And the baking continues

My dear readers,

As you know, I have started my first ever baking classes this month.

Last Sunday I have my first 2 sessions in which we’ve learned the basics of sweet and savoury dough. We’ve made Quiche Lorraine and Chicken Pie for the savoury and apple pie with streusel and almond frangipane pear tart with the sweet doughs.

The second session was all about cookies and I ended up going home with at least 60-70 cookies. My colleagues in the office were very happy πŸ˜†

You may check my below post if you want to see my creations from my first ever baking class.

Now, this Sunday I had another 2 sessions.

First session was all about cakes foaming and separation methods.

Ready for baking (Photo credit: Popsicle Society)

We’ve done vanilla sponge cake, carrot cake, ladyfingers, pandan chiffon cake and hazelnut sponge cake.

Sponge cake in progress (Photo credit: Popsicle Society)

Now, I believe everyone who likes to bake, for sure tried to make the vanilla sponge cake. I did it several times and I must admit every time it was different.

The thing is that even with something considered so simple, if you don’t follow properly the procedure, you can end up with different results, edible or less edible πŸ˜‚.

Baking classes – Playing with colours (Photo credit: Popsicle Society)

My tendency with the sponge cake is that is too dense…and my result from the class? Guess what? A sponge cake a little bit too dense.

Carrot cake and vanilla sponge cake (Photo credit: Popsicle Society)

Now, the wonderful thing from this classes is that is a real in person class, where you can practice and get tips to make the perfect dish or sponge cake in this case.

Seems that the problem with my sponge cakes is that I don’t whisk the eggs long enough and I tend to have a batter a little bit too liquid.

When this happens, we need to bake the cake a little bit longer and the batter will become denser.

Lesson learned:

Don’t be afraid to whisk the eggs a little bit longer until light and fluffy but make sure you don’t overmix them as extended mixing will allow for more reaction of leavening agents, reducing the expansion of air pockets, leading to a β€œshorter” cake.

The carrot cake was super moist and delicious.

The ladyfingers or also known by their Italian name savoiardi, are the sponge biscuits used mostly to make tiramisu. Was the first time I made them and are so easy to make and they are so more tastier than the bought ones.

Pandan Chiffon Cake is a light green coloured fluffy and super light sponge cake very popular in Singapore, Indonesia, Malaysia, Philippines, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong and China.

The light green colour and flavour is given by the pandan leaves. When you see a very green Pandan Chiffon Cake you’ll know is made with artificial colours.

Of course we did it all natural and the taste and smell was amazing.

The hazelnut sponge cake is a flourless cake, basically made only with finely ground hazelnuts, eggs and sugar.

We have used this hazelnut sponge cake as the base for our milk chocolate parfait with salted caramel in the second session, which are these colourful and shiny mirror glaze little mousse doms with a heart of salted caramel.

Oh my if was funny to make these little doms, of course I also flipped one but I had the hands too busy to make a photo πŸ˜‚ and the chef showed me how to still save it and you cannot see the difference πŸ˜‰

The results of these 2 sessions?

Baking classes – milk chocolate parfait with salted caramel, carrot cake, Pandan Chiffon Cake, ladyfingers (Photo credit: Popsicle Society)
Baking classes – milk chocolate parfait with salted caramel, carrot cake, Pandan Chiffon Cake, ladyfingers (Photo credit: Popsicle Society)
Baking classes – milk chocolate parfait with salted caramel, carrot cake, Pandan Chiffon Cake, ladyfingers (Photo credit: Popsicle Society)

And after so much work, we needed some pick-me-up so we made and enjoyed a coffee granita which requires a lot of time in the freezer but was all worth it. And the good thing is that you can make it in advance and keep it in the freezer for a few days.

Baking classes – Coffee granita (Photo credit: Popsicle Society)

Never miss a post:

Next Sunday we’ll learn the basics of blending in quick bread making, the creaming methods, mousse and meringue.

Oh my, I have tried to make one time meringue and was a disaster.

This will be exciting πŸ˜‰

Wish you all a wonderful week ahead!

Baking classes done at Palate Sensations Culinary School Singapore.

Popsicle Society
Popsicle Society

I love traveling, cooking and enjoying this beatiful world.Β 
I’m a life lover! Simple as that!

60 thoughts

  1. I love these posts abut the baking classes. A long time ago I wanted to take some basic cooking classes for home chefs. I never did it, and these posts have inspired me a little.

