1222 Vanilla Chestnut Log Cake
|monetization_on $125.00 $125.00||Beginner||place The Star Vista Studio|
|8 seats left!|
|3 seats left!|
|Single Session Single Session|
22/12/2020, 6:15 - 9:45pm
23/12/2020, 2:45 - 6:15pm
Vanilla Chestnut Log Cake
Learn how to create a fluffy & fragrant vanilla and chestnut cream log cake. Vanilla sponge rolled with chestnut cream, frosted with a light chantilly cream..
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!
- How to bake fluffy vanilla sponge.
- How to make chestnut cream.
- How to whip the frosting with the perfect consistency.
- How to roll & frost a log cake.
Duration: 3.5 hours
Take home portion: 1 log cake
Adolescent Policy: Adolescents 12 - 17 years old can enrol for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enrol as well.
Children Policy: Children aged 9 – 11 years old can enrol for class but must be accompanied by a paid adult
This class will be conducted in English only.
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.
Dress in comfortable attire and wear toe covered shoes for protection.
TERMS AND CONDITIONS
Customer will receive a $20 e-voucher credited to his/her RedMan Shop account, within the next 6 hours after purchase of any of the selected baking class
Identify $20 e-voucher as " Christmas Baking Class Promo 2020"
This e-voucher is not refundable or exchangeable for cash
This e-voucher is to be used for one-time redemption only
No minimum purchase required for the use of e-voucher
Validity of e-voucher is until 31st December 2020, used in RedManShop.com and all Phoon Huat and RedMan Shop
In an unforeseen circumstance of a cancellation, RedMan will refund the amount of the class, deducting the $20 value of e-voucher in the giveaway
Only paid and registered participants may join the class.
The class starts on time. If the 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 are expected from each participant.
Are Bookings Refundable?
All confirmed bookings are non-refundable. You may transfer to another class that is occurring within 30 days from the original class or send a replacement participant.
To send a replacement participant, please inform customer service at least 24 hours before class via email.
To transfer to another class, please contact customer service at least 24 hours before the start of class. e.g. class starts 9.30am on Tuesday, please email in by 9am on Monday. Availability of class to be transferred to is subject to the final decision of RedMan Baking Studio.
For weekend classes, please inform customer service of your intentions by Friday at 5pm.
No refunds will be given for unattended classes.
Click on this link to contact customer service: https://www.redmanshop.com/contact-us
Classes may be cancelled before or on class day if the instructor is unwell.
In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.
Chef Jazreel Tan
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.