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Chendol Cake 88

Sharon LeongNoviceCake BakingUpper Thomson
$108.00

GST incl.

09 Feb 2023 (Thu)
9.30 am - 12.30 pm
Reg. Open

Regardless of where Chendol originated from, it is still a well-loved dessert by all. Come and learn how to make your very own Chendol cake with us, as we re-create this localdessert into a cake. Made with two layers of fragrant pandan gula melaka sponge cake, layered with red beans, chendol jelly, attap seeds and topped with our special coconut fudge, this chendol sponge would surely surprise you and your relatives.

In this course, you will learn:

  • How to bake Pandan sponge cake.
  • How to prepare a creamy coconut fudge.
  • How to assemble the cake by layering.

Details:

  • Duration: 3 Hours
  • Type: Full Hands-on
  • Recommended age: 16 Years Old and Above
  • Equipment, ingredients and packaging will all be provided

*Students will work in PAIRS to bake the sponge layers but will assemble their own Chendol cake INDIVIDUALLY

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

Sharon Leong

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About Sharon Leong

Sharon found her interest in baking after discovering that she loves to decorate cakes and desserts. After graduated from the Academy of Pastry Art in Malaysia, Sharon started a home baking business, worked at a renowned Japanese cooking studio, before joining Baker’s Brew as an instructor.

Sharon believes that it is with passion and drive that one brings a recipe to life. She shares the philosophy that the best memories are made around the dining table and strives to share her experiences and skills with all her students. Sharon is eager to help the class enjoy baking as a hobby or to relieve stress. She goes by the rule “the more you practice, the more you will learn!”