Blackforest Yoghurt Cake 13 (Eggless)

Sarah TanNoviceCake BakingParagon (Orchard)
$148.00
GST incl.
08 Jul 2017 (Sat)
10.00 am - 1.00 pm

Blackforest Yoghurt Cake

Its finally here! After countless requests, we are proud to introduce Baker’s Brew Studio’s very first eggless cake! Keeping with the theme of being a relatively healthier type of cake, we have come up with our rendition of the Classic Blackforest Cake. This cake has 3 layers of our moist eggless chocolate cake, filled with a tangy Cherry Mascarpone Yoghurt core, all made from scratch! 

About the Course

By attending this course, you will learn the following:

  • How to bake eggless chocolate cake
  • How to prepare the Cherry Mascarpone Yoghurt filling
  • Two types of buttercream (Demo only)
    • Swiss Meringue Buttercream (With egg whites)
    • American Buttercream (Without eggs)
  • Naked piping look
  • Piping of dual colored buttercream rosettes

Class Duration: 3 hours

Class Type: Hands on

Bring home a 6 Inch Blackforest Yoghurt Cake (Eggless), specially decorated by yourself!

Please read our Terms and Conditions before you proceed to register for the class.

  1. Duration of class might be extended instead of the stipulated timings.
  2. Cleaning/Washing will be part of the baking experience.
  3. Fees for scheduled classes must be paid fully in advance to secure your booking. Your booking is only confirmed once full payment has been received.
  4. Once your booking is confirmed, no refunds or transfers to another class will be given.
  5. Payment will be fully forfeited regardless of the unforeseen circumstances. We recommend that you arrange for someone to attend in your place. Please inform us of the person who will be attending in your place.
  6. In the event that the minimum number of participants is not met, the class will be cancelled. We will inform you via email. You can choose to either get a refund of the class fee or attend another class of the same value.

Instructor Details

Sarah Tan

Having been trained at Le Cordon Bleu Paris for a year, Sarah has dedicated much time to tasting and researching French pastries. Often inspired by the greatest patissiers around the world, she believes in marrying classic French techniques with local flavours and modern design.

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About Sarah Tan

Having been trained at Le Cordon Bleu Paris for a year, Sarah has dedicated much time to tasting and researching French pastries. Often inspired by the greatest patissiers around the world, she believes in marrying classic French techniques with local flavours and modern design.

Sarah believes that every creation and every cake tells a story behind its maker. She finds joy in interacting with her students, listening to their motivations for baking and also sharing her own personal stories of her pastry journey.