagruti appliances is a best place. The offered plants can be installed with ease and provide long term service to the customers. Their energy efficiency and high capacity makes them highly appreciated by the customers. Optimum quality materials are utilized for manufacturing these plants that are in strict compliance with industry standards.

Popular posts from this blog

First Trial Pandesal

This is an email from Jorge Garcia, he just downloaded a copy of the ebook last week and he already made his first pandesal. To you Jorge, wait till you try the other breads, i recommend the monay which is my all time personal favorite indulgence, meaning, when i want to pig out and stuff breads in my mouth with just plain coffee while i watch tv. No palaman just plain monay. After reading the ebook for 3 times, you will be able to learn more of the techniques and procedures. I am happy for you. Hi Sher, OMG, almost perfect on the first try !  Thank you! I read your ebooks (twice) over the long weekend and tried to absorb as much as I can.  Although I  encountered some of the concepts in my research your ebooks were amazingly informative.   I read about the idea of poolish and biga before but was not paying attention to them because all the recipes I found for pandesal did not use them.  When you advised that I make a sponge overnight and menti...

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing  kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface ...

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 cos...