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Traditional Yam Cake 3

Chen RuilingCake BakingParagon (Orchard)
$128.00
GST incl.
15 Jan 2020 (Wed)
2.30 pm - 6.00 pm

Traditional Yam Cake

This traditional steamed cake made from yam pieces, dried shrimp, dried scallops and traditional Chinese “lup cheong” sausages is jam packed with aromas and flavours. It is then topped with fried shallots, spring onions, chillis and served with a savoury dipping sauce.

About the Course

In this course, you will learn:

  • How slice, chop and prepare ingredients
  • Method of pan frying
  • Steaming and unmoulding of cake
  • How to make a dipping sauce

Details:

  • Duration: 3.5 Hours
  • Type: Full Hands-on
  • Recommended age: 16 Years Old and Above
  • Equipment, ingredients and packaging will all be provided
  • Each student goes home with one 6” square traditional yam cake

*Students will work in PAIRS to prepare the components but will assemble and decorate their own Traditional Yam Cakes 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

Chen Ruiling

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About Chen Ruiling

Passionate in Japanese-French sweets and pastries, Ruiling has conducted several public cooking demonstrations for brands such as Bruno Hotplates and worked in Tokyo for a few years under a famous chocolatier. Well versed in food styling and photography, she believes that baking is a labour of love.  

Ruiling’s previous working stint at ABC Cooking Studio has encouraged her to hone and sharpen her skills and techniques. Her passion for baking has driven her to pursue a career as a Pastry Instructor at Bakers’s Brew. She looks forward to connect with students and to explore new baking techniques and styles together!