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Hojicha Strawberry Cake (Japanese Inspired!) 64

Claire LimNoviceCake BakingUpper Thomson
$108.00
GST incl.
30 May 2021 (Sun)
2.30 pm - 6.00 pm
Fully Booked

Hojicha Strawberry Cake

Baker’s Brew has combined two bestselling flavors, hojicha (roasted green tea) and strawberries together. Learn how to prepare a soft, yet sturdy hojicha shortcake using the egg heating method and how to decorate with freshly whipped cream and strawberries. This dreamy and sweet cake is perfect to celebrate any occasion!

In this course, you will learn:

  • How to prepare a soft and moist hojicha cake
  • How to prepare and cut strawberries for decoration
  • How to whip up strawberry chantilly cream into desired texture

Details:

  • Duration: 3.5 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 cake layers but will frost and decorate their own 6" 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

Claire Lim

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About Claire Lim

Claire's "give it your all" attitude has made her into the passionate baker she is today. Her love for pastries started as a child, which eventually led her to pursue her dreams in culinary school at 18.
With all her experience gained from fine dining, hotels, and artisanal bread production, Claire is now eager to share her knowledge with students.

As an instructor, Claire makes learning fun and approachable. She takes pride in making students feel at home - no matter how new you are in the kitchen. All effort is praiseworthy as long as you try!