Christmas Mousse Cake
|monetization_on $125.00||Beginner||place Serangoon Studio|
|8 seats left!|
15/12/2019, 2:30 - 6pm
chOCOLATE PASSIONFRUIT CHRISTMAS MOUSSE CAKE
Callebaut chocolate mousse enveloping a creamy passionfruit centre, with a crunchy almond feuilletine and chocolate sponge base. Coated with beautiful shiny chocolate glaze and decorated with Phoon Huat's lastest Christmas decorative cake toppers.
At RedMan Baking Studio's, our Chefs are constantly coming up with new and creative ways to delight our Baking Studio customers. All recipes are developed in house and come from the many years of experience that our In House Chefs have under their belts. You'll often find that our recipes are unparalleled in their uniqueness and incorporate flavours and techniques from many different cultures. Each class is conducted with passion and our Chefs take the time to make sure everyone learns and brings home a delicious creation!
Have a Merry Christmas everyone!
- Make a chocolate mousse
- Make a passionfruit cream centre
- Bake a flourless chocolate sponge
- How to assemble the different textured layers into a Silikomart silicon log mould
- Make a shiny chocolate glaze
- Coat the cake with glaze
- Decorating the cake
Free: Tortaflex Buche Cake Silicon Mould
Duration: 3.5 hours
Take home portion: 1 log cake (22cm x 9cm)
Type: Baking Hands-on
Minimum age: 12 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.
Jazreel has over 8 years of experience working in French fine dining establishments and Japanese pastry shops and bakery. Trained in French Pastry at Ferrandi Paris culinary institute, she hopes to impart her knowledge and spread the passion for pastries.