Dark Chocolate Peppermint Yule Log (Rosalind - 7 Pax)

Sarah TanNoviceCake BakingParagon (Orchard)
$148.00
01 Dec 2017 (Fri)
10.00 am - 1.00 pm
Fully Booked

Feeling Christmasy yet? Well we are with our brand new log cake! Our Dark Chocolate Peppermint Yule Log consists of a silky mousseline, rich chocolate cake and topped off with a minty crunch. Come and celebrate Christmas with us here at Bakers Brew and bring home your very own log to celebrate with your friends and family!

About the Course

In this course, you will learn:

  • How to make dark chocolate sponge
  • How to make a chocolate mousseline
  • Techniques on how to roll a swiss roll
  • How to achieve a realistic log frosting

Class Duration 3 hours

Class Type: Hand's On

Students will make the Chocolate Sponge and Mousseline in pairs but will frost and decorate their own 8" Yule Log.

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.