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Sakura & Uji Matcha Entremets (6 Pax Private Class - Christina)

Rachel ChooNoviceCake BakingUpper Thomson
$118.00
GST incl.
19 Oct 2021 (Tue)
10.00 am - 1.30 pm

Sakura & Uji Matcha Entremets

Missing Japan and the beautiful cherry blossoms scenery? Inspired by the spring season of Japan, we bring you this duo of Strawberry Sakura and Uji Matcha layered mousse cakes that is bound to satisfy your Japan travel cravings!

About the Class

In this class, you will learn:

  • How to bake a lychee sponge
  • How to prepare a crumble (pre-prepared)
  • How to make a matcha and strawberry jelly
  • How to prepare a sakura and matcha mousse
  • How to pipe various designs using chantilly cream

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 EACH get 2x 3.5” Sakura Mousse cake and 2x 3.5” Uji Matcha Mousse cake

*Do note that preparation and mixing of ingredients will be done in pairs while assembly will be individual work

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

Rachel Choo

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About Rachel Choo

Rachel's journey in baking started from her attempt to recreate her favourite double chocolate cookie. Since then, Rachel grew to appreciate the art and dedication behind each bake. After graduating from The Culinary Institute of America (Singapore), she has worked at Michelin-starred restaurants, international chain-hotels, and production kitchens before joining Baker's Brew as an instructor.

As an instructor, she strives to create a warm and approachable experience for her students. With her wealth of knowledge, she is able to share a trick or two during her classes. Rachel always encourages her students to ask questions because she believes that learning never stops!