Reindeer Carousel by Tan Phay Shing
|monetization_on $600.00||Intermediate||place The Star Vista Studio|
|4 seats left!|
|2 sessions total|
14/12/2019, 10:30am - 5pm
15/12/2019, 10:30am - 5pm
REINDEER macaron CAROUSEL BY TAN PHAY SHING!
DElightful reindeer macaron carousel filled with festive flavours of peppermint white chocolate and dark chocolate ganache. note that difficulty level is intermediate. it is preferable for participants to have at least basic knowledge and experience of macaron making although not absolutely necessary.
- How to make macarons using Swiss meringue method and split the batter into 3 colours.
- How to pipe small and large circles, star shape and scalloped roof patterns.
- How to make peppermint white chocolate and dark chocolate ganache fillings
- How to make royal icing for assembly
- The partial assembly of carousel frame
- How to make macarons using French meringue method
- How to pipe reindeer shape
- How to decorate reindeer macaron shells using edible marker and royal icing
- Complete assembly of the whole carousel
Session: 2-day session, 14th and 15th of December
Duration: 6.5 hours each session with 45 minutes lunch break (lunch not provided)
Take home portion: One reindeer macaron carousel
Minimum age: 18 years old
All classes will be conducted in English.
Equipment, tools, ingredients, apron and boxes will be provided.
Bring a pen for taking notes.
Participants may have to work in groups depending on class recipe.
TERMS AND CONDITIONS
Only paid and registered participants may join the class.
Class starts on time. If class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given.
All remaining ingredients and tools are to remain in the baking studio.
Participants are required to wash up during and after class. General housekeeping is expected of each participant.
General social etiquette and decorum during class is expected from each participant.
Classes may be cancelled two days before class start date due to the following reasons:
a. Minimum number of students is not attained.
b. Chef/ Instructor can no longer make it for class.
In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.
Refund or transfer of class on course date is strictly not allowed except for the following reasons:
a. On medical grounds with an medical certificate (MC) with the same date as class date. MC must be emailed to firstname.lastname@example.org within three (3) working days. No further refund or transfer of course will be entertained after the three (3) working days grace period.
b. On compassionate grounds.
Refund process is dependent on the mode of payment used.
a. Paid by Cash – Refund by cheque or bank transfer. This will take about 3-5 working days
b. Paid by Paypal/Visa/Mastercard – Refund will take 5-7working days.
c. Paid by Credit Card – Refund will be reflected on next credit card statement.
Tan Phay Shing
Coming from an engineering research background, experimenting with making cute and fun meals for her children were the foundations of her baking journey and to becoming a household name. Phay Shing is well known in the creative baking circles for her fantastic work with macarons and choux pastry. Snap up any of her three books by Marshall Cavendish on the subject to get her full repertoire of delightfully cute macaron and choux pastry designs.
Creative Baking: Macarons by Marshal Cavendish
Creative Baking: Macaron Basics by Marshal Cavendish
Creative Baking: Deco Choux Pastry by Marshal Cavendish