Chocolate Truffle Cake Workshop

My two guest students this week, Susan & Hasnah came all the way from Tampines and Pasir Ris just to learn the Chocolate Truffle. Both have young children and they surely love chocolate cake. The worshop went well and I was so engrossed with the workshop I didnt have time to snap them as work.... but at the end of the I day managed to snap the final product. To susan.... hope you can bake more truffle when you move to Australia soon, hope we will always keep in touch. For Hasnah.... I believe baking will go smoothly for you.
If you attend this workshop be prepared to be "soaked' with chocolate.....

All boxed up to bring home..... As always.... if music can bring people together than baking brings friendship in blending harmony.

Well here are the comments from Hasnah extracted my her blog:-

"Thanks so much to Izah, who was willing to teach me how to bake chocolate truffles. Indeed it was my children's favourite dessert. I had spent from 10am to almost 3pm at Izah's hse at Woodlands last Sunday. It's worth attended this class for those chocolate lovers liked me. Well enjoyz viewing!"

Zuger Kirsh Torte

Its another traditional torte from Switzerland. It consist of two layers of almond sponge soake ith a kirsch-flavoured syrup and sandwiched with a pale pink couloured butter cream between two large disc of japonaise.

The torte si finished by marking with butter cream and roasted flaked almonds, top dusted with snow powder with a lozenge design. Hmm. well, we ran out of buttercream, so we used fresh mocca cream. For those health concious maybe this is an alternative, probably this is the asian style. Got to know from a Canadian friend that fresh topping cream are not available there, buttercream popularly used for icing a cake.

Chocolate Eclair Workshop

One night, a young lady, Ain sms me wanted to learn Choux pastry.... so this week Ain and Deena came all the way from Bedok to learn chocolate eclair. They are young but very keen in baking... well a good start. Rubiah a new student also join, the class was filled with fun and laughter and all went home with a handful of pastries home.

Deena a law student.... enjoys baking as well. Well in legal baking you just need to have interest and the passion with flow with in. Ehmmm Rubiah showing her talent as well....

Classic Cheesecake

These are specially ordered by Queenie and Liangmin..... enuff to keep me in the marathon this week. I guess Classic Cheesecake will always be all time favourite.

Black Forest and Mocha Cake

This week class project, is the ever popular Black Forest Cake and Mocha Cake. The technique of icing the cake is quite unique this time. Save time spreading the buttercream and topping cream. The coffee bean here is made of marzipan....

Basket Weave Cake Decor Class

I usually received orders for engagements and present as a gifts to relatives or friend. One afternoon my new student said she interested in cake decor, so I thought why not impart some my knowledge in cake decorating.

Chocolate Truffle And Sacher Torte

Again about chocolate this week product Sacher Torte.... we covered the topic on Ganache and the use of Marzipan.
During my hotel cakes course, Chocolate truffle is one of the most favourite cake amongst my customer. It's all about chocolate..... its about release stress....

Chocolate Mousse Cake

Well... I guess since this week is all about chocolate and I was asked to make a chocolate cake for a 9 yrs old boy's birthday, so I thought I should also incorporate what I practise this week. This Chocolate mousse cake is made from layered sponge cake, mousse and decorated with white chocolate decor and fruits.

Chocolate Praline

The first time my darling husband bought for me a box of designer chocolate was during our holiday in Genting. Mind you.... I am not a fan of chocolate candy, but was thinking to myself what made it so expensive or exclusive? Hmmm... now I can understand the process of making it, indeed it needs a lot of patience and of cos... its also about your skill.

So this our final product, all set to bring home. Many shapes and designs, with hazelnut paste filings... hmm yummy.

Chocolate tempering, there are various method. This mould is not cheap either.