The Aspiring Bakers' challenge is Swiss Rolling Good Times and I've seen many talented bakers making beautiful Swiss Rolls with eggs separated method and created amazing patterns on the sponge. I had already tried the sponge new method on my Strawberry Roll and to my surprise the sponge is really very soft and easy to roll too.
Venue: 14 Jalan Soo Bee Singapore 488114 (SIMEI GARDENS)
(Direction: Details of travel route & transport will be adviced once your booking is confirmed)
Date: 7th Apr 2018, Sat 8.30am-1pm (Last 3 Slots)
Date: 26th May 2018, Sat 8.30am-1pm
Duration : 5 Hours
Fee: S$80(Member Only) per person; $10 discount for buddy.
Fee: S$100(Non Member) per person; $10 discount for buddy.
*Member Rate Only applies to our Member by Email or Private invitation.*
The Class Course Fee includes printed recipes, ingredients to be used and required packaging.
Teaching method: Demonstration and 100% hands-on; you will learn how to mix, bake, set and decorate your Strawberry Swiss Roll individually. You will start from scratch to finish baking your own Swiss Roll.
Class Setup: Home Based Concept
Note: Above Pictures presented are for Illustration purposes, there may be changes to the design decorations subject to seasonal and market availability.
What will you be learning?
~ Learn how to bake Vanilla/Strawberry Swiss Rolls.
~ Learn how to prepare and create secret recipe of Butter Cream, frosting for the Swiss Rolls.
~ Learn how to perform different frosting techniques and to decorate various Swiss Roll icing designs.
~ Learn how to design and make different various Decorations on the Swiss Roll.
What you will be taking home?
~ A printed copy of the recipe
~ The delicious masterpiece you have created
~ Awesome knowledge and experience you gained
~ BCCA Singapore Certificate of Completion of Strawberry Swiss Roll Baking Course
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Note: Please provide your details during booking and enquiry as follows,
2) Contact Number
3) Email Address
4) Choice of Baking Class
We will reply you within 2 days upon receiving your requests.