    1. Hahaha 😝 I wish I could Diane ☺️ I’m so glad I’ve taken these classes! It is so much fun and at the same time we learn new things β˜ΊοΈπŸ˜‰ You should have seen me when I’ve flipped the perfectly shiny little dome 😝

  2. Ribana is going for baking class πŸ˜³πŸ€”πŸ˜‹I wonder why? when you cook so good already😁 I enjoyed the first part of your baking class already, I initially thought that was your childhood memoryπŸ€“ Thanks for the tips, our recent effort on making vanilla cake and coco cake came out so good and delicious πŸ˜‹ had my first hot cake in my mouth πŸ˜‚ such a different experience to eat a cake that hot πŸ˜πŸ˜‚. Do what you love, and that saying is perfectly followed by our dearest Blogger Ribana 😍πŸ₯°. Enjoyed it..βœ¨πŸ‘Keep up…Keep goingπŸ˜ŽπŸ‘Wish you more success 😍πŸ₯‚

    1. I may know a little bit to cook but I still have so much to learn ☺️ And then why not having a little bit of fun right? Hot cake, just taken out from the oven is wonderful and delicious πŸ˜‹ and the smell πŸ˜‹πŸ˜‹ yummy πŸ˜‹ Well done Simon β˜ΊοΈπŸ˜‰
      Yes, I’m trying to do what I love β˜ΊοΈπŸ˜‰ Time is very precious ☺️
      Thank you Simon! Wish you a wonderful week ahead! πŸ€—πŸŽ‰

      1. Learning never endsβœ¨πŸ‘ Keep learning, and best thing about this is we learn so keen when we already love doing it 😍😻. Time is precious let’s do itπŸ₯‚

      2. Very true Simon! Learning never ends! Our life is a continued learning journey! And is becoming more fun when we love what we learn ☺️ 🀩

  3. Wow, you are doing just great Ribana! Sponge cake is something I can never do it seems and trying to get a perfect loaf of bread that isn’t hard as a rock!πŸ˜‚πŸ˜Ή

    1. You know very well these techniques ☺️ Yes, was really a great experience 😁 Of course I flipped one but was rescued πŸ˜‰πŸ˜ It was the first time I did the lady fingers and was really easy and are so delicious immediately after taking them out from the oven β˜ΊοΈπŸ˜‹

  4. I’d be very happy too if I was one of your coworkers. Those who aren’t happy receiving such beautiful goodies deserve a slap! Joke, maybe a scowl haha πŸ˜€

    I too tried making meringue before Christmas for additional gift for Orion, but huhuhu that was not pretty at all. I felt like tossing the machine out of the window even if I’m the guilty one haha

    1. Hahaha…they were all happy with the sweets ☺️ Good quality sweets free of charge 😁 hahaha…
      I have tried only one time at home to make the meringue and was a disaster πŸ™ˆπŸ™ˆ
      At the class looked so super easy though πŸ˜†
      I’m sure Orion appreciated it anyway ☺️😁

  5. Wow this is really so creative and I’m sure so delicious πŸ˜€πŸ˜ and seems so funny as well hahhaha good job dear Riby and so happy to see you take it to a whole new level of professionalism and mastering πŸ˜πŸ€—πŸ€—πŸ€—

    1. Thank you my dear Koko! I was thinking to take my baking to a new level 😁 honestly from when I’ve finished the courses I’ve baked 2 times πŸ˜πŸ˜πŸ˜†πŸ˜† slowly but delicious πŸ˜‹πŸ˜πŸ˜‰πŸ€—πŸ€—

      1. Of course now you will have some pro dishes hahaha 😁😁 good job dear and I’m sure one day you will have some great business as well even if it’s just for the fun of it πŸ˜ŠπŸ€—πŸ€—πŸ₯°πŸ₯°πŸ’•πŸ’•πŸ’•πŸ§ΈπŸ§ΈπŸ§Έ

      2. Let’s say I’m a little bit more confident in my baking skills πŸ™ˆπŸ™ƒ nope…in some of my baking skills πŸ™ˆπŸ™ˆ
        Thinking to start selling some goodies but not sure I’ll be able to pull that out β˜ΊοΈπŸ™ˆ I’m very bad at doing business πŸ™ˆπŸ™ˆ

      3. But you must to! You are very talented so go for it and someone can help with marketing and stuff! I’m sure you’re an expert so don’t be modest 😊😊 just start and everything else will follow πŸ€—πŸ€—πŸ€—πŸ’•πŸ’•πŸ’•πŸ’•

      4. Thank you very much dear Koko! Project ongoing…hopefully one day I’ll be able to start it πŸ˜‰πŸ˜†
        πŸ€—πŸ§ΈπŸ’•πŸ€—πŸ’•πŸ§Έ

